Food Storage and Serving
Holds large amounts of ingredients like flour and sugar
Storage Bin
This can be used for cooking something hot on a grill or used for serving bread, salad, and some desserts
Tongs
Used for browning, searing, and frying your signature dishes
Sklllet
Pan with straight sides. It is available in a variety of sizes and shapes, including round, rectangular, square, and specialty versions (such as heart-shaped).
Cake Pan
Used for cutting and pushing food on the plate
Dinner Knife
Cook directly on this surface, which is usually designed with edges to contain food and a drain to collect waste.
Griddle
Container with lid that fits tightly is known as
Air tight
Used to check cooked and held food to ensure they are with in the proper temperature zones
Bi metallic stemmed thermometer
Used for preparing large amounts of soups and stocks
Stock Pot
Metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked goods.
Muffin tin
Food handlers and cooks in the butchering area use this six-inch knife to separate raw meat from the bone.
Boning Knife
This generates heat by magnetic attraction between the cooktop and a steel or cast-iron pot or pan. The cooktop itself remains cool
Induction Burner
Holds 8-32 oz. of foods
Deli Container
Used to ensure equal portions like cookie dough or mashed potatoes
Disher or Portion Scoop
Used to prepare sauces, soups, and other liquids. They are shallower than stockpots, with straight sides and two loop handles for lifting.
Sauce pot
Weighs dry ingredients for baking.
Baker's or Balance Scale
A Japanese style general-purpose kitchen knife with a five- to seven-inch blade with granton (indented notches) on the side that help food release easily
Santuko
This unit combines a convection oven with a steamer.
Combi Oven
Holds 1.5/2 oz. of product
Ramekin/Sauce Cup
Used to serve portions of soups, dressings, and sauces or batches of beverages like a punch
Ladel
This medium- to large-sized pot is shallower than saucepots. It has straight sides and two handles for lifting. A brazier is typically made of heavyweight material with a thick bottom for good heat distribution. Use it to braise meat and vegetables.
Brazier (BRAY-zeer)
Also called a rondeau (RON doe)
A two-part, baking pan. The bottom piece and ring secure to hold the bottom in place. Once an item is baked, the chef can release it easily to remove the baked product
Sping Form Pan
This knife has a long, thin, serrated blade and is used to slice breads and cakes.
Serrated Knife
The food cooks as the shelves move around a central rod.
Rotery Oven
Holds food in a steam table for buffets and catered events
Hotel Pan
Ideal for blanching vegetables, cooking and reheating noodles
Strainer basket
Has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks food in the upper pot. Use it for melting chocolate or heating milk, cream, or butter.
Double Boiler
A cylinder used to flatten or shape pastry dough; this rolling pin is a single piece that tapers slightly on the ends.
Rolling Pin
It is a small knife with a sharp blade, only two to four inches long.
Pairing Knife
This is a technique that involves placing food in a vacuum-sealed bag and immersing it in water.
Sous vide