Bowl-shaped sieves are commonly used in cooking and baking to sift or strain ingredients. However, there are various synonyms that can be used to describe these kitchen tools, depending on their size and intended use. Some alternatives to bowl-shaped sieves include colanders, strainers, sifters, chinois, tamis, and drum sieves. Colanders are larger and have larger holes, often used for draining pasta or vegetables. Strainers have smaller holes and are suitable for sieving liquids or straining smaller ingredients. Sifters are specifically designed for dry ingredients, usually with a handle for shaking the contents through a fine mesh. Chinois and tamis are used for straining purees or sauces and have a conical shape. Drum sieves are larger in size and are commonly used in industrial kitchens for large-scale food production.