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- Conventional Blender
- Immersion Blender
- Bench Mixer
- Floor Mixer
- Hand Mixer
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- Sheeters
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- Dough Roller
- Bake Pan
- Brazier
- Double Boiler
- Hotel Pan
- Roasting Pan
- Sauce Pan
- Sauce Pot
- Sheet Pan
- Slope-sided Saute Pan
- Stock Pot
- Straight-sided Saute Pan
- Brushes - Pastry
- Cutter - Dough
- Dippers
- Forks
- Ladles
- Mashers
- Scoops
- Scrapers
- Skimmers
- Spatulas
- Spiders
- Spoons
- Cooks Spoon
- Perforated Spoon
- Slotted Spoon
- Spoodle
- Spreaders
- Jointed Tongs
- Turners
- Whisks
Conventional
Blender image
Principle Uses
Special Characteristics
- Products are reduced to a similar mass almost immediately
- Capacities range from household tabletop model with 24 oz. jar to floor
model with 130 qt. bowl
- Extremely versatile--will mix batters and doughs or emulsify as well as
pulp or cut vegetables and tissue
- Specialized knife assemblies are available
Operating Hints
- Follow manufacturer's instructions for processing times and methods
- Safety switch on wall is recommended in addition to machine switch
- Performs tasks in 10- 25% of the time required by hand operated
equipment--overprocessing is a common error
- Overloading of jar or bowl will cause uneven results
- Use specialized knives for coarse or frozen product
Cleaning
- Fill jar or bowl 2/3 full with detergent solution and run at low speed,
rinse and dry
- Clean cover and gasket, rinse and dry
- Remove blade assembly as needed to clean it
- Wipe exterior clean after each use
- Wipe off base, handwash and dry continuous feed or cutter bowl assembly
Handling Index
Immersion
Blender image
Principle Uses
- High speed blending, pulping, mixing or reducing of fruit or vegetables
Special Characteristics
- Eliminates the need to transfer food to a special container for blending
or pureeing process
Operating Hints
- Follow manufacturer's instructions for processing times and methods
- Safety switch on wall is recommended in addition to machine switch
- Performs tasks in 10- 25% of the time required by conventional
equipment--overprocessing is a common error
Cleaning
- Fill sink or pot 2/3 full with detergent solution and run at low speed,
rinse and dry
- Remove blade assembly as needed to clean it
- Wipe exterior clean after each use
- Rack to store
Handling Index
Bench
Mixer image
Principle Uses
- Mixing and blending ingredients or incorporating air into product
- Supplying power to run auxiliary attachments such as juicers, grinders
and food cutters
Special Characteristics
- Available in capacities ranging from 5-60 quarts or more
- Attachments for agitation and air incorporation as well as juicing,
grinding and cutting
- Variable speed
Operating Hints
- To prevent spillage, select low speed to begin, then adjust to higher
speeds as necessary
- Important--always stop machine before changing speed or shifting gears
- Bowl should be 1/2 - 2/3 full for best results
- Select proper beater shaft attachment for you job
- dough hook -- heavy doughs requiring development such as bread, rolls and
noodles
Pastry knife -- cutting shortening into flour such as pie dough,
biscuits and shortcake
Wire whip -- incorporating air in light mixtures or blending dry
ingredients, meringues, whipped cream and light icings; never heavy mixtures
Flat beater -- general mixing, blending, creaming or mashing; never
heavy mixtures
- Make sure attachment, bowl and bowl lever are locked in position before
switching on
- For uniform product, stop to scrape food down sides of bowl as needed
- Keep hands, utensils and loose clothing well away while mixer is in
operation
- If overload occurs, stop immediately and correct condition before
continuing
- Select proper power socket option for your job
Cleaning
- Wash and dry bowls and attachments immediately
- Hot water sets eggs and flour batters so apply cold rinse first
- Wipe up spills and spatters immediately after use, especially on beater
shafter/"key"
- Supplement clean-as-you-go with weekly hot detergent solution washing of
housing and base
Handling Index
Floor
Mixer image
Principle Uses
- Mixing and blending ingredients or incorporating air into product
- Supplying power to run auxiliary attachments such as juicers, grinders
and food cutters
Special Characteristics
- Available in capacities ranging from 5-60 quarts or more
- Attachments for agitation and air incorporation as well as juicing,
grinding and cutting
- Variable speed
Operating Hints
- To prevent spillage select low speed to begin, then adjust to higher
speeds as necessary
- Important--always stop machine before changing speed or shifting gears
- Bowl should be 1/2 - 2/3 full for best results
- Select proper beater shaft attachment for you job
- dough hook -- heavy doughs requiring development such as bread, rolls and
noodles
Pastry knife -- cutting shortening into flour such as pie dough,
biscuits and shortcake
Wire whip -- incorporating air in light mixtures or blending dry
ingredients, meringues, whipped cream and light icings; never heavy mixtures
Flat beater -- general mixing, blending, creaming or mashing; never
heavy mixtures
- Make sure attachment, bowl and bowl lever are locked in position before
switching on
- For uniform product, stop to scrape food down sides of bowl as needed
- Keep hands, utensils and loose clothing well away while mixer is in
operation
- If overload occurs, stop immediately and correct condition before
continuing
- Select proper power socket option for your job
Cleaning
- Wash and dry bowls and attachments immediately
- Hot water sets eggs and flour batters so apply cold rinse first
- Wipe up spills and spatters immediately after use, especially on beater
shafter/"key"
- Supplement clean-as-you-go with weekly hot detergent solution washing of
housing and base
Handling Index
Hand Mixer image
Principle Uses
- Small batch mixing, beating, whipping, creaming
Special Characteristics
Operating Hints
- To prevent spillage, select low speed to begin, then
adjust to higher speeds as needed
- Bowl should be 1/2 to 2/3 full for best results
- For uniform product bowl should be scraped down as needed
- If overlead occurs, stop immediately and correct
condition before continuing
Cleaning
- Rinse beaters immediately - use cold water as hot water
"sets" egg and flour batter
- Wipe mixer and cord immediately to remove spatters
- Wash and dry beaters and store with mixer
Handling Index
Sheeters
Dough Roller
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printable page
Principle Use:
Special Characteristics:
Side operated with hands or feet. Simple handle adjustment for
exact thickness
Perfect for rolled-in doughs, pastry, cookies, flat breads and pizza
Operating Hints:
Accepts pieces up to 5#
Flour canvas conveyor to prevent sticking
Flour top of dough piece as needed to prevent sticking to rollers
Make several passes to decrease thickness in stages rather than all at
once
Cover machine between uses to protect the conveyor from moisture/spills
Cleaning:
Brush excess flour off conveyor
Unplug machine when cleaning rollers/housing
Use mild soap and water for rollers/housing (keep conveyor dry) rinse
and dry
Handling Index
Pots and
Pans
Bake Pan image
Principle Uses
Special Characteristics
- 2 inch deep rectangular shape
- Comes in a variety of sizes
Operating Hints
- Choose correct size
- Grease or otherwise pretreat to prevent sticking
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Brazier image
Principle Uses
- Browning, braising or stewing meats
Special Characteristics
- Round, broad, shallow, heavy duty pot with straight sides
- 2 handles, 1 loop on each side
- 11- 30 quart capacity
Operating Hints
- Choose appropriate size for your job, allow just enough
headroom to avoid spilling
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Double Boiler image
Principle Uses
- Cooking foods that must be held at low heat and cannot be
cooked over direct heat
Special Characteristics
- Lower section is similar to a stock pot and holds boiling
water, upper section holds food
- Size of upper section: 4 - 36 quarts
- Lid is standard component
Operating Hints
- Water should not contact upper section
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Hotel Pan image
Also known as counter pans, service pans, steam
table pans
Principle Uses
- Designed to hold food in service counters
- Used for baking, steaming and storage
Special Characteristics
- Rectangular pans usually made of stainless steel
- Standard size is 12 x 20 inches, fractions of this size
(1/2, 1/3, 1/4...) are also available
- Standard depth is 2 1/2 inches, deeper sizes are also
available
Operating Hints
- Food can be served directly from pan it was cooked in
- Number of portions can be predicated on size of pan
- Use of fractional sizes allow versatility in steam table
setup
Cleaning
- Standard 3 compartment sink or mechanical systems
- Rinse or soak immediately
Handling Index
Roasting Pan image
Principle Use
- Roasting meats and poultry
Special Characteristics
- Large rectangular shape
- Deeper and heavier than bake pan
- Strapped to prevent warping
Operating Hints
- Choose correct size, a snug fit prevents drippings from
burning early on
- Place food on a rack for even cooking
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Sauce Pan image
Principle Uses
- General range top cooking
Special Characteristics
- Similar to sauce pot but smaller, shallower and lighter
weight with one long handle instead of two loops
- May have straight or slant sides
- 1 1/2 to 15 quart capacity
Operating Hints
- Choose appropriate size for your job, allow just enough
headroom to avoid spilling
- Stainless steel does not heat evenly and may produce hot
spots and scorching of food
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Sauce Pot image
Principle Uses
- Soups, sauces and other liquids
Special Characteristics
- Similar to stock pot but shallower making stirring easier
- 6-60 quart capacity
Operating Hints
- Choose appropriate size for your job, allow just enough
headroom to avoid spilling
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Sheet Pan image
Principle Use
- Baking cakes, rolls and cookies; broiling certain meats
and fish
Special Characteristics
- Shallow, 1 inch deep rectangular pan
- Full pan is 18 x 26 inches, half pan is 13 x 18 inches
Operating Hints
- Use paper liners to make cleanup easier
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Slope-sided Saute
Pan image
Principle Uses
- General sauteing and frying of meats, fish, vegetables
and eggs
Special Characteristics
- Sloping sides allow flipping and tossing of foods without
the help of other utensils
- Rounded corners inside are easier to clean
- 6-14 inches in diameter
Operating Hints
- May be used when cooking sauces and other liquids if
rapid reduction is required because of large surface area
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
- Pans used for eggs are never washed, but wiped out
thoroughly with a clean cloth
Handling Index
Stock Pot image
Principle Use
- Simmering large quantities of liquids
Special Characteristics
- Large, deep and straight-sided. Some have a spigot to
allow draining with disturbing solids in pot or lifting it
- Two handles, one loop on each side
Operating Hints
- Choose appropriate size for your job, allow just enough
headroom to avoid spilling
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Straight-sided Saute Pan image
Principle Uses
- Browning, sauteing and frying
Special Characteristics
- Similar to a shallow, straight-sided saucepan but heavier
- 2 1/2 to 5 inches deep and 6 to 16 inches in diameter
Operating Hints
- May be used when cooking sauces and other liquids if
rapid reduction is required because of large surface area
Cleaning
- Standard 3 compartment sink or mechanical systems
- Aluminum may discolor in harsh alkali solutions
- Aluminum may dent if handled roughly
Handling Index
Smallwares
Brushes - Pastry image
Principle Uses
- Applying glaze, egg wash and similar liquids to doughs,
buttering pans or removing excess flour from dough
Special Characteristics
- Available in a range of sizes and shapes with natural or
nylon bristles
Operating Hints
- Plastic collars do not rust and therefore meet health
codes
- Nylon bristles are easier to clean but may melt or
distort if hot
Cleaning
- Wash by hand - carefully working bristles to remove food
particles
- Dry handle and blot bristles of excess water while
reshaping them
Handling Index
Cutter - Dough image
Principle Uses
- To cut portions of dough, clean wooden worktables, or to
lift/move foods. Also known as a bench or dough scraper
Special Characteristics
- Blade is a thin, rectangular piece of stainless steel
edge is unsharpened
Operating Hints
Cleaning
- Wooden handles should be hand washed and dried
Handling Index
Dippers image
Principle Use
Special Characteristics
- Come in standard sizes and have a mechanical release
- The number designation of the scoop indicates the number
of level scoopfuls per quart
Operating Hints
- Weights vary with different foods due to changes in
density, but volume is precise when scoop is leveled
Cleaning
- Standard 3 compartment sink or mechanical systems
- Rinse or soak immediately
Handling Index
Forks image
Handling Index
Ladles image
Principle Use
Special Characteristics
- Comes in standard sizes
- Size in ounces is stamped on the handle
Operating Hints
- Ladle must be completely full for accurate portioning
- Prevent drips by wiping bowl on edge of container before
pouring food
Cleaning
- Standard 3 compartment sink or mechanical systems
- Rinse or soak immediately
Handling Index
Mashers image
Principle Uses
- To crush cooked food into a smooth, even testure
Special Characteristics
Operating Hints
Cleaning
Handling Index
Scoops image
Principle Uses
- To remove ice or dry materials such as flour and sugar
from bins
Special Characteristics
- Metal or plastic construction in a range os sizes and
shapes depending on specific use
Operating Hints
- Ice scoops should be stored upright in buckets between
uses
- Scoops for flour and sugar should be stored upright in
the bin with the handle clear of the material in it
Cleaning
Handling Index
Scrapers-
Rubber Spatula image
Principle Uses
- Press or smooth foods, fold or stir ingredients, or
remove the last bits of food from bowls and pots
Special Characteristics
- A long handle attached to a short, rectangular rubber
blade
- Blade is beveled with one corner slightly rounded
Operating Hints
- Rubber is damaged by heat, hot surfaces
- When scraping out of bowls/pots: rounded corner of blade
fits curve of most bowls while angular corner firs sharp corners
Cleaning
Handling Index
Skimmers
image
Principle Uses
- Removing skin/fat from stocks and soups
Special Characteristics
- Long handle with shallow mesh or perforated bowl attached
Operating Hints
Cleaning
Handling Index
Spatulas
image
Principle Uses
- To spread, turn or mix foods
Special Characteristics
- A narrow flexible blade of various lengths depending on
purpose
- Some blades are metal, some wooden
Operating Hints
- Narrow, flexible blades spread foods well
- Wider, less flexible blades turn foods well
- Wooden blades are stiffer and mix foods well, especially
when high heat is present
Cleaning
Handling Index
Spiders image
Handling Index
Spoons
Cooks
Spoon image
Perforated
Spoon image
Slotted
Spoon image
Principle Uses
- Stirring, skimming, basting or transferring foods
Special Characteristics
- Metal, plastic or wooden construction
- Long handle with bowl attached
- Bowl may be solid, perforated or solid
Operating Hints
- Skim with solid, or perforated spoon
- Remove solids from liquids or drain small portions with
perforated or slotted spoon
Cleaning
Handling Index
Spoodle image
Principle Uses
- Portioning foods at service
Special Characteristics
- Metal or plastic spoons with deep bowl of various
standard sizes
- Bowls may be solid, perforated, or slotted
Operating Hints
Cleaning
Handling Index
Spreaders
image
Principle Uses
- Even distrubution of sandwich fillings
Special Characteristics
- Short stiff blade with rounded tip
- Serrated edge for cutting finished product
Operating Hints
Cleaning
Handling Index
Jointed
Tongs image
Principle Uses
- Handling food without touching it with hands
Special Characteristics
- Two long handles with gripping ends attached at their tip
with a wire or a spring
- Stainless steel or chromed steel construction
Operating Hints
Cleaning
Handling Index
Turners image
Principle Uses
- To blend or incorporate air into foods
Special Characteristics
- Several wire loops joined at handle create a round or a
flat teardrop shape
- Stainless steel wires may be quite flexible or stiff
- Loops vary in length and breadth depenging on purpose
Operating Hints
- Use balloon whisks for lighter mixtures and making
emulsions
- Use sauce whisks/flat whisks for heavier mixtures and
blending
Cleaning
Handling Index
Whisks (Whips) image
Principle Uses
- To blend or incorporate air into foods
Special Characteristics
- Several wire loops joined at handle create a round or a
flat teardrop shape
- Stainless steel wires may be quite flexible or stiff
- Loops vary in length and breadth depenging on purpose
Operating Hints
- Use balloon whisks for lighter mixtures and making
emulsions
- Use sauce whisks/flat whisks for heavier mixtures and
blending
Cleaning
Handling Index
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