Batterie de cuisine

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File:Batterie de cuisine.jpg
lang}} at the Musée Cernuschi in Paris
drawings of cooking vessels and moulds
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 {{#invoke:Lang|lang}}:<ref>David, pp. 41–53</ref>

French name English
lang}} Double-boiler
lang}} Scales
lang}} Copper bowl in which to beat egg whites
lang}} Deep fryer
lang}} Cutlet bat
lang}} Preserving jar
lang}} Kettle
lang}} Braising pan
lang}} "Flame-breaker" – mat (originally asbestos) to go over the direct heat of the hob, enabling very slow cooking
lang}} In traditional French usage, a saucepan; in English usage, an earthenware or other dish for slow cooking in the oven
lang}} Flan ring
lang}} Olive or cherry stoner
lang}} Conical sieve
lang}} lang}}
lang}} Cleaver
lang}} Cook's general-purpose knife
lang}} Carving knife
lang}} Boning knife
lang}} Potato peeler
lang}} Filleting knife
lang}} Vegetable or paring knife
lang}} Long slicing knife
lang}} Tablespoon
lang}} Small ladle
lang}} Skimmer
lang}} Funnel
lang}} Tamis cloth for straining consommé etc
lang}} Basket or earthenware pot with holes for draining soft cheeses
lang}} Whisk
lang}} Steel for sharpening knives
lang}} Sugar caster
lang}} Wire pastry rock, or frying basket
lang}} Small solid wooden bowl with crescent-shaped chopping knife for chopping small quantities of herbs, shallots, etc
lang}} Chopping knife, usually crescent-shaped, single, double, or multi-bladed and double-handled
lang}} Larding needle
lang}} The tin or dish placed underneath food while it is roasting, to catch the juices and fat
lang}} Soup ladle or dipper
lang}} Narrow rectangular wooden or plastic board with adjustable cutting blades for slicing vegetables
lang}} Deep, usually straight-sided pot
lang}} Mortar, used with a pestle
lang}} Plain metal mould with sloping sides
lang}} Small mould approximately the shape of a castle pudding
lang}} Ring mould
lang}} Hinged round or oval open mould for pâtés cooked in pastry
lang}} Vegetable mill
lang}} Coffee grinder
lang}} Pepper mill
lang}} Wooden spoon
lang}} Wire basket for deep frying
lang}} Wire salad basket for shaking salad dry after washing
lang}} Sieve, colander
lang}} Pestle
lang}} Shallow rectangular baking or roasting tin or baking sheet
lang}} Carving board
lang}} Chopping board
lang}} Pastry board
lang}} Baking sheet
lang}} Shallow roasting tin
lang}} Shallow metal or earthenware used for dishes to be gratinéed
lang}} Small roasting tin
lang}} Frying-pan
lang}} Small shallow frying-pan for pancakes
lang}} Deep-frying pan
lang}} Small metal or earthenware dish in which eggs are cooked and served
lang}} Omelette pan
lang}} Small earthenware or metal frying or sauté pan with a handle; deeper than an ordinary frying-pan
lang}} Sugar-boiling pan
lang}} Fish kettle
lang}} Ramekin
lang}} lang}}
lang}} Round stew-pan with two handles and a tight-fitting lid. Also called a fait-tout
lang}} Rolling pin
lang}} Salad bowl
lang}} Round iron utensil with a long handle, now rare. Also a grill with the heat coming down rather than up.
lang}} Heavy and shallow straight-sided pan with a handle, for shallow frying.
lang}} Similar to a sauteuse
lang}} Soup tureen
lang}} Spatula or palette knife
lang}} Fine sieve
lang}} Earthenware cooking pot, usually earthenware
lang}} Round mould with straight or slightly sloping sides
lang}} Soufflé dish
lang}} Shallow tart tin, often with removable base
lang}} Trencher or wooden carving platter
lang}} Shallow crystal silver or china bowl for the elegant presentation of fruit, sweet dishes etc
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 ({{#invoke:Lang|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/>
lang}}) <ref>Conran, p. 229</ref>
Jelly and charlotte moulds <ref name=soyer/>
Lemon zester ({{#invoke:Lang|lang}}) <ref>Martin, p. 9</ref>
Measuring jug ({{#invoke:Lang|lang}}) <ref>Smith, p. 17</ref>
Meat saws <ref name=soyer/>
Melon/potato baller ({{#invoke:Lang|lang}}) <ref>Paré p. 26</ref><ref>Ducasse, p. 44</ref>
Moulin moulinette <ref name=mta/>
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/>
lang}}) <ref name=soyer/>
Wok <ref>Hom, p. 24</ref>

References

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Sources

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