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A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.

To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.

Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.

A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A kitchen tool that is used to hold specific amounts of cookie dough so that it can be manually or electrically extruded from this tool onto a baking sheet or pan to create a desired cookie shape.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

A round saltwater fish with a flesh that is firm and flaky textured. Mild in flavor, the Sea Bass can be cooked by broiling, baking, frying, or steaming and makes a good fish for cooking whole.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A tool that is used to continually keep edges of knife blades straight to maintain a sharp edge after each use.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.