IDENTIFICATION
Directions: Identify the following Utensils and Equipment. Write your answers on the spaces
provided before the item.

1. Used to grate, shed, slice and separate foods such as carrots, cabbage and cheese.

2. A wooden or plastic board where meat and vegetables can be cut.

3. Used to full jars, made of various sizes of stainless steel, aluminum or plastic.

4. Also called vegetable strainer, are essential for various tasks from cleaning vegetables to
straining pasta or tin contents.

5. Used to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.

6. This equipment greatly increased their use in the food industry. Food can be prepared
ahead of time, frozen or refrigerated during stack periods and cooked or heated quickly.

7. Used to shake flour, salt and pepper on meat, poultry and fish.

8. Used to fillet fish and to remove raw meat from the bone.

9. Used to level off ingredients when measuring and to spread frostings and sandwich fillings.

10. Used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow
ground.​