Complete list of tools and equipment

Sr# Description Quantity

Preparation equipment
1. Knives (different types), peeling knives, carving knives, chef knives, etc 20 sets
2. Graters 4
3. Measuring scale 5
4. Refrigerators (maintain temperature from 3 to 5 degrees) 2
5. Freezers (maintain temperature from -18 to -20 degrees) 2
6. Chopping boards (different colours – refer to HACCP regulations) 12 (3 each)
Different color
Utensils including
7. Pans (large, small, medium) 15 (5 each)
8. Bowls 15 (5 each)
9. Measuring spoons 5 sets
10. Forks 10
11. Bread slicer 1
12. Mixers (large, small) 2 (1 each)
13. Blenders 2
14. Toasters 2
15. Tin openers 5
16. Peelers 5
17. Potato cutter 1
18. Choppers 3
19. Mincing machine 1
20. Bone saw cutters 2
21. Patties maker 2
22. Beaters 2
23. Mashers 2
24. Baking trays 20
Cooking equipment
25. Burners/stoves 8
26. Ovens (convection oven, deck oven, tandoori oven) 1 each
27. Microwaves oven 1
28. Grill 1
29. Tilting pan 4
30. Steamer 2
31. Salamander 1
32. Panini machine 1
33. Wok 1
34. Blender heavy duty 1
35. Bread pans 20
36. Bun pans 20
37. Baguette pans 20
38. Juicers 2
39. Juice extractor 1
40. Deep fryer 1
41. Rolling pins 5
42. Pastry brushes 5
Presentation equipment
43. Plates 20
44. Platters 20
45. Silver salvers 20
46. Serving dishes 20
47. Sauceboats 20
Other general equipment and materials
48. Organisational guidelines for all operations 1 example copy
49. Standard Operating Procedures for all procedures 1 example copy
50. Communication manual 1 example copy
51. Example notes from daily briefing 20 copies
52. Recipes and methods of preparation and cooking 20 copies
53. Nutritional values charts 20
54. Tools and equipment for disposing of waste, including waste disposal units, recycling bins, garbage 1 set
drums on wheels (foot operated) with garbage bags included
Fire, first aid and safety equipment
55. Food safety guidelines 1 example copy
56. HACCP standards 1 example copy
57. Equipment and materials for washing hands, including sanitizing soap, suitable wash basin, hand 5 sets
towels
58. Emergency notices Illustrative range
59. Fire equipment, including the provision of fire exits, fire doors, fire extinguishers, alarm systems, 1 set
emergency lighting, fire safety and exit signs
60. First aid equipment: food safety plasters, in a variety of different sizes and shapes; small, medium 1 set
and large sterile gauze dressings; sterile eye dressings; triangular bandages; crêpe rolled bandages;
safety pins; disposable sterile gloves; scissors; alcohol-free cleansing wipes; tape; distilled water, for
cleaning wounds and as an eye bath
61. Logbooks for recording accidents and incidents 1 example copy
Cleaning equipment
62. Small cleaning equipment to use for different tools and equipment, including cloths, dusters, mops, 5 sets
brushes, buckets
63. Large cleaning equipment, including dishwasher, jet washer, wet and dry vacuum cleaner 1 set
Specific materials for Standard N 1 set
64. Directories of existing businesses 1 set
65. Examples of business plans 1 set
66. Examples of financial plans 1 set
67. Advertising materials for potential business premises 1 set
68. Copies of job advertisements for hospitality jobs 1 set
69. Information on sources of finance 1 set
70. Business planner templates 1 set
71. Start-up-costs estimator 1 set
72. Business information, including company annual reports, journals, magazines, company websites 1 set
 and newspapers
73. Details of potential competitors, including brochures, websites and promotional materials 1 class set
74. Case studies of examples of communication methods and how they are used to promote a business 1 class set
75. Guest research tools, including questionnaires and surveys 1 completed
class copy as
example plus 20
blank copies
76. Case studies of arrangements agreed between business owners and other people or organisations 1 class set
List of consumable supplies
Appropriate quantities of:

Perishable commodities

 Vegetables, including carrot, zucchini, green beans lady finger, mushrooms, potatoes

 Meat, poultry and fish, including beef, lamb, mutton, sausages, fish

 Fruit and salad ingredients, including lettuce (all types), tomatoes, cucumber, green and
black olives, parsley, coriander, lemon, oranges, apples, mangos, bananas

 Bread ingredients, including sandwich bread, Paninis, sandwich fillings

 Eggs, butter, milk, cheese, fresh cream

Non –perishable commodities

 Pasta and rice, including pasta (farfalle, fettuccini alfredo), rice (plain rice, biryani,
basmati, pilau)
 Grains, pulses, white lentils, chick peas
 Bread ingredients, including flour, dry yeast, cooking salt, water, sugar, raisins, walnut,
cinnamon, baking powder, brown sugar, icing sugar, vegetable ghee for pan greasing,
sesame seed
 Sweet dish ingredients, including pastry, flour, chocolate, vanilla flavour
 Herbs, spices, seasonings and other sundry ingredients, including aniseed, baking
powder, balsamic vinegar, Barbecue sauce, basil, bay leaf (taz patta), beans, black
pepper powder, black pepper whole, brown flour, brown sauce, brown sugar, chicken
powder, chili sauce, chocolate different in colour, cinnamon, cooking salt, coriander
powder, corn flour, dry herbs, dry nuts, dry oregano, dry yeast, extra virgin olive oil, fine
flour, flour, food colour, gram masala, hot sauce, icing sugar, jafel, jalwatri, lemon juice,),
lentils, light olive oils, mayonnaise, meat tenderizer, mustard sauce, mustard powder,
olive oil, olive oil extra virgin, olives different colours, onion powder, oyster sauce, pickle,
raisins, red chili crush, rice flour, sesame oil, sesame seed, soya sauce, sugar, tabasco
sauce, tahini sauce, tomato ketchup, tomato paste, tomato sauce, turmeric powder,
vegetable ghee, vegetable oil, vinegar, walnut, white pepper powder, Worcestershire
sauce,
 Aluminum foils
 Baking parchment
 Greaseproof paper
 Cling film
 Gloves
 Markers
  Date and time stickers
 Note Pads
Materials for cleaning and sanitizing equipment and work surfaces, including sanitizer, vinegar,
lemon, degreaser