A fine conical sieve with an extremely fine mesh, used in cooking to strain sauces and purées.
French word literally meaning 'Chinese,' named because the sieve resembled the cone-shaped hats worn in China. Adopted into English culinary terminology in the 19th century, keeping its French name like many cooking tools.
It's called 'Chinese' just because of its shape—the cone reminded French chefs of those traditional pointed hats, and since France dominated cooking language, the name stuck forever!
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