Cooking Utensils

Deep Fat/Candy Thermometer
Uses: To Measure Deep fat and/or candy liquids

Measuring Spoons
Uses: to measure small amounts of ingredients dry or liquid 

Peeler
Uses: to cut (peel) the skins off of fruits, vegetables; to shave chocolate for garnish; to peel ginger 

Rubber Scraper/Rubber Spatula
Uses: to scrape the sides of bowls, jars etc. 

Tongs
Uses: to pick up hot food; to serve food such as bread, grilled food, fruit etc.

Chef's/French Knife
Uses: to cut food into smaller pieces, slice, dice, cube, chop etc. 

Colander
Uses: drains liquids from foods such as pastas

Meat Thermometer
Uses: to measure the internal temperature of meat

Rolling Pin
Uses: roll out dough for cookies, pizza, pie crust etc., crush crackers for crumbs, nuts, cookies, graham crackers etc. 

Sifter
Uses: incorporates air into dry ingredients, remove lumps from flour, mix dry ingredients

Baster
Uses: to put liquid back into food such as turkey

Grater
Uses: cut food into small particles, shred foods

Kitchen Shears
Uses: snip herbs, cut pizza, cut chicken/meat but NOT paper packages

Pastry Cutter/Pastry Blender
Uses: cut shortening/solid fat into shortening

Strainer
Uses: remove unwanted particles, sifting

Dry Measuring Cups
Uses: to measure dry ingredients 

Kitchen Fork
Uses: turn heavy foods while cooking, transfer heavy foods from pan to platter

Ladle
Uses: ladle out soup, sauces, gravies; serving utensil for punch and other liquids

Rotary Beater
Uses: beat, blend, mix, incorporate air into food etc.

Wooden Spoon
Uses: Non skillet, stir anything

Candy/Meat Thermometer
Uses: measure candy liquid; measure internal temperature of meat

Cutting Board
Uses: to cut food on

Double Boiler
Uses: to cook delicate chocolate, cheese, sauce, etc.

Pastry Brush
Uses: brush foods with sauces, butter, milk etc. 

Liquid Measuring Cups
Uses: to measure liquid ingredients

Slotted Spoon
Uses: Serve food without liquid such as corn, beans, peas etc. 

Straight Edge Spatula
Uses: spread frosting, butter and level ingredients

Turner/Bent Edge Spatula
Uses: turn food while cooking

Whisk/Whip
Uses: Incorporate air into foods, mix dry ingredients, prevent/remove lumps from occurring in sauces or gravies

Thank you to Jill Stewart for the pictures and definitions