Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Tools and Equipment (hierarchy name)
5. equipment
6. [equipment by context]
7. culinary equipment
8. [culinary equipment for preparing and cooking food]
9. [culinary tools for separating]

Anotations

Scope note:

Perforated metal conical strainer with extremely fine mesh used to strain custards, purees, soups, and sauces. It can also be used to dust food with a fine layer of powdered ingredient. The chinois is similar to the china cap, but creates a much smoother product. Both the chinois and the China cap often are used with a cone-shaped pestle.