Kitchen tools/equipment with images

Pan with straight deep sides. Allows foods to cook without spilling over. Two handles make it appropriate for heavy dishes.

Large pot with straight steep sides. Holds lots of water.

Many sizes of these pans with straight sides allow blending of liquids without spilling or splashing.

Wide, flat pan with sloped sides. Good for browning large flat items. Often used when fat is the cooking medium.

Used to bake pies. Also used to hold marinades or breading. It can be glass or ceramic.

Evenly incorporates liquid and dry ingredients into batters.

Basic stand mixer attachment used for most mixing.

Stand mixer attachment used to knead dough.

Good for flipping or turning food in a hot, flat pan. Also used to remove cookies from a baking sheet.

You can put hot pans or plates on this to allow air to circulate. Also protects the counters from burns.

Chops, grates, and blends ingredients quickly.

The jagged side is used for tenderizing meat. The smooth side is used to pound meat and chicken into thin cutlets.

Used to grate hard cheese and remove the colored rind (also called "zest") off citrus fruits.

Used to fold delicate whipped items into sturdier batters. Also good for removing all the contents from a bowl or pot.

A standing tool with different size holes to create different shred lengths.

Used to measure dry ingredients- NOT liquid ingredients!

Rectangular glass, ceramic, or metal pan that is used to bake bread or as a casserole dish.

Blends, pulverizes, and smoothes sauces and extracts seeds, skin, and other materials while doing it.

Round, straight-sided pan allows even rising. Multiple diameters, but the most common are 8" and 9".

Kitchen tool similar to a knife that has a flexible blade and is used for mixing, spreading, and leveling off dry ingredients when measuring.

Cylindrical food preparation utensil used to shape and flatten dough.

Appliance consisting of a container with propeller like blades at the bottom that are whirled by a high-speed motor to purée, chop, or mix foods.

Used to blend ingredients or purée food in the container in which they are being prepared. Uses include puréeing soups and emulsifying soups.