1. Section 10-2
Smallwares

2. Hand Tools (See pages 241-245.)
Vegetable Peeler.
Apple/Fruit Corer.
Tomato/Fruit Corer.
Kitchen Shears.
Cutting Boards.
Cheese Slicer.
Butter Cutter.
Egg Slicer.
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3. Hand Tools (continued)
Pizza Cutter.
Zester.
Melon Baller.
Whisks.
Solid, Perforated, and Slotted Spoons.
Rubber, Straight, and Offset Spatulas.
Chef’s Fork.
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4. Hand Tools (continued)
Skimmer.
Tongs.
Meat Tenderizer.
Strainers.
Chinois or China Cap.
Colander.
Food Mill.
Box Grater.
Culinary Essentials
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5. Hand Tools (continued)
Funnel.
Pie Dividers.
Pastry Tools.
Rolling Pins.
Bench Scraper.
Food Molds.
Vegetable Brush.
Culinary Essentials
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6. 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.
Culinary Essentials
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7. 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.
Culinary Essentials
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8. Measuring Equipment (See page 247.)
Portion Scale.
Electronic Scale.
Balance Scale.
Volume Measures.
Liquid Measures.
Measuring Spoons.
Ladle.
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9. Cookware (See pages 248-250.) Stockpot. Saucepot. Saucepan.
Sauté Pans.
Wok.
Cast-Iron Skillet.
Hotel Pans.
Roasting Pan.
Culinary Essentials
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10. Cookware (continued) Sheet Pan. Stainless Steel Mixing Bowls.
Springform Pan.
Pie Pan.
Loaf Pan.
Muffin Pan.
Tart Pan.
Tube Pan.
Culinary Essentials
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11. 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.
Culinary Essentials
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12. 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.
Culinary Essentials
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13. Cleaning & Sanitizing Scrape and prerinse smallwares.
Wash, rinse, and sanitize smallwares.
Air-dry smallwares.
Culinary Essentials
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