KITCHEN TOOLS AND P R EPA R ED B Y:

A SST. P RO F. VA N ESSA B. Z A BA LA
FAC U LTY, D TTE

EQUIPMENT
TOPIC OUTLINE
Introduction
Cutting Tools
Handtools and small equipment
Measuring Tools and Equipment
Mixing Bowls
Pots and Pans
Large Equipments
SPECIFIC OBJECTIVES
Identify varied kitchen tools and equipment.
Explain the functions of each tool and
equipment.
Appreciate the importance of kitchen tools
and equipment in food preparation.
 THE IMPORTANCE OF TOOLS AND
EQUIPMENT TO THE PROFESSIONAL CHEF
Tools make it possible for chefs to do their
job well.
Using the right tool for the job is one of the
hallmarks of a professional chef.
CUTTING TOOLS
KNIFE
A knife is a tool with a cutting edge or
blade often attached to a handle or hilt.
It is one of the chef’s most important hand
tools
Materials Used in Knife Construction
BLADE – high carbon stainless steel, ceramic,
titanium
HANDLE - wood

Photo credit: Kitchen Knife Guru

https://kitchenknifeguru.com/knives/best-chef-knives-six-recommendations/
PARTS OF A KNIFE

Photo credit: CulinaryLore

https://culinarylore.com/tools:parts-of-a-kitchen-knife/
 PARTS OF THE KNIFE
The Edge
The edge or “cutting edge” is the sharpened part of the blade which does the actual cutting and
slicing. It is generally divided into three sections for different uses, including the tip, belly, and heel.

The Tip
The tip is the end of the blade.

The Belly
The belly is the portion between the tip and heel.

The Heel
The heel of the blade is the end of the blade just before the handle, opposite the tip.
PARTS OF THE KNIFE
The Bolster
The bolsters’ primary function is to actually add strength where the handle joins the
blade. The bolster often formed into a guard in order to help keep the hand from
slipping forward. Furthermore it provides more comfort and adds weight to the back
of the blade to create more balance.
The Spine
The spine is the back of the blade opposite the cutting edge. The blades of higher
quality kitchen knives, such as chef’s knives and utility knives, become thicker as they
approach the spine. This is called a full flat grind and produces less resistance when
cutting, along with better balance.
PARTS OF THE KNIFE
The Tang, Handle Scales, and Pins
A lot of kitchen knives have two piece handles of either of plastic, stabilized wood,
or other hard materials. Each piece of the handle of the knife is called a scale. The
metal part of the knife extending from the blade to the butt is called “Tang” and is
sandwiched between the two scales, forming the handle. Among the best knives,
this tang runs the full length of the handle. Holes are then drilled through the scales
and tang. Through these holes are inserted metal rods called pins, to reinforce the
handle from lateral pressure, and then everything is epoxied together so that the
scales and tang never separate. A glue is used to aid in keeping moisture and
debris from slowly working its way under the scales.
PARTS OF THE KNIFE
The Butt
The butt or also termed as pommel serves as
the reference point for the hand. The butt or
pommel is commonly seen indexed to aid in
grip and so the user identifies the blade
orientation by feel.
TYPES OF KNIVES AND THEIR USES
FRENCH KNIFE OR CHEF’S KNIFE
Most frequently used knife in the kitchen,
for general –purpose chopping, slicing,
dicing, and so on.
UTILITY KNIFE OR SALAD KNIFE
Narrow pointed knife 6-8
inches long. Used Mostly
for pantry work, cutting
and preparing lettuce,
fruits, and so on. Also used
for carving roast chicken
and duck. Photo credit : Lamson American Made 1837
https://lamsonproducts.com/collections/utility/products/6-utility-knife?variant=24599648259
PARING KNIFE
 Small pointed blade 2-4 inches long.
 Used for trimming and paring
vegetables and fruits.
 A paring knife is a small all-purpose
knife with a plain edge that is ideal for
peeling (or "paring") fruits and
vegetables, and other small or intricate
work such as the process of de-veining
a shrimp or skinning or cutting small
garnishes.
BONING KNIFE
Thin, pointed blade about 6
inches long.
It is used in food preparation for
removing the bones of poultry,
meat, and fish.
Stiff blades are used for heavier
work. Flexible blades are used
for lighter work and for filleting.
SLICER
Long slender,
flexible blade up
to 14 inches long.
Used for carving
and slicing cooked
meats.
Photo credits: https://greatordie.com/tools/best-brisket-slicing-knife/
SERRATED SLICER
Like a slicer, but with
serrated edge.
Used for cutting
breads, cakes, and
similar items.
Photo credit: Sur la Table
https://www.surlatable.com/w252sthof-classic-bread-knife/PRO-16602.html
BUTCHER KNIFE
A heavy and broad, yet
slightly curved blade.
This is used in the
process of cutting,
sectioning, and trimming
raw meats in the
butcher shop. Photo credit:
1. Knifebuzz
https://www.knifebuzz.com/best-butcher-knife/
2. Wood world of Texas LLC
https://woodworldtx.com/products/satin-stainless-steel-cutlass-bbq-butcher-knife-blank-
heavy-duty?variant=2144858603530
SCIMITAR OR STEAK KNIFE
Curved, pointed
blade.
Used for
accurate cutting
of steaks.
CLEAVER
Very heavy, broad
blade.
Used for cutting meat
and through the bones

Photo Credits:
1. Foodal
https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/things-that-cut/best-meat-cleavers/

2. 123RF
https://www.123rf.com/photo_21205654_saleswoman-with-red-apron-cutting-meat-with-cleaver.html
 OYSTER KNIFE
Short, rigid and blunt
knife with dull edge.
Used for opening and
shucking oysters.
 Shuck: to remove the outer covering of (a plant, such as corn) or the shell of
(an oyster or clam)

Photo Credit:
The New York Times
https://www.nytimes.com/2018/05/14/dining/oyster-
knife-plastic-recycling.html
CLAM KNIFE
Short, rigid, broad-
bladed knife with a
slight edge.
Used for opening
clams
Photo credit:
1. Webstaurant
https://www.webstaurantstore.com/victorinox-7-6399-8-3-1-2-stainless-steel-wide-
blade-clam-knife-with-blue-slip-resistant-handle/353286900709.html
2. Amazon
https://www.amazon.com/Dexter-Russell-Shucking-Carbon-Riveted/dp/B001VT24LW
VEGETABLE PEELER
Short tool with a
slotted, swiveling
blade.
Used for peeling
vegetables and fruits.
Photo credit:
1. Amazon
https://www.amazon.com/Stainless-Vegetable-Easy-grip-Handheld-
Multifunctional/dp/B082HB25XR
2. Rada Cutlery
https://www.radacutlery.com/kitchen-knives/rada/deluxe-vegetable-peeler
STEEL SHARPENER
 Not a knife, but an essential part of the
knife kit.
 Used for truing and maintaining knife
edges.
 available with shafts of varying lengths
 materials include steel, diamond-
impregnated surfaces, and ceramic
 The chef uses a steel to properly hone
knives.
SHARPENING STONES
Used to hone knives.
•TOMATO SLICERS
Used to slice/cut tomatoes in uniform sizes.

Photo credit:
Webstaurant
https://www.webstaurantstore.com/nemco-55600-7-7-32-easy-
tomato-slicer/591N556007.html
CUTTING BOARDS/CHOPPING BOARDS
WOODEN CUTTING BOARDS –
should be level with no gouges or
scarring
Always clean and sanitize as necessary
& air-dry completely before storage
Manufactured from man-made
materials and are available in a range
of thicknesses and sizes
They can be color-coded to avoid
cross-contamination
HAND TOOLS AND SMALL
EQUIPMENT
 KITCHEN FORK
-Have two or more prongs with
sharpened ends that can
pierce foods.
-The prongs may be straight or
curved.
-Used to test the doneness or
braised meats and vegetables,
lift finished items to the
carving board or plate, or
steady foods when carving.
Photo credit: Heavybao Commercial Kitchen Ware
https://waterboiler.en.made-in-china.com/product/OwVmaGFUXQcq/China-Heavybao-Stainless-Steel-
Kitchenware-Utensil-Kitchen-Fork-Meat-Forks-BBQ-Forks.html
PARISIENNE SCOOP (MELON BALLER)
-small bowl-shaped
end with a small hole
-Designed to scoop out
balls or ovals from
vegetables
Photo credit: DUNJAGR
https://www.dunjagram.com/index.php?main
_page=product_info&products_id=528201
STRAIGHT SPATULA OR PALETTE SPATULA
A long, flexible
blade with
rounded end.
Used mostly for
spreading icing
on cakes. Photo credit: Amazon
https://www.amazon.com/LEGERM-Straight-
Stainless-Decorating-
Frosting/dp/B01N3QB5FN
2. Shutterstock
SANDWICH SPREADER
A short, stubby spatula.
Used for spreading
fillings and spreads on
sandwich.

Photo credit: Shoppe

https://shopee.ph/LOVESHOP-Butter-Knife-Sandwich-
Spreader-Cheese-Slicer-Stainless-Steel-Wide-Blade-Slicer-
i.70524476.2211137385
OFFSET SPATULA
Broad blade, bent to keep
hand off hot surfaces. Used
for turning and lifting eggs,
pancakes, and meat on
griddles, grills, sheet pans,
and so on.
Also used as a scraper to
clean bench or griddle.

Photo credit: Ebay

https://www.ebay.com.au/itm/Ateco-Cake-Decorating-ICING-SPATULA-
Offset-Straight-4-6-or-8-inch-/132389704863
RUBBER SPATULA OR SCRAPER
Broad, flexible rubber
or plastic tip on long
handle.
Used to scrape bowls
and pans. Also used
for folding egg foam
or whipped cream.

Photo credit: getty image

PIE SERVER
A wedge-shaped
offset spatula.
Used for lifting
pie wedges from
pan.
PASTRY WHEEL/
WHEEL KNIFE
A round, rotating
blade on a handle.
Used for cutting
rolled-out dough
and pastry and
baked pizza.

Photo credit: cutco.com

https://www.cutco.com/international.html
SPOONS: SLOTTED, PERFORATED, AND SOLID
Large stainless-steel spoons that hold about 3 ounces or
90ml. Used for stirring, mixing, and serving.
Slotted and perforated spoons are used when liquid must
be drained from solids.
SOUP LADLE
A type of spoon used to scoop up
and serve soup or other liquids.
Although designs vary, a typical
ladle has a long handle terminating
in a deep bowl, frequently with the
bowl oriented at an angle to the
handle to facilitate lifting liquid out
of a pot or other vessel and
conveying it to a bowl.
WOODEN SPOON/LADLE
A spoon made from wood,
that is used for stirring sauces
and for
mixing ingredients in cooking.
TONGS
Spring type or scissors-type
tools used to pick up and
handle foods.
 WHIP/WHISKS
-Thin wires to incorporate air for making foams
-Thick wires to blend or emulsify sauces without adding to much air
ROLLING PINS
-Also termed as -
French rolling pin.
-This is a long
cylinder of wood
used to roll over the
dough with the
palms of hands
Photo credit: Reviewed
https://www.reviewed.com/cooking/features/how-to-choose-the-best-rolling-pin
ZESTER
Small hand tool
used for
removing the
colored part of
citrus peels in
thin strips.
CHANNEL KNIFE
Small hand
tool used
mostly for
decorative
purposes. Photo credit: barproducts
https://www.barproducts.com/barconic-reg-
vertical-canelle-channel-knife
PASTRY BAG AND TUBES
Cone-shaped cloth or plastic
bag with open end that can
be fitted with metal tubes or
tips of various shapes and
sizes.
Used for shaping and
decorating with items such as
cake icing, whipped cream,
duchesse potatoes, and soft
dough.

Photo credit: fine cooking

https://www.finecooking.com/article/pastry-bags-and-piping-tips
PASTRY BRUSH
Used to brush
items with egg
wash, glaze
and etc.
BENCH SCRAPER OR DOUGH KNIFE
A broad, stiff piece of
metal with a wooden
handle on one edge.
Use to cut pieces of
dough and to scrape
work benches
MEASURING TOOLS AND
EQUIPMENT
Measurements Can Be Determined In Many
Different Ways In A Professional Kitchen:
Liquid and dry volume measures
Weight measures
Temperature
VOLUME MEASURES
• Nested measuring cups
used for dry & solid
ingredients
• Liquid measuring cups &
pitchers
• Measuring spoons
WEIGHT MEASURES
• Digital (electric) scale
-generally very precise and
give a digital readout; they
provide information in both
US and metric systems in
many cases
WEIGHT MEASURES
SPRING BALANCE/PORTION SCALES
 work by setting the item on a plate.
 As the spring compresses under
its weight, a dial indicates the
weight of the item.
 WEIGHT MEASURES
•Balance-beam scales
• operate by offsetting a
selected weight (on the right
side of the scale) with a
similar weight of an
ingredient (on the left side of
the scale)
TEMPERATURE
• There are many types of
thermometers used to determine an
accurate temperature reading
BIMETALLIC COIL THERMOMETER
• may be oven safe (can stay in
food as they cook) or instant-
read (inserted to check
temperature and then removed)
• must be inserted about 2 inches
(50mm) into the food.
• it takes about 15 seconds to
display an accurate reading
THERMOCOUPLES
• extremely accurate and can measure thick
or thin foods instantly
• A probe is attached to the unit by means of
a coil & then inserted into the food.
• The probe provides an accurate reading
without being inserted very deeply.
• Thermocouples are not left in foods as they
cook.
CANDY, JELLY, AND DEEP-FAT THERMOMETER
• Measure temperatures from 100 to 400
F (38 to 205 C); have liquid-filled
stems.
• As temperature of the food increases,
the liquid rises in the stem.
• They are designed to stay in foods
during cooking and need to be inserted
to a depth of 2-3 inches (50-75 mm);
they take about 2 minutes to give an
accurate reading)
CANDY, JELLY, AND DEEP-FAT THERMOMETER
APPLIANCE THERMOMETER
Are a type of
bimetallic coil
thermometers used
to record the
temperatures of
ovens,
refrigerators, or
freezers.
SIEVES & STRAINERS
•Used to sift, aerate, and help
remove any large impurities from
dry ingredients and to drain or
puree cooked raw foods.
•They have delicate mesh and are
highly vulnerable to damage. Never
drop where they could be crushed
or torn. Photo credit: Aliexpress.com
FOOD MILL
•The food mill is a flat,
curving blade that rotates
over a disk by a hand-
operated crank. It is used
to puree soft foods.
•Professional models have
interchangeable disks
with holes of varying
fineness
DRUM SIEVE (TAMIS)
• A tinned-steel, nylon, or
stainless-steel screen
stretched in an aluminum
or wood frame
• It is used to sift dry
ingredients or puree very
soft foods
CONICAL SIEVE (CHINOIS)
• Chinois is a sieve in cone
shape and has very fine
mesh.
• It is also called conical sieve
or bouillon strainer. strains
and/or purees foods
COLANDER
A perforated
stainless-steel or
aluminum bowl, with
or without base, used
to strain or drain
foods
Photo credit: Webstaurant
RICER
•Device in which cooked
food, typically potatoes, is
pushed through a pierce
hopper by means of a
plate on the end of a
lever.
CHEESECLOTH
•Light, fine mesh gauze
frequently used along with or
in place of a fine conical
sieve to strain liquids as well
as make sachets.
MIXING BOWLS
•Most kitchens are equipped with a variety of bowls in different sizes.
•Usually made of non-reactive material such as stainless steel
•Glass, ceramic, or earthenware bowls may not be sturdy enough to stand up
extended use in a professional kitchen, though they may be used to plate or
present a finished dish.
 POTS, PANS, AND MOLDS
•Pots, pans are cooking vessels intended for use on a stove or
range cooktop while molds are for baking on ovens and
desserts for cold kitchen.
•Pots, pans and molds are made of various materials and
combination of materials
•Because form and function are closely related, it is important
to choose the proper cooking vessel for the task at hand.
MATERIALS OF POTS, PANS AND MOLDS
CAST IRON
• Has the capacity to hold heat well
and transmit it very evenly
• The metal is somewhat brittle
(unless coated with enamel)
• Must be treated carefully to
prevent scarring and rusting
• Sometimes coated with enamel for
easy maintenance
MATERIALS OF POTS, PANS AND MOLDS
STEEL
• Relatively poor heat conductor, but it is
often used because is has other
advantages, including maintenance
• Will not react with foods
• Blue-steel, black-steel, pressed-steel, or
rolled-steel pans are all prone to
discoloration but transmit heat very rapidly
• Generally thin and are often preferred for
sautéing foods
STEEL PANS

Paella Pan
MATERIALS OF POTS, PANS AND MOLDS
ALUMINUM
• Excellent conductor of heat
• Soft metal that wears down quickly
• When a metal spoon or whip is used to
stir a white sauce in a Al pot, the food
may take on the taste of AL or develop
a gray color
• Anodized or treated aluminum tends not
to react with foods and is one of the
most popular metals for pots used in
contemporary kitchens
MATERIALS OF POTS, PANS AND MOLDS
NONSTICK SURFACES
• Nonstick coatings are useful on some
pans, especially for egg cookery or to
cook foods with a minimal amount of oil
for low-fat dishes
• Use wooden, plastic, or silicon utensils to
protect the surface and extend the pan’s
useful life
MATERIALS OF POTS, PANS AND MOLDS
COPPER
• Transfer heat rapidly and evenly
• Direct contact with copper will affect the
color and consistency of many foods,
copper pots are generally lines (an
exception is the copper pan used to cook
jams, jellies, chocolates & high-sugar items,
often known as a preserving pan
• If lining becomes scratched or wears away;
it should not be used until it is repaired by
re-tinning
• Copper discolors quickly, therefore proper Photo credit: Amazon Uk
upkeep requires significant time & labor
POTS & PANS FOR STOVETOP COOKING
When selecting a pan or mold consider the
following:
• Choose the right size. Foods should fit the pan comfortably.
• Choose the materials and gauge appropriate to the cooking technique and
food.
• Sautéing calls for pan that transmit heat quickly and are sensitive to
temperature changes. They are usually moderate gauge.
• Braises are done best in pans that hold heat well, transmit heat evenly, and
respond rapidly to changes in heat. They are usually of heavy gauge.
• Choose pans that have flat, level cooking surfaces
STOCKPOT (MARMITE)
• Stockpot or marmite also known
as French cooking stockpot is a
tall and large pot with straight
sides.
• Some marmite have spigot at the
base for the liquid to be drained
off without lifting
• This stockpot is used for
preparing soup stock
SAUCEPAN AND SAUCEPOT
• Saucepan has straight or
slightly flared sides and a
single long handle. May
also have double boiler or
steamer inserts
• Saucepots is similar in
shape with a saucepot, but
not as large, with straight
sides. It has two loop-style
handles for lifting
SAUTÉ PANS
•Frequently called sauteuse
or sautoir
•Sauteuse is a wide, shallow
pan with sloping sides and a
single long handle
•Sautoir has straight sides and
a single long handle, it is often
referred to as skillet
OMELET PAN / CREPE PAN
• The omelet and/or crepe pan is a
shallow skillet with very short, slightly
sloping sides
• Pans made with rolled or blue steel are
often reserved strictly for preparing
crepes or omelets so that the surface
can be carefully maintained.
• A nonstick surface is common for these
pans because it permits easy
preparation and calls for less fat.
DOUBLE BOILER AND BAIN-MARIE
• Double boiler is a set of
nesting pots with single long
handles. The bottom pot is
filled with water that is heated
to gently cook or warm the
food in the upper pot.
• The term bain-marie refers to
the stainless containers used
to hold food in a steam table
TIERED STEAMERS
• Tiered steamers are
a set of stacked
pots or bamboo
baskets with tight-
fitting lids
PANS FOR OVEN COOKING
• Pans used in ovens are produced from the
same basic materials used to make stovetop
pots & pans
• Since the oven’s heat is indirect, it is possible
to use glazed and unglazed earthenware,
glass, and ceramic pans and molds without
risk of cracking and shattering them.
ROASTING PAN
• A rectangular-shaped pan with
low sides and is used for
roasting or baking
• Made in various sizes
• Roasting racks are used to hold
foods as they cook so that all
surfaces are properly heated
BRAISING PANS AND CASSEROLES
• These pans are made of
various materials
• Have medium high walls
• The lids are used to trap
moisture and baste foods as
they cook
SHEET PAN
• A shallow, rectangular
pan used for baking and
may be full, half, or
quarter size
• The sides are generally
no higher than 1 inch
BAKING PANS
A baking pan is a flat,
rectangular metal pan used
in for baking bread rolls,
pastries and flat products
such as cookies, sheet cakes,
Swiss rolls and pizzas.
BAKING PANS
CAKE PANS
• Have straight sides and
are available in various
sizes and shapes: round,
square, rectangular and
specialty.
CAKE PANS
LOAF PAN
• Rectangular with either
straight or slightly flared
sides
PULLMAN LOAF PAN
Have lids and yield square
loaves.
MUFFIN TINS
• Have small, round cups to
make muffins, cupcakes, and
other baked goods.
SPRINGFORM PAN
• Are made in two pieces: a
bottom piece and ring that
secures with a spring to hold
the bottom in place.
• Once baked, the spring is
released to make it easy to
remove the cake from the pan
 • Kugelhopf forms, bundt pans,
TUBE PANS and angel food tins are deep,
round pans with a tube in the
center and are used to create a
specific effect
• Some styles are similar to spring
form pans, having removable
sides
• Some are fluted or have specific
designs associated with a
traditional baked item.
TUBE PANS
PIE PANS
• Round pans with flared sides,
typically 1 to 2 inches (25 to
50 millimeters) in height.
SPECIALTY MOLDS
PATE MOLD
• Deep rectangular metal mold; the mold for
pate en croute has hinged sides to make it
easy to remove pate from the mold.
TERRINE MOLD • Produced in a range of sizes and
shapes; some have lids.
• Traditionally made of earthenware,
but they also may b made of metal,
enameled cast iron, and ceramic
GRATIN DISHES
• Shallow baking dishes
made of ceramic,
enameled cast iron or
enameled steel
SOUFFLE DISH, RAMEKIN, CUSTARD CUPS

• Round, straight-edged
ceramic dishes that come in
various sizes.
• Disposable dishes made of
aluminum are also commonly
used.
LARGE EQUIPMENTS
• When working with large equipment,
safety precautions must be observed
and proper maintenance and cleaning
consistently done.
GUIDELINES WHEN WORKING WITH LARGE EQUIPMENT:
1. Learn to use the machine safely by getting
proper instruction and reading the
manufacturer’s instruction.
2. Use all safety features: be sure that lids are
secure, hand guards are used, and the
machine is stable.
GUIDELINES WHEN WORKING WITH LARGE EQUIPMENT:

3. Turn off and unplug electrical equipment before you

clean the machine.
4. Clean and sanitize the equipment thoroughly after each
use.
5. Be sure that all pieces of equipment are properly
reassembled and left unplugged after each use.
GUIDELINES WHEN WORKING WITH LARGE EQUIPMENT:
6. Report any problem or malfunctions
promptly, and alert coworkers to the
problem.
SLICING, MIXING, PUREEING,
AND GRINDING EQUIPMENT
• Make it possible to prepare large volume of food
rapidly.
• Essential in order to achieve the best possible texture
in a dish
• May have single function or have attachments that
allow them to serve multiple mixing, chopping, grinding,
or grating functions
• Have the potential to be extremely dangerous
MANDOLINE
JAPANESE SLICERS
MANDOLINE AND
JAPANESE SLICERS
• Have blades of high carbon steel
used to make such cuts as slices,
juliennes, gaufrettes, and batonnets
• Levers adjust the blades to achieve
the cut and thickness desired
• A guard or carriage holds the food
securely and protects hands
FOOD/MEAT SLICER
STANDING MIXER
FOOD PROCESSOR
COUNTERTOP BLENDER
IMMERSION BLENDER
VERTICAL CHOPPING MACHINE (VCM)
FOOD CHOPPER
(BUFFALO CHOPPER)
MEAT GRINDER
MEAT GRINDER
KETTLES,STEAMERS,
AND FRYERS
• Enable a chef to prepare large amounts of
food efficiently, since the heat is applied over
a much larger area than is possible when a
single burner is used
STEAM-JACKETED KETTLE
TILTING KETTLE
PRESSURE STEAMER
CONVECTION STEAMER
DEEP-FAT FRYER
STOVES AND OVENS
• Conventional stove consists of a range (or
stovetop) with a oven located below the
range
• There are a number of different variations
• Gas or electric ranges are available in many
sizes and with various combinations
OPEN-BURNER RANGE
FLAT-TOP RANGE
RING-TOP RANGE
INDUCTION COOKTOP
GRIDDLE
CONVENTIONAL/DECK OVENS
COMBINATION STEAMER OVENS
SMOVERS/BARBECUE OVENS
MICROWAVE OVEN
GRILLS, BROILERS, SALAMANDERS
STORAGE AND SERVICE EQUIPMENT

• Maintaining adequate refrigeration storage is

crucial to any foodservice operation;
therefore the menu and the available
refrigeration storage must be evaluated and
coordinated
• All units should be maintained properly,
meaning regular cleaning is very important
• Use an appliance thermometer to monitor the
temperature unit
WALK-IN REFRIGERATOR
REACH-IN REFRIGERATOR
REFRIGERATED DRAWERS
PORATBLE REFRIGERATION CARTS
DISPLAY REFRIGERATION
WARE-AND DISHWASHING EQUIPMENT
STEAM TABLES
SALAD BAR
STORAGE CONTAINERS
REFERENCES
https://culinarylore.com/tools:parts-of-a-kitchen-knife/