Open Burner: Direct, adjustable heat.
Flat Top: Thick Steel plate over the heat source that provides indirect heat. Requires flat bottomed cookware and time to adjust settings.
Ring Top: Concentric rings and plates that can be removed to expose the burner. Indirect or direct heat. Has a higher BTU than an open burner.
Conventional Oven: Indirect heat source located at the bottom with adjustable shelves.
Deck Oven: Food is set directly on oven floor. Single or multiple levels available. Think pizza oven.
Convection Oven: Fan blows hot air through oven allowing food to brown more efficiently. Often used for pastries and baked goods.
Combi Oven: Temperature, moisture content and air flow may be controlled. Used for cooking and holding food.
Salamander: Open Box like apparatus with heat source located in roof. Generally used for intense browning (glacages)
Grill: Heating source (built in or added) is located below a heavy duty cooking rack.
Walk-In Refrigeration: Used for cold storage or freezing.
Reach-In Refrigeration: Larger version of a home refrigerator/freezer.
Under Counter Refrigerator and Refrigerated Drawers: Used primarily around the work areas. Some drawers designed to hold specialty products such as fish.
Ber Mixer: Immersion blender either electric or battery powered.
Electric Blender: A machine that purées, Emulsified and crushes. Composed of a solid housing containing motor base and the blending jar Never fill more than 2/3 full.
Electric Food Chopper or Buffalo Chopper: Heavily built machine with a rotating bowl that passes under a hood where vertical blades chop the food.
Electric Food Processor: Heavy motor encased in plastic or metal housing with a detachable bowl and cover and various blades with specific functions. It can chop, blend, mix, purée, knead, grate, slice and julienne.
Electric Meat Grinder: Freestanding motor housing, as well a feed tray, and blades of varying sizes.
Electric Meat Slicer: Substantial machine with a metal encased motor as the foundation and a circular cutting blade attached.
Mandoline: Hand slicer supported by folding legs with a number of different sized blades used to cut vegetables into a variety of shapes, sizes and thicknesses.
Steam Jacketed Kettle: Used to make large quantities of stocks, soups, sauces and pastas. Two quarts to one-hundred gallons. Steam circulates through the kettle walls to provide heat.
Tilting Shallow Kettle: Large stainless steel unit with a hinged lid for making large quantities of sautés and braises.
Channel Knife (Canneieur): Small Knife used to channel fruits and vegetables into decorative patterns.
Chef’s Fork: Longer handled, longer toned fork that keeps the chef’s hand from the heat.
Chinois: Conical strainer with a handle.
Chinois Etamine: Bouillon strainer. Constructed with fine metal mesh.
Perforated Chinois: Used when fine straining is not necessary.
Food Mill: Metal basket utensil with interchangeable discs and hand crank used to separate solids from skins, seeds, etc.
Kitchen Scissors: Sturdy shears to cut butcher’s twine. Or kitchen paper or for trimming fish or poultry.
Needle Nosed Plyers / Tweezers: Used to remove fine bones from fish.
Parisienne Scoop: Melon baller. Used to cut fruit or vegetables into small balls.
Pastry Spatula: Long thin spatula used to assist in cake decoration.
Ricer: Basket or cone shaped utensil with small holes and a plunger used to force small foods into grains.
Scales: Essential in pastry making.
Scrapers: Numerous styles:
Metal Bench Scraper: To clean off workspace.
Plastic Bowl Scraper: To remove dough from mixing bowls.
Spatulas: Large metal ones used to flip vegetables, meat, poultry. Rubber, composite, wood spatulas also used for various techniques.
Spider: Long handled device with a shallow almost bowl like shaped disk of mesh or perforated wire.
Spoons: Wide variety of sizes and shapes and materials.
Stem Thermometer: Measures degrees through a metal stem two inches from the tip.
Tamis: Used for fine straining of liquids, aka tammycloth.
Tongs: Helpful in turning, lifting and plating food without puncturing it.
Trusing Needle: Long skewer like needle used to truss poultry.
Vegetable Peeler: Small fixed or pivoting blade with a handle used to peel vegetables and fruit.
Whisks: Thin, flexible wire whips used to incorporate mixtures. Balloon whisks have large somewhat spherical centers to incorporate air into foods such as egg whites.