CHRRISPOLLY WANJIRU

DFP/DIP1/8421/121

CULINARY THEORY

1. Measuring equipment’s d. Cups bread cake baking

a. Hanging scales mould box
b. Digital scales e. Bread toast
c. Measuring spoons f. Moulding bowls
d. Measuring cups 6. Separating tools
e. Mixing bowls a. Juicer
f. Liquid measuring cups b. Mesh strainer
g. Dry measuring cups c. Chinois
h. Slot ten spoons d. Fine strainer
2. Weighing equipment’s e. Sieves
a. Electronic digital scale f. Calendar
b. Kitchen portable hanging g. Egg yolk separator
balance 7. Lifting tools
c. Generic weighing scale a. Tongs
b. Pallete knife
3. Cutting tools c. Ice cream scoop
a. Paring Knife d. Pie server
b. Kitchen Shears e. Pasta server
c. Chefs Knife f. Utility fork
d. Serrated knife g. Ladle
e. Butcher knife h. Turner
f. Cleaver Knife
g. Bread knife 8. Mixing tools
a. Whisk
4. Shaping tools b. Hand mixer
a. Cake decorating kit c. Mixing bowls
b. Pnacake mould d. Pastry blender
c. Fried egg shapper e. Sifter
d. Egg tart mould f. Mixing spoons
5. Mounding tools 9. Turning tools
a. Plastic doughnuts maker a. Spatula
machine b. Palette knife
b. Generic spoon c.
c. Pastry rice ball
10. Scooping tools
a. Ball cutter
b. Pie server
c. Cream scoop
d. Parisienne scoop
11. Oven and baking utensils
a. Removable bottomed pan
b. Baking sheet
c. Cake pan
d. Quiche plate
e. Pie pan
f. Muffin pan
g. Loaf pan
12. pans
a) Frying pan
b) Cast iron pan
c) Wok
d) Stockpot
e) Roasting pan
f) Dutch oven
g) Sheet pan
h) Spring form pan