Selection should include

basic utensils and other hand tools (e.g., slotted spoon, spatula, portion scoop, rubber scraper, bench scraper)
functions of common utensils and other hand tools
applications of the tools in selected recipes.

Process/Skill Questions:

Thinking

Communication

Leadership

Why is it important to train all employees on the proper use of tools and equipment?
How can a leader facilitate the use of current technology in food preparation?

Management

Why is it important to take immediate action upon reports of equipment and tool damage or failure?
What is the effect of equipment selection on food production?