Double broiler

Fruit kniv

Plastic Spatula
wooden spatula

Serrated knife
Bowl scraper
Dough scraper

Pan scraper

MOST POPULAR TYPES OF

KITCHEN KNIVES
1. THE CHEF’S KNIFE

Also
called a cook’s knife, this is the
most important item in a knife set.
2. THE UTILITY KNIFE
 is
good for cutting vegetables and
meat that are too small for a
chef’s knife.It is also very useful
when you want to prepare
lettuces, cabbage, and sandwich
meat.
3. THE SANTOKU KNIFE

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The Santoku knife is a Japanese
version of the Western-style
chef’s knife. Santoku means
“three virtues”, which are slicing,
dicing, and mincing.
4. THE KITCHEN SHEARS
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Basically a pair of scissors.
Except that since they’re for
various uses in the kitchen, from
snipping herbs, cutting veggies to
sectioning chicken and even
outdoor work, the shears usually
come with extremely strong and
sharp blades.
THE NICE-TO-HAVES
5. THE BONING KNIFE

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The boning knife, as you probably
have figured, is used for
separating meat from bone,
making filet fish, and cutting up
meat. It is also a well-loved item
by vegetarian – a small one can
be used place of a paring knife for
peeling and trimming veggies.
6. THE BREAD KNIFE

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Bread knives are used for cutting
bread, cakes, and sometimes
meat, poultry, and seafood.
7. THE CLEAVER

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The cleaver is usually the bulkiest
and weighted knife in the kitchen.
To cut through bones and meat in
a chopping motion. It’s also very
useful for chopping hard and thick
materials such as squash or
pumpkin.
8. THE PARING KNIFE
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If you love making garnishes for
your foods and drinks, the paring
knife is a must-have.
It can be used for cutting and
peeling fruits, veggies, and
trimming excess fat.
9. THE STEAK KNIFE

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Sometimes used as table knives,
steak knives are small knives that
are used for not only cutting meat
and fish, but also cutting salads,
other (mainly cooked) foods, and
spreading butter.
10. THE NAKIRI BOCHO
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The Nakiri bocho is a Japanese
style knife used mostly for cutting
vegetables. It features a thin and
wide blade and squared off tips.
As it is designed for chopping
veggies, the knife has a straight
blade that can cut through long
items (think eggplants, carrots) as
well as make super thin slices out
of cucumber, bitter gourd,
tomatoes and the likes.
11. THE FILLET KNIFE

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This knife looks very similar to the
boning knife.
Since a boning knife is designed
to remove meat from the bone, it
tends to be thicker and have
better force endurance. The fillet
knife, meanwhile, is made to cut
thin fish slices and thus is
typically thinner, longer, and more
flexible.
mussels
Shellfish include a broad range of animals, from abalone to octopus, but they aren’t all as
different as you might think. Edible shellfish are divided into two main categories:
crustaceans, which include crabs and shrimp, and mollusks, which include subgroups called
bivalves, gastropods and cephalopods. Crustaceans: Crabs and Shrimp

Crustaceans,
which include crabs, lobsters, shrimp, crawfish and barnacles, periodically shed and regrow
their shells as part of a process called molting. Because molting diminishes the flavor and
texture of the flesh, wild crustaceans are typically available seasonally, after the new shells
harden. Cooking crustaceans in their shells enhances the sweet flavor of the meat. You can
also remove crustacean shells before cooking, and boil the shells separately to make a
flavorful stock.Bivalves: Oysters and Clams
 Clams,
mussels, oysters and scallops belong to a group of mollusks called bivalves. They have two
shells containing flesh that can be eaten raw or lightly cooked. Fresh bivalves open their
shells during cooking, so shells that do not open are potentially spoiled. Scallops, the most
tender of the bivalves, are often sold out of the shell. Purchase dry scallops that are freshly
caught or frozen at sea; wet scallops are treated with chemicals to preserve
them.Gastropods: Abalone and Snails

Gastropods,
also known as univalves, are single-shelled mollusks that include abalone, snails, limpets and
whelks -- a type of sea snail. Gastropods are not as widely appreciated as other types of
shellfish, perhaps because their flesh is generally quite tough. To tenderize fresh gastropods,
some cooks remove the flesh from the shell and pound it before cooking it briefly. With the
exception of abalone, gastropods are more likely to be available canned than fresh.

Cephalopods: Squid and Octopus

Lambros Kazan/iStock/Getty ImagesAlthough octopus, squid and cuttlefish lack an external
shell, they are considered shellfish because they belong to a group of mollusks known as
cephalopods. Cephalopods have dense, chewy flesh and mild flavor. Both the tentacles and
the body walls are edible, but the contents of the body should be removed before cooking,
along with the skin, eyes and beak. Cook cephalopods quickly to prevent them from
toughening, or simmer them for at least an hour to get them tender

Scallop