Small wares
Handling Equipments

Principle Uses

• Applying glaze, egg wash and similar liquids to doughs, buttering pans or removing excess flour from dough

Special Characteristics

• Available in a range of sizes and shapes with natural or nylon bristles

Operating Hints

• Plastic collars do not rust and therefore meet health codes
• Nylon bristles are easier to clean but may melt or distort if hot

Cleaning

• Wash by hand - carefully working bristles to remove food particles
• Dry handle and blot bristles of excess water while reshaping them

Principle Uses

• To cut portions of dough, clean wooden worktables, or to lift/move foods. Also known as a bench or dough scraper

Special Characteristics

• Blade is a thin, rectangular piece of stainless steel edge is unsharpened

Operating Hints

• None

Cleaning

• Wooden handles should be hand washed and dried

Principle Use

• Portioning of soft solid foods

Special Characteristics

• Come in standard sizes and have a mechanical release
• The number designation of the scoop indicates the number of level scoopfuls per quart

Operating Hints

• Weights vary with different foods due to changes in density, but volume is precise when scoop is leveled

Cleaning

• Standard 3 compartment sink or mechanical systems
• Rinse or soak immediately

Principle Use

• Portioning liquid foods

Special Characteristics

• Comes in standard sizes
• Size in ounces is stamped on the handle

Operating Hints

• Ladle must be completely full for accurate portioning
• Prevent drips by wiping bowl on edge of container before pouring food

Cleaning

• Standard 3 compartment sink or mechanical systems
• Rinse or soak immediately

Principle Uses

• To crush cooked food into a smooth, even texture

Principle Uses

• To remove ice or dry materials such as flour and sugar from bins

Special Characteristics

• Metal or plastic construction in a range of sizes and shapes depending on specific use

Operating Hints

• Ice scoops should be stored upright in buckets between uses
• Scoops for flour and sugar should be stored upright in the bin with the handle clear of the material in it

Principle Uses

• Press or smooth foods, fold or stir ingredients, or remove the last bits of food from bowls and pots

Special Characteristics

• A long handle attached to a short, rectangular rubber blade
• Blade is beveled with one corner slightly rounded

Operating Hints

• Rubber is damaged by heat, hot surfaces
• When scraping out of bowls/pots: rounded corner of blade fits curve of most bowls while angular corner firs sharp corners

Principle Uses

• Removing skin/fat from stocks and soups

Special Characteristics

• Long handle with shallow mesh or perforated bowl attached

Principle Uses

• To spread, turn or mix foods

Special Characteristics

• A narrow flexible blade of various lengths depending on purpose
• Some blades are metal, some wooden

Operating Hints

• Narrow, flexible blades spread foods well
• Wider, less flexible blades turn foods well
• Wooden blades are stiffer and mix foods well, especially when high heat is present

Principle Uses  

• Stirring, skimming, basting or transferring foods

Special Characteristics

• Metal, plastic or wooden construction
• Long handle with bowl attached
• Bowl may be solid, perforated or solid

Operating Hints

• Skim with solid, or perforated spoon
• Remove solids from liquids or drain small portions with perforated or slotted spoon

Principle Uses

• Portioning foods at service

Special Characteristics

• Metal or plastic spoons with deep bowl of various standard sizes
• Bowls may be solid, perforated, or slotted

Principle Uses

• Even distribution of sandwich fillings

Special Characteristics

• Short stiff blade with rounded tip
• Serrated edge for cutting finished product

Principle Uses

• Handling food without touching it with hands

Special Characteristics

• Two long handles with gripping ends attached at their tip with a wire or a spring
• Stainless steel or chromed steel construction

Principle Uses

• To blend or incorporate air into foods

Special Characteristics

• Several wire loops joined at handle create a round or a flat teardrop shape
• Stainless steel wires may be quite flexible or stiff
• Loops vary in length and breadth depending on purpose

Operating Hints

• Use balloon whisks for lighter mixtures and making emulsions
• Use sauce whisks/flat whisks for heavier mixtures and blending

Principle Uses

• To blend or incorporate air into foods

Special Characteristics

• Several wire loops joined at handle create a round or a flat teardrop shape
• Stainless steel wires may be quite flexible or stiff
• Loops vary in length and breadth depending on purpose

Operating Hints

• Use balloon whisks for lighter mixtures and making emulsions
• Use sauce whisks/flat whisks for heavier mixtures and blending