Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 9 Using Basic Kitchen Equipment

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Types of Food Preparation Equipment Chopping, slicing, and grinding appliances: Food processor

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Types of Food Preparation Equipment Chopping, slicing, and grinding appliances: Slicer

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Types of Food Preparation Equipment Chopping, slicing, and grinding appliances: Mandoline

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Types of Food Preparation Equipment Mixing and blending appliances: Mixer

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Types of Food Preparation Equipment Mixing and blending appliances: Countertop blender

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Types of Food Preparation Equipment Mixing and blending appliances: Immersion blender

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Types of Food Preparation Equipment Electric kettles and steamers: Steam kettle

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Types of Food Preparation Equipment Ranges, griddles, and grills: Griddle

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Types of Food Preparation Equipment Ranges, griddles, and grills: Grill

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Types of Food Preparation Equipment Ovens and broilers: Convection oven

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Types of Food Preparation Equipment Ovens and broilers: Stack oven

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Types of Food Preparation Equipment Ovens and broilers: Wood-burning oven

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Types of Food Preparation Equipment Fryers: Deep-fat fryer

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Using Knives Chef’s knife (top), utility knife (middle), and boning knife (bottom).

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Using Knives Paring knife (top), cleaver (middle), and serrated slicer (bottom).

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Using Knives The parts of a chef’s knife.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Using Knives Slicing: When slicing, make even slices perpendicular to the item being cut.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Using Knives Chopping/mincing: Uniformity is not crucial when chopping.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Using Knives When sharpening a knife against a three-sided whetstone, go from the coarsest to the finest surface.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Using Knives Honing a knife against a steel straightens the blade between sharpenings.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Selecting and Using Smallware Cutting tools: Peeler (top) and zester (bottom)

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 23 Selecting and Using Smallware Mixing tools: Whisks (top) and spatula (bottom)

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 24 Selecting and Using Smallware Cooking tools: Fork (top) and metal spatula (bottom)

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 25 Selecting and Using Smallware Straining and draining tools: Sieve (top) and colander (bottom)

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 26 Selecting and Using Smallware Measuring tools: Scale (left) and measuring cup (right)

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 27 Types of Cookware A pot is deep with straight sides.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 28 Types of Cookware A pan is shallower than a pot with curved sides.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 29 Equipment for Holding and Serving Food A heat lamp has a special heat-generating light bulb that shines on food to keep it hot.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 30 Equipment for Holding and Serving Food A chafing dish is a stand-alone covered dish with a heating element underneath it.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 31 Equipment for Holding and Serving Food Hotel pans are used in steam tables to hold and serve food.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 32 Equipment for Holding and Serving Food Storage containers can be stainless steel, glass, or plastic.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 33 Kitchen Safety Issues Class A: Fires involving ordinary combustibles such as wood, paper, cloth, or plastic.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 34 Kitchen Safety Issues Class B: Fires involving grease or flammable liquids such as gasoline, paint, or alcohol.

Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 35 Kitchen Safety Issues Class C: Fires involving electrical equipment or wiring.