Used to slice foods into uniform sizes.

Used to slice, chop, shred, or grate foods by using different attachment.

Used to puree, grind, emulsify, crush, and knead food.

Used to blend and mix a variety ingredients. They can also crush ice.

Table-Mounted Can Opener

Professional kitchen use heavy-duty can openers that are mounted on the edge of a table.

Separate the pulp from the juice automatically.

Cooks food at a constant temp., which is controlled by the thermostat.

Has four to six burner units, each with individual controls.

Flat or ridged. Can be part of the range top, or a separate unit

Also known as a French-Top range

Uses invisible waves of energy called microwaves to heat foods.

Used to cook food quickly from start to finish using intense, direct heat located above the food.

Skillet can be used as a griddle, fry pan, brazing pan, stockpot, bain marie, or steamer.

Cooks food quickly and nutritiously because it places the food in direct contact with hot water vapor.

Works like a regular steamer except that the steam is under pressure.

Steam-Jacketed Kettle

Steam is pumped two stainless steel containers.

A type of steam jacketed kettle that can be tilted to empty its contents.

Combination Steamer/Oven

Can combine convection and steam cooking

Also known as a stack oven. Used for baking, roasting, and braising.

Has a fan that circulates the oven's heated air. Used for baking, roasting, and braising.

A small gas or electric broiler that is often attached to an open-burner range.

An oven that uses both infrared and visible light waves above and below the food.

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Equipment

Cookware

Term	Definition
Slice	Used to slice foods into uniform sizes.
Bench Mixer	Used to slice, chop, shred, or grate foods by using different attachment.
Food Processor	Used to puree, grind, emulsify, crush, and knead food.
Blender	Used to blend and mix a variety ingredients. They can also crush ice.
Table-Mounted Can Opener	Professional kitchen use heavy-duty can openers that are mounted on the edge of a table.
Commercial Juicer	Separate the pulp from the juice automatically.
Work Tables	Used in food production areas.
Deep-Fat Fryer	Cooks food at a constant temp., which is controlled by the thermostat.
Open-Burner Range	Has four to six burner units, each with individual controls.
Griddle	Flat or ridged. Can be part of the range top, or a separate unit
Flat-Top Range	Also known as a French-Top range
Microwave Oven	Uses invisible waves of energy called microwaves to heat foods.
Broiler	Used to cook food quickly from start to finish using intense, direct heat located above the food.
Tilting Skillet	Skillet can be used as a griddle, fry pan, brazing pan, stockpot, bain marie, or steamer.
Steamer	Cooks food quickly and nutritiously because it places the food in direct contact with hot water vapor.
Pressure Steamer	Works like a regular steamer except that the steam is under pressure.
Steam-Jacketed Kettle	Steam is pumped two stainless steel containers.
Trunnion Kettle	A type of steam jacketed kettle that can be tilted to empty its contents.
Combination Steamer/Oven	Can combine convection and steam cooking
Deck Oven	Also known as a stack oven. Used for baking, roasting, and braising.
Convection Oven	Has a fan that circulates the oven's heated air. Used for baking, roasting, and braising.
Salamander	A small gas or electric broiler that is often attached to an open-burner range.
FlashBake Oven	An oven that uses both infrared and visible light waves above and below the food.

Created by: ximenax

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