2. Knife- Larger chef's knives are used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and chopping nuts. Carving knives are used for slicing and carving dense meats. Slicing knives are used for cutting thinner slices of roast, fruit and vegetables.
3. Pots - Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes. Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes.
4. Strainer - In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer is a form of sieve used to separate suspended solids from a liquid by filtration.
5. Jars - used to keep the left overs, cereals, nuts, grains, etc.
9. Blender - •Grind semi-solid ingredients, such as fresh fruits and vegetables, into smooth purées.
•Blend ice cream, milk, and sweet sauces to make milkshakes.
•Mix and crush ice in cocktails such as the Zombie, piña colada and frozen margarita.
