Saucepan - to boil or simmer ingredients, Dry Measuring Cup - to measure dry ingredients, Liquid Measuring Cup - to measure liquid ingredients, Chefs Knife - to chop, mince, dice , Measuring Spoons - to measure small amounts of dry and liquid, Large Skillet - to braise or pan-fry foods, Turner - to flip food or remove food from pan, Paring Knife - to peel skin or rinds off produce, Cutting Boards - to cut on and protect work surface, Colander - to strain liquid from larger foods , Mixing Spoon - to combine ingredients, Peeler - to peel skin off of produce, Sifter - to add air to dry ingredients, Whisk - To add air and volume to eggs or cream, Wok - to stir-fry meats and vegetables, Digital Scale - to weigh out ingredients, Slicer Knife - to cut meats, Custard Cups - to hold pre-measured ingredients, Saute Pan - to cook quickly over high heat, Serrated Knife - To cut delicate foods like breads and cakes,

Kitchen Equipment

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