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set of utensils
Main kitchen utensils, often matching, stored in a stand.
Large elongated slightly concave spoon with perforations; it is used to remove small pieces of food from their cooking liquid.
Large round slightly concave spoon with perforations; it is used to skim broth and sauce, or to remove food from its cooking liquid.
Long blade of variable width used to turn food over during cooking.
Utensil used to handle cooked food without breaking it.
Utensil used to manually purée cooked fruits and vegetables.
Spoon with a deep bowl and a long handle; it is used to decant liquid or semiliquid food.