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Tools and Equipment
Tools and Equipment for the Foodservice Industry
| Question | Answer |
|---|---|
| Employees weigh, inspect, and check delivered items on this | Receiving table |
| Employees weigh items using this item | Scale |
| These items are used to carry food cases to storage areas and are made of heavy steel | Utility cart |
| These come in various sizes, measured in ounces, so they can be used to portion out liquids | Ladles |
| Used to measure varying quantities of both dry goods and liquids. | Measuring cup |
| Used to measure small quantities of spices or liquids | Measuring spoons |
| Short-handled measuring utensil used to portion out soft foods such as ice cream, butter, and sour cream. | Scoops |
| A flexible piece of rubber or plastic used to cut and separate dough, and scrape extra dough and flour from wooden work tables. | Bench scraper |
| A cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients | China cap |
| Used to drain liquid from cooked pasta and vegetables. | Colander |
| Used to test the doneness of braised meats and vegetables, for lifing items to the plate, and for steadying an item being cut | Cooks fork |
| A machine that comes with several detachable parts used to puree foods to different consistencies. | Food mill |
| Used to grate hard cheeses, vegetables, potatoes, and other foods | Grater |
| Used to turn foods on a griddle or broiler. This has a wide, chisel-edged blade and a short handle | Offset spatula |
| Also called a melon baller, this is used to cut ball shapes out of soft fruits and vegetables | Parissienne |
| Made of canvas, plastic, or nylon used to pipe out frostings, creams, and pureed foods. This can be used with different tips to create a variety of decorations | Pastry bag |
| Used to brush egg wash, melted butter, glazes, and other liquids on baked items. | Pastry brush |
| A specially shaped spatula made for lifting out and serving pieces of pie. | Pie server |
| Used to cut pizza and rolled-out dough | Pizza cutter |
| Often called a scraper, this is used to fold ingredients together and scrape the sides of bowls | Rubber spatula |
| A short, stubby spatula used to spread sandwich fillings and condiments. | Sandwich spreader |
| A mesh screen and is used to sift flour and other dry baked ingredients and remove any large impurities | Sieve |
| This has a larger round, flat head with holes to remove foam from stock or soup, and to remove solid ingredients from liquids | Skimmer |
| A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and even turning pancakes and other foods. | Straight spatula |
| This can be made of mesh-like material or metal with holes in it. They come in different sizes, and often come in the shape of a bowl.These are used to strain pasta, vegetables, and other larger foods cooked in liquid | Strainer |
| Scissor-like utensil used to pick up and handle all kids of solid food. | Tongs |
| These are made of different sizes and heaviness and are used to mix, beat, and stir foods | Wire whip |
| This shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes | Zester |
| A shallow rectangular pan used to bake all types of food | Bake pan |
| A high-sided, flat-bottomed cooking pan | Braising pan |
| A heavy, thick pan. This is used for pan-frying foods like meat and vegetables | Cast iron skillet |
| A pot that has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in teh upper pot. | Double boiler |
| These pans are used for baking,roasting, or poaching meats and vegetables. They can also be used to hold foods for serving. | Hotel pan |
| A shallow, rectangular pan with medium-high sides used to roast and bake foods, such as meat and poultry | Roasting pan |
| These are used to prepare sauces, soups, andother liquids. These are more shallow than stock pots, with straight sides and two loop handles for lifting | Sauce pot |
| A pan with flat or slightly flared sides and a single long handle. It is used for general cooking on ranges | Saucepan |
| This pan can be either slope-sided or straight-sided. It is used to saute and pan-fry vegetables, meats, fish, and eggs | Saute pan |
| This very shallow pan, about 1 inch deep, is used primarily to bake cookies, rolls, and cakes. | Sheet pan |
| A large pot used for prepareing stocks. Some with spigots allow the liquid to be poured out easily without losing any of the solid ingredients | Stock pot |
| This machine chopes vegetables,meats,andother foods using a rotating blade and bowl | Food chopper |
| These are used to mix an dprocess large amounts of food with any number of specialized attachments. | Mixer |
| This mixer attachment is used to mix, mash, and cream soft foods | Flat beater |
| This mixer attachment is used to beat and add air to light foods, such as egg whites and cake frosting | Wire whip |
| This mixer attachment is a heavier version of hte wire whip used to whip, cream, and mash heavier foods | Wing whip |
| This mixer attachment is used to mix shortening into doughs | Pastry knife |
| This mixer attachment is used to mix heavy, thick doughs | Dough arm |
Created by:
brehmc
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