_________is a two – door or single – door type for storing raw and cooking controlled temperature

________is for cooking and heating frozen or refrigerated food in minutes an essential equipment in food establishment

______ is a auxilliary equipment use for making coffee.

_______ is a auxilliary equipment use for cooking siomai and siopao.

_______is an auxilliary equipment use for cooking chicken like Jollibee type of cooking.

_______ is used by butchers, having a thin, narrow blade fastened in an iron frame or bow, which gives it rigidity

_________a wooden or plastic board on which foods (such as meats and vegetables) are cut.

________is a tool for extracting juice from fruit and vegetables

__________a machine used for making ground pork.

________ is a scissors used in the kitchen for food preparation

__________a sharp, straight, and pointed with a handle used

to break ice into small pieces for chilling food and drinks

________a handheld device for crushing cloves of garlic

__________a device consisting of a handle with wires fastened to each end form a deep curve that is used in cutting fat into flour in pastry making

___________is a two pieces joined at one end by a pivot or hinged like scissors.

________is also known as a spaghetti

server or spaghetti serving spoon.

_________a type of tool used to grip and lift objects instead of holding them directly with hands.

________ a long handle terminating in a deep bowl, frequently with the bow oriented at an angle to the handle to facilitate lifting liquid out of a poor other vessel and conveying it to a bowl.

________is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

_________a flat object that is usually made from metal or plastic and is designed to slide under food for easy lifting and turning.