Tools, Utensils and Equipment in Preparing Sandwiches

A. Tools and Utensils

1. SANDWICH SPATULA
- A small flat, round bladed
utensil that is serrated on one side
and smooth on the other, appearing
somewhat like a round spatula. It is
used to apply food spreads, over
bread slices.

2. SCISSORS
- Use to cut customized edges on
bread for tea sandwiches, hors
d’oeuvres, or children’s sandwiches.

3. COOKIE CUTTERS
- Small, medium and large.
Small ones are perfect for cutting
out the tinier breads for tea
sandwiches and medium and large
for making larger sandwiches.

4. GRATER AND SHREDDER

- Grating cheese, meat and other ingredients allows flavors to mix, thus; palatability of sandwich is increased.

5. SPATULA
- A long flexible blade with a rounded end, used to level off ingredients in measuring cups and spoons and for
Spreading fillings on sandwiches.

6. BUTTER KNIFE
- A small knife with a blunt edged blade that is used to apply spreads, such as butter, peanut butter, and cream
cheese, on bread or dinner rolls.

7. CHEF’S KNIVES
- Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as mini chef's
knives while the longer lengths are known as traditional chef's knives.

8. DELI KNIFE
- Designed for thick sandwiches, this
knife is made to cut easily and quickly
through a variety of sandwich ingredients. The deli knife has offset blade allowing ease of slicing and handling.

9. LETTUCE KNIFE
- Plastic serrated edge knife that is designed to slice lettuce without causing the edges to turn brown. It is efficient in
slicing lettuce.

10. PARING KNIFE

- A small knife with a straight, sharp blade that is generally three to five inches long. Its thin, narrow blade is tapers
to a point at the tip. It is easy to handle and works well for peeling and coring foods or mincing and cutting small
items.

11.SANDWICH KNIFE
A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched"
between two slices of bread.

12.SERRATED KNIFE
A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long and
is used to slice through food that is hard on the outside and soft on the inside, such as slicing through the hard crusts
of bread.

13.CUTTING BOARD
- Comes in wood and plastic, use to protect the table when slicing bread.

14. MIXING BOWLS

- Bowls that are large enough to hold ingredients while they are being mixed.

15. RUBBER SCRAPER

A pliable rubber scraper used to scrape down sides of
bowl and get mixture of fillings from pans.
16.MEASURING CUPS
Graduated Measuring Glass - a transparent glass with fractions
[1, 3/4, 2/3,1/2, 1/3, ¼]. Is used for measuring liquids

individual Cups - with fractional parts [1, 3/4, 1/2, 1/4,] is used for
solids or dry ingredients.

17. UTILITY TRAY

Used to hold food in place

18.STRAINER
Used to separate liquid from solid.

19.MIXING SPOON
Used to combine ingredients.

20.CAN OPENER
Used to open cans.

21.MEASURING SPOONS
A set of individual measuring spoons used to measure small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

1. GRILLS / GRIDDLES
- These are flat heated surfaces where food is directly cooked.

2. OVENS
- These are equipment which are enclosed in
which food is heated by hot air or infrared radiation.

3. MICROWAVE OVENS
- Special tubes generate microwave
radiation, which creates heat inside the food.

4. SALAMANDERS
- Small broiler, use primarily for
browning or glazing the tops of sandwiches.

5. BREAD TOASTER
- The toaster is typically a small
electric kitchen appliance designed
to toast multiple types of bread products.
6. SLICER
- Used to slice foods more evenly and uniformly.

7. CHILLERS
- Machines used to chill sandwiches and other foods.

8. FREEZER
- Used to hold foods for longer times and to store foods purchased in frozen form.

9. REFRIGERATOR
- A thermally insulated compartment used to store food at a temperature below the ambient temperature of the
room.