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Tools and Equipment Matching
A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and even turning pancakes and other foods.
Straight spatula
Scissor-like utensil used to pick up and handle all kids of solid food.
Tongs
A heavy, thick pan. This is used for pan-frying foods like meat and vegetables
Cast iron skillet
Used to test the doneness of braised meats and vegetables, for lifing items to the plate, and for steadying an item being cut
Cooks fork
This pan can be either slope-sided or straight-sided. It is used to saute and pan-fry vegetables, meats, fish, and eggs
Saute pan
These are used to prepare sauces, soups, andother liquids. These are more shallow than stock pots, with straight sides and two loop handles for lifting
Sauce pot
Often called a scraper, this is used to fold ingredients together and scrape the sides of bowls
Rubber spatula
This has a larger round, flat head with holes to remove foam from stock or soup, and to remove solid ingredients from liquids
Skimmer
Employees weigh, inspect, and check delivered items on this
Receiving table
These pans are used for baking,roasting, or poaching meats and vegetables. They can also be used to hold foods for serving.
Hotel pan
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