Knives, Hand Tools, and Small Equipment’s BHM Food Production & Patisserie

Knives, Hand Tools, and Small Equipment’s

 

1. Chef’s knife/ French Knife

Most frequently used knife in Kitchen, for general purpose of chopping, slicing, dicing, and soon

Blade length of 10 inches is most popular for general work

2. Utility knife

Narrow pointed knife

6 to 8” long

Used mostly for pantry works, cutting and preparing lettuce, fruits as well as carving chicken and duck

3. Paring knife

Small pointed blade 2 – 4” long

Used for trimming and carving vegetables and fruits

4. Boning Knife

Thin pointed blade about 6” long

Used for boning raw meat and poultry

5. Slicer

Long slender, flexible blade up to 14” long

Used for carving and slicing cooked meat

6. Serrated slicer

Like a slices but with serrated edge

Used for cutting breads, cakes, and similar items

7. Butcher knife

Heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in butchery

8. Steak knife

Curved pointed blade. Used for accurate cutting of steaks

9. Cleaver

Very heavy, broad blade. Used for cutting through the bones

10. Oyster knife

Short, rigid, blunt knife with slight edge. Used for opening oysters

11. Clam Knife

Short, rigid, broad bladed knife with slight edge

Used for opening clams

12. Vegetable peeler

Short tool with a slotted, swiveling blade

Used for peeling vegetables and fruits

13. Steel

Not a knife, but an essential part of the knife kit

Used for truing and maintaining knife edge

14. Cutting board

Important partner to the knife

Cutting boards must be kept very clean

Hard wood boards, hard, rubber or plastic boards are used

15. Hand tools and small equipment’s

Ball cutter, melon ball scoop or parisienne knife

Blade is a small, cup shaped, half sphere

Used for cutting fruits and vegetables

16. Cooks fork

Heavy, two pronged fork with a long handle

Used for lifting and turning meats and other items

17. Palette knife

A long flexible blade with a rounded end

Used for spreading icing on cakes and for mixing and bowl scraping

18. Sandwich spreader

A short, stubby spatula

Used for spreading fillings and spreads on sandwiches

19. Offset spatula

Broad blade, bent to keep hand off hot surfaces

Used for turning and lifting eggs, pancakes, and meats on griddles, grills, pans etc

20. Rubber spatula/ Scraper

Broad, flexible rubber or plastic tip on long handle

Used to scrap bowls and pans as well as for folding

21. Pie server

A wedge shaped offset spatula

Used for lifting pie wedges from pan

22. Dough knife

Broad, stiff piece of metal with a wooden handle on one edge

Used to cut pieces of dough and to scrape workbenches

23. Wheel knife

Round, rotating blade on a handle

Used for cutting rolled out dough and pastry and baked pizza

24. Spoons: Solid, slotted and perforated

Large SS spoons

Solid used for stirring, mixing, and serving

Slotted and perforated spoons used when liquid must be drained from solids

25. Skimmers

Perforated disc, slightly cupped, on a long handle

Used for skimming froth from liquids and for removing solid pieces from soups, stocks and other liquids

26. Tongs

Spring-type or scissor –type tools used to pick up and handle foods

27. Wire whip

Loops of SS wire fastened to a handle

Heavy whips are straight, stiff, with few wires; for stirring beating heavy liquid

Balloon whips have many flexible wires; for whipping eggs, cream and hollandaise and mixing thinner liquid

28. China cap

Cone-shaped strainer

Used for straining stocks, soups, sauces and other liquids

Pointed shape allows to drain liquid through a relatively small opening

29. Fine China cap/ Chinoise (Shee-nwah)

China cap with very fine mesh

Used when great clarity or smoothness is required in a liquid

30. Strainer

Round bottomed, cup-shaped strainer made of mesh or perforated metal

Used for straining pasta, vegetables etc

31. Sieve

Screen type mesh supported in a round metal frame

Used for sifting flour and other dry ingredients

32. Colander

Large porforated bowl made of stanless steel or aluminum

Used to drain washed or cooked vegetables, salads, greens, pasta etc

33. Food mill

A tool with a hand-turned blade that forces foods through a perforated disk

Interchangeable disks have different fineness

34. Grater

A four-sided metal box with different sized grids

Used for shredding and grating vegetables, cheese, citrus rinds etc

35. Zester

Small hand tool used for removing the coloured part of citrus peels in thin strips

Channel knife

Small hand tool used mostly in decorative work

36. Pastry bag and tubes

Cone-shaped cloth or plastic bag with open end that can be fitted with metal tubes of various shapes and sizes

Used for shaping and decorating with cake icing, whipped cream, soft dough etc

37. Pastry Brush

Used to brush items with egg wash, glaze, etc

38. Can opener

Heavy-duty food service type can opener are mounted on the edge of the workbench

Must be carefully cleaned and sanitized every day to prevent contamination of foods