2. 13 Smallwares

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Recognize various smallwares used in commercial kitchens. Recall the properties of various materials used to make pots and pans. Identify proper equipment for various measuring and portioning tasks, and various cooking methods.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares There are a variety of smallwares and preparation equipment that make kitchen work more efficient –pots and pans –measuring equipment –straining equipment –cutting and processing equipment

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pots and Pans Choosing the right pot or pan may be critical to a good finished dish Pots are different from pans –pots are as tall or taller than they are wide –pans are more wide than tall

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Materials Used in Cookware Different materials have different properties, which affect how well foods cook Conduction is one of the most important factors when choosing cookware Well-made pots and pans have thick-gauge metal and sturdy construction Handles should be attached with strong rivets or welds continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Materials Used in Cookware Copper –Advantages: excellent heat conductor, cooks quickly and evenly –Disadvantages: expensive and heavy, tarnishes easily, reacts with certain foods continued

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Materials Used in Cookware Aluminum –Widely used for commercial cookware –Advantages: costs less than copper or stainless steel, usually weighs less than copper and stainless, good conductor of heat –Disadvantage: may discolor some preparations continued

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Materials Used in Cookware Stainless steel –Advantages: slightly less expensive and lighter than copper cookware, does not tarnish like copper –Disadvantage: poor heat conductor and may have uneven heating –Sometimes has heavy copper or aluminum bottoms for better conduction

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Other Materials Used in Cookware Carbon steel (black steel) –Used to make sauté, frying, and roasting pans –Conducts heat well, but rusts if left wet –Can give acidic foods a metallic taste Cast iron –Excellent conductor of heat –Frequently used in frying pans –Extremely heavy –May crack or chip if dropped –Prone to rusting

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Stockpot –Used mainly for cooking stocks and soup –May have a spigot or valve at the base for easier draining continued

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Saucepot –Straight-sided pot with one long handle or two looped handles –Used for a wide variety of cooking tasks continued

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Saucepan –Smaller than a saucepot –May have either straight sides or flared sides Rondeau (rahn DOH) –Wide pan useful for braising continued

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Double boiler –Set of two nesting pots –Lower pot is used to heat water, which warms or cooks the ingredients in the top pot –Used to cook ingredients that require indirect or gentle heat continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Sauteuse (saw-TOOZ) –Shape makes it easy to toss or flip products when sautéing Sautoir (saw TWAHR) –Shape makes it most effective for panfrying continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Cast-iron skillet –A frying pan made of heavy cast iron –Some chefs call it a “Griswold” –Excellent for panfrying continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Wok –A bowl-shaped pan of Asian origin used for stir- frying –Shape allows for cooking with intense heat and a small amount of oil –Traditionally made of black steel continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Roasting pan –A large rectangular metal pan with sides that are 2- to 5-inches (5 to 12 cm) –Used for roasting and baking continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Braising pan –Designed for cooking items first on the range top and then covered in the oven –Also called braisière continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Hotel pans –Full-size hotel pan is 12 x 20 inches (30.5 x 51 cm) –Available in depths of 2½, 4, and 6 inches (5, 10, and 15 cm) continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans continued Sheet pans –Used for baking and food storage –Most often made of aluminum –Half-size sheet pan measures 18 x 12 inches (45 x 30 cm)

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans continued Bowls –A variety of sizes of bowls are used for mixing and storage of products –Made of stainless steel for durability and to avoid reaction from acidic ingredients

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Types of Pots and Pans Bain marie (bay mahr Ee) inserts –Insert is placed in a steam table or ice bath –Typically made of stainless steel

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment continued Measuring cups and pitchers –Used for measuring volume –Come in a variety of sizes and shapes –Capacities range from one cup to several gallons

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment continued Measuring spoons –A set typically consists of spoons ranging from an eighth of a teaspoon up to one tablespoon –Useful for measuring small amounts of ingredients

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Portion scale –Used for weighing smaller quantities and individual ingredients –Available as mechanical spring-type scales or electronic scales with digital readout continued

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Balance-beam scale –Ingredients to be weighed are placed on one platform and counterweights on the other –Used to weigh large amounts of dry ingredients continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Receiving scale –Used to weigh big quantities of products at delivery –Capacity can range up to several hundred pounds –Available in both mechanical and electronic models continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Bimetallic coil thermometer –Uses a coil made from two metals contained in the probe to measure temperature continued © Draz-Koetke/Goodheart-Willcox Publisher

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Thermocouple thermometers –Uses a probe connected to an electronic meter that digitally displays the temperature continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Measuring Equipment Infrared thermometers –Aims a beam of laser light onto the surface of an object –Infrared energy that is reflected back through the lens is used to measure the surface temperature –Only measures surface temperature

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment China cap –Typically made from stainless steel –Ranges in overall size as well as the size of the straining holes

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Chinois (SHEEN wah) –Used for removing small particles from sauces continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment continued Colander –Large bowl-shaped strainer used to drain large quantities of product

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Strainer –Handheld sieve made of mesh or perforated metal –Available in many different shapes and sizes continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Drum sieve –Metal or nylon mesh screen stretched over a circular metal or wooden frame –Used for sifting large quantities of dry ingredients or straining puréed foods to remove lumps continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Ricer –Cooked foods are placed in the sieve and forced through with the plunger to form small rice-shaped pieces continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Cheesecloth –Cotton, gauze-like material –Sometimes used in place of a chinois continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Straining Equipment Food mill –A strainer used to purée soft foods –Most have interchangeable strainers of varying sizes

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Identify proper equipment for various measuring and portioning tasks, and various cooking methods.

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Grater –Used for shredding vegetables, cheese, chocolate, citrus peel, and spices continued

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Rasp –Handheld grater useful for zesting citrus fruits and finely grating spices, hard cheeses, baking chocolates, or garlic continued ©PRILL/Shutterstock.com

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Mandoline –Teeth can be added to the slicing blade to create stick cuts or juliennes –Comes equipped with a carriage or hand guard continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment continued Food processors –Used primarily to grind, purée, and blend –Cutting attachments can be used that produce shredded, julienned, and diced foods

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Bar blender –Two-part machine consisting of a motorized base and a covered container –Food is placed in the container with a lid to prevent splash continued

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Immersion blender –Mixes or purées product in the same container it was prepared continued

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Meat grinder –Machine or attachment used to grind meat or other foods into various textures –An auger forces the food through a feed tube, past a rotating blade, and through the holes of the die continued

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Buffalo chopper –Consists of a rotating bowl into which the food is placed –Bowl with food passes under a set of rotating blades continued

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cutting and Processing Equipment Slicer –Uses a rotating blade to slice foods thinly and evenly –A carriage holds the food being sliced to allow hands to stay clear of the blades

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize proper storage of smallwares.

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Storage Properly clean, rinse, sanitize, and dry smallwares before storing them When storing in a drawer, clearly label the drawer When storing on a shelf, invert bowls, pots, and pans Routinely clean and sanitize drawers and shelves

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain proper safety procedures when using smallwares and preparation equipment.

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kitchen Equipment Safety Before working with equipment, –get trained on proper use and safety –wear any personal protective equipment provided by the employer –use any machine guarding provided –ask for help if you are not sure how to do something continued

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kitchen Equipment Safety –be aware that age restrictions exist for workers under the age of 18 for using or cleaning certain equipment –follow the manufacturer’s instructions for machine use and cleaning Employers should verify that employees are properly trained Follow OSHA recommendations for working with kitchen equipment

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What property is an important factor in choosing pots and pans? Why? –Conduction. It determines how well heat will be transferred to the food and ultimately how evenly the food will be cooked. continued

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are the three materials commonly used to make pots and pans? –copper –aluminum –stainless steel continued

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. List three possible ways smallwares may be stored. Review 1.hung up in a kitchen 2.in drawers 3.on shelves continued

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List five safety procedures to follow before working with dangerous equipment. –(List five:) get trained on proper use and safety, wear any protective equipment, use any machine guarding provided, ask for help when unsure, be aware of minimum age restrictions, follow the manufacturer’s instructions for machine use and cleaning continued

60. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Before working with any dangerous equipment, what steps must be followed beforehand? Review –get proper training, wear any personal protective equipment, use any machine guarding provided, ask for help if uncertain, be aware of age restrictions to using or cleaning certain equipment, follow the manufacturer’s instructions for machine use and cleaning

61. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Sheet panCast iron skillet continued

62. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Receiving scaleThermocouple thermometers continued

63. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Drum sieveBain marie inserts continued

64. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Stockpot Slicer continued

65. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Bar blenderDouble boiler continued

66. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Rondeau continued Food processor

67. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification BowlsColander continued

68. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Immersion blenderMeat grinder continued

69. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Braising panFood mill continued

70. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Wok Ricers continued

71. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification SaucepotChinois continued

72. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Hotel panCheesecloth continued

73. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Sautoir Strainer continued

74. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Measuring cupsRoasting pan continued

75. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Balance beam scale Grater continued

76. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification SauteuseBuffalo chopper continued

77. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification China capMandoline continued

78. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Portion scalesMeasuring spoons continued

79. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification SaucepanInfrared thermometer

80. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Smallwares Identification Rasp