Cutting, shaping & mixing equipment found in the professional kitchen.
French Cook's or Chopping Knife
Steel Knife used for sharpening other knives.
Palette Knife for turning, lifting,
Piping Bag for piping soft mixtures
Filleting Knife for filleting fish.
Grater Coarse for cheese & vegetables.
Rolling Pin for rolling out pastry,
Vegetable Knife for paring vegetables.
Mandolin for cutting vegetables.
Pastry Cutter for shaping pastry dough.
Hand Whisk for whisking & blending.
Photographs taken at Glasgow College of Food Technology
© Media Matters,1999