Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
A round, flat, or cone-shaped metal utensil with a mesh or perforated bottom, and usually a handle. Also known as a strainer, it is used to strain liquids or liquid-based mixtures or to sift dry ingredients.

Whisks, pastry brushes, and sieve