TLE

• SANDWICH REFERS TO FOOD ITEM MADEWITH TWO OR MORE SLICES OF BREAD WITH FILLING BETWEEN THEM.
• A SMALL FLAT ROUND BLADED UNTENSIL THAT IS SERRATED ON ONE SIDE SIDE AND SMOOTH ON THE OTHER SIDE, USED TO APPLY FOOD SPREAD, OVER BREAD SLICES IS SANDWICH SPATULA.
• SCISSORS IS USED TO CUT CUSTOMIZED EDGES ON BREAD FOR TEA SANDWICHES, HORS D'OUVERES OR CHILDRENS SANDWICHES.
• A SMALL, MEDIUM, AND LARGE USED FOR CUTTING OUT BREADS IS COOKIE CUTTERS.
• GRATER AND SHREADER IS FOR GRATING CHEESE, MEAT AND OTHER INGREDIENTS. THIS ALLOWS FLAVORS TO MIX THUS PALATABILITY OF SANDWICH INCREASE.
• SPATULA IS A LONG FLEXIBLE BLADE WITH ROUNDED END, USED FOR LEVELING OFF INGREDIENTS IN MEASURING AND FOR SPREADING FILLINGS ON SANDWICHES.
• BUTTER KNIFE IS A SMALL KNIFE WITH BLUNT EDGED BLADE USED TO APPLY SPREADS SUCH AS BUTTER, PEANUT BUTTER AND CREAM ON BREAD.
• CHEF'S KNIVES COMES IN VARIOUS LENGTH OF 6, 8, 10 AND 12. THE SMALLER KIVES ARE TYPICALLY REFERRED TO AS MINI CHEF'S KNIFE AND THE LONGER ARE KNOWN AS TRADITIONAL CHEF'S KNIVES.
• DELI KNIFE IS DESIGNED FOR THICK SANDWICHES, THIS IS MADE TO CUT EASILY AND QUICKLY THROUGH VARIETY OF SANDWICH INGREDIENTS.
• LETTUCE KNIFE IS A PLASTIC SERRATED EDGE KNIFE THAT IS DESIGNED TO CUT LETTUCE WITHOUT CAUSING THE EDGES TO TURN BROWN.
• PARING KNIFE 


  A small knife with a straight, sharp blade. This works well for peeling and coring foods or mincing and cutting small items.
• SANDWICH KNIFE


  A sharped-bladed kitchen utensil used to slice medium amount of food ingredients "sandwiched" between two slices of bread. This knife is shorter than deli knife.
• SERRATED KNIFE


  Has saw-like notches or teeth. The blade of this knife is up to 5-10 inches long and used to slice foods that are hard outside and soft inside.
• CUTTING BOARD


  use to protect the table when slicing bread.
• MIXING BOWLS


  container that are large enough to hold ingredients while they are being mixed.
• RUBBER SCRAPER


  This tool is used to scrape down sides of bowl and get mixture of filling from pans.
• Utility tray is used to hold food in place.
• STRAINER is the one that separate liquid to solid.
• MIXING SPOONS


  used to combine ingredients
• GRILLS/GRIDDLES is where the foods are directly cooked.
• OVENS


  enclosed equipment wherein foods are cooked by hot air or infrared radiation.
• MICROWAVE OVENS


  a special tubes generate microwave radiation that creates heat inside the food.
• SALAMANDERS


  use primarily for browning or glazing the tops of sandwiches.
• BREAD TOASTER


  designed to toast multiple types of bread products.
• SLICER


  used to slice foods more evenly and uniformly.
• CHILLES 


  used to chill foods
• FREEZER


  used to hold foods for longer time
• REFRIGERATOR


  compartment used to store food at a temperature.