Naming the big kitchen equipment - Restaurant Culinary Arts | Zoonk

Naming the big kitchen equipment - Restaurant Culinary Arts | Zoonk

3Lesson 3 of 39

Naming the big kitchen equipment

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A tight, simple sorting diagram of five kitchen equipment silhouettes under one question label, “What job?” with short arrows to “heat,” “chill,” “mix,” “cut,” and “hold”; clean white background, no food names.

Name equipment by its job

Big kitchen equipment is usually named by its main job, not by every food it can touch. Ask: does it heat, chill, mix, cut, or hold?