Commercial Kitchen Equipment Identification

Flashcards covering identification of commercial kitchen utensils, pans, scale devices, and mixer attachments.

How does a chinoise strainer differ from a standard China cap strainers as noted on Page 1?

A chinoise uses fine screen mesh, whereas a standard China cap is made of all metal with larger holes.

What Robot Coupe equipment models are depicted in the Page 2 worksheet?

BLIXER BX3 and Robot Coupe R2 food processors.

What commercial mixer equipment is shown in this image?

Stand mixer (Globe commercial mixer)

What type of portion scale is shown in this image?

Mechanical dial scale

What mixer attachment is shown in this image?

Dough hook

What mixer attachment shown here is used for whipping and aerating?

Wire whip (Whisk attachment)

What mixer attachment shown here is used for general mixing, beating, and creaming?

Flat beater (Paddle attachment)

What pastry tool is shown in this image?

Pastry brush

What hand tool is depicted in this image?

Wire whip (Balloon whisk)

What non-stick baking tool is pictured here?

Silicone baking mat (Silpat)

What type of rolling pin with handles is shown in this image?

Roller rolling pin (Rolling pin with handles)

What type of scale is shown in this image?

Digital scale

What handleless wooden rolling pin is shown in this image?

French rolling pin (Straight/tapered rolling pin)

What traditional scale used in baking is pictured here?

Baker's balance scale

What kitchen tool used for cutting dough and cleaning tables is shown here?

Bench scraper (Bench knife)

What flexible tool used for scraping food out of mixing bowls is shown?

Bowl scraper

What precision manual slicing device is shown in this image?

Mandoline

What device used to spin-dry washed greens is shown in this image?

Salad spinner