Noms de Base - Ustensiles de Cuisine

a flat, typically round dish that we eat from or serve food on

assiette

a round, deep container with an open top, used for holding food or liquid

bol

an object with a handle and three or four sharp points that we use for picking up and eating food

fourchette

an object that has a handle with a shallow bowl at one end that is used for eating, serving, or stirring food

cuillère

a sharp blade with a handle that is used for cutting or as a weapon

couteau

a small cup typically used for drinking tea

tasse à thé, tasse

a large cup which is typically used for drinking hot beverages like coffee, tea, or hot chocolate

mug

a container that is used for drinks and is made of glass

verre

a container which is round, deep, and typically made of metal, used for cooking

casserole

a metal container with a long handle and a lid, used for cooking

poêle

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

râpe

a tool used to open cans of food

ouvre-boîte

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

passoire

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

planche à découper

a kitchen tool used to hold and dry dishes after washing

égouttoir à vaisselle, porte-vaisselle

a shallow, rectangular or square-shaped container, often made of plastic, used for washing dishes by hand

bassine à vaisselle, plat à vaisselle

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

fouet, batteur

a small handheld kitchen tool used for crushing garlic

presse-ail

a container with a wide opening and a lid, typically made of glass or ceramic, used to store food such as honey, jam, pickles, etc.

bocal, pot

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

spatule

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

presse-purée, masher

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

épluche-légumes, économe, éplucheur

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

presse-agrumes, presse-citron

a container with a handle, lid, and spout for brewing and serving tea

théière

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

spatule, tourne-sol

a kitchen tool used to chop or mince food into smaller pieces, such as onions, herbs, nuts, or vegetables

couteau hachoir, hachoir

one of the two thin, typically wooden sticks, used particularly by people of China, Japan, etc., to eat food

baguette

a medium-sized spoon designed for eating dessert

cuillère à dessert

a specialized table knife with a sharp serrated edge designed to easily cut through cooked meat, especially steak

couteau à steak, couteau de table à steak

a non-serrated knife with a rounded tip, used for cutting and eating food at the dining table

couteau de table, couteau à dîner

a kitchen utensil with two bars that when pushed one can lift small items

pinces

a container with holes in the top used for dispensing salt

salier, salière

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

moulin à poivre, moulin à épices

the removable cover at the top of a container

couvercle

a shallow pan with a long handle, used for frying food

poêle, poêle à frire

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

louche

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

tire-bouchon

a flat object with elevated edges, often used for holding or carrying food and drink

plateau

a glass or plastic container that has a narrow neck and is used for storing drinks or other liquids

bouteille

a deep round container with a handle and a curved opening, used for pouring liquids

pichet, cruche

a stemmed drinking glass with a bowl-shaped top that narrows to concentrate the aroma of wine

verre à vin, gobelet à vin

a baking dish, usually round or rectangular in shape, that is used for baking cakes and other baked goods

moule à gâteau, plat à gâteau

a flat, shallow container for cooking food in or serving it from

plat, assiette

a container with perforations on the top used for storing and dispensing ground pepper

poivrier, salière

a large, flat serving dish used for presenting food, often used for serving meat, cheese, fruit, or vegetables

plat, plateau

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

couteau à pain, couteau dentelé

a bowl typically used in cooking and baking for combining ingredients

saladier, bol à mélanger

a round-bowled spoon designed for eating soup or similar liquid dishes

cuillère à soupe, cuillère à potage

a container used for serving butter, which typically consists of a base and a lid

beurrier, plat à beurre

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

verre doseur, verre mesureur