a broad-bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.

a small hand tool used generally in decorative works such as making garnishes.

a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.

a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

deep cooking pan with a handle used primarily for cooking sauce.

these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.

a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.