An attelet is an inedible garnish for dishes. It consists of a thin metal skewer with a decorative ornament at one end.
Meat Cooking Tools
Carving a turkey means to cut thin slices with a long, sharp knife from a cooked turkey for serving. The carving is almost always done while the cooked turkey is still warm from the oven.
Carving boards are boards for carving meat on at the table. They have sunken rims around them, and sometimes also sunken grooves through them. These are designed to catch and channel juices from meats being carved so they do not overrun on the table.
Meat mallets are used to flatten and tenderize meat. They look somewhat like a hammer.
Meat tenderizer in cooking is a term referring to something to make a tough cut of meat more tender to the bite.
A meatballer is a kitchen tool used to form balls of ground meat.
A rotisserie is a device for slowly turning meat over a source of heat, allowing the meat to cook slowly and evenly. It consists of a spit, some prongs to help affix meat to the spit and a motor to turn the spit.
Skewers are formed sticks with points on each end used to skewer together chunks of meat, vegetable and seafood meant for cooking together.
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.
A turkey baster is a tool designed to suck juices up from the bottom of a roasting pan, and then release those juices back out onto the joint of meat that is being roasted.
Turkey lacers are thin needles used in combination with thin butcher string to close and hold shut the neck cavity of poultry that has been stuffed.
A vertical chicken roaster is a stand that is used to prop a chicken vertically upright while it is being roasted