H.E 9 (3rd Quarter module 1)

• Sandwich spatula 


  A small flat, bladed utensil that is serrated on one side and smooth on the other side
• Kitchen shears 


  Used for cutting
• Cookie cutter


  Not just for cookies. Also used to cut edges of bread and to make shapes
• Grater and shredder 


  Used to grate or shred ingredients, such as cheese, carrots and so on
• Spatula 


  A long and flexible blade with a round end. Used to level off ingredients in measuring cups and spoon
• Butter knife 


  A small knife used to apply spreads such as butter, mayonnaise etc.
• Chef's knife 


  Comes in various sizes of 6, 8, 10 and 12 inches. The smaller the chef's knife is called mini chef's knife
• Deli knife 


  Designed to cut thick sandwiches. It has an unusual figure for a knife
• Lettuce knife


  A plastic serrated edge knife. Specially designed to cut lettuce without making the edges turn brown
• Pairing knife 


  A small knife, with a straight, sharp blade that is usually 3 to 5 inches long
• Sandwich knife


  A sharp bladed kitchen utensil used to slice through a medium amount of food (sandwich)
• Serrated knife 


  Used to cut foods that are hard on the outside and soft on the inside
• Cutting board 


  Used to protect the table, used as a protective surface... White and blue chopping boards are usually used for sandwiches
• Mixing bowls


  Bowls that are large enough to hold ingredients while they are being mixed
• Rubber scraper 


  A flexible tool used to scrape off excess mixtures inside mixing bowls or pans
• Measuring cups

  (The glass one is used for liquid ingredients *Graduted measuring glass*)

  (the plastic or metal ones are for solid ingredients)
• Individual cups


  Used for solid or dry ingredients
• Utility tray


  Used to hold ingredients in place
• Strainer


  Used to separate solid foods from liquid
• Mixing spoons


  Used to combine ingredients
• Can opener 


  Used to open canned ingredients
• Measuring spoon


  Used to measure small quantities of ingredients
• Grills/Griddles 


  A flat heated surface
• Oven


  These equipments are enclosed. Foods are heated with hot air
• Microwave oven


  Used to reheat, unfreeze food. Special lines create microwave radiation
• Salamanders 


  Small broiler, Used primarily for browning or glazing
• Toaster


  Used to toast thin slices of bread
• Oven toaster 


  Toast multiple types of bread products
• Slicer


  Used to slice foods more evenly and uniformly
• Chiller


  Machines used to chill sandwiches and other foods
• Freezer


  Used to hold foods for longer times and to store foods purchased in frozen forms
• Refrigerator 


  A thermally insulated compartment used to store foods at a temperature below the ambient temperature of the room