© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Tools and Equipment Chapter 5

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously.

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. NSF International  Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. NSF Mark

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Selecting Tools and Equipment Before purchasing or leasing any equipment, you should evaluate several factors:  Is this equipment necessary for producing menu items?  Will this equipment perform the job required in the space available?  Is this equipment the most economical for the operation’s specific needs?  Is the equipment easy to clean, maintain and repair?

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Hand Tools  Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Knife Construction

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. The Blades  Carbon steel  Stainless steel  High carbon stainless steel  Ceramic

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. The Shapes  French or chef’s knife  Boning knife  Paring knife  Cleaver  Slicer  Butcher knife or scimitar  Oyster and clam knives

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Chef’s Knife or French Knife

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Boning Knife

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Paring Knife

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Cleaver

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Slicer

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Slicer

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Butcher Knife or Scimitar

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Oyster and Clam Knives

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Sharpening Devices

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Scales

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Volume Measures

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Thermometers  Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Cookware  Cookware includes range top pots and pans as well as the pans that are used in the oven

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Metal and Heat Conduction  Copper  Aluminum  Stainless Steel  Cast Iron

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Other Materials Used in Cookware  Glass  Ceramic  Plastic  Silicone bakeware  Enamelware

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Cookware Common Saucepan Sauteuse (Sloped Sides) Sautoir (Straight Sides) Rondeau / Brazier

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Cookware (cont.) Stockpot with Spigot Wok Hotel Pans

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Processing Equipment  Slicer  Mandoline  Food chopper or buffalo chopper  Food processor  Blender  Immersion blender  Mixer  Juicer

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Stove Tops

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Ovens

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Broilers and Grills

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Tilt Skillets and Steam Kettles

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Steamers and Deep-Fat Fryers

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Buffet Equipment  Specialized equipment used to ensure that food is handled safely and efficiently and displayed properly

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Safety Equipment  Fire extinguishers

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Safety Equipment (cont.)  Ventilation systems Ventilation hoods  First-aid kits  Protective gear

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. The Professional Kitchen  The kitchen is the heart of the food service operation  Work is broken into sections and stations  When designing a kitchen, it is important to use the space wisely so that each of its functions can be accomplished efficiently