(See table below p.14, 15, 16) basic equipment identification
SKIMMER |
CHINA CAP |
WOODEN SPOON |
LADLE |
WIRE WHISK |
MIXING BOWL |
COLANDER |
FOOD MILL |
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STOCK POT |
SAUCE POT |
S |
S |
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MANDOLINE
AUTE
PAN / FRYING PAN
AUCE
PAN
ROASTING
PAN
COOKING RANGE |
DEEP FRYER
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SALAMANDER |
GRIDDLE |
FOOD
PROCESSOR
TABLE
MIXER
SLICER
JUG
BLENDER
STICK BLENDER 
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CAN OPENER 
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COMBINATION OVEN |
DISHWASHER |
Identification of Knife Parts
Function: the piercing tool of the blade
2. Tip Function: cutting small delicate foods, boning, filleting
3. Edge Function: slicing
4. Spine Function: strengthening of blade
5. Heel Function: cutting or chopping large or tough foods. Eg. Bones
6. Bolster Function: only found on forged knives Balancing of knives Protect hand from blade
7. Tang Function: balancing of knife Strengthening of whole knife especially between Handle and blade
8. Scales Function: grip of handle
9. Butt Function: end of handle |
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Identifying the various types of knife
Paring Knife : Peeling, slicing small fruits and vegetables, removing stems and other
Small cutting tasks where control is essential
Turning Knife : cutting curved surfaces or”tournee” vegetables
Utility Knife : Slicing small pieces of meat, cold cuts, fruits, carving poultry
Chef’s Knife (French Knife) : All-purpose , chopping, slicing , mincing
Boning Knife : Deboning of meats and poultry
Filleting Knife : Flexible and ideal for removing skin and bones from fish
Bread Knife (Serrated Knife) : Slicing food with tough skin or crust
Slicer : Slicing boneless cooked meats, poultry and fish
Identifying the various ustensils of the knife set
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PASTRY BRUSH: Mainly used for pastry preparation. Use for glazing bread and greasing cake mould with fat in order to prevent from sticking. Also to egg-wash food surface.
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SPOON: Mainly use to taste the food, or stir some preparation, but make sure that your spoon is clean and always with you. It can be kept in a small container filled with water.
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PLASTIC SPATULA: Can be used for stirring or scraping sauce from a bowl or pan. DO NOT USE ON VERY HOT SURFACE: MELT |
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METALLIC SPATULA: Uses range from “flipping” food to applying creams, butter, icing on surface of food. Also a tool in chocolate crafting. |
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SCRAPER: Assist in handling cream, batter or dough. |
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TRUSSING NEEDLES: Mainly use during the trussing of the poultry where a string is attached to one end with the purpose of “tying” to maintain a presentable shape while cooking. |
