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Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
Food mill. [1] A food mill (also called passatutto, purée sieve, moulinette, mouli légumes, passe-vite, or triturator) is a food preparation utensil for mashing and sieving soft foods invented in Brussels in 1928 by Victor Simon. [2] Typically, a food mill consists of three parts: a bowl, a bottom plate with holes like those in a colander ...
Chinois. A French-made chinois from a commercial kitchen. A chinois (UK: / ˈʃɪnwɑː, ˈʃiːnwɑː / SHIN-wah, SHEE-nwah, US: / ʃiːˈnwɑː / shee-NWAH, French: [ʃinwa] ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth ...
Flour sifter: Blends flour with other ingredients and aerates it in the process. [4] Food mill: Used to mash or sieve soft foods. Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. Funnel
Colander. An enamelled colander. A colander (or cullender) is a kitchen bowl-shaped utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through and discarded while retaining the solids inside. It is sometimes called a pasta strainer.
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.