Is normally used when great clarity or smoothness is required in a liquid. Pointed shapes allow cooks to drain liquid through a relatively small opening. Is used for straining stocks, soup, sauces, and other liquids. Balloon whip or piano wire wipes have many flexible wires and is used for whipping egg, cream, hollandaise, and for mixing thinner liquids. Heavy whip is straight, stiff and have relatively few wires and used for general mixing, stirring and beating-especially heavy liquid. Used to pick up and handle food in the kitchen. Used for sliming froth from liquid and for removing solid pieces from soup, stock and other liquids. Slated and perforated spoon is used when liquid must be arranged from solid materials. Plus, its edge can be used to cut through crusts and create even slices into the pie.Ī broad, rectangular stiff piece of metal with a wooden handle on one edge used to cut pieces of dough and to scrape workbenches.Ī round, rotating blade plain or plated with a handle used to cut rolled- out dough pastries, and baked pizzas etc. Boasting a solid blade and classic triangular shape, the pie server makes it easy to pick up a slice and move it onto a plate. Pie Server a wedge-shaped offset spatula. With a blade length of 3 1/2" and handle Length of 4" which is used for spreading filling and spread on the sandwich.Ī broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side, used to scrapping bowl and pans-also used for folding in eggs foam or whipping cream It can also be used as a scraper to clean bench or griddle. Used for turning and lifting eggs, pancakes and meat on the griddle, grills, sheet pans, and so on. wide, flexible handled blade with a rounded, unsharpened end used for manipulating foods such as spreading and for smoothing icings on cakes and for mixing and scraping bowls.
Normally used by the Garde Manger Chef.Ĭook equipment used for lifting and turning meat and other items must be strong enough to hold heavy loads.ģ) Straight spatula or palette spatula knife:Ī 2 to 3 cm. 1) Ball cutter / Melon Ball Scoop / Parisienne knife:Ī sharp-edged scoop or cup-shaped, half sphere implement used for cutting fruits and vegetable into small balls.
Wooden spoons are not abrasive on your cooking surfaces and they’ll last forever. The chef or sous chef should choose this equipment carefully and inspect them to ensure the proper usage, cleaning, storage and maintenance is done on regular basis. A 1-quart glass measuring cup makes measuring liquids a lot more convenient and efficient, and you can also make sauces and vinaigrettes right inside and then simply pour it into whatever you’re cooking up.
#Small kitchen tools list how to
It is very important to know what they are called, where they are stored or kept in the kitchen, and how to properly use and clean them. This equipment helps the kitchen staff or chefs in different day to day activities like measure, prepare, cook, and serve food. There are many types of hand tools and small utensils used in the hotel kitchen.
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