Foodborne Illnesses
Hand Tools
Measuring Equipment
Cookware
Knives
100
Symptoms: Cramps, nausea, headache, fever, diarrhea, vomiting Foods Involved: Poultry and poultry products, meat and meat products, fish, dairy products, protein foods, and fresh produce
What is Salmonellosis (bacteria)
100
Commonly used to shave the skin off fruits and vegetables. it can also be used to make delicate garnishes, such as carrot and chocolate curls.
What is a Vegetable Peeler
100
This is a type of spring scale used to determine the weight of an ingredient of food. It can be reset to zero so you can measure individual ingredients.
What is a Portion Scale
100
This has straight sides and is taller than it is wide. This is used to cook large quantities of liquid on the range, such as stocks or soups. Some have a spigot at the bottom so liquid can be drained off without lifting the pot.
What is a Stockpot
100
This is the most important knife in the chef's tool kit. This all-purpose knife with and 8-14 inch rectangular blade can be used for peeling, trimming, chopping, slicing, and dicing.
What is the Chef's Knife
200
Symptoms: Nausea, vomiting, fever, diarrhea, abdominal pain, headache, and muscle pain. Foods Involved: Meats and poultry, unpasteurized milk and dairy products.
What is Campylobacter (bacteria)
200
Push the center of the fruit so that the core comes out in one long, round piece. Small ones can be used on such fruits as apples and pears, while large models are used on such fruits as pineapple and grapefruits.
What is a Apple/Fruit Corer
200
These also measure volume, and come in 1 c., 1 pt., and 1-,2-, and 4-qt sizes. The lip or spout of the measure helps prevent spills and makes pouring easier.
What is Liquid Measures
200
This is useful for fast range-top cooking. Its height and sloped sides are well-suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients.
What is a Wok
200
A small knife with a thin, angled 5-7 inch blade is used to remove bones from meat, fish, and poultry.
What is the Boning Knife
300
Symptoms: Abdominal pain, diarrhea, vomiting, and mild fever. Foods Involved: Water, Ice, Salads, Fruit, and hors d'oeuvres. *Only infants can get it*
What is Rotavirus (Virus)
300
This is used to core and remove stems. It is also useful for removing vegetable markings, apple seeds, and potato eyes.
What is a Tomato/Fruit Corer
300
This is used to portion liquids such as sauces and soups. Its long handle enables you to reach to the bottom of a deep pot or pan. The capacity, ranging from 1-16 oz., is marked on the handle.
What is a Ladle
300
The cooked foods in a steam table are held in these pans. They are often used to store refrigerated food and hold casseroles during baking. They come in many different sizes.
What are Hotel Pans
300
Similar in size to the paring knife (2-4 inches long) this knife has a curbed blade that looks like a birds beak. It is used to trim potatoes and vegetables into shapes that resemble footballs.
What is the Tournee Knife
400
Symptoms: Constipation, diarrhea, vomiting, fatigue, vertigo, double vision, dry mouth, paralysis, and death! Foods Involved: Under-processed foods, canned low-acid foods, sauteed onions in butter sauce, foiled baked potatoes, untreated garlic and oil products.
What is Botulism (Bacteria)
400
These are used to tackle a variety of cutting chores, such as snipping string and butcher's twine, trimming artichoke leaves, and dividing taffy.
What are Kitchen Shears
400
This is used to measure most baking ingredients. The ingredients being weighed are placed on one side while weights are placed on the other side. When the two sides are even, the ingredients weigh the same as the weights.
What is a Balance Scale
400
This is used to bake soft, sticky mixes, such as cheesecake. It has an insert that rests in the bottom of the pan, and the sides are closed with clasps. Opening the clasps gently releases the cake.
What is a Springform Pan
400
This knife has an 8-9 inch blade with a pointed tip. The blade may be rigid or flexible.
What is the Fillet Knife
500
Symptoms: Fatigue, discomfort, fever, headache, nausea, loss of appetite, vomiting, and jaundice. Food Involved: Water, ice, salads, cold-cuts, sandwiches,shellfish, fruit, fruit juices, milk and milk products, and vegetables.
What is Hepatitis A (virus)
500
This has a flat, perforated surface for removing food from stocks and soups. It is also used to sin impurities from the tops of liquids.
What is a Skimmer
500
These are available in sets and usually include measurements of 1/4, 1/2, 1 tsp., and 1 tbsp. for volume. Stainless steel is recommended because it is less likely to warp or change shape.
What are Measuring Spoons
500
This is aluminum. it is used to make a certain shaped deserts, such as angel food cake. It has a removable bottom/
What is a Tube Pan
500
This knife has a long, thin blade that is ideal for cutting large foods such as meat and poultry. The tip of this knife may be pointed or rounded. The blade may be flexible or rigid. The blade may also be serrated.
What is the Slicer
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