Batterie de cuisine
The batterie de cuisine 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. It includes the knives, frying pans, bakeware and kitchen utensils required for cooking and for making desserts, pastries and
confectionery. It does not include any of the fixed equipment such as cooking ranges, refrigeration equipment, etc.
In French Provincial Cooking, Elizabeth David gives a list of typical items in a batterie de cusine:
| 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 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: