MENU #1
1 paring knife
1 2-cup liquid measuring cup (plastic)
1 8” or 10” French knife
3 side towels
1 set of dry measuring cups (up to 1 cup)
1 utility knife or boning knife
1 set measuring spoons
1 instant-read thermometer
1 vegetable peeler
1 steel
2 wooden spoons
1 tongs
1 slotted spoon
1 heat resistant [silicone] spatula
1 wire whisk
1 utility spoon or regular service teaspoon
1 pastry bag with straight and star tips
2010 Culinary Arts
Equipment List
MENU #2
1 paring knife
1 2-cup liquid measuring cup (plastic)
1 8” or 10” French knife
3 side towels
1 set of dry measuring cups (up to 1 cup)
1 utility knife or boning knife
1 set measuring spoons
1 instant-read thermometer
1 vegetable peeler
1 steel
2 wooden spoons
1 tongs
1 slotted spoon
1 heat resistant [silicone] spatula
1 wire whisk
1 four sided box-style cheese grater
1 slotted turner or metal spatula
1 pastry bag with straight and star tips
MENU #3
1 paring knife
1 2-cup liquid measuring cup (plastic)
1 8” or 10” French knife
3 side towels
1 set of dry measuring cups (up to 1 cup)
1 utility knife or boning knife
1 set measuring spoons
1 instant-read thermometer
1 vegetable peeler
1 steel
2 wooden spoons
1 tongs
1 slotted spoon
1 heat resistant [silicone] spatula
1 wire whisk
1 pastry bag with straight and star tips