Cutting and Chopping

• Many ingredients require cutting or chopping. Knifes are a subset of kitchen tools. Knife sizes range from small paring knives to 2.5 lb. steel cleavers for chopping through bone and gristle. New technology has resulted in extra-sharp knives made from ceramics. Other cutting and chopping tools include shears, peelers, graters, shredders and mandolins. Small appliances such as blenders and food processors perform many cutting and chopping duties.
  
  

Measuring and Mixing

• Knowing how much, how long, and how hot is critical to a well-cooked meal. Measuring utensils include measuring cups and spoons, and kitchen scales. Timers and thermometers help cooks keep track of the cooking process. Mixing utensils include bowls, electric mixers (hand-held and stand-alone), spoons, spatulas and whisks. Blenders and food processors also fall into this category.
  
  

Preparation

• Preparing the food can use a drawer full of tools. Can and bottle openers give access to a variety of food, colanders drain water away, rolling pins flatten dough and crush other food, mashers puree potatoes and other soft foods, and brushes of all kinds cover almost anything with sauces and bastes. Meat is tenderized either by beating on it with a hammer-like tool or puncturing it with multiple pins. Much of this work is done on wooden or plastic cutting boards. Handling hot food requires mitts, spatulas, stirrers, ladles, tongs, forks and trivets.
  
  

Cookware

• The price of cookware ranges from a few dollars for a pan at the local discount stores to thousands of dollars for semi-professional pots and pans. Cookware can be made from steel, iron, aluminum, ceramic, glass or a combination of all these, and is generally divided into frying/sautéing pans and pots that hold liquids. Pots and pans come in many sizes to accommodate individual portions or cooking for a large family. Also included in cookware are specialty items such as roasting pans, cookie sheets and bake-ware for pies, cakes and other desserts.