TLE

• Frence Knife


  This is a wide curving and pointed blade that is usually 12" long. Used for slicing, chopping and mincing.
• Roast Beef Slicer


  This is a long 14" blade that slices completely along with the roast.
• Chef's Slicer


  This is a 12" long with a pointed blade to dissect around bones or slice cooked meats.
• Butcher's Knife


  This is a heavy bladed and pointed knife used in sectioning raw meat or chopping through small bones or cartilage.
• Fruit or Salad Knife


  This is a short 6" knife in various shapes used for the preparation of fruits and vegetables.
• Paring Knife


  This is a very short (2½" to 3½") blade for paring fruits and vegetables.
• Cleaver


  This is a heavy square-nosed knife used to chop through bones and cartilage.
• Stockpots


  These are large, round, high-walled pots with loop handles for boiling and simmering.
• Saucepots


  These are large, round pots of medium depth with loop handles for top of the stove cooking where stirring or whipping is required.
• Braziers 


  These are large, heavy, shallow-walled pots with loop handles for searing, braising, and stewing.
• Saucepans


  These are large, round, shallow heavy, straight-walled pans with long handles for sautéing or shallow fat cooking.
• Sautoirs 


  These are small, round, shallow pans with sloping sides for quick frying with small amounts of fat. They have one long handle.
• Skillets


  These are heavy iron pans for frying or pan-broiling.
• Frying Pans


  These are pans for light frying.
• Double Broilers


  These come in two sections, with water meant to go at the bottom section and food in the upper covered section.
• Roasting Pans


  These are large, rectangular, medium-walled pans that come with or without covers.
• Bake Pans


  These are large, rectangular, shallow pans without covers.
• Sheet Pans 


  These are rectangular, shallow pans.
• Strainers


  These are perforated metal bowls with long handles and hooks for hanging. They are used for draining and straining.
• Colanders


  These are perforated metal bowls with feet and loop handles for draining salad ingredients after washing.
• Sieves


  These are round metal frames with mesh bottoms of various gauges for sifting dry ingredients such as flour.
• Scoops and Dippers


  These are used for measuring and shaping contens.
• Ladles


  These are metal cups of known capacity on long handles used for measuring, dipping, stirring, or mixing.
• Meat Thermometers


  These measure the interior temperature of meat being cooked.