Smallwares 101

3. a large pot used to prepare stocks
6. also known as a pastry wheel. Used to cut pizza and rolled-out dough.
8. a machine that comes with several detachable parts, such as coarse, medium, and fine grating screens. Used to puree foods to different consistencies.
9. scissor-like utensils that food handlers use to pick up and handle all kinds of solid foods.
11. a flexible piece of rubber or plastic, used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from worktables.
13. has an upper and a lower pot. the lower pot holds simmering water that gently cooks food in the upper pot.
14. used to pour liquid from a large container to a smaller container.
17. used to hold prepared food in a steam table or refrigerator. This can sometimes be used for baking, roasting, or poaching.
19. cuts a thick layer from vegetables and fruits more efficiently than a paring knife.
20. metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked goods.

1. strong scissors used to cut string and butcher's twine and to cut grapes into small cluster.
2. short-handled measuring utensil used to scoop put soft foods, such as ice cream, butter, and sour cream. Comes in various sizes.
4. a pierced, metal, cone-shaped strainer. Used to strain soups, stocks, and other liquids to remove all solid ingredients.
5. allows liquid to drain while retaining solids such as cooked pasta and vegetables
7. make a metal pan with a rounded bottom and curved sides. The curved sides makes it easier to toss or stir food.
10. used to create rice-like pieces of cooked food by pressing the food through a sheet of small holes.
12. a long, thin, serrated blade that is used to slice breads and cakes.
15. similar to a paring knife, but has a curved blade for cutting the curved surfaces of vegetables.
16. a very shallow pan, about one inch deep, used for just about anything, from baking cookies to roasting vegetables.
18. used to prepare sauces, soups, and other liquids. More shallow than stockpots, with straight sides and two loop handles for lifting.