Kitchen Equipment Technician

1. Cooking Equipment

• Stove/Cooktop: Used for heating and cooking food, typically powered by gas or electricity.
• Oven: Enclosed appliance used for baking, roasting, and broiling.
• Microwave: Heats food quickly using electromagnetic radiation.
• Grill/Griddle: Used for grilling or frying food, typically with a flat or ridged surface.

2. Food Preparation Tools

• Knives: Essential for chopping, slicing, and dicing. Includes chef’s knife, paring knife, serrated knife, etc.
• Cutting Board: A surface to cut or prepare ingredients.
• Mixing Bowls: Used for combining and mixing ingredients.
• Peeler, Grater, Zester: For peeling skins, grating cheese/veggies, or zesting citrus fruits.

3. Small Appliances

• Blender: Used to mix, purée, or emulsify food and liquids.
• Food Processor: Chops, slices, and grinds foods quickly.
• Stand/Hand Mixer: Used for mixing batter, kneading dough, and whipping.
• Toaster/Toaster Oven: For toasting bread or baking small items.

4. Cookware

• Saucepan: Small pan with a handle for sauces and liquids.
• Frying Pan/Skillet: Flat-bottomed pan for frying or searing.
• Stockpot: Large pot used for soups, stews, or boiling pasta.
• Baking Sheets/Pans: Used in the oven for baking cookies, cakes, or roasting.

5. Utensils

• Spatula: Used for flipping, spreading, or mixing.
• Ladle: Deep spoon used for serving soup or stew.
• Tongs: For gripping and lifting food.
• Whisk: Used for mixing or beating ingredients.

6. Storage & Measuring

• Measuring Cups/Spoons: For accurate measurement of ingredients.
• Kitchen Scale: Measures weight of ingredients.
• Storage Containers: Keeps food fresh and organized.
• Plastic Wrap/Foil: Used for covering and storing food.