Large equipments/mechanical equipment:

EQUIPMENT

FUNCTIONS

REMARKS

1.STOVE/OPEN BURNER

For cooking.

2.SALAMANDER

To gratinate food or to melt and brown cheese.

The heat came from the above.

3.MICROWAVE OVEN

For heating food in a fastest way.

4.MIXER

Very important in pastry preparation.

To mix dough: Example in making bread dough, short crust pastry or and other dough.

5.DEEP FRYER

To deep-fry items. Usually when frying large amount of the items

6..HOT PLATE

Use for glazing or when prepare reduction method of cooking.

7..BAIN MARIE

To keep food warm. Method of heating up is by using hot water.

8..DECK OVEN

Usually use for baking pastry items.

9.WORKING STATION

The place where the kitchen personnel work.

10..SINK

Washing vegetables and equipments.

11..PICKUP AREA

Last –lace where food is being check by the aboyer before food is being pickup by the server.

12..HOT WATER BOILER

Boiling hot water

13..TABLE FRIDGE

Necessary to keep all the unused items. Especially all the perishable items.

14..EXHAUST HOOD

To extract all the smokes.

Maintain a good air circulation.

15..WALK IN CHILLER

To keep all the chill items.

Temperature is 0oC to 5oC

16..DISHWASHING MACHINE

To wash plates and cutleries

17..POT WASHING AREA

To wash pots and pans.

18.COMBI OVEN

A combination oven use for baking, roasting and steaming.

19.GRILLER

Is an under fired stimulated charcoal grill or cast iron grid. The food is cook on the bar which giver extra flavor by the hot fat dripping from the food.

The fire is from below.

20.GRIDDLE

Solid plates heated from below. The plates are covered with cast iron. Usually use for frying eggs making burgers and pancake.etc.

NAME OF THE EQUIPMENT

FUNCTIONS

REMARKS

1. STOCK POT

To prepare stock

2.SAUCE POT

To prepare sauce

3.WIRE WHISK

To whisk soft items like cream and eggs

4.METAL SPATULA

Spread toppings on cakes.

Use to flip over pancake

5.SOUP LADDLE

To scoop soup

6.SAUCE LADDLE

To scoop sauces

7.SKIMMER

To skim the scum

To lift up items from poaching liquid or frying oil.

8.WOODEN SPOON

To stir .During the process of cooking.

9.FOOD TONG

To pickup food items.

10PLASTIC SPATULA

For scraping.

12.ROLLING PIN

To flatten dough

13.CHOPPING BOARD

Use for cutting or chopping an items

14.CHINA CAP

Use for straining

Example: Soup and sauces

15.MIXING BOWL

Multi purpose.

Example use for:

Mixing salad, making of cold sauces

Very important equipment use for the food

Preparation.

16.TURN TABLE

Important in dessert preparation.

For event spreading of cakes topping

17.FISH SCALLER

To remove fish scales

18.TART MOULD

To prepare tart sweet or savory

19.MANDOLINE

For slicing vegetables in different way of shape and sizes

20.COLLANDER

More useful in draining of vegetables and pasta.

21.BOX GRATER

Used to grate cheese, eggs and potatoes.

22.BAKING TRAY

ROASTING TRAY

Used for baking or roasting

23.DARIOLE MOULD

Making pudding, mousses and bavaroise.

24.SAUCE BOAT/ALADDIN

To put sauces and dressing.

25.CAN OPENER

To open canned foods.

26.FLAN RING

To prepare fruit flan or tarts.

27.CAKE MOULD

To mould cakes in various shape

28.WEIGHING SCALE

To weigh solid items.

29.MEASURING JAR

To measure liquid items

30.ICING BAG@NOZZLE

Used in pastry and dessert preparation.

Example making of roses and lining of cakes.

31.PASTRY BRUSH

Mainly used for pastry preparation.

Use for glazing bread and greasing cake mould with fat in order to prevent from sticking.

32.TARTLETTS MOULD

To prepare tarts.

33.DOUGH CUTTER

To cut dough or to portion dough to the required amount.

34.SILVER PLATTER

Used for serving or putting Mise en place.