Knowledge of methods, materials, equipment, and appliances used in food preparation: Maintain knowledge of equipment utilized in the kitchen including slices, mixers, pressure steamers, kettles, tilt skillets, ovens, microwaves, conveyor ovens, warmers, blast chillers, power soak sinks, and food utility carts. EQUIPMENT USED: Large and small kitchen equipment to include, but not limited to, slices, mixers, pressure steamers, kettles, tilt skillets, ovens, microwaves, conveyer ovens, warmers, blast chillers, power soak sinks, sharp cutting tools and food utility carts.