Préparation des Aliments et des Boissons - Ustensiles de Cuisine

a kitchen tool used to remove the core and seeds from apples, leaving the flesh intact for various culinary purposes

découpoir à pomme

a kitchen tool designed to cut apples into slices or wedges for easy and convenient snacking or cooking

coupe-pomme

a special device or knife for removing the skin of vegetables or fruit

épluche-légumes

a kitchen tool used to suction up juices or liquid from a container and then dispense them over food for basting

basteur

a handheld tool that produces an intense flame for tasks like soldering, welding, heating materials, and culinary techniques such as caramelizing and browning food

chalumeau

a small tool used to open the metal top of a bottle

décapsuleur

a long, serrated knife designed specifically for slicing through bread and other baked goods without crushing or squishing them

couteau à pain

a device used to slice cheese into thin, uniform pieces, typically consisting of a cutting wire or blade and a handle

coupemou

a lightweight, gauzy fabric commonly used in cooking and food preparation to strain liquids, bundle herbs and spices, and wrap cheese

étamine

a kitchen tool specifically designed for removing pits from cherries, making it easier to enjoy the fruit without the pits

dénoyauteur de cerises

a large, heavy knife with a wide and rectangular blade that is typically used for chopping and slicing through meat and bones

couperet

a plastic or metal bowl with many holes that is used for separating water from washed or cooked food

passoire

a small tool with a pointy spiral metal for pulling out corks from bottles

tire-bouchon

a wooden or plastic board on which meat or vegetables are cut

planche à découper

a glass object showing three to five minutes by sand flow, used to measure the time it takes to boil eggs

sablier de cuisine

a kitchen tool with a long, flat, and slightly curved surface used for flipping and turning delicate foods like fish

spatule à poisson

a kitchen tool with a broad and flat part on one end, used for turning and lifting food

spatule

a flat kitchen utensil with a long handle used to lift and flip foods, such as pancakes, burgers, and vegetables, while cooking

spatule

a kitchen utensil that is used for separating coarse and fine particles, such as flour, sugar, or cocoa powder, by passing them through a mesh screen or sieve

tamis

a special grinding machine that crushes grain into flour

moulin

a cone-shaped kitchen tool used for pouring liquids or powders into a container with a small opening without spilling

entonnoir

a small handheld kitchen tool used for crushing garlic

presse-ail

a kitchen tool having a surface with sharped holes used for cutting food into very small pieces

râpe

a kitchen tool with many holes used for separating solid materials from liquids

passoire

a type of large spoon with a long handle and a deep bowl, particularly used for serving liquid food

louche

a handheld tool with a conical ridged end used for manually extracting juice from citrus fruits like lemons, limes, and oranges

presse-agrumes

a handheld tool designed to extract juice from fruits and vegetables by applying pressure to the fruit while it is placed in the device

presse-agrumes

a container with numbers on it for measuring the quantity of something when cooking, used mainly in the US

verre doseur

a kitchen tool, usually a mallet or a spiked device, used to physically break down the muscle fibers and connective tissue of tough cuts of meat to make it more tender

tenderiseur de viande

a flat tool resembling a shovel, often used by bakers for transferring loaves or other food items into or out of an oven

pelle à pain

a kitchen tool used to grind whole peppercorns into a finer powder

moulin à poivre

a thick, insulated pad or cloth used in the kitchen to protect hands from hot cookware or to grip and handle hot pots, pans, and dishes safely

manique

a cylindrical, usually wooden, kitchen tool with handles, used to flatten dough or pastry

rouleau à pâtisserie

a device used to weigh people or objects

balance

a tool with many small holes and a wire net used for separating solid materials from smaller ones or liquids

passoire

‌a spoon of a large size with holes, used for separating solid pieces of food from liquid

écumoire

a type of wire-mesh skimmer used to remove food items from hot liquids or oil, typically has a long handle and a shallow, wide wire basket similar to a spider's web

écumoire

a kitchen tool designed to open metal cans by cutting through the top with a rotating blade and a serrated wheel

ouvre-boîte

a strong, thin cord, often used in cooking to tie up meat or vegetables before cooking, or for bundling herbs or other food items together for easy removal from soups or stews

ficelle

‌a handheld object with small pieces of curved wire used for whipping cream or eggs

fouet

a kitchen tool designed to remove the zest, or the colored outer layer of citrus fruit, such as lemons, limes, and oranges, in thin strips or shreds

zesteur

a tool used to open cans of food

ouvre-boîte

a small mesh or perforated device used to strain tea leaves or other solids from liquid tea when pouring from a teapot or teacup

passoire à thé

a protective textile glove used to handle hot cookware or bakeware in the oven

gant de cuisine

a flat board or platter used to serve and display a variety of cheeses, often accompanied by other foods such as crackers, fruits, nuts, or meats

planche à fromage

a large, sturdy, and durable wooden or plastic board used for chopping, slicing, and preparing food

planche à découper

a flat board used in the kitchen for cutting vegetables, fruits, meat, and other food items

planche à découper

a kitchen tool used to hold and dry dishes after washing

égouttoir à vaisselle

a flat board made of wood, plastic, or other materials, primarily used for slicing bread or other baked goods

planche à pain

a raised and open grid-like structure used to place freshly baked or cooked food to cool

grille de refroidissement

a kitchen tool used for slicing boiled eggs into even, thin slices

coupe-oeuf

a handheld kitchen tool with two or more beaters or whisks used to beat, whisk, or mix ingredients by hand

fouet à main

a pair of scissors specifically designed for use in the kitchen, typically used for cutting food items such as herbs, meats, or packaging

ciseaux de cuisine

an object that is used for cooking or eating

ustensile

a kitchen tool used for slicing fruits and vegetables with an adjustable blade

mandoline

a kitchen utensil with standardized capacities used for measuring small amounts of ingredients

cuillère à mesurer

a type of kitchenware used for making and serving coffee, usually made of metal or ceramic, and featuring a spout for pouring and a handle for carrying

cafetière

a kitchen tool designed to mash cooked vegetables, fruits, or other foods into a soft and uniform texture

presse-purée

a device used to measure the time that something takes, used when doing something such as cooking

minuteur

a kitchen tool used for mashing and pureeing food into a fine and uniform texture, typically used for making mashed potatoes or baby food

passoire à pommes de terre

a kitchen gadget used to turn vegetables or fruits into spiral shapes

spiraliseur

a small, typically metal or plastic, kitchen tool used to cut dough or fondant into various decorative shapes

emporte-pièce

a kitchen tool used in the production of cheese to press and shape the curds into a solid block or wheel

presse à fromage