T.L.E

• Tools and Equipment


  • Ball Cutter
  • Rubber spatula
  • Channel knife
  • Spatula
  • Wire Whip
  • Zester
  • French knife
  • Paring knife
  • Butter curler
  • Cutting board
  • Kitchen shear
  • Potato Masher
  • Chiller
  • Oven
  • Measuring spoons
  • Measuring cups
  • Glass measuring cup
  • Mixing bowls
  • Mixing spoon
  • Containers
  • Cooking range/stove
  • Refrigerator
  • Strainer/colander
• Ball Cutter


  Sharp-edged scoop for cutting out balls of fruits and vegetables
• Rubber spatula


  Used to scrape off contents of bowls
• Channel knife


  Small hand tool in making garnishes
• Spatula


  Used for manipulating foods like spreading
• Wire Whip


  Used for mixing thinner liquids
• Zester


  Used to remove zest from citrus peels in thin strips
• French knife

  For chopping, slicing, and dicing
• Paring knife


  Used for trimming and paring fruits and vegetables
• Butter curler


  Used for making butter curls
• Cutting board


  Used as a protective surface on which to cut or slice ingredients
• Kitchen shear


  Cutting device for ingredients like scissors
• Potato Masher


  Designed to press potato and cook vegetables
• Chiller


  For keeping cold foods chilled for service
• Oven


  For baking
• Measuring spoons


  Used for measuring dry and liquid ingredients in small quantity
• Measuring cups


  Used to measure dry ingredients, available in various sizes and volumes
• Glass measuring cup


  Container usually transparent, used for measuring liquid ingredients
• Mixing bowls


  Have smooth rounded interior surfaces with no creases to retain some mixture
• Mixing spoon


  Used for mixing ingredients, made of wood in different sizes
• Containers


  Used to store food, available in different sizes and shapes
• Cooking range/stove


  Generates heat for heating tools or for cooking
• Refrigerator


  Used to keep things cold
• Strainer/colander


  Used for draining food
• Appetizers can be served before a meal with a knife and fork
• Appetizers can be served at cocktail parties or other functions where people are standing up
• Other names for appetizers

  • Finger food
  • Hors d'oeuvres
  • Bite-sized
• Hors d'oeuvre


  A small, savory, flavorful dish, usually consumed in one or two bites
• Appetizer


  The same dish served as the first course in a meal
• The main differences between an appetizer and an hors d'oeuvre are the context in which they are served and their size
• There are hot and cold varieties of both hors d'oeuvre and appetizers
• The purpose of both an hors d'oeuvre and an appetizer is to stimulate the appetite and set a mood for the meal that will follow
• A good menu includes appetizer offerings with a variety of flavors and textures that are complementary to the entrées
• A ravioli appetizer might have the same basic flavor and texture as a lasagna
• A crisp texture is a good lead-in to a creamy pasta dish
• A stuffed mushroom would be a good lead-in to a plate of grilled fish
• Canapé bases


  • Bread cutouts
  • Crackers
  • Toast cutouts
  • Melba toasts
  • Tiny unsweetened pastry shells
  • Profiteroles
  • Toasted pita wedges
  • Tortilla chips or cups
  • Tiny biscuits
  • Polenta cutouts
  • Miniature pancakes
• Many items for canapés can be purchased ready-made
• Untoasted bread for canapés should be firm enough to allow the finished product to be handled easily
• Spread


  Canapé spreads may be as simple as butter or softened cream cheese, but it is better to use a more highly flavored spread