FOODPRED- Tools & Equipments

having this for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously.

(a)  

Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment

(a)  

designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts

(a)  

-The most important item in the tool kit

- A good (a)   begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

one of the most versatile tools. Any professional chef will tell you this is a must-have. It should feel like an extension of your arm. It’s a go-to for chopping and dicing vegetables, fruit, and herbs.

(a)  

has an extremely

narrow and flexible blade that

tapers to a pointed tip. It’s used

to debone cuts of meat more

efficiently and reduce waste in

the process.

(a)  

are proof that you should never judge a knife by its size. This little piece of cutlery has a very thin blade that’s super sharp. It expertly peels,

chops, slices, minces and removes seeds.

(a)  

The large knife with a

rectangular shaped blade has

many functions. It’s primarily

used to chop through bone.

The flat side can be used to

crush garlic to make it easier to

remove its peel before mincing.

(a)  

Similar to

carving knives, slicing

knives have long, thin

blades with either a round

or pointed tip. With a more

flexible blade than a

carving knife, they

are used to cut thinner slices of roast, fruits and vegetables. Ideal for: Slicing and carving thin cuts of meat, such

as chicken, pork, beef

(a)  

are long and have serrated edges. They easily carve through soft

or crusty bread without sacrificing its integrity. When using, move it more like you

would a saw than a chef’s

knife.

(a)