To chop coarsely

To cut into very thin slices.

Refers to cutting leaves into fine shreds

To cut into strips, either with the course blade of a grater or with a chef's knife.

To chop into very fine pieces.

To cut into irregularly shaped pieces

The diagonal cut of a carrot

To cut a vegetable into a neat seven-sided oval shape.

used for long, cylindrical vegetables. Also called the roll cut.

shape cut- 1 1/2 x 1/2 x 1 / 8 in.

In thin slices, roughly 1/2x1/2 x 1/8 inches (12 mm x 12 mm x 3 mm), round, square, or rectangular.

Measures 1/16 in. x 1/16 in. x 1-22 inches

Cut into sticks, 1/4 x 1/4 x21/2-3 inches (6 mm x 6 mm x 6- 7.5 cm)

Cut into small thin strips, about 1/8 x 1/8 × 21/2 inches (3mm * 3mm x 6.5 cm).

Measures 3/4 in. x 3/4 in. x 3/4 in. "A large dice is a cube measuring 3/4 ^ prime on a side. First, cut one side of the potato off to provide a flat, stable surface for the next cut.

Measures 1/2 in. x 1/2 in. x 1/2 inches

Measures 1/4 in. x 1/4 in. x 1/4 inches "A small dice is simply a 1/4" cube, made from the beginnings of batonnet

A cut measuring 1/16 in. x 1/16 in x 1/16 inches

Cut into very small (18 in. /3 mm) dice

measure 1/2 inch x 1/4 inch x 2 1/2 - 3 inches and also called as matchstick cut; the starting point for the small dice.

Still the most piece of cooking equipment in the kitchen even though many of its functions have been

Either electric coils or gas flames

Burners covered with steel plate

Burners covered with heavy cast steel.

used in same cooking operation as broilers except the heat source is below the grid that holds the foods rather than above it.

Sometimes called overhead broiler. Overhead broiler generates heat from above and food items are placed on grate beneath the heat source.

enclosed spaces in which food is heated. Usually by hot air or in some newer kinds of ovens by microwaves or infrared radiation

Contain fans that circulate the air and distribute the heat rapidly throughout the interior.

Ovens simply by heating air in an enclosed space.

It also called reel ovens are large chambers containing many shelves or trays on an attachment like a Ferris wheel.

Units that consist of individual shelves or decks arranged one above the other.

Can heat much more quickly and have more uniform and controllable heat than pot on the range.

Has only use to cook foods in hot fat

It also known as the tilting braizer or tilting frying pan is a versatile and efficient piece of equipment

emptied by a spigot and drain on the bottom.

Cook foods under a pressure of 15 pounds per square inch. The door cannot be opened until the pressure returns to zero.

it is use for mixing and pureeing liquids

It is an important and versatile tool for many kinds of job mixing and processing jobs both in bakeshop and in the kitchen.

It is used to chop or puree foods including raw or cooked meats and vegetables

A valuable machine because it slices food more evenly and uniformity than can be done by hand.

A large deep straight side pot for preparing stocks and simmering large quantities of liquids.

A round pot of medium depth. Similar to a stockpot but shallower for easier mixing and stirring.

Similar to a small shallow light saucepot but with one long handle instead of 2 loop handles.

lower section similar to a stockpot holds boiling water.

A tall cylindrical stainless steel containers. Used for storage and for holding foods in a (water bath)

used to general purposes.

used for boning raw meats and poultry.

A knife with a large heavy rectangular blade used for chopping or cutting through bones.

A short knife used for detail work or cutting fruits and vegetables.

A used for opening oyster

A used for pantry work cutting & preparing lettuce fruits

used to curve fruits and vegetables for decorative design.

a knife with a long thin blade used primary for slicing cooked meat.

used of peel vegetable and fruits.

A broad stiff piece of metal with a wooden handle on one edge.

A wedge shaped offset spatula for filling pie wedges from pan.

broad blade bent to keep hand off hot surfaces

loops of stainless steel wire fastened to a handle

used mostly for stirring saucy food.

used for stirring mixing and serving.

2 pronged fork with a long handle. Used for lifting and turning meats and other items.

A cone shaped strainer used for straining stocks soups and sauces and other liquids

china cap with very fine mesh.

A sifter is used for aerating blending and removing from dry ingredients such as flour cocoa and leavening agents.

they are both long handles tools used to remove foods or impurities from liquids.

Responsible for all aspects of food production. This includes menu planning, purchasing, costing and planning work schedules of his employees

Second in command and answers to the executive chef. Takes command of the actual food production and the minute-by-minute supervision of kitchen staff and activities.

In-charge in particular areas of production.

It is also known as an apprentice or stager works under a chef de partie to learn the station and its responsibilities

Sauce Chef

Fish Cook Prepares fish dishes.

Vagetable Cook Prepares vegetable, soups, starched, and eggs. In large kitchen, duties are usually divided among vegetable cook, fry cook, and soup cook.

The cold-foods chef (pantry man), also known as the pantry chef, is responsible for preparation of cold cuts or foods, salads, and dressings, pâtés, cold hos d' oeuvres and buffet items. The butcher (boucher) is responsible for butchering meats, poultry, and occasionally fish.

Pastry Chef Responsible for baked items, pastries, and dessert

prepares breakfast bread and pastries

prepare candied dessert

prepares cold desserts such as ice creams, sorbet, and sherbet.

prepares a piece of the art used for centerpiece, decorates a cake and food for display.

prepares roasted and braised meats and their gravies and other items to order.

Broiler cook Handles broiled items and deep-fried meats and fish.

Relief cook or swing cook Replaces the other station chefs or he is the reliever.

Soup maker or soup cook Prepares soup.

Prepares fried foods.

Pots and pans washer

Dishwasher

Bacteria can neither be helpful nor harmful to human beings.

The good bacteria are helpful to human

This kind of bacteria causes food spoilage and has a manifestation of sourness in smell, somewhat rotten and on the state of decomposition in general

These are the kind of bacteria that are known as the common cause of food-borne disease.

It cannot be detected by merely looking at the food because it doesn't emit any odors or tastes in food.