Boasting a solid blade and classic triangular shape, the pie server makes it easy to pick up a slice and move it onto a plate. Pie Server a wedge-shaped offset spatula. With a blade length of 3 1/2" and handle Length of 4" which is used for spreading filling and spread on the sandwich.Ī broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side, used to scrapping bowl and pans-also used for folding in eggs foam or whipping cream
It can also be used as a scraper to clean bench or griddle. Used for turning and lifting eggs, pancakes and meat on the griddle, grills, sheet pans, and so on. wide, flexible handled blade with a rounded, unsharpened end used for manipulating foods such as spreading and for smoothing icings on cakes and for mixing and scraping bowls. Normally used by the Garde Manger Chef.Ĭook equipment used for lifting and turning meat and other items must be strong enough to hold heavy loads.ģ) Straight spatula or palette spatula knife:Ī 2 to 3 cm. 1) Ball cutter / Melon Ball Scoop / Parisienne knife:Ī sharp-edged scoop or cup-shaped, half sphere implement used for cutting fruits and vegetable into small balls. The chef or sous chef should choose this equipment carefully and inspect them to ensure the proper usage, cleaning, storage and maintenance is done on regular basis.
It is very important to know what they are called, where they are stored or kept in the kitchen, and how to properly use and clean them.
This equipment helps the kitchen staff or chefs in different day to day activities like measure, prepare, cook, and serve food. There are many types of hand tools and small utensils used in the hotel kitchen.