"Utensil Universe"

3. A utensil with wire loops joined together, used for mixing, beating, and incorporating air into ingredients.
7. Press A device used for crushing garlic cloves, extracting the pulp while leaving the skin behind.
9. Opener A device or utensil used to open cans by removing the metal lid.
12. A utensil with sharp-edged holes or blades, used for shredding or grating food, such as cheese or vegetables.
13. Pin A cylindrical tool used for rolling out dough when baking.
14. A bowl-shaped utensil with small holes, used for draining liquids from cooked pasta, vegetables, or fruits.
16. Spoon A spoon with slots or holes in the bowl, used for scooping solid food while draining excess liquids.
20. A utensil with a shallow bowl-shaped head and a handle, used for stirring, scooping, and serving.
22. Bowl A deep bowl used for combining ingredients during food preparation.
23. A utensil with a fine mesh screen used for sifting dry ingredients or straining liquids.
24. A tool used to remove the outer skin or peel from fruits and vegetables.

1. A utensil with wire loops joined together, used for mixing, beating, and incorporating air into ingredients.
2. Tongs Long-handled tongs used specifically for grilling, flipping and handling grilled items, such as meats or vegetables.
4. A utensil with two or more prongs used for piercing, lifting, and eating food.
5. Shears Scissors-like utensils used for various tasks in the kitchen, such as trimming herbs, cutting twine, or opening packages.
6. A flat, flexible utensil with a broad, thin blade, used for flipping, lifting, and spreading food.
8. Cups and Spoons Utensils used for precisely measuring ingredients in cooking and baking.
10. A utensil with two arms and a pivot point, used for gripping and lifting food items, such as turning meat on a grill.
11. Spinner A tool used for washing and drying salad greens by spinning them in a basket to remove excess water.
14. Board A flat, sturdy surface used for cutting, slicing, and chopping food items.
15. A utensil with a flat, perforated head, used for mashing cooked vegetables or fruits.
17. A large, deep spoon with a long handle, used for serving soups, stews, and sauces.
18. A sharp-edged utensil used for cutting, slicing, and chopping food.
19. Brush A brush with bristles used for brushing liquids, such as melted butter or egg wash, onto pastries or baked goods.
21. Mitts Insulated gloves or mitts used for protecting hands from heat when handling hot pots, pans, or dishes from the oven.