1. Hand Tools and Smallwares
Chapter 5
Hand Tools and Smallwares
Portioning and Measuring Equipment • Professional Cookware and Bakeware • Strainers, Sifters, and Sieves • Turning and Grabbing Tools • Mixing and Blending Tools • Cutting Boards and Cutting Tools • Other Tools • Specialty Cookware

2. Hand tools and smallwares are located throughout the professional kitchen.
Hand tools and smallwares have various uses and appli- cations throughout the professional kitchen. Common types of hand tools and smallwares include portioning and measuring equipment; cookware and bakeware; strainers, sifters, and sieves; turning and grabbing tools; mixing and blending tools; cutting tools; pastry tools; and specialty cookware. See Figure 5-1.

3. Measurements are commonly abbreviated in recipes.
Most dry recipe ingredients are given in weight. Common weight measurements include the ounce (oz) and the pound (lb). There are 16 oz in a pound. Some recipe ingredients may be given in volume. Common volume measurements are the teaspoon (tsp), tablespoon (tbsp), cup (c), fluid ounce (fl oz), pint (pt), quart (qt), and gallon (gal.). Liquids are commonly given in volume measure because it is faster and easier to measure. When measuring dry ingredients by volume, consideration must be made for how firmly the ingredients are packed into the measuring device or whether the ingredients should be leveled or slightly heaped. These are not concerns when weighing an ingredient. Many pastry chefs will only use weight measurements even for liquids because weight is a more precise method of measurement. Measurement quantities are usually abbreviated in the recipes. See Figure 5-2.

4. A measurement equivalent is the amount of one form of measure equal to another form of measure.
A measurement equivalent is the amount of one form of measure that is equal to another form of measure. See Figure 5-3. Measurement equivalents can be used to convert from one form of measure to another. For example, cups can be converted to tablespoons using the measurement equivalent 1 cup = 16 tbsp. If the recipe calls for 1/2 cup of water, multiply the mea- surement equivalent (16) by the specified measure (1/2); 16 × 1/2 = 8. A 1/2 cup of water is equal to 8 tbsp. Occasionally a recipe may call for a “pinch” of some ingredient. This is roughly equal to 1/8 tsp.

5. The most common types of scales include mechanical portion scales, baker’s scales, and digital scales.
A portion scale (spring scale) is a scale with a spring-loaded platform and a mechanical dial display. Mechanical portion scales are used for measuring food servings and for pre-portioning food. The most common type of portion scale has a large dial on the front of the scale which is graduated from 1/4 oz to 32 oz. Scales can also be calibrated in grams, ounces, or pounds. The rotating needle on the dial indicates the weight of the item placed on the platform. This type of scale is used when exact serving portions are required, such as portioning deli meats for a sandwich. Portion scales are also available with a digital readout for more accuracy. See Figure 5-4.

6. Volume-measuring tools include measuring spoons, ladles, portion control scoops, dry and liquid measuring cups, and large volume measures.
A measuring spoon is a spoon used to measure a small volume of ingredients. Measuring spoons usually come in a set of four spoons with volume measurements of 1/4 tsp, 1/2 tsp, 1 tsp, and 1 tbsp. Some sets are also stamped with the metric equivalents of these units. Professional sets are made of stainless steel to avoid reacting with foods and to maintain their original shape. A ladle is a stainless steel cuplike bowl attached to a long handle and used to stir or serve soups, stocks, dressings, and sauces. It is especially handy when portion control of these items is desired. The long handle of the ladle allows the cup to reach the bottom of large pots. Ladles are available in many sizes, and usually the capacity is stamped on the handle in ounces or milliliters for easy reference. Ladle sizes range from 1/2 oz to 32 oz. See Figure 5-5.

7. To convert can size to a standard weight or measure, the equivalent weight or measure must be known.
Some recipes may call for food ingredients by can size. Can sizes are standardized by can manufacturers. To convert a can size to a standard weight or measure, the equivalent weight or measure must be known. See Figure 5-6. The most common can size in commercial cooking is the No. 10 (or #10) can, which holds approximately 3 qt, or between 6 lb 8 oz and 7 lb 5 oz.

8. Types of thermometers used in the professional kitchen include instant-read (stem), candy/deep-fry, electronic probe, and infrared.
An instant-read thermometer (stem thermometer) is a thermometer with a long stainless steel stem attached to either a digital or mechanical display. The instant-read thermometer is small enough to carry in a pocket and has a plastic sleeve case with a pocket clip. The stem of the thermometer is inserted into foods during cooking to determine the internal temperature. However, this thermometer is not intended to be left in food as it cooks because doing so could result in damage to the thermometer. A stainless steel adjustable nut attached to the back of the readout head can be turned to adjust and recalibrate the thermometer if needed. The thermometer should be checked for accuracy on a regular basis. The accuracy can be checked by inserting the stem into a glass of shaved ice and calibrating the display to read 32°F (the freezing point of water) or by placing the stem into a pot of boiling water and calibrating the display to read 212°F (the boiling point of water). Calibrating to 32°F is the preferred method. The accuracy of an instant-read thermometer should be checked if it is dropped. The stem should be sanitized each time the thermometer is used to prevent cross-contamination. See Figure 5-7.

9. A kitchen timer will sound an alarm when a specified period of time has passed.
A kitchen timer is a time-measuring tool that indicates the amount of time that has passed, or sounds an alarm when a specified time period has ended. Timers come in a variety of styles including large hanging units, countertop timers, and small digital pocket timers. See Figure 5-8. Timers allow a chef to work on multiple projects at once. A timer can be set to ring at a critical time in the preparation of a dish, such as when an item needs to be removed from the oven or when a particular ingredient needs to be added. While waiting for the specific time period to pass, the chef is free to work on other tasks.

10. A bain-marie is a round stainless steel food storage container with high walls used for holding foods in a hot water bath, steam table, or cold storage unit.
A bain-marie is a round stainless steel food storage container with high walls used for holding sauces or soups in a hot or cold water bath or steam table. As discussed earlier, the term bain-marie refers not only to the hot water bath used to gently heat food, but also to the container used to hold or store the food in a hot water bath or on a cold food table such as a salad bar. The round containers are also commonly called bain-marie inserts. Bain-marie inserts have many applications in the professional kitchen such as holding soup in a soup-warming unit, holding salad dressings on a salad bar, and holding hot fudge on a sundae bar. Bain-maries are available in many sizes from 1 1/4 qt to 11 qt. See Figure 5-9.

11. Double boilers consist of a lower pot nested inside an upper pot.
A double boiler is a round stainless steel pot that sits on top of another pot containing simmering water. The simmering water gently heats foods that are placed in the top pot. Double boilers are sometimes called bain-maries because they have an insert which holds food above a hot water bath. However, a double boiler is different from a bain-marie in that a double-boiler is made up of two vessels that “nest” inside one another, each with a long handle. The bottom vessel is filled with water and heated to either hold or cook the food that is placed in the top vessel. A double boiler is often used to avoid scorching the food being heated, as the heat transferred through water is more gentle than the intense heat of an open flame. The open flame of a burner can create such intense heat that it evaporates the moisture in the food being heated, sometimes drying it out. A double boiler will heat foods only as hot as the temperature of the water and steam beneath the upper vessel, or approximately 212°F. An open flame, even on a low setting, can reach temperatures over 400°F. A double boiler is commonly used for melting chocolate and making hollandaise sauce. See Figure 5-10.

12. A steamer consists of a round stainless steel pot with a perforated steamer insert.
A tiered steamer is a round stainless steel pot with a perforated steamer insert. A tiered steamer is similar to a double boiler except that the steamer insert is perforated. The perforations allow steam from the simmering or boiling water below to rise into the insert. The steam cooks food contained in the steamer insert. See Figure 5-11.

13. Hotel pans are used to cook, serve, and store food, are available in a variety of sizes, and can be used in various configurations in steam tables.
A hotel pan is a stainless steel pan used to cook, serve, or hold food. It is important to note that hotel pans should only be used to cook foods in an oven, convection steamer, or pressure steamer. They should never be placed directly on an open-burner range. Hotel pans have a lip around the outer edge to support them above the hot water of a steam table or chafing dish. They come in a variety of shapes and sizes to allow many different arrangements in a steam table such as half pans, quarter pans, and third pans. See Figure Foods can be stored in a hotel pan in the refrigerator or freezer. Hotel pans are available in perforated versions for steaming and draining foods. Hotel pans are also made in a heavy plastic material that can either be used in a steam table or in a refrigerated cold table such as a salad bar. While these heavy plastic pans are not nearly as durable as stainless steel hotel pans, they are much less expensive.

14. Sheet pans, bake pans, and roasting pans are common types of oven cookware.
A sheet pan is a flat pan with very low sides. Sheet pans come in either full (17 3/4″ × 25″ × 3/4″) or half pan (17 3/4″ × 12 7/8″ × 3/4″) sizes. They are used for cooking meats such as bacon, sausage links, or roasted chicken in the oven. They are also used for baking items such as cookies, sheet cakes, or rolls. Sheet pans can be purchased with a nonstick surface. See Figure 5-13.

15. Silicone baking mats provide nonstick surfaces that can withstand temperatures of 580°F.
Food-grade silicone is a material that has recently become available in the professional kitchen. A silicone baking mat is a woven silicone nonstick mat. See Figure These mats do not need greasing as food does not stick to them. They can be used in the freezer, refrigerator, or oven and can withstand temperatures from –40°F to 580°F. Silicone is proving to be such a popular item that various types of baking pans, such as muffin pans and cake pans, are now available in silicone versions. Silicone oven mitts and cooking utensils are also available.

16. Stovetop pans are shallow, wide pieces of cookware used on stovetop ranges.
A saucepan is a small, slightly shallow pan with straight or slightly sloped sides. Saucepans are used when a food item is to be cooked in some amount of liquid. Saucepans are commonly used for preparing small amounts of sauce, for shallow poaching, and for re- heating small amounts of liquid foods such as soup or marinara sauce. The shallow depth and wide surface area of a saucepan help reduce the risk of scorching thicker liquids such as tomato. The shallow depth and wide surface area also make it easy to retrieve poached items from the pan without breaking or damaging the item. See Figure 5-15.

17. Pots are deep narrow pieces of cookware used on stovetop ranges.
A stockpot is a large, round, high-walled pot that is taller than it is wide. Like all pots, it is meant for range or stovetop cooking. It has loop-style handles on the sides for easy lifting. A stockpot is used for boiling and simmering items such as bones for soup, stock, and other foods. The tall, narrow shape of the stockpot helps reduce excessive evaporation by leaving a smaller surface area where liquid is exposed to surrounding air. A smaller surface area results in less surface evaporation during cooking. The stockpot can also be fitted with a spigot-style drain at the base to drain off liquids without lifting the large, heavy pot. Stockpots can be made of aluminum or stainless steel. Sizes of stockpots range from 2 1/2 gal. to 40 gal. See Figure 5-16.

18. Bakeware includes various shapes and sizes of pans used for baking breads, cakes, and pastries.
A loaf pan is a short, deep, rectangular pan typically used for baking loaves of bread. A loaf pan is used to bake foods where a long, rectangular shape is desired, such as a meatloaf, bread loaf, or pound cake. See Figure 5-17.

19. Strainers, sifters, and sieves are used to separate various items in the cooking process.
In its most basic form, a strainer is a bowl-shaped woven mesh screen tool, often with a handle. It is used to strain and drain foods. For example, a strainer may be used to hold grapes under a faucet for washing or to catch small vegetables cooked in broth as the broth is poured out. Forms of strainers include skimmers, spiders, colanders, china caps, chinois, and cheesecloth. See Figure 5-18.

20. Cheesecloth is used to strain stocks and fine sauces.
Cheesecloth is loosely woven cotton gauze used to strain stocks and fine sauces. Cheesecloth should be rinsed in cold water to remove any loose fibers or strings that could fall into the item being strained. It is often used in place of a chinois. Cheesecloth is used to hold a bouquet garni. See Figure 5-19.

21. Turning and grabbing tools include tongs, spatulas, and peels.
When preparing food in the professional kitchen, tools are often needed to turn or grab hot food items. Using the proper tool for the task makes work easy and safe, and results in a consistent finished product. Turning and grabbing tools include tongs, turners, spatulas, and peels. See Figure 5-20.

22. Mixing and blending tools include mixing bowls, mixing paddles, kitchen spoons, and wire whisks.
A mixing bowl is a large, smooth bowl used for mixing small or large amounts of ingredients. Mixing bowls are available in various sizes from 3/4 qt to 45 qt and are made of stainless steel and aluminum. Stainless steel is preferable to aluminum because it does not react with foods that contain acid. Acidic foods chemically react with aluminum bowls, discoloring the bowls and resulting in a metallic taste. See Figure 5-21.

23. Scraping tools are used to scrape foods from containers or off surfaces.
A rubber spatula is a scraping tool consisting of a wide rubber blade attached to a long handle. Rubber spatulas are used to scrape food from bowls, pots, and pans. Spatulas made of rubber come in two forms, a standard (cold temperature) spatula and a silicone spatula. A standard spatula should not be used for cooking because it melts very easily. A silicone spatula, on the other hand, can withstand temperatures up to 650°F. See Figure 5-22.

24. Cutting boards are available in multiple colors, allowing food service operations to color-code boards for specific applications.
A variety of cutting boards and cutting tools are used in the professional kitchen. A cutting board is a cutting surface designed to protect work surfaces from cuts and scratches. Only plastic cutting boards are used in a professional kitchen. Plastic is nonporous so it will not absorb liquids. Nonporous material greatly reduces the risk of cross-contamination and foodborne illness if properly cleaned and sanitized. Many companies produce colored cutting boards so that food service operators can use different colors for different foods. See Figure 5-23.

25. A mandoline is a food slicer with available attachments for making slices, julienne cuts, and waffle cuts.
A mandoline is a manual slicing tool with adjustable steel blades used to cut food into consistently thin slices. The mandoline can slice items nearly paper thin and can also produce julienne and waffle cuts. A mandoline must always be used with a hand guard in place or while wearing a cut-resistant glove. See Figure 5-24.

26. A box grater has multiple grids for grating food into fine and coarse pieces.
A box grater is a stainless steel box with grids of various sizes used to cut food into small pieces. A box grater has fine-gauge grids for grating foods very fine and large-gauge grids for grating foods coarsely. Box graters are used most often for grating cheese and zesting citrus fruits. See Figure 5-25.

27. A microplane shaves ingredients without ripping or shredding them.
A microplane is a razor-sharp handheld grater that shaves food into fine or very fine pieces. Microplanes are available in a variety of styles and are often used to shave chocolate, lemon zest, and cheeses. See Figure 5-26.

28. Kitchen shears are used for tasks from cutting twine to trimming artichokes.
Kitchen shears are heavy-gauge scissors used in the preparation of foods. They can be used for various tasks from cutting butcher’s twine to trimming artichoke leaves. See Figure 5-27.

29. Pastry tools are used when working with pastry dough or decorating pastries for final presentation.
Pastry tools are specifically designed for working with pastry dough. These tools perform various functions such as rolling and flattening dough, cutting dough into shapes, and decorating pastries for presentation. Com- mon pastry tools found in the professional kitchen include rolling pins, dough dockers, pastry wheels, pastry brushes, palette knives, pastry bags and tips, bench brushes, and pie or cake markers. See Figure 5-28.

30. Funnels are used for pouring liquids into containers.
A funnel is a tapered bowl and tube used to pour a liquid from a larger container into a smaller container. Liquid is poured into the bowl and filters through the small tube. Funnels are used to avoid spilling when trying to pour liquid into small openings. See Figure 5-29.

31. Specialty cookware used in the professional kitchen includes many types of molds, each providing a specific shape for foods such as pâté, rice, polenta, custards, petit fours, aspic, brioche, and mousse.
There are many different styles and varieties of cookware in addition to those mentioned in this chapter. Some specialty items such as molds are used to give a specific shape to items as they are cooked or plated. See Figure For example, pâté molds are typically lined with pâté dough, filled with a forcemeat of poultry, meat, game, seafood, or vegetables, and baked slowly in an oven. Timbale molds are mainly used to shape rice, polenta, or other items when plated. Timbale molds can also be used to bake custards and numerous other items.There are many other types of molds such as those used to form petit fours, aspic, brioche, and mousse.