TOOLS AND UTENSILS

EQUIPMENT FOR SANDWHICH

MAKING
TOOLS AND UTENSILS
SANDWICH SPATULA
A small flat. round bladed utensil that is serrated on one side and

smooth on the other, appearing somewhat like a round spatula. It

is used to apply food spreads, over bread slices.

SCISSOR
Use to cut customized edges on bread for tea sandwiches, hors d'
oeuvres, or children’s sandwiches. Use the shears to cut a pocket
in toast and waffles. Cut sandwiches in different shapes like
rectangles and circles.

COOKIE CUTTERS
Small, medium and large. Small ones are perfect for cutting out
tinier breads for tea sandwiches and medium and large for making
larger sandwiches.
GRATER AND SHREDDER
Grating cheese, meat and other ingredients allows flavors to
mix, thus; palatability of sandwiches increase.

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

BUTTER KNIFE
A small knife with a blunt edged blade that is used to apply
spreads such as butter, peanut butter, and cream cheese, on
bread or dinner rolls.
 CHEF'S KNIVES
Come 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 longer lengths are known as traditional
chef's knives.

DELI KNIFE
Designed for thick sandwiches, this knife is made to cut easily
and quickly through a variety of sandwich ingredients. The
deli
knife has offset blade allowing ease of slicing and handling.

LETTUCE KNIFE
Plastic serrated edge knife that is designed to slice lettuce
without causing the edges to turn brown. It is efficient in
slicing
lettuce.
 PARING KNIFE
A small knife with a straight, sharp blade that is generally
three
to five inches long. Its thin, narrow blade is tapers to a point at
the tip. It is easy to handle and works well for peeling and
coring foods or mincing and cutting small items.

SANDWHICH KINFE
A sharp-bladed kitchen utensil used to slice through a medium
amount of food ingredients "sandwiched" between two slices
of
bread. Similar in use to a deli knife, the sandwich knife is
shorter in length with a shorter blade depth in order to easily
cut through smaller to medium-sized sandwiches.
 SERRATED KNIFE
A knife with a sharp edge that has saw-like notches or teeth.
The
blade of a serrated knifes is 5 to 10 inches long and is used to
slice through food that is hard on the outside and soft on the
inside, such as slicing through the hard crusts of the bread. A
serrated knife with a short, thin blade is intended for slicing
fruits
and vegetables.

CUTTING BOARD
Comes in wood and plastic, use to protect the table when

slicing.

MIXING BOWLS
Bowls that are large enough to hold ingredients while they are
being mixed.
RUBBER SCRAPER
A pliable rubber scraper use to scrape down sides of the bowl
and get mixture of fillings from pans.

MEASURING CUPS
Graduated Measuring Glass- a transparent glass with
fractions{1,3/4,2/3,1/2,1/4}. Is used for measuring liquids.
Individual Cups- with a fractional parts {1,3/4,1/2,1/4} is used for
solids or dry ingredients.

UTILITY TRAY
Used to hold food in place.

STRAINER
Used to separate liquid from solid.
CAN OPENER
Used to open cans.

MEASURING SPOONS
A set of individual measuring spoons used to measure small
quantities of ingredients.
 EQUIPMENT FOR SANDWICH MAKING
GRILLS/GRIDDLES
These are flat heated surfaces where food is directly cooked.

OVENS
These are equipment which are enclosed in which food is
heated by hot air or infrared radiation.

MICROWAVE OVENS
Special tubes generate microwave radiation, which creates
heat
inside the food.
SALAMANDERS
Small broiler, use primarily for browning or glazing tops of
sandwiches.

BREAD TOASTER
The toaster is typically a small electric kitchen appliance
designed to toast multiple types of bread products.

SLICER
Used to slice foods more evenly and uniformly.

CHILLERS
Machines used to chill sandwiches and other foods.
FREEZERS
Used to hold foods for longer times and store foods
purchased in frozen form.

REFRIGERATOR
A thermally insulated compartment used to store food at a
temperature below the ambient temperature of the room.