1. Year 7 Food Equipment Uses palette knife
For scraping and mixing. A palette knife can also be used for cake decorating with butter icing.
Measuring spoons.
For measuring ingredients.
fish slice
For lifting and turning food during preparation.
Spatula
For scraping mixtures from a bowl or pan.
Spiral whisk
For mixing and preventing lumps forming in sauces
Balloon whisk
For whisking or whipping, for example, egg whites or cream
Ladle
For serving soup or sauces. Helps with accurate portion sizes. 
Vegetable peeler
For peeling vegetables.
Vegetable knife
For peeling and cutting small bits of food.
boning knife
For removing bones from large joints of meat.
Temperature probe
To check the core temperature of foods, especially high risk such as chicken.
The core of the food must be 75°C or above when fully cooked.
Chopping boards
A board used to chop food on. The colours represent a food group that should be used on the board. This is to prevent cross-contamination.

2. Equipment
Uses
Colander
To drain liquid from ingredients. For example, draining pasta, draining vegetables.
Wooden Spoon
Used to combine a range of ingredients, particularly good for stirring as a dish is cooking as the wood does not conduct heat.
Deep Fat Fryer
To fry:
Chips
Battered Fish
Chicken goujons
Sausages
Doughnuts
Mixing bowl
To combine all your ingredients in before placing them into the appropriate piece of equipment to cook.
Can opener
A can opener is used to open cans that do not have a ring pull. There are two types of can openers you will see in the food kitchen.
Electric Food Mixer
Usually used for bigger batches of ingredients. To mix a range of ingredients when making dishes like Scone mix, Bread Dough, Pastry,
Cakes, etc.
Sieve
A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.
Electric hand whisk
To mix a range of ingredients when making dishes like Scone mix, Bread Dough, Pastry,
Oven
Can be used for a range of cooking methods:
Boiling
Steaming
Sautéing
Roasting
Braising
Baking
Frying
Stir-frying
Garlic crusher
Crushes cloves of garlic in to finer pieces.
Blenders
To combine ingredients to make a thick sauce like mixture. E.g Smooties.
Bain Marie
Keeping food hot during service using a water bath (bain-marie). Food needs to be hot-held at 63°C or above.