Tools and Equipment Chapter 5.

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Presentation transcript:

Tools and Equipment Chapter 5

After studying this unit You will be able to: Recognize a variety of professional kitchen tools and equipment Select and care for knives Understand how a professional kitchen is organized

NSF International Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment http://www.nsf.org/business/about_NSF/

NSF Mark

Standards for Tools and Equipment Must be easy to clean All food contact surfaces must be nontoxic (under intended end-use conditions), nonabsorbent, corrosion resistant and nonreactive All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and bolts

Standards for Tools and Equipment (cont.) Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking Waste and waste liquids must be easily removed

Knives The most important item in the tool kit A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

Forged Knives

Knife Construction

The Blades Carbon steel Stainless steel High carbon stainless steel Ceramic

Chef’s Knife or French Knife

Boning Knife

Paring Knife

Cleaver

Slicer

Slicer

Butcher Knife or Scimitar

Oyster and Clam Knives

Sharpening Devices

Measuring and Portioning Devices Scales Are necessary to determine the weight of an ingredient or portion of food Volume measures Ladles Portioning scoops Measuring cups Measuring spoons

Scales

Volume Measures

Thermometers Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

Metal and Heat Conduction Copper Aluminum Stainless Steel Cast Iron

Other Materials Used in Cookware Glass Ceramic Plastic Silicone bakeware Enamelware

Common Cookware Common Saucepan Rondeau / Brazier Sauteuse (Sloped Sides) Sautoir (Straight Sides)

Common Cookware (cont.) Hotel Pans Stockpot with Spigot Wok

Processing Equipment Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer

Heavy Equipment Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location

Stove Tops

Ovens

Broilers and Grills

Tilt Skillets and Steam Kettles

Steamers and Deep-Fat Fryers