Pots and Pans
A large pot for preparing stocks. They have spigots that allow the liquid to be poured out easily without losing any of the solid ingredients.
Stockpot
This is an all-purpose knife for chopping, slicing, and mincing all types of foods. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.
Chef’s (French) knife
Used to check the temperature of large or thick food. They are inserted into the food up to a dimple on the probe and held for at least 15 seconds to check temperature.
Bimetallic stemmed thermometer
A rigid, small sheet of stainless steel with a metal blade. Used to scrape material off of a work surface or “bench” or to cut or portion soft, semifirm items (like bread dough or cookie dough).
Bench scraper
The six conditions pathogens need to grow
Food, Acidity, Temperature, Time, Oxygen, Moisture
Used to prepare sauces, soups, and other liquids. They are more shallow than stockpots, with straight sides and two loop handles for lifting.
Saucepot
This heavy, rectangular knife is used to chop all kinds of food, from vegetables to meat. It is also able to cut through bones.
Cleaver
Available in various sizes and measured in fluid ounces and milliliters so they can be used to portion out liquids.
Ladle
A light, fine-mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt.
Cheesecloth
What should be used to dry your hands after washing them?
Single-use paper towel
Pans with straight sides and available in a variety of sizes and shapes, including round, rectangular, square, and specialty (such as heart-shaped).
Cake pan
Food handlers and cooks in the butchering area use this six-inch knife to separate raw meat from the bone. They come in two types: one has a thin, flexible blade that is shorter than the blade of a chef’s knife; the other has a thicker, less flexible blade used for cutting larger pieces of protein.
Boning knife
Used to measure recipe ingredients, from 1⁄4 ounce to 1 pound to 2 pounds.
Portion scale
Allows liquid to drain while retaining solids such as cooked pasta and vegetables. This item stands on metal feet.
Colander
What is the temperature range of the temperature danger zone?
41°F- 135°F
A long, narrow, metal pan with a perforated rack used to raise or lower the fish into a cooking liquid so it doesn’t break apart.
Fish poacher
Similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables. It is sometimes called a bird’s beak for its shape.
Tourné
Similar to liquid measuring cups but bigger, usually available in sizes of 1 pint, 1 quart, 1⁄2 gallon, and 1 gallon.
Volume measures
Include piping bags (canvas, plastic, disposable), decorative tips (metal, plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a metal cutout).
Piping tools
Coordinates kitchen activity and directs the kitchen staff's training
Executive Chef
Also called a rondeau. This medium to large pot, more shallow than saucepots, has straight sides and two handles for lifting. This is typically made of heavyweight material with a thick bottom for good heat distribution. Use it to braise meat and vegetables.
Brazier
This is a general-purpose kitchen knife with a five- to seven-inch blade length and granton on the side that help food to release easily. It is designed for a comfortable, well-balanced grip, while allowing for full blade use.
Santoku
Weighs dry ingredients in the bakeshop.
Balance scale/baker’s scale
Scissor-like utensil that food handlers use to pick up and handle all kinds of solid food. To keep food safe, food handlers should never use their hands to pick up food.
Tongs
At what internal temperature should raw meat, poultry, and seafood be stored?
41°F and below