Helpful Event Information - Mobile Kitchen Glossary

The next time you need to rent a mobile kitchen or catering equipment, you'll know your stuff! Below is a comprehensive Mobile Kitchen & Catering Equipment Glossary of Terms that will give you the information you need to know.

When you have questions or need additional help, give us a call. Our National Event Center can help no matter where in the U.S. you are located - call 1-800-852-9441. 

Mobile Kitchen & Catering Equipment Glossary of Terms

B

Back Bar Cooler: Heavy-duty storage cooler with quick pull down of hot temperatures. 

Baking Pan: A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven.

Baking Sheet: A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own

Baking Unit: A unit in a bakery in which dough pieces or finished batters are exposed to sufficiently high temperatures to achieve the correct degree of baking.

Beverage Water Boiler: A portable water boiler for beverages. Ideal for events.

Blast Chiller: For large or small scale production kitchens where rapid cooling and strict temperature control is required.

Blender: An electric kitchen appliance that is used to emulsify, liquefy or puree.

Braiser Pan: A type of pan that is made specifically for braising foods.

Burger Press: A kitchen utensil designed to create meat patties that are consistent in shape, size and weight. 

C

Can Opener: A kitchen utensil that is used to enable bottles and cans to be easily opened with leverage.

Cocktail Shaker: A shaker is used to mix ingredients prior to pouring in a beverage glass.

Coffee Unit: Hot water dispenser unit used for making coffee. Also serve espresso, cappuccinos, lattes and specialty coffees.

Coffee Decanter: Coffee decanter with triple wall insulation which keeps beverages hot or cold.

Cooling Rack: A flat, wire rack used to cool breads, cakes and cookies.

Condiment Sets: A preparation used to flavor food after it has been cooked or used as an accompaniment for a variety of dishes. Condiments may include different types of mustards, oils, spices, relishes, and chutneys.

Convection Oven: A type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top the broils.

Cookware: Cookware consists of different types of pots and pans that are used for specific purposes.

Cutlery: Cutlery is a fancy word for silverware or flatware.

Cutlery Dispensers: A dispenser that holds silverware or flatware.

D 

Dishwasher: A machine for washing dishes.

Double Boiler: Two saucepans fitting together so that the contents of the upper pan can be heated by simmering water in the lower pan. Often used to melt chocolate.

E

Electric Griddle: A tabletop griddle that uses an electric element as its heat source.

Exhaust Fan: A fan that moves air out of an enclosure.

F

Foil Baking Pan: Constructed of aluminum foil, this type of pan is used for a variety of foods and food chores such as pizza baking, bread baking, meat roasting, and numerous other cooking activities.

Food Dehydrator: A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food.

Food Processor: An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend food ingredients.

Food Station: Similar to buffet service in that guests serve themselves, but instead of one long table, food is divided into several themed locations, such as a pasta or seafood table .

Freezer Unit: A self-contained appliance used to keep foods frozen. Most Freezers operate around -18°C (0°F).

Freezer Safe Containers: The container is freezer proof so that it will not crack or break when the content freezes.

Frozen Food Knife: Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks.

Fryer: A deep utensil usually equipped with a basket and used for frying foods

Frying Pan: A flat-bottomed pan with shallow sides that are slightly curved.

Funnel: A kitchen utensil that is used to pour liquids and small-grained ingredients from one source into another.

G

Gastronorm Table: A versatile catering item - use as a gastronorm transport trolley - a stainless steel table - or both. Space saving food prep and prepared food holding capability. Suitable for large regeneration kitchens or busy prep kitchens.

Glass Chilling Equipment 

Glass Froster: Quickly chills mugs and glasses to below zero for maximum frosting using a heavy duty, lift out refrigeration system.

Glassware: An article of tableware made of glass.

Grater: An essential tool for food preparation that slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.

Grill: A device or surface used for cooking food, usually fueled by gas or charcoal.

Griddle: A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.

H

Hand Mixer: A manual or electrical kitchen utensil that consists of a set of beaters attached to a gear driven mechanism to rotate the blades of the beaters.

Holloware: Silverware serving dishes. 

Hot Tray: Portable hot server display counter.

Hot Cupboard: Food-safe hot storage for smaller catering needs.Enables food to be stored at 82°C prior to being served. A warm prep area is provided on top.

I

Ice Bucket: A countertop storage utensil that holds and keeps ice from melting rapidly.

Ice Maker: A machine that produces large amounts of ice in a short time. Ideal for hotels, bars, restaurants and large events.

K

Kettle: A metal pot, usually with a lid, for boiling or stewing.

Knife Sharpening Machine: A machine designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.

Knife: A utensil that has a handle and a blade that may or may not be sharp-edged.

L

Large Mobile Kitchen Unit: A portable kitchen unit used to provide instant temporary catering facilities for emergencies, refurbishments and events. Large Mobile Kitchen Units come in a wide variety of sizes, styles and appliance configurations. 

Loaf Pan: A baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves. 

Lowerator: A portable cart that keeps plates warm, organized and clean. Ideal for use in server lines. Totally mobile - great for multi-site serving.

M

Meat Thermometer: A device used for checking the temperature of meat or other foods to ensure that the appropriate and safe internal temperature has been reached.

Mincer: A kitchen utensil that cuts or chops food into small pieces    

Mixer: A kitchen utensil used for mixing ingredients or beating foods.

Mobile Catering: A mobile caterer serves food directly from a vehicle or cart designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.

Mobile Kitchen: A custom–designed unit that is usually built on a step-van chassis.

Mobile Kitchen Cart: A stand-alone cart that can be used to increase your counter space, provide additional storage or used as a serving table.

O

Oven: An enclosed compartment with heating elements that are used for baking, roasting, broiling and heating.

Oven Thermometer: A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

P

Pepper Mill: A kitchen utensil that grinds whole peppercorns into fine, medium or coarse ground bits of pepper.

Portable Modular Kitchens: A portable kitchen offers a cost-effective solution to space requirements for cooking, preparation, service, or dry storage.

Pots and Pans: A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

Preparation Table: A portable table ideal for use in kitchens and prep areas. Excellent storage capacity on bottom shelf.

Pressure Cooker: A cooking utensil that creates pressurized steam to cook foods.

Q

Quality Control: Processes and policies enforced to guarantee that consistent standards for product quality are met with each product.

R

Range: A kitchen appliance used for cooking food  

Refrigerator Unit: An appliance used as a cold storage area.

Refrigerator Thermometer: A thermometer used to check the temperature of a refrigerator.

Rice Cooker: An electric kitchen appliance used to cook rice.

Roaster: A high covered roasting pans that is oval shaped with deep sides and a large domed cover.

Roasting Oven: An electrical cooking device that roasts food by distributing heat throughout the roasting chamber.

Roasting Rack: A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

S

Salad Tongs: Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

Sauce Pan: A cooking instrument that is round in shape with high, straight sides and a longer handle. 1 1/2 to 2 quart saucepan with lid is the right size for cooking rice or vegetables, or warming small amounts of food. The larger 3 1/2 to 4 quart saucepan with lid is used for cooking small amounts of pasta, boiling vegetables, making pudding and heating soups.

Scale: To measure or divide ingredients, batters or dough by weight or measurement.

Serving Platter: A large shallow dish used for serving large amounts of a food.

Sharpening Stone: A finishing tool that is used sharpen (hone) the steel blades of knives and cutting utensils.

Slicer: Heavy-duty brushed stainless steel slicer used to precisely cut salami, meats, hard cheeses, breads and firm vegetables to your preference.

Slow Cooker: A small electric appliance that slowly cooks food with a low, moist heat.

Slush Machine: Unit used to produce fresh slush drinks from all kinds of fruit juice.

Spatula: A kitchen tool, made from a variety of materials such as metal, plastic, silicone, or wood, that is constructed with a handle attached to a flat blade.

Spot Cooler: A spot cooler is a portable air conditioning unit designed for temporary use in a location where there is no existing air conditioning or when additional cooling is needed.

Steamer: A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

Steam Stand: An aluminum stand that is placed in the bottom of a pot and then a plate containing food to be steamed can be placed on the stand.

Steam Table: A table used as a heating device for foods that are waiting to be served.

Stock Pot: A large, deep pot that is usually a minimum of eight quarts in size. The pot is most often used to make stock, soup, stew, and boil noodles, pasta, and seafood.

Strainer: A bowl-shaped, metal mesh device used to separate solid foods from cooking liquids.

T

Tableware: Articles for use at the table (dishes and silverware and glassware)

Tenderizing Tool: Tools used to reduce the toughness of meat fibers in a cut of meat.

Thermometer: An instrument used to measure the temperature of a food to determine if it has been cooked to its proper temperature.

Timer: A kitchen utensil that is made to measure units of time for cooking or for the preparation of foods.

Toaster: An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods.

V

Vertical Roaster: A cooking utensil most often used for cooking poultry in an oven or on a grill.  

W

Waste Disposal Unit: Free standing unit used for disposal of food waste.

Water Heater: Ideally suited to heavy demands where a continuous hot water supply is needed. Suitable for providing hot water to sinks and dishwashers.

Whisk: A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle.

Wine Bottle Foil Cutter: A utensil used to remove the foil covering from the spout of wine bottles.

Wine Bottle Opener: Any type of utensil used for removing the cork from wine bottles.

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