Knives Out
An all-purpose knife for chopping, slicing, and mincing all types of food items. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.
What is a chef's knife?
A large pot for preparing stocks. Stockpots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients.
What is a stockpot?
Made of mesh-like material or metal with holes in it, these come in different sizes and are often shaped like a bowl. This tool is used to rid pasta, vegetables, and other larger food items of their liquid.
What is a strainer?
Machines that make ice cubes, flakes, and chips, and crushed ice.
What are ice machines?
Versions for quantity cooking are solid, perforated, or slotted. They are made of stainless steel, and hold about 3 ounces. Solid ones are for serving and lack holes. Perforated and slotted versions have holes that allow liquid to drain while holding the solids on the item.
What are spoons?
A knife with a long, thin serrated blade used to slice breads and cakes.
What is a serrated slicer?
A heavy, thick pan made of cast iron. Use it to pan grill, pan-fry, and braise food items such as meat or vegetables.
What is a cast-iron skillet?
Also known as a sifter. Has a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities, as well as to combine and aerate the food product.
What is a sieve?
Equipment used to maintain food temperatures between 32°F and 41°F (0°C and 5°C). A walk-in is built into the facility whereas a reach in can be moved around.
What is a refrigerator?
Short-handled measuring utensil that comes in various sizes and is used to scoop out soft foods, such as ice cream, butter, and sour cream.
What is a portion scoop?
This heavy, rectangular knife is used to chop all kinds of food, from vegetables to meat, and is also able to cut through bones.
What is a cleaver?
Item with an upper pot and a lower pot that is used for melting chocolate or heating milk, cream, or butter; the lower pot holds boiling or simmering water that gently cooks the food in the upper pot.
What is a double boiler?
A machine that comes with several detachable parts. Cooks use it to purée food to different consistencies.
What is a food mill?
Cooking units with open heat sources that are usually the most frequently utilized pieces of equipment in restaurant and foodservice kitchens.
What are ranges?
Also called a melon baller; used to cut ball shapes out of soft fruits and vegetables.
What is a parisienne scoop?
A general-purpose kitchen knife with a 5- to 7-inch blade length. This Japanese designed knife is engineered for a comfortable, well-balanced grip, while allowing for full blade use.
Pan used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator; it can sometimes be used for baking, roasting, or poaching, but because it is thin, it generally does not do well with proteins and vegetables.
What is a hotel pan?
Tool used to create thin pieces of cooked food by pressing the food through a sheet of small holes— known as a pierced hopper—that are typically about the diameter of a piece of grain.
What is a ricer?
Machines used in restaurant and foodservice operations to cook food quickly with very intense direct heat; the heat source is above or both above and below to heat the food.
What are broilers?
Often called a scraper, this spatula with a long handle is used to fold ingredients together and scrape the sides of bowls.
What is a RUBBER spatula?
Similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables.
What is a Tourne?
Also called a rondeau, this medium to large pot, more shallow than sauce pots, has straight sides and two handles for lifting. This is typically made of heavyweight material with a thick bottom for good heat distribution. Used to braise meat and vegetables.
What is a brazier?
Also known as a drum sieve, this item is a screen that stretches across a metal or wood base that is shaped like a drum. Food is forced through it, and it's used to purée very soft food items and remove solids from purées.
What is a tamis?
Unit designed to hold hotel pans- either one full sized pan or multiple smaller pans per per slot- and to work with water in the holding unit.
What is a steam table (or food warmer)?
Tool available in various sizes measured in fluid ounces and milliliters that is used to portion out liquids.
What is a ladle?