Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A conical strainer with a handle. There are two types of chinois: chinois etamine (d) (also known as a bouillon strainer), constructed with fine metal mesh and used for fine straining; and a perforated chinois (e), which is used when fine straining is not required. Both types are often referred to as “china caps” because of their distinct conical hat shape. However, to give clarity to this nomenclature in the kitchen, it is useful to refer to the chinois etamine as a chinois and the perforated chinois as a “china cap.”