TLE LESSON 1

TOOLS, UTENSILS, AND EQUIPMENT QUESTIONNARE

A small, flat, round-bladed utensil that is serrated on the side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over bread slices.

Sandwich Spatula

A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for spreading fillings on sandwiches.

Spatula

A small knife with a blunt-edged blade which is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls.

Butter knife

comes in various lengths of 6,8,10, and 12 inches. The smaller sized knives are typically referred to as mini chef’s knives while the longers lengths are known as traditional chef’s knives.

Chef’s knife

A small knife with a straight, sharp blade that is generally three to five inches long. Works well for peeling, coring foods, or mincing and cutting small items.

Paring Knife

A knife with a sharp edge that has saw-like notches or teeth. The blade is 5-10 inches long and is used to slice through food that is hard on the outside and soft on the inside.

Serrated Knife

Used to cut chicken and other ingredients in cooking and an essential tool in our kitchen

Kitchen Shear

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients “sandwich” between two slices of bread.

Sandwich Knife

Designed for thick sandwiches and is made to cut easily and swiftly through a variety of sandwich ingredients.

Deli Knife

A plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown.

Lettuce Knife

Used for draining pasta and vegetables.

Colander

Used for shredding cheese and other ingredients.

Grater

A heat-resistant brush used for mopping and saucing food.

Sauce Brush

A hand tool used for mixing and stirring which comes in various sizes.

Wooden Spoon

Used to cut customized edges on bread for tea sandwiches.

Scissors

In small, medium and large sizes. Small ones are perfect for cutting out the tinier bread for tea sandwiches, and medium and large for making larger sandwiches.

Cookie Cutter

Used to hold foods for longer times and to store foods purchased in frozen form.

Freezer

Used to hold food in place.

Utility Tray

Used to separate liquid from solid.

Strainer

Used to shape and flatten the dough.

Rolling pin

Used to hold or lift food or objects.

Tongs

Used to crush and grind substances as they work well for whole spices.

Mortal and Pestle

Used to slice foods more evenly and uniformly.

Slicer

Small broiler, used primarily for browning or glazing the tops of sandwiches.

Salamander

These are flat headed surfaces where food is directly cooked.

Grills

Kitchen appliances that are used to store food to keep it cool.

Refrigerator

Kitchen utensil used to blend the ingredients smoothly, incorporating air into the mixture.

Wire whisk

Used to remove the skin of vegetables and fruits.

Peeler

A broad, flat and flexible blade used to blend or remove contents from a mixing bowl.

Rubber Scraper

Made of wood and plastic, used to protect our counter when slicing bread and helping keep knives sharpened.

Cutting Board

Used in mixing, separating, combining and storing food.

Mixing Bowls

A transparent glass with fractions [1,3/4,2/3,1/2,1/3,1/4,1/8] used for measuring liquids.

Graduated Measuring Glass

With fractional part [1,3/4,1/2,1/4,1/8] used for measuring solids or dry ingredients.

Individual Cups

Used to puree, emulsify, chop and blend things in the kitchen.

Blender

Enclosed in which food is heated by hot air or infrared radiation, used for heating, baking, or drying of a substance, most commonly used for cooking.

Ovens

Uses micro-radiation waves as a source of heat to cook food as opposed to a fire source.

Microwave ovens

Usually a small electric appliance that toasts multiple types of bread products.

Bread Toaster

Machines used to chill other sandwiches and other foods.

Chiller