Wooden Spoon

Used for mixing and when cooking and stirring hot foods

Slotted Spoon
Used to stir foods that are in liquids and to separate the solid
foods from the liquids when serving

Wire Wisk
to whip eggs or cream or add air to a batter. Not used with thick
mixtures

Rubber Scraper or Rubber Spatula

Used for mixing, folding soft ingredients and to remove
ingredients from a bowl or plate

Turner or spatula
used to flip flapjacks or burgers or serve bars and cake

Peeler
Tool to remove the outer layer of fruits and veg

Chef's Knife
All purpose large knife used to slice, mince, chop, cube and
dice.

Paring kife
All purpose small knife used as an extension of the hand for
small cuts, garnishes, paring or coring

Butcher's Knife
specialty knife used when cutting meats because of its thicker
broad blade

Serrated Knife
knife that has a carved or hollowed out blade edge for use in
cutting foods that are firm on the outside yet soft inside

Wok
traditional oriental cooking pot with sloping sides and wide top
for easy stirring while frying, steaming etc. Can be electric or
stove-top models.

Double Boiler
pan used to gently cook foods in an upper pan while it sits
above another pan of hot to boiling water.

Electric Skillet
useful appliance when space is not available for a stove top, or
to give another cooking area in a kitchen. Can come with nonstick coating inside for easy clean up. Use for frying, steaming,
warming and baking.

Saute Pan
smaller skillet used for cooking onions, garlic, peppers,
mushrooms, etc in butter or oil or for making omlets