Basic Kitchen Equipment

FOOD PREPARATION
Measuring cups
  • Dry measure: set of 4 cups
  • Wet measure: 1-cup and 2-cup
Measuring spoons
Ruler
Thermometers
  • Meat
  • Candy/frying
  • Freezer
Timer
Mixing bowls (3 sizes)
Chopping board
Knives
  • Chef's knife
  • Paring knife
  • Bread knife (serrated edge)
  • Carving knife
Knife sharpener
Kitchen shears
Vegetable parer
Openers
  • Bottle opener
  • Corkscrew
  • Jar opener
  • Can opener
Pepper grinder
Rotary eggbeater
Nutcracker
Funnel
Grater
Colander
Strainer
Juicer 		COOKING
Pots, skillets, and pans
  • Saucepans:
    • 1 to 2-cup
    • 1-quart
    • 2-quart
    • 8-quart
  • Skillets/frying pans:
    • 7-inch
    • 10-inch
    • 12-inch
  • Griddle
  • Flameproof casserole or Dutch oven
  • Casseroles and baking dishes
  • Roasting pan (with rack)
  • Double boiler
  • Steamer
Kettle
Coffeepot
Wooden spoons
Rubber spatula
Metal utensils
  • Metal spatula
  • Slotted spoon
  • Cooking fork
  • Ladle
  • Potato masher
  • Tongs
  • Whisk
      • Skewers
      Bulb baster
      Brush

      BAKING
      Pastry blender
      Rolling pin
      Sifter
      Cake pans
      • Pair of 8- or 9-inch round
      • 8- or 9-inch square
      • 13x9-inch rectangular
      • 10-inch tube
      Loaf pans
      Cookie sheets (at least 2)
      Jelly-roll pan
      Muffin tins
      Pie pans
      Custard cups
      Cooling racks
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