212 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Chefs serve foods in many different sizes, shapes, and consistencies. They use a range of tools to help them produce that variety. Graters A grater is a single plate with a series of teeth or a hollow, metal box with different size teeth on each side. It is used for shred- ding vegetables, cheese, chocolate, citrus peel, and spices. Mandoline A mandoline is a device used to slice food by pushing the food onto and across a sharp metal blade. The plate on which the product is pushed into the blade can be adjusted to increase or decrease the thickness of the slice. Additionally, teeth can be added A rasp is a handheld grater that is becoming more and more popular. This tool is useful for zesting citrus fruits. It is often used to very finely grate spices, hard cheeses, baking chocolates, or garlic. to the slicing blade to create stick cuts or juli- ennes. Mandolines come equipped with a carriage or hand guard for safely holding the product while slicing. Food Processors A food processor is a tabletop machine with a motorized base and a variety of bowls and blade attachments. This equipment is used primarily to grind, purée, and blend. However, cutting attachments can be used that produce shredded, julienned, and diced foods in a wide range of sizes.