Cat
Dog
Pig
Horse
Cow
100

To measure large quantities of food when it is delivered to the kitchen, foodservice staff uses this.

Receiving Scale

100

Heavier versions of this knife can chop through bones. 

Cleaver

100

This hand tool is the best choice for lifting items out of liquids.

Spider

100

The best knives have this type of a tang.

Full Tang

100

This tool is designed to remove fine strips of the outer rinds of citrus fruits.

Zester or Micorplaner
200

This type of scale is used to measure small quantities.

Portion Scale

200

High quality knives will have this. It helps with the balance and it strengthens the blade.

Bolster

200

This piece of equipment is used to cook a customer's breakfast and lunch orders in a fast-paced, short-order establishment.

Griddle

200

This piece of equipment is designed to braise or stew large quantities of a product.

Tilt-Braiser

200

When using a wetstone, this is the most desired type of lubricant as it leads to the best results. 

Mineral Oil

300
If a chef wants to puree a product in the same pan in which it is cooking, they should use this tool. 

Immersion Blender

300

This square or rectangular pan is high-sided, has a tight fitting lid, and is used first on the rangetop and then put in the oven. 

Braising Pan

300

This is a type of skillet that is designed for sauting as it has slopped sides. 

Sauteuse

300
When using this round cylinder too cook food, it is first placed in a stainless-steel insert. 

Bain Marie

300

This type of thermometer measures only the surface temperature of a food or cooking surface. 

Infrared 

400

This material is commonly used in cookware due to it's cost and weight. 

Aluminum

400
This knife is said to simply be a smaller version of the chef's knife.

Utility Knife

400

The best material for pots and pans because it conducts heat well.

Copper

400

When a food needs to be browned but not fully cooked, the chef is likely to use this. 

Salamander

400

This appliance circulates hot air with a fan during the cooking process. 

Convection Oven

500

High quality knives are made from this material.

High-carbon Steel

500

This thermometer uses a probe that connects to an electronic meter which digitally displays the temperature. 

Thermocouple

500

A permanently fixed, large pot with double-walled construction that is heated using pressurized steam. 

Steam-Jacketed Kettle

500

This cooking appliance is widely used to cook fried chicken in fast-food operations. 

Pressure Fryer

500
A chef would use this appliance for steaming food that might easily be ruined by overcooking.

Convection Steamer

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