Discover published sets by community

Tweezers are used for precise placement of small or delicate items, such as microgreens or herbs, that require careful handling.

An offset spatula is used to spread sauces or creams smoothly and to lift and position delicate items without damage.

A pastry brush is used to apply glazes or butter to food, offering a polished finish.

Squeeze bottles are utilized to create decorative patterns or to drizzle sauces in a controlled manner.

A microplane is used for zesting citrus or finely grating hard cheeses and spices to add a fresh burst of flavor and a refined look.

A mandoline is employed to create uniform slices of vegetables and fruits, which contribute to the visual appeal of the dish.

A chef's knife is primarily used for chopping and slicing ingredients before they are plated.