1. Tools and Equipment

2. NSF International
NSF International
Founded in 1944, our mission is to protect and improve global human health. Manufacturers, regulators and consumers look to us to develop public health standards and certifications that help protect food, water, consumer products and the environment. As an independent, accredited organization, we test, audit and certify products and systems as well as provide education and risk management.
This mark is your assurance that the product has been tested by one of the most respected independent certification organizations in existence today. It is valued by consumers, manufacturers, retailers and regulatory agencies worldwide.

3. Standards for Tools and Equipment
See the complete list of NSF/ANSI food equipment standards at the link below….
NSF food equipment standards include requirements for material safety, to ensure the product will not leach harmful chemicals into food; design and construction, to ensure the product is cleanable and is not likely to harbor bacteria; and product performance.
type/standards-publications/food- equipment-standards

4. Standards for Tools and Equipment (examples…)
Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed
Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking
Waste and waste liquids must be easily removed

5. Knives The most important item in the tool kit
A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

6. Forged -vs- Stamped

7. Knife Construction

8. The Blades, Material Carbon steel Stainless steel
High carbon stainless steel
Ceramic

9. Chef’s Knife or French Knife

10. Boning Knife

11. Paring Knife

12. Cleaver

13. Slicer

14. Slicer

15. Butcher Knife or Scimitar

16. Oyster and Clam Knives

17. Sharpening Devices

18. Measuring and Portioning Devices
Scales
Are necessary to determine the weight of an ingredient or portion of food
Volume measures
Ladles
Portioning scoops
Measuring cups
Measuring spoons

19. Scales

20. Volume Measures

21. Thermometers
Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

22. Metal and Heat Conduction
Copper
Aluminum
Stainless Steel
Cast Iron

23. Other Materials Used in Cookware
Glass
Ceramic
Plastic
Silicone bakeware
Enamelware

24. Common Cookware Common Saucepan Rondeau / Brazier
Sauteuse (Sloped Sides)
Sautoir (Straight Sides)

25. Common Cookware (cont.)
Hotel Pans
Stockpot with Spigot
Wok

26. Processing Equipment Slicer Mandoline Food chopper or buffalo chopper
Food processor
Blender
Immersion blender
Mixer
Juicer

27. Heavy Equipment
Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location

28. Stove Tops

29. Ovens

30. Broilers and Grills

31. Tilt Skillets and Steam Kettles

32. Steamers and Deep-Fat Fryers