When making fine purees or sauces, it is absolutely necessary to use a china cap or chinoise. The conical design and fine mesh make it ideal for removing any large clumps of food from apple seeds all the way down to strawberry seeds. They are sometimes accompanied by a pestle that is used to force the food out the bottom. When using china cap or chinoise, be sure that you properly boil any food that you put in the sieve to ensure that it is as soft as it can be. Constantly putting undercooked foods in the fine mesh vessel will eventually cause it to tear and force you to buy a new one prematurely. Boil or steam ingredients until they can easily be mashed by hand and then put them into the chinoise. You can also use this particular piece to sift fine powdered sugar onto finished pastries if you do not already have a tool that will do this.