Other utensils

Definitions

Colander

A vessel, usually of plastic or metal, perforated at the bottom and used as a sieve or strainer in cookery. A colander has usually larger holes than a sieve and is best used for draining pasta.

Cutting board

A piece of timber, usually rectangular and of much greater length than breadth, used for cutting food. Currently, plastic cutting boards are also very common.

Measuring tools

(a) A set of cups and spoons containing different quantities (measured in volume). Usually, the set of cups includes 5 containers, containing respectively 1 standard cup, 3/4 of a standard cup, 1/2 of a standard cup, 1/3 of a standard cup and 1/4 of a standard cup.

For smaller amounts, standard measuring spoons (1 tablespoon, 1/2 tablespoon, 1/3 tablespoon, 1/4 tablespoon or 1 teaspoon) are used. Spoon measures are level spoonfuls.

(b) A single container, usually of plastic or glass, with lines indicating the different measures (in cups).

(c) A kitchen scale. In this case, amounts are measured by weight.

Sieve

A utensil consisting of a circular frame with a finely meshed or perforated bottom, used to separate the coarser from the finer particles of any loose material, or as a strainer for liquids.

Details

This page will soon include images and descriptions of the most commonly used items for cooking and hospitality, as well as special and exotic implements.

Please come back regularly for updates and don't forget to let me know if there's anything you would particularly like to see included here.

Last updated 28 jun 2011