T.L.E-Chapter 2

Tools ans Equipments needed in the preparation of appetizers

Mise en place

Mise en place

is a French term which means “set in the place”

Ball Cutter

Sharp-edged scoop used to cut out balls of fruit and vegetables.

Rubber Spatula

Used to scrape off contents of bowl.

Channel Knife

Small hand tool used to make garnishes.

French Knife

Tools used to chop, slice, and dice

Paring Knife

Used to trim and pare fruits and vegetables.

Butter Curler

Kitchen tool designed to produce decorative butter shapes to use in food decoration.

Apple Corer

Device used to remove the core and pips of an apple.

Apple Cutter

Used to cut apple and similar fruits easily while removing the core and pips at the same time.

Baster

Large tube made of metal, plastic or glass, with a small opening on one end and a rubber bulb at the other end.

Biscuit Cutter

A kitchen tool intended to cut biscuit and other pastry shapes.

Biscuit Presser

Consists of a cylinder with a punger on one end which is used to extrude cookie dough through a small hole at the other end.

Bottle Opener

An opener used to remove caps or corks from bottles.

Bread Knife

A knife with a long blade that has a

serrated or scalloped edge that is

used to cut bread without flattening

it.

Cheese Knife

Type of kitchen knife especially used to cut cheese.

Cake and Pie Server

Used to cut slices in pies or cakes, and then transfer them to a plate or container.

Chef’s Knife

A cutting tool used in food preparation.

Chinoise

A conical sieve with extremely fine

mesh, used to strain custards,

purees, soups, and sauces,

producing a very smooth texture.

Colander

Metal or plastic container with a

perforates bottom, used for

draining and straining food like

pasta.

Crab Cracker

Used to crack the tough shells of

crabs lobster, and other edible

crustaceans.

Cutting Board

Board for cutting fruits and

vegetables.

Dough Scraper

Versatile tool that helps lift sticky

dough, scrape clean a rolling pin,

move sliced or chopped vegetables

to a saute pan and more.

Egg Piercer

Used to break a tiny opening in an

egg shell to prevent the shell from

cracking and the yolk from turning

green while boiling.

Egg Poacher

Piece of cookware meant to help

cooking an egg in a particular way.

Egg Seperator

A slotted spoon-like utensil used to

seperate the yolk of an egg from

the egg white.

Egg Slicer

Used to slice peeled, hard-boiled

eggs quickly and evenly. This consists of a slotted dish for

holding the egg and hinged plate of

wires or plate.

Fillet Knife

Long, narrow knife with a finely

serrated blade used to prepare and

fillet fish.

Fish Scaler

A kitchen tools used to remove the

scales from the skin of fish.

Flour Shifter

Used to remove clumps and debris

from flour. It is also used to make

the flour a lighter consistency.

Food Mill

consists of a bowl, plate with holes

like commander, and a crack with a

bent metal blade which crushes the

food and forces it though the holes.

It is used to mash or sieve soft.

Funnel

A pipe with a wide, conical mouth

and a narrow stem. It is used to

channel liquid or fine-grained

substances into containers with a

small opening.

Garlic Press

A kitchen utensil used to crush

garlic cloves efficiently.

Grapefruit Knife

Special type of knife designed to

cut grapefruit and other citrus,

fruits.

Cheese Grater

A kitchen tool designed to shred

cheese easily.

Landle

A type of serving spoon used for

soup, stew, or other foods.

Lemon Reamer

A small kitchen utensil used to

Extract juice from a __lemo__n or other

small citrus fruits.

Lemon Squeezer

A small kitchen utensil designed to extract juice from lemons or other citrus fruits fruits such as orange, grapefruit, or lime.

Lobster Pick

A long, narrow food utensil used to extract meat from the joints, legs claw, and other small parts of a lobster.

Measuring Spoon

Are used to measure dry and liquid ingredients in small quantities.

Glass Measuring Cups

A container that is usually

transparent. It is smooth on the

inside with the graduation mark on

the outside to read. This is used for

measuring liquid ingredients like water and oil

Mixing Bowls

Used to combine food ingredients when preparing recipes.

Mixing Spoon

Used to mix ingredient. It is made

of wood in different sizes and

different length of the hadle.

Mortar and Pestle

A tool used to pound and grind

substances in a mortar.

Nutmeg Grate

A device used to grate a nutmeg

seed.

Pastry Blender

A kitchen tool used to mix a hard (solid) fat into flour in order to

make pastries. It is made of wires

curved into a crescent shape and

held by a rigit hadle.

Pastry Brush

A small, flat brush used for coating pastry with butter, egg, etc.

Pastry Wheel

A handled tool with a thin sharp

wheel, used for making and cutting

rolled-out dough

Potato Masher

A utensil used to crush food for

such dishes as mashed potatoes

and apple sauce.

Poultry Shears

Used to dejoint and cut uncooked

poultry.

Rolling Pin

A cylinder of wood or other material,

usually with a short handle at each

end used for rolling out dough.

Sieve

A tool with a meshed or perforated

bottom, used for separating coarse

from fine parts of loose matter to

straining liquids, etc, especially one

with a circular frame and fine

meshes or perforation.

Slotted Spoon Skimmer

A wide shallow wiremesh basket

with a long handle used for

removing hot food from liquid or

skimming foam off when making

broths.

Tin Opener

Used to open tins or cans.

Tongs

Used to open grip and lift one or

more items from hot surface, such

as barbecues, or to select small

items, such as sugar cubes or salad

portions.

Trussing Needle

Long stainless-steel needles that

vary in size from 4 to 10 inches in

length threaded with twine used to

truss food.

Wire Whip

Used to mix thinner liquids.

Zester

Used to remove zest or citrus peels

in thin strips.

Chiller

Used to keep cold foods chilled for

service

Oven

A compartment used for baking heating, or drying,