3.  Size of kitchen  Number of customers served  Food offered on menu  Style of service

4.  Receiving table/area: space where employees inspect and weigh delivered items ◦ Scales: weigh items  Utility carts  Shelving: Made of stainless steel  Refrigerator and freezers ◦ Walk-in ◦ Reach-in

5.  Knives  Hand tools and small equipment  Measuring utensils  Pots and pans Parisienne Scoop (Melon Baller Ricer Skimmer Zester Mandolin

6.  Cutters and mixers  Steamers  Broilers  Ranges, griddles, and fryers  Ovens

7. Immersion blender Blender Meat Grinder Meat Slicer Food Processor Mixer Food Chopper

8. Convection Steamer Steam-Jacketed Kettle Pressure Steamer Tilting Fry Pan

9. Countertop broiler Rotisserie Charbroiler Hotel Broiler

10. Deep fat fryer Griddle Induction burner Open burner Ring top burner Wok burner

11. Convection oven Combi oven Conventional oven Conveyor oven Deck oven Smoker

12. Speed rack Hot holding cabinet Hot boxChafing dish Bain-marie