1.
Comes in wood and plastic, use to protect the table when slicing bread.
2.
A knife with a sharp edge that has saw-like notches or teeth.
3.
Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients. The dell knife has offset blade allowing ease
4.
Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives
5.
use to strain solid to liquid ingredients.
6.
Used to hold foods for longer times and to stone foods purchased in frozen form
7.
A set of individual measuring spoons used to measure small quantities of ingredients
8.
Machines used to chill sandwiches and other foods.
9.
Used to slice foods more evenly and uniformly
10.
Graduated Measuring Glass a transparent glass with fractions [1, 3/4, 2/3, 1/2, 1/3, % 1. is used for measuring liquids
11.
Used to open canned foods.
12.
A pliable rubber scraper used to scrape down sides of bowl and get mixture of filings from pans
13.
use to hold food in place
14.
Bowls that are large enough to hold ingredients while They are being mixed
15.
The toaster is typically a small
16.
kitchen appliance designed to toast multiple types of bread products.
17.
A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for Spreading flängs on sandwiches.
18.
Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased
19.
A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula. It is used to apply food spreads, over brend slices.
20.
Small, medium and large Smalt ones are perfect for cutting out the tinier breads for tea sandwiches and medium and large for making larger sanitwotes
21.
These are equipment which are enclosed in which food is heated by hot air or infrared radiation.
22.
Smalt broker, use primarily for browning or glazing the tops of sandwiches
24.
where food is directly cooked
25.
Plastic serrated edge knife that is designed to slice lettuce without causing the edges to tum brown
26.
A small kode with a straight, sharp blade that is generally three to five inches long. Its thin, narrow blade is tapers to a point at the tip. It is easy to handie and works well for peeling and coring foods or mincing and cutting small
