2. Smallwares Section 10-2

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Hand Tools (See pages 241-245.) Vegetable Peeler. Apple/Fruit Corer. Tomato/Fruit Corer. Kitchen Shears. Cutting Boards. Cheese Slicer. Butter Cutter. Egg Slicer.

4. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Hand Tools (continued) Pizza Cutter. Zester. Melon Baller. Whisks. Solid, Perforated, and Slotted Spoons. Rubber, Straight, and Offset Spatulas. Chef’s Fork.

5. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Hand Tools (continued) Skimmer. Tongs. Meat Tenderizer. Strainers. Chinois or China Cap. Colander. Food Mill. Box Grater.

6. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Hand Tools (continued) Funnel. Pie Dividers. Pastry Tools. Rolling Pins. Bench Scraper. Food Molds. Vegetable Brush.

7. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials NSF Standards Tools, equipment, and their coatings must be nontoxic and should not affect the taste, odor, or color of food. Surfaces that come into contact with food must be smooth. Tools and equipment need to be easily cleaned.

8. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials NSF Standards (continued) External corners and angles must be smooth and sealed. Internal corners and edges must be smooth and rounded. Waste must be easily removed from tools, equipment and their coatings. Coatings and exposed surfaces must resist chipping and cracking.

9. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Measuring Equipment (See page 247.) Portion Scale. Electronic Scale. Balance Scale. Volume Measures. Liquid Measures. Measuring Spoons. Ladle.

10. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cookware (See pages 248-250.) Stockpot. Saucepot. Saucepan. Sauté Pans. Wok. Cast-Iron Skillet. Hotel Pans. Roasting Pan.

11. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cookware (continued) Sheet Pan. Stainless Steel Mixing Bowls. Springform Pan. Pie Pan. Loaf Pan. Muffin Pan. Tart Pan. Tube Pan.

12. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Heat Transfer Heat Transfer: How efficiently heat passes from one object to another. Gauge: The thickness and type of material determines how well the cookware conducts heat.

13. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Heat Transfer (continued) Aluminum: Lightweight, inexpensive, rust-free, and fairly heat efficient. Stainless Steel: Rust-free, and poor conductor of heat; sometimes a layer of aluminum or copper is added on the bottom to aid heat efficiency.

14. Section 10-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cleaning & Sanitizing Scrape and prerinse smallwares. Wash, rinse, and sanitize smallwares. Air-dry smallwares.