This is an all-purpose knife for chopping, slicing, and mincing all types of food. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.
Used to measure small quantities of spices or liquids. The spoons measure in the amounts of ⅛ teaspoon (not all sets include this smallest size), ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon.
"A screen that stretches across a metal or wood base that is shaped like a drum. Food is forced through it. It is used to purée very soft food and to remove solids from purées.
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"Metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked goods.
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The original French sauté pan is slope-sided and made of thin metal for quick heating. It is used strictly to sauté items.
Long, narrow tool that has a flat metal blade at one end, often used to frost cakes or even out a layers of batter.
"Weighs dry ingredients in the bakeshop.
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"Often called a scraper. A spatula with a long handle used to fold ingredients together and scrape the
sides of bowls.
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"A precise scale used to measure weight. It provides a digital readout in both U.S. and metric systems.
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"A machine that comes with several detachable parts, such as coarse, medium, and fine grating screens. Used to purée food to different consistencies.
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Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. This can sometimes be used for baking, roasting, or poaching, but because it is thin, it generally does not do well with proteins and vegetables. Hotel pans come in various sizes, with different lengths and depths.
"Used to prepare sauces, soups, and other liquids. Saucepots are more shallow than stockpots, with straight sides and two loop handles for lifting.
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"Short-handled measuring utensil used to scoop out soft foods, such as ice cream, butter, and sour cream. Portion scoops come in various sizes.
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