1. Ball Cutter, Melon Ball Scoop, or Parisienne Knife - Blade is a small, cup shaped half sphere. Used for cutting fruits and vegetables into small balls.
2. Cook’s Fork - Heavy, two-pronged fork with a long handle, some for lifting and turning meats and other items. Must be strong enough to hold heavy loads.
3. Straight Spatula or Palette Knife - A long flexible blade with a rounded end. Used mostly for spreading icing on cakes and for mixing and bowl scraping.
4. Sandwich Spreader - A short, stubby spatula. Used for spreading fillings and spreads on sandwiches.
5. Offset Spatula - Broad blade, bent to keep hand off hot surfaces. Used for turning arid lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and so on. Also used as scraper to clean bench or griddle.
6. Rubber Spatula or Scraper - Broad, flexible rubber or plastic tips on long handle. Used to scrape bowls and pans. Also used for folding in egg foams or whipped cream.
7. Pie Server - A wedge shaped offset spatula. Used for lifting pie wedges from pan.
8. Bench Scraper or Dough Knife - A broad, stiff piece of metal with a wooden handle on one edge. Used to cut pieces of dough and to scrape workbenches.
9. Pastry Wheels or Wheel Knife - A round, rotating blade on a handle. Used for cutting rolled out dough and. pastry and baked pizza.
10. Spoons: Solid, Slotted and Perforated - Large stainless steel spoons, holding about 3 ounces. Used for stirring, mixing, and serving. Slotted and perforated spoons are used when liquid must be drained from solids.
11. Skimmer - Perforated disc, slightly supped, on along handle. Used for skimming forth from liquids and for removing soled pieces from soups, stocks and other liquid.
12. Tongs - Spring type or scissors type tools used to pick up and handle foods.
13. Wire whip - Loops of stainless steel wire fastened to a handle. There are two kinds of whips:
a) Heavy whips are straight, stiff, and have relatively few wires. Used for general mixing, stirring, and beating, especially heavy liquids.
b) Balloon whips or piano wire whips have mainly flexible wire. Used for whipping eggs, cream, and hollandaise, and for mixing thinner liquid.
14. China Cap - Cone shaped strainer. Used for straining stock, soups, sauces and other liquids. Pointed shaped allows the cook to drain liquids thorough a relatively small opening. Fine china cap or chinois (shee-nwah) China cap with very fine mesh. Used when great clarity or smoothness is required in a liquid.
15. Strainer Round - Bottomed, cup-shaped strainer made of screen-type mesh or of perforated metal. Used for straining pasta, vegetables, and so on.
16. Sieve Screen - type mesh supported in a round metal frame. Used for sifting flour and other dry ingredients.
17. Colander - Large perforated bowl made of stainless steel or aluminum. Used to drain washed or cooked vegetables, salad greens, pasta, and other foods.
18. Food Mill - A tool with a hand-turned blade that forces foods through a perforated disk. Interchangeable disks have different coarseness or fineness. Used for pureeing foods.
19. Grater - a four-sided metal box with different sized grids. Used for shredding and grating vegetables, cheese, citrus rinds, and other foods.
20. Zester - Small hand tool used for removing the colored part of citrus peels in thin strips.
21. Channel Knife - Small hand tool used mostly in decorative work.
22. Pastry Bag and Tubes Cone - Shaped cloth or plastic bag with open end that can be fitted with metal tubes or tips of various shapes and sizes. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough.
23. Pastry Brush - Used to brush items with egg wash, glaze, etc.
24. Can Opener Heavy - duty food service type can openers are mounted on the edge of the workbench. They must be carefully cleaned and sanitized every day to prevent contamination of foods. Replace worn blades, which can leave metal shavings in food.
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