Tools and Equipment Terminology
French Knife- An all purpose knife used for cutting, chopping, slicing and mincing. The blade is normally 8-14 inches long.
Parisienne Scoop- Also known as a melon baler, this tool is specifically designed to scoop out balls or ovals of vegetables or fruits.
Whisk-Sphere shaped on the bottom, this tool is made with thin wires and is used to beat, blend and whip foods.
Pastry Bag-These plastic, nylon or canvas bag is used to pipe out pureed foods, whipped cream and various toppings.
Saucepan- This pan has straight or slightly flared sides (a pan with flared sides may be known as a fait tout) and has a single long handle.
Probe Thermometer- This type of thermometer is used for checking the internal temperature of foods. The stem is inserted directly into the product and can be read on the dial at the top.
Immersion Blender- A stick like electric device with a blade on the end that is used to puree soups and sauces.
Portion Scoop- Also known as an ice cream scoop, this tool comes in a variety of sizes and is used to dish out exact measurements of food in order to maintain a specific food cost.
Sheet Pan- This shallow rectangular pan is used for baking and may be full or half sized.
Bundt Pan- A deep, round cake pan with a tube in the middle. It is used for angel food cakes and coffee cakes.
Saucepot- This pot is similar in shape to a stockpot, although not as large, with straight sides and two handles for lifting.
Omelette Pan/Crepe Pan- This shallow skillet has very short, slightly sloping sides, and is most often made of rolled or blue steel.
Sauté Pan- Also known as a frying pan, this shallow skillet has sloping sides and a single handle.
Springform Pan- This pan is used primarily for cheesecakes and has a loose bottom and sides that can be removed once the cake has been cooked and cooled.
Bench Scraper- This tool has a flat metal blade and is used to clean counter surfaces of bread dough or other food particles.
Pastry Blender- A hand tool used to break fat into small pieces when preparing a pie dough.
Parisienne Scoop- Also known as a melon baler, this tool is specifically designed to scoop out balls or ovals of vegetables or fruits.
Whisk-Sphere shaped on the bottom, this tool is made with thin wires and is used to beat, blend and whip foods.
Pastry Bag-These plastic, nylon or canvas bag is used to pipe out pureed foods, whipped cream and various toppings.
Saucepan- This pan has straight or slightly flared sides (a pan with flared sides may be known as a fait tout) and has a single long handle.
Probe Thermometer- This type of thermometer is used for checking the internal temperature of foods. The stem is inserted directly into the product and can be read on the dial at the top.
Immersion Blender- A stick like electric device with a blade on the end that is used to puree soups and sauces.
Portion Scoop- Also known as an ice cream scoop, this tool comes in a variety of sizes and is used to dish out exact measurements of food in order to maintain a specific food cost.
Sheet Pan- This shallow rectangular pan is used for baking and may be full or half sized.
Bundt Pan- A deep, round cake pan with a tube in the middle. It is used for angel food cakes and coffee cakes.
Saucepot- This pot is similar in shape to a stockpot, although not as large, with straight sides and two handles for lifting.
Omelette Pan/Crepe Pan- This shallow skillet has very short, slightly sloping sides, and is most often made of rolled or blue steel.
Sauté Pan- Also known as a frying pan, this shallow skillet has sloping sides and a single handle.
Springform Pan- This pan is used primarily for cheesecakes and has a loose bottom and sides that can be removed once the cake has been cooked and cooled.
Bench Scraper- This tool has a flat metal blade and is used to clean counter surfaces of bread dough or other food particles.
Pastry Blender- A hand tool used to break fat into small pieces when preparing a pie dough.