Batterie de cuisine

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Exhibit of a Template:Lang at the Musée Cernuschi in Paris
drawings of cooking vessels and moulds
Illustrations of some items of a Template:Lang, from Urbain Dubois' Template:Lang, 1899

The batterie de cuisine (French; literally, kitchen artillery, i.e., kitchenware) is the range of tools and pans used in a kitchen. Although the term is French it is used in English to mean the same.<ref>Template:Cite OED</ref> It includes the knives, frying pans, bakeware and kitchen utensils required for cooking and for making desserts, pastries and confectionery.<ref>Template:Cite news</ref> It does not include any of the fixed equipment such as cooking ranges, refrigeration equipment, etc.<ref>Template:Cite news</ref>

In French Provincial Cooking (1960), Elizabeth David gives a list of typical items in a Template:Lang:<ref>David, pp. 41–53</ref>

French name English
Template:Lang Double-boiler
Template:Lang Scales
Template:Lang Copper bowl in which to beat egg whites
Template:Lang Deep fryer
Template:Lang Cutlet bat
Template:Lang Preserving jar
Template:Lang Kettle
Template:Lang Braising pan
Template:Lang "Flame-breaker" – mat (originally asbestos) to go over the direct heat of the hob, enabling very slow cooking
Template:Lang In traditional French usage, a saucepan; in English usage, an earthenware or other dish for slow cooking in the oven
Template:Lang Flan ring
Template:Lang Olive or cherry stoner
Template:Lang Conical sieve
Template:Lang Round or oval pot, especially the small type in which eggs are baked for Template:Lang
Template:Lang Cleaver
Template:Lang Cook's general-purpose knife
Template:Lang Carving knife
Template:Lang Boning knife
Template:Lang Potato peeler
Template:Lang Filleting knife
Template:Lang Vegetable or paring knife
Template:Lang Long slicing knife
Template:Lang Tablespoon
Template:Lang Small ladle
Template:Lang Skimmer
Template:Lang Funnel
Template:Lang Tamis cloth for straining consommé etc
Template:Lang Basket or earthenware pot with holes for draining soft cheeses
Template:Lang Whisk
Template:Lang Steel for sharpening knives
Template:Lang Sugar caster
Template:Lang Wire pastry rock, or frying basket
Template:Lang Small solid wooden bowl with crescent-shaped chopping knife for chopping small quantities of herbs, shallots, etc
Template:Lang Chopping knife, usually crescent-shaped, single, double, or multi-bladed and double-handled
Template:Lang Larding needle
Template:Lang The tin or dish placed underneath food while it is roasting, to catch the juices and fat
Template:Lang Soup ladle or dipper
Template:Lang Narrow rectangular wooden or plastic board with adjustable cutting blades for slicing vegetables
Template:Lang Deep, usually straight-sided pot
Template:Lang Mortar, used with a pestle
Template:Lang Plain metal mould with sloping sides
Template:Lang Small mould approximately the shape of a castle pudding
Template:Lang Ring mould
Template:Lang Hinged round or oval open mould for pâtés cooked in pastry
Template:Lang Vegetable mill
Template:Lang Coffee grinder
Template:Lang Pepper mill
Template:Lang Wooden spoon
Template:Lang Wire basket for deep frying
Template:Lang Wire salad basket for shaking salad dry after washing
Template:Lang Sieve, colander
Template:Lang Pestle
Template:Lang Shallow rectangular baking or roasting tin or baking sheet
Template:Lang Carving board
Template:Lang Chopping board
Template:Lang Pastry board
Template:Lang Baking sheet
Template:Lang Shallow roasting tin
Template:Lang Shallow metal or earthenware used for dishes to be gratinéed
Template:Lang Small roasting tin
Template:Lang Frying-pan
Template:Lang Small shallow frying-pan for pancakes
Template:Lang Deep-frying pan
Template:Lang Small metal or earthenware dish in which eggs are cooked and served
Template:Lang Omelette pan
Template:Lang Small earthenware or metal frying or sauté pan with a handle; deeper than an ordinary frying-pan
Template:Lang Sugar-boiling pan
Template:Lang Fish kettle
Template:Lang Ramekin
Template:Lang Shallow china dish for Template:Lang
Template:Lang Round stew-pan with two handles and a tight-fitting lid. Also called a fait-tout
Template:Lang Rolling pin
Template:Lang Salad bowl
Template:Lang Round iron utensil with a long handle, now rare. Also a grill with the heat coming down rather than up.
Template:Lang Heavy and shallow straight-sided pan with a handle, for shallow frying.
Template:Lang Similar to a sauteuse
Template:Lang Soup tureen
Template:Lang Spatula or palette knife
Template:Lang Fine sieve
Template:Lang Earthenware cooking pot, usually earthenware
Template:Lang Round mould with straight or slightly sloping sides
Template:Lang Soufflé dish
Template:Lang Shallow tart tin, often with removable base
Template:Lang Trencher or wooden carving platter
Template:Lang Shallow crystal silver or china bowl for the elegant presentation of fruit, sweet dishes etc
Template:Lang Egg whisk

Other kitchen implements used by French, English, American and Canadian cooks and food writers include:

Implement Ref
Baba and sponge-cake moulds <ref name=soyer>Soyer p. xxiii</ref>
Bulb baster <ref name=mta>Beck, Bertholle and Child, pp. 3–8</ref>
Cheese grater <ref name=mta/>
Corkscrew (Template:Lang) <ref>Franklin, p. 533</ref>
Crimpers (for pressing designs into soft sugar paste) <ref name=mrsb>Beeton pp. 15–16</ref>
Garlic press <ref name=mta/>
Ice-cream scoop (Template:Lang) <ref>Conran, p. 229</ref>
Jelly and charlotte moulds <ref name=soyer/>
Lemon zester (Template:Lang) <ref>Martin, p. 9</ref>
Measuring jug (Template:Lang) <ref>Smith, p. 17</ref>
Meat saws <ref name=soyer/>
Melon/potato baller (Template:Lang) <ref>Paré p. 26</ref><ref>Ducasse, p. 44</ref>
Moulin moulinette <ref name=mta/>
Pasta machine (Template:Lang) <ref>Smith, p. 287</ref>
Piping bags <ref name=mrsb/>
Pastry brushes <ref name=mrsb/>
Pie-moulds for raised pies <ref name=soyer/>
Poultry shears <ref name=mta/>
Pudding-cloths <ref name=soyer/>
Rubber spatulas <ref name=mta/>
Scissors <ref name=soyer/>
Spoon drainers <ref name=soyer/>
Steamer <ref>Smith, p. 10</ref>
Stock-pots <ref name=soyer/>
Trivets <ref name=soyer/>
Turbot-kettle (Template:Lang) <ref name=soyer/>
Wok <ref>Hom, p. 24</ref>

References

Template:Reflist

Sources

Template:Wiktionary

fr:Batterie de cuisine

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