1. TFH3E William Moreau

2. THE KNIVES

3. French knife In cooking, the chefs knife also known s the French knife is used in the kitchen for food preparation. In cooking, the chefs knife also known s the French knife is used in the kitchen for food preparation. The chef's knife is an evolution of the butcher knife. The chef's knife is an evolution of the butcher knife.

4. Boning knife A boning knife is a type of kitchen knife with a sharp point and narrow blade. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It is used in food preparation for removing the bones of poultry, meat, and fish.

5. Utility Knife this knife is held usually in a cheap holder. this knife is held usually in a cheap holder. Typically flat Typically flat Approximately one inch wide and three to four inches long. Approximately one inch wide and three to four inches long. Typically made of either metal or plastic. Typically made of either metal or plastic.

6. Paring knife A small knife with a plain edge blade that is ideal for peeling and other small or intricate work. A small knife with a plain edge blade that is ideal for peeling and other small or intricate work. It is designed to be an all-purpose knife, similar to a chef's knife. It is designed to be an all-purpose knife, similar to a chef's knife. Paring knives are usually between 6 and 10 cm. Paring knives are usually between 6 and 10 cm.

7. Cleaver A meat cleaver is a large rectangular knife used for cutting meat. A meat cleaver is a large rectangular knife used for cutting meat. The blade is usually 15cm long. The blade is usually 15cm long. The knife is heavy with a thick spine which makes it easier to cut through bones or joints. The knife is heavy with a thick spine which makes it easier to cut through bones or joints.

8. Slicer Similar to a carving knife, but longer. Similar to a carving knife, but longer. Plain or serrated edges. Plain or serrated edges. Slicers are designed for cutting smaller slices of meat. Slicers are designed for cutting smaller slices of meat.

9. Butchers knife Used for the butchering or dressing of the animal. Used for the butchering or dressing of the animal. Used for cutting food, fighting adversaries, and scalping in the 1700s – 1840s. Used for cutting food, fighting adversaries, and scalping in the 1700s – 1840s.

10. Oyster knife Had a short thick blade used to open clams/ oysters. Had a short thick blade used to open clams/ oysters. Some knives have a shield on them which stops the knife from going to far into the shell. Some knives have a shield on them which stops the knife from going to far into the shell.

11. Sharpening Stone Used to grind and hone the edges of steel tools and implements. Used to grind and hone the edges of steel tools and implements. Stones may be flat, for working flat edges, or shaped for more complex edges Stones may be flat, for working flat edges, or shaped for more complex edges

12. Steel Up to one foot long Up to one foot long Used for removing metal from the microscopic blades. Used for removing metal from the microscopic blades.

13. Measuring and Portioning Devices

14. Scales Accuracy and durability carry equal weight with this Brown-Halco portion control scale. Accuracy and durability carry equal weight with this Brown-Halco portion control scale.

15. Volume Measures measured with capacity being used for how much a container can hold measured with capacity being used for how much a container can hold volume being how much space an object displaces volume being how much space an object displaces volume being how much space an object displaces volume being how much space an object displaces

16. Ladle Used to measure liquids. Used to measure liquids. a type of spoon used to serve soup or other liquids. a type of spoon used to serve soup or other liquids.

17. Portions scoops Standard sized food scoops or ice cream scoops are used to serve specific-sized portions. Standard sized food scoops or ice cream scoops are used to serve specific-sized portions.

18. Thermometers One of the critical factors in fighting food-borne illness is temperature. One of the critical factors in fighting food-borne illness is temperature.

19. Timers Traditionally these have been made as small sandglasses. Traditionally these have been made as small sandglasses.

20. Cookware

21. Copper a chemical element with the symbol Cu, and atomic number 29 a chemical element with the symbol Cu, and atomic number 29 Used for many different kitchen utensils. Used for many different kitchen utensils.

22. Aluminium A silvery white member of the boron group of chemicals. A silvery white member of the boron group of chemicals.

23. Stainless Steel Stainless steel does not stain, corrode or rust as easily as ordinary steel. Stainless steel does not stain, corrode or rust as easily as ordinary steel.

24. Cast Iron usually refers to grey cast iron, but identifies a large group of ferrous alloys. usually refers to grey cast iron, but identifies a large group of ferrous alloys.

25. Glass in the common sense refers to a hard, brittle, transparent solid, such as that used for windows, many bottles, or eyewear in the common sense refers to a hard, brittle, transparent solid, such as that used for windows, many bottles, or eyewear

26. Ceramics The term covers inorganic non-metallic materials which are formed by the action of heat The term covers inorganic non-metallic materials which are formed by the action of heat

27. Platic the general common term for a wide range of synthetic or semi synthetic organic solid materials suitable for the manufacture of industrial products the general common term for a wide range of synthetic or semi synthetic organic solid materials suitable for the manufacture of industrial products

28. enamelwRE

29. Non-stick Coatings By using flour or other baking materials you can make sure that what you’re making doesn’t stick to your pan or baking sheet. By using flour or other baking materials you can make sure that what you’re making doesn’t stick to your pan or baking sheet.

30. Common Cookware

31. Pots Cookware comprises cooking vessels, such as pots. Cookware comprises cooking vessels, such as pots.

32. Pans a large flat heating surface and shallow sides, and are best for pan frying a large flat heating surface and shallow sides, and are best for pan frying

33. Woks versatile round-bottomed cooking vessel originating in China versatile round-bottomed cooking vessel originating in China

34. Hotel Pan A pan used to serve roast food sometimes called steam table pans. A pan used to serve roast food sometimes called steam table pans.

35. Moulds Used to make a mixture to form a shape and or design. Used to make a mixture to form a shape and or design.

36. Strainers and Sieves

37. Conical Strainer conical sieve has an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. conical sieve has an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture.

38. Skimmer and Spider a type of skimmer used in Asian cooking in the form of a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid a type of skimmer used in Asian cooking in the form of a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid

39. Cheesecloth a loose woven cotton cloth used in cheese making, such as to press cheese curds for poutine. a loose woven cotton cloth used in cheese making, such as to press cheese curds for poutine.

40. Food Mill food preparation utensil for mashing and sieving soft foods. food preparation utensil for mashing and sieving soft foods.

41. Flour Sifter break up clumps and remove foreign matter. break up clumps and remove foreign matter.

42. Processing Equipment

43. Slicer Used to cut food products to fine slices for packaging. Used to cut food products to fine slices for packaging.

44. Mandoline a kitchen utensil used for slicing and cutting a kitchen utensil used for slicing and cutting

45. Food Chopper food chopper are typical of Victorian ingenuity, epitomizing the extent to which even the home was becoming industrialized food chopper are typical of Victorian ingenuity, epitomizing the extent to which even the home was becoming industrialized

46. Food processor a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food.

47. Blender used to mix ingredients or pure food. used to mix ingredients or pure food. The blender container could be made of plastic glass or stainless steel. The blender container could be made of plastic glass or stainless steel.

48. Mixer intended for mixing, folding, beating, and whipping food ingredients. intended for mixing, folding, beating, and whipping food ingredients.

49. Juicer juicer is used for squeezing juice from soft- centered fruit or vegetable. juicer is used for squeezing juice from soft- centered fruit or vegetable.

50. Heavy Equipment

51. Stove top stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking.

52. Oven is a kitchen appliance and is used for roasting and heating food. is a kitchen appliance and is used for roasting and heating food.

53. Microwave oven is a kitchen appliance that cooks or heats food by dielectric heating. is a kitchen appliance that cooks or heats food by dielectric heating.

54. Grill There are multiple varieties of grills, with most falling into one of two categories: gas-fueled and charcoal. There are multiple varieties of grills, with most falling into one of two categories: gas-fueled and charcoal.

55. Tilting skillets Although cast iron is still popular today, especially for outdoor cooking, most frying pans are now made from metals such as aluminum and stainless steel. Although cast iron is still popular today, especially for outdoor cooking, most frying pans are now made from metals such as aluminum and stainless steel.

56. Kettles a device used to quickly heat water for hot drinks, such as tea or coffee. a device used to quickly heat water for hot drinks, such as tea or coffee.

57. Steamer Steaming works by first boiling water, causing it to evaporate into steam Steaming works by first boiling water, causing it to evaporate into steam

58. Deep Fryer a basket to raise food clear of the oil when cooking is finished a basket to raise food clear of the oil when cooking is finished

59. Refrigerator a cooling appliance comprising a thermally insulated compartment and a heat pump - a mechanism to transfer heat from it to the external environment, cooling the contents to a temperature below ambient. a cooling appliance comprising a thermally insulated compartment and a heat pump - a mechanism to transfer heat from it to the external environment, cooling the contents to a temperature below ambient.

60. Dishwasher which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water on the dishes. which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water on the dishes.

61. Safety Equipment

62. Fire Extinguisher used to extinguish or control small fires, often in emergency situations used to extinguish or control small fires, often in emergency situations

63. Ventilation system Chemicals are generally applied with either a garden type sprayer, downstream injection through a pressure washer or with a chemical foamer. Chemicals are generally applied with either a garden type sprayer, downstream injection through a pressure washer or with a chemical foamer.

64. First aid Kit a collection of supplies and equipment for use in giving first aid. a collection of supplies and equipment for use in giving first aid.