Essential Kitchen Equipment

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Essential Questions What kitchen equipment did you see in this video? Why is it so essential that a kitchen be outfitted with the proper equipment? How does a well-organized and properly outfitted kitchen promote efficiency and safety in the culinary arts lab? The proper tools are essential and could mean the difference between a job done well and one done carelessly, incorrectly or, even dangerously. Consider: Food equipment can be dangerous Models are not always alike Cleaning is a critical operational procedure Always try to conserve energy Your hands are your best tool

Essential Kitchen Equipment for your Culinary Arts Lab

Cooking Equipment

Rangetops Open Elements Flattop/Heavy-Duty Flattop Induction Cooktops

Ovens Conventional ovens Convection ovens Revolving ovens (reel ovens) Slow-cook-and-hold ovens Combination steamer ovens Barbecue ovens (smoke ovens) Infrared ovens (reconstituting ovens) Wood-burning ovens Microwave ovens

Broilers, Salamanders, and Grills Broilers and Salamanders Overhead broilers Heavy-duty broilers Salamander Grills Gas Electric Charcoal

Griddles, Rotisseries, Deep Fryers, and Tilting Skillets Flat, smooth heated surfaces Rotisseries Cook by turning foods slowly in front of a heating element Deep fryers Standard deep fryers Automatic fryers Pressure fryers Tilting skillet Tilting brazier Tilting fry pan

Steam Equipment

Steam Equipment Steam Jacketed Kettles Steam Cookers Tilt or trunnion kettles Non-tilt kettles Steam Cookers Pressure steamers Pressureless or convection steamers

Processing Equipment

Processing Equipment Food Chopper or Buffalo Chopper Blenders Juicers Mixers Slicers Vertical cutter/ mixer Food processors

Holding and Storage Equipment

Holding and Storage Equipment Steam tables Bain-marie Overhead lamps Freezers Refrigerators Storage Containers

Small Equipment

Small Equipment Cookware (pots, pans) Measuring devices Knives Hand tools

Cookware Metal and Heat Conduction Copper Aluminum Anodized aluminum Stainless steel Cast iron Ceramics and glass Plastic Enamelware Nonstick coatings

Measuring and Portioning Devices Scales Balance scale Electronic scale Portion scale Volume measures Measuring cups Ladles Portion scoops Thermometers

Selecting Knives

Selecting Knives Carbon steel Stainless steel High-carbon steel Materials– Carbon steel Stainless steel High-carbon steel Ceramic Handles– Full tang riveted handle Molded style Socket joint handle Materials– have a lot to do with personal preference Handles-- have a lot to do with how the knife balances in your hand

Wrap up and Review List and describe some different types of: Cooking equipment Processing equipment Holding and storage equipment Small equipment

Any Questions?