Either electric coils or gas flames

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

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

Burners covered with heavy cast steel.

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

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

broad blade bent to keep hand off hot surfaces

Dishwasher

Fish Cook Prepares fish dishes.

To cut into irregularly shaped pieces

used to general purposes.

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

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

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

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

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

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

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

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

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

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

used for boning raw meats and poultry.

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

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

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

Pastry Chef Responsible for baked items, pastries, and dessert

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

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

Sauce Chef

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

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

Pots and pans washer

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

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

Burners covered with steel plate

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

Soup maker or soup cook Prepares soup.

used of peel vegetable and fruits.

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.

loops of stainless steel wire fastened to a handle

used mostly for stirring saucy food.

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

To chop into very fine pieces.

prepare candied dessert

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

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.

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

lower section similar to a stockpot holds boiling water.

prepares breakfast bread and pastries

emptied by a spigot and drain on the bottom.

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

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.

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

The diagonal cut of a carrot

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

Bacteria can neither be helpful nor harmful to human beings.

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

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

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

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

In-charge in particular areas of production.

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

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.

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

Prepares fried foods.

used for stirring mixing and serving.

Refers to cutting leaves into fine shreds

Has only use to cook foods in hot fat

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

Ovens simply by heating air in an enclosed space.

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

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

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

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

To cut into very thin slices.

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

To chop coarsely

A used for pantry work cutting & preparing lettuce fruits

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

The good bacteria are helpful to human

china cap with very fine mesh.

used to curve fruits and vegetables for decorative design.

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

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

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

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

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

it is use for mixing and pureeing liquids

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

A used for opening oyster