1) Ball cutter / Melon Ball Scoop / Parisienne knife:Ī sharp-edged scoop or cup-shaped, half sphere implement used for cutting fruits and vegetable into small balls. The chef or sous chef should choose this equipment carefully and inspect them to ensure the proper usage, cleaning, storage and maintenance is done on regular basis.
It is very important to know what they are called, where they are stored or kept in the kitchen, and how to properly use and clean them. This equipment helps the kitchen staff or chefs in different day to day activities like measure, prepare, cook, and serve food. There are many types of hand tools and small utensils used in the hotel kitchen.
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