In cooking, the full set of pots, pans, and cooking vessels used in a kitchen; also used in music to describe drums and percussion collectively.
From French 'batterie,' derived from 'battre' (to beat), as drums are beaten. The culinary sense adopted the military metaphor of a 'battery' of equipment.
French culinary terminology divides batterie into 'batterie de cuisine' (kitchen equipment) and 'batterie de table' (table service equipment)—this hierarchical thinking shaped how professional kitchens organized themselves, and many of these terms are still used in chef training today.
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