Tools and equipment for making sandwiches

2. TOOLS
AND
UTENSILS

3. - It is used to apply food spreads,
over bread slices.
SANDWICH
SPATULA

4. - Used to cut edges on bread for tea
sandwiches, and other related sandwiches,
also to cut a pocket in toast and waffles. It is
best used to cut sandwiches in different
shapes like rectangles, triangles and circles
SCISSORS

5. - It comes in different sizes and is used for
cutting cookie dough and sandwiches to the
desired designs.
COOKIE
CUTTERS

6. - Used to grate cheese, meat and
other ingredients.
GRATER AND
SHREDDER

7. - It is used in levelling off ingredients
during measuring. Can also be used
as food spreader.
SPATULA

8. - It is used to apply spreads on
sandwiches and bread.
BUTTER KNIFE

9. - It comes in various lengths and
widths. Each of them has its own
use in cookery
CHEF'S KNIVES

10. - It is designed to cut easily and quickly
through a variety of sandwich ingredients,
with offset blade for ease of slicing and
handling.
DELI KNIFE

11. - A plastic serrated edge knife that is
designed to slice lettuce without
causing the edges to turn brown.
LETTUCE KNIFE

12. - A small knife with a straight, sharp
blade that is generally three to five
inches long. It works well for peeling and
coring foods, and best for mincing and
cutting small items.
PARING KNIFE

13. - Sharp-bladed kitchen utensils used to slice
through a medium amount of food
ingredients. Similar in use to a deli knife,
the sandwich knife is shorter in length with
a shorter blade depth in order to easily cut
through smaller to medium- sized
sandwiches.
SANDWICH
KNIFE

14. - A serrated knife with a short,
thin blade is intended for slicing
fruits and vegetables.
SERRATED
KNIFE

15. - Comes in wood and plastic, sometimes
bamboo and is used to protect the table
when slicing bread and other ingredients
for your sandwich.
CUTTING BOARD

16. - Bowls that is large enough to hold
ingredients while they are being
mixed.
MIXING BOWLS

17. - A pliable rubber scraper used to
scrape down sides of bowl and
get mixture of filling from pans.
RUBBER
SCRAPER

18. - Graduated Measuring Glass or plastic with
fractions (1, %, 2/3, ½, 1/3, ½)is used for
measuring liquid Individual Cups- With
fractional parts (1, 14, 1½, ½4) is used for
measuring solids or dry ingredients.s.
MEASURING
CUPS

19. - With fractional parts (1, 14, 1½, ½4)
is used for measuring solids or dry
ingredients.
INDIVIDUAL
CUPS

20. - A set of individual measuring
spoons used to measure small
quantities of ingredients.
MEASURING
SPOONS

21. - Used to hold food in place
UTILITY TRAY

22. - Used to separate liquid from
solid.
STRAINER

23. - Used to combine ingredients.
MIXING
SPOONS

24. - Used to open cans.
CAN OPENER

25. EQUIPMENT
FOR
SANDWICH
MAKING

26. - These are flat heated surfaces
where food is directly cooked.
GRILLS/GRIDDLES

27. - These are equipment which are
enclosed in which food is heated by
hot air or infrared radiation.
OVEN

28. - Special tubes generate microwave
radiation, which creates heat inside the
food.
MICROWAVE
OVEN

29. - Small boiler, use primarily for
browning or glazing the tops of
sandwiches.
SALAMANDER

30. - The toaster is typically a small electric
kitchen appliance designed to toast
multiple types of bread products.
BREAD
TOASTER

31. - Used to slice foods more evenly
and uniformly
SLICER

32. - Machines used to chill
sandwiches and other foods.
CHILLERS

33. - Used to hold foods for longer
times and to store foods
purchased in frozen form.
FREEZER

34. - A thermally insulated compartment
used to store food at a temperature
below the ambient temperature of the
room.
REFRIGERATOR

35. Kitchen
Tools
and
SANITIZI
NG

36. Sanitizing Kitchen Tools and
Equipment
• Put your utensils in a large pan, covering them fully in water. Carefully bring the
water to the boil, putting a lid on the pan, for 5 minutes. Remove the lid and wait for
the water to stop boiling before removing the utensils with prong
• Another method for cleaning and sanitizing kitchen utensils is to combine a
tablespoon of bleach with a gallon of water, leaving your tools to soak before rinsing
them thoroughly with hot water.s.
If you need to be thoroughly sanitizing kitchen tools and equipment to ensure
there's no chance of any bacteria, follow these steps:

37. Tools
and
Equipme
HOW TO CLEAN
AND STORE
COOKING

38. How to Clean and Store Cooking
Tools and Equipment
If you're wondering how to clean and store cooking tools and equipment, clean using
one of the above methods, before moving onto storing. Use a sanitized container,
such as a large plastic or metal box, and place only the cleaned tools in it. Clean the
box regularly to keep germs and bacteria at bay.
Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy
kitchen, whether it's in your home or a restaurant and it's not hard, either! Just
remember that it's not just about cleaning, but also about drying and storing your
utensils too. Follow all of the tips above and you'll banish bad bacteria.