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A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

Placed against the edge of a pot or pan, this crescent-shaped utensil helps drain off excess liquid while keeping the cooked ingredients within the pan.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

A kitchen device that is most used to strain liquids away from other ingredients but also to ocassionally sift fine ingredients away from larger ingredients.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.

A kitchen utensil designed to fit the top edges of the sink so foods cooked in liquids can be drained easily.

Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

The process of cracking the grain to expose the floury portion of the kernels and breaking it down to a fine powder, sieving out the unwanted portions of the broken grain.

Shaped to fit in a beverage shaker or tumbler, this type of strainer is used in home or commercial bar areas to keep chunks of fruit, larger pieces of pulp, ice, and other ingredients mixed in a beverage shaker from entering a glass as the mixed contents are poured.

A kitchen utensil, similar to a sieve, which is used to filter ingredients and separate undesired items such as seeds, skins, or lumpy particles in order to create a very clear liquid.

A metal strainer or polymesh basket, containing tiny holes, used to hold tea leaves, herbs and/or spices.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

puree, pureed,

To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate various contents from other contents such as removing smaller particles from larger particles.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar. The most common Sifters are built with a trigger in the handle that is activated to move back and forth in order to push and pull the dry contents through the mesh sieve in the bottom of the Sifter.