Measuring cups used for accurate measuring of dry and liquid ingredients. Metal or plastic spoons made with deep bowls and marked on the handle with the measurement. Paring knife serves general cutting needs, including peeling vegetables and cutting up small ingredients. Pastry blenders , are used for cutting butter or shortening into flour when making pastry dough by hand. Reamers or citrus juicers force the juice from citrus fruits.
Serrated knife is used for slicing whole loaves of bread.
Saucepans may be tall and narrow or wide and shallow, in sizes ranging from 1 to 4 quarts. Use saucepans for making soups, sauces and small quantities of stock, and for cooking vegetables, grains and beans. Saut pans are ideal for quickly browning pieces of meat or other ingredients. Sieves , fine or coarse wire-mesh strainer baskets, are used for sieving sauces, straining stocks, draining boiled vegetables or beans, rinsing rice or removing solids from stock. In conjunction with a rubber spatula, a sieve can also be used to press soft foods into a pur e while straining out seeds and skin.