Chinois  - Conical sieve, Hand wisk - Mixing tool, Rolling pin - Designed to roll out pastry , Rubber spatula / Maryse - Scraper on a stick, Plastic scraper - Pastry chef's best friend designed to minimise waste , Drum sieve - Sieve for large quantities , Silicone mat - Non-stick cooking mat, Pastry Docker - Tool used to prick pastry before baking, Pastry cutters - Also called cookie cutters cutters , Flan ring - Used to line tart bases, Ramequin - Dish used for "crème brûlée" , Pastry brush - Used to spread egg on pastry items, Silicone paper - Used to line baking trays, Mixing bowl - Used to mix food preparations, Wooden spoon - Tool designed to stir or beat food, Palette knife - Rounded knife designed for spreading food , Large kitchen knife - Long cutting object , Small kitchen knife - Smallest of the knife range , Serrated knife - Other name for a bread knife, Oven gloves - Designed to handle very hot dishes , Thermometer probe - Tool used to check food temperature , Sieve - Helps removing lumps from food mixes or flour,

Small kitchen equipment

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