Batterie de cuisine
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.[1] It includes the knives, frying pans, bakeware and kitchen utensils required for cooking and for making desserts, pastries and confectionery.[2] It does not include any of the fixed equipment such as cooking ranges, refrigeration equipment, etc.[3]
In French Provincial Cooking (1960), Elizabeth David gives a list of typical items in a batterie de cusine:[4]
| French name | English |
|---|---|
| Bain-marie | Double-boiler |
| Balance | Scales |
| Bassin | Copper bowl in which to beat egg whites |
| Bassine à friture | Deep fryer |
| Batte | Cutlet bat |
| Bocal | Preserving jar |
| Bouilloire | Kettle |
| Braisère, Dauière | Braising pan |
| Brise-flamme | "Flame-breaker" – mat (originally asbestos) to go over the direct heat of the hob, enabling very slow cooking |
| Casserole | In traditional French usage, a saucepan; in English usage, an earthenware or other dish for slow cooking in the oven |
| Cercle à flan | Flan ring |
| Chasse-noyau | Olive or cherry stoner |
| Chinois | Conical sieve |
| Cocotte | Round or oval pot, especially the small type in which eggs are baked for œufs en cocotte |
| Couperet | Cleaver |
| Couteau de cuisine | Cook's general-purpose knife |
| Couteau à découper | Carving knife |
| Couteau à désosser | Boning knife |
| Couteau économe | Potato peeler |
| Couteau à filets de sole | Filleting knife |
| Couteau d'office | Vegetable or paring knife |
| Couteau tranche-lard | Long slicing knife |
| Cuiller à bouche | Tablespoon |
| Cuiller à pot | Small ladle |
| Écumoire | Skimmer |
| Entonnoir | Funnel |
| Etamine | Tamis cloth for straining consommé etc |
| Faiselle | Basket or earthenware pot with holes for draining soft cheeses |
| Fouet | Whisk |
| Fusil | Steel for sharpening knives |
| Glacière à sucre | Sugar caster |
| Grille | Wire pastry rock, or frying basket |
| Hachinette | Small solid wooden bowl with crescent-shaped chopping knife for chopping small quantities of herbs, shallots, etc |
| Hachoir | Chopping knife, usually crescent-shaped, single, double, or multi-bladed and double-handled |
| Lardoire | Larding needle |
| Lèchefrite | The tin or dish placed underneath food while it is roasting, to catch the juices and fat |
| Louche | Soup ladle or dipper |
| Mandoline | Narrow rectangular wooden or plastic board with adjustable cutting blades for slicing vegetables |
| Marmite | Deep, usually straight-sided pot |
| Mortier | Mortar, used with a pestle |
| Moule à charlotte | Plain metal mould with sloping sides |
| Moule à dariole | Small mould approximately the shape of a castle pudding |
| Moule à douille | Ring mould |
| Moule à pâté | Hinged round or oval open mould for pâtés cooked in pastry |
| Mouli-légumes | Vegetable mill |
| Moulin à café | Coffee grinder |
| Moulin à poivre | Pepper mill |
| Mouvette | Wooden spoon |
| Panier à friture | Wire basket for deep frying |
| Panier à salade | Wire salad basket for shaking salad dry after washing |
| Passoire | Sieve, colander |
| Pilon | Pestle |
| Plafond | Shallow rectangular baking or roasting tin or baking sheet |
| Planche à découper | Carving board |
| Planche à hacher | Chopping board |
| Planche à pâtisserie | Pastry board |
| Plaque à pâtisserie | Baking sheet |
| Plaque à rôtir | Shallow roasting tin |
| Plat à gratin | Shallow metal or earthenware used for dishes to be gratinéed |
| Platine | Small roasting tin |
| Poêle à frire | Frying-pan |
| Poêle à crêpes | Small shallow frying-pan for pancakes |
| Poêle à friture | Deep-frying pan |
| Poêle à œufs | Small metal or earthenware dish in which eggs are cooked and served |
| Poêle à omelettes | Omelette pan |
| Poêlon | Small earthenware or metal frying or sauté pan with a handle; deeper than an ordinary frying-pan |
| Poélon à sucre | Sugar-boiling pan |
| Poissonnière | Fish kettle |
| Ramequin | Ramekin |
| Ravier | Shallow china dish for hors-d'oeuvre |
| Rondin | Round stew-pan with two handles and a tight-fitting lid. Also called a fait-tout |
| Rouleau | Rolling pin |
| Saladier | Salad bowl |
| Salamandre | Round iron utensil with a long handle, now rare. Also a grill with the heat coming down rather than up. |
| Sauteuse | Heavy and shallow straight-sided pan with a handle, for shallow frying. |
| Sautoir | Similar to a sauteuse |
| Soupière | Soup tureen |
| Spatule | Spatula or palette knife |
| Tamis de crin | Fine sieve |
| Terrine | Earthenware cooking pot, usually earthenware |
| Timbale | Round mould with straight or slightly sloping sides |
| Timbale à soufflé | Soufflé dish |
| Tourtière | Shallow tart tin, often with removable base |
| Tranchoir | Trencher or wooden carving platter |
| Vasque | Shallow crystal silver or china bowl for the elegant presentation of fruit, sweet dishes etc |
| Verge | Egg whisk |
Other kitchen implements used by French, English, American and Canadian cooks and food writers include:
| Implement | Ref |
|---|---|
| Baba and sponge-cake moulds | [5] |
| Bulb baster | [6] |
| Cheese grater | [6] |
| Corkscrew (tire-bouchon) | [7] |
| Crimpers (for pressing designs into soft sugar paste) | [8] |
| Garlic press | [6] |
| Ice-cream scoop (cuillère à glace) | [9] |
| Jelly and charlotte moulds | [5] |
| Lemon zester (zesteur) | [10] |
| Measuring jug (doseur) | [11] |
| Meat saws | [5] |
| Melon/potato baller (cuillère à melon/à pomme parisienne) | [12][13] |
| Moulin moulinette | [6] |
| Pasta machine (machine à pâtes) | [14] |
| Piping bags | [8] |
| Pastry brushes | [8] |
| Pie-moulds for raised pies | [5] |
| Poultry shears | [6] |
| Pudding-cloths | [5] |
| Rubber spatulas | [6] |
| Scissors | [5] |
| Spoon drainers | [5] |
| Steamer | [15] |
| Stock-pots | [5] |
| Trivets | [5] |
| Turbot-kettle (turbotière) | [5] |
| Wok | [16] |
References
[edit]- ^ "batterie". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "Tefal : avec cette remise inattendue, cette batterie de cuisine a de quoi plaire". www.ouest-france.fr.
- ^ "Tout ce que vous pouvez faire avec votre liquide vaisselle mais que vous ignorez !". Marmiton (in French). 29 August 2022.
- ^ David, pp. 41–53
- ^ a b c d e f g h i j Soyer p. xxiii
- ^ a b c d e f Beck, Bertholle and Child, pp. 3–8
- ^ Franklin, p. 533
- ^ a b c Beeton pp. 15–16
- ^ Conran, p. 229
- ^ Martin, p. 9
- ^ Smith, p. 17
- ^ Paré p. 26
- ^ Ducasse, p. 44
- ^ Smith, p. 287
- ^ Smith, p. 10
- ^ Hom, p. 24
Sources
[edit]- Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. ISBN 978-0-241-95339-6.
- Beeton, Isabella (1991). Bridget Jones (ed.). Traditional Cake Decorating. London: Ward Lock. ISBN 0-70-636998-X.
- Conran, Caroline (1998). Le Conran gastronomique. Paris: Gründ. ISBN 270006447X.
- David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- Ducasse, Alain (2013). Cuisine bon marché. Paris: Ducasse.
- Franklin, Linda Campbell (2003). 300 Years of Kitchen Collectibles. Iowa: Krause. ISBN 9780873493659.
- Hom, Ken (2005). Wok & Co. London: Hachette. OCLC 1311137561.
- Martin, Guy (2010). Les cuissons indispensables. Paris: Minerva. ISBN 978-2-83-071222-3.
- Paré, Jean (1999). Grands succès: trempettes tartinades et sauces à salade. Edmonton: Recipe Factory.
- Smith, Delia (1989). Delia Smith's Complete Illustrated Cookery Course. London: BBC Books. ISBN 0-56-321454-6.
- Soyer, Alexis (1846). The Gastronomic Regenerator. London: Simpkin, Marshall & Co. OCLC 1156372451.
External links
[edit]
Look up batterie de cuisine in Wiktionary, the free dictionary.
- Batterie de Cuisine. CooksInfo.com. Published 02/22/2007. Updated 12/05/2010. Web. Retrieved 11/18/2012.
- Batterie de Cuisine Archived 2012-11-18 at the Wayback Machine. Rebecca Franklin, About.com. Web. Retrieved 11/18/2012.