Equipment Use:Blenders, grinders, slicersBroilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamersCutlery (boning knives, chefs' knives, paring knives)Domestic knives (filet knives, utility knives)OvensCutting machineryFood safety labeling systemsPoint of sale terminal. Prepare items for broiling, grilling, frying, sauteing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.