1. Equipment Identification
how to figure out
the right tool for the job

2. Parts of a knife

3. Tang - part of the blade that continues into the handle
Handles - the part of the knife you hold in your hand
Rivets - metal rivets are used to secure the tang to the handle
Bolsters - (collar or shank) point where the blade meets the handle

4. types of knives

5. Chef’s knife also called French Knife
used for chopping, slicing and mincing
inches long

6. Utility Knife smaller and lighter than a chef’s knife
5 - 7 inches long

7. boning knife used to separate raw meat from bone
thinner and shorter blade than a chef’s knife
6 inches long
usually rigid

8. filleting knife for filleting fish similar in shape to a boning knife
more flexible blade

9. Slicer used for slicing cooked meat long blade with a rounded tip
flexible or ridged with a fluted edge
a series of ovals along the cutting edge
sometimes called a bread knife because if may be used to slice loaves of bread

10. cleaver used for chopping heavy enough to chop through bone
rectangular size

11. tourne knife similar to paring knife
curved blade to make cutting curved surfaces of tourneed vegetables easier

12. Swivel Bladed Peeler used to peel skin from vegetables and fruit
swivel action accommodates the contours of items
blade is sharpened on both sides
will peel in an upward and downward motion

13. melon baller also called ‘parisienne scoop’
for scooping out balls or ovals from fruit or vegetables
balls or ovals depending on shape of the scoop

14. palette knife flexible and round tipped
can be used as a spatula to turn pancakes and grilled foods
also used for spreading jams, fillings and glazes

15. whisks used to beat, blend and whip foods
balloon whisk has thin wires, is used to incorporate air to make foams
sauce whisks are narrower with thicker wires

16. balloon whisk
spring whisk
sauce whisk

17. pastry bag
plastic or nylon bag uses to pipe out icings, purees or whipped cream
can be fitted with variety of tips to create different effects with filling

19. rolling pin wood pins should never be washed with water
doing that could warp the rolling pin
use a dry cloth to wipe the pin after using
store securely so it does not roll and dent its surface

20. scales used to weigh ingredients for preparation and portion control
scales may be spring-type, balance beam or electronic

21. electronic
balance beam
spring

22. thermometers
instant read thermometers are used to measure the internal temperature of food
the stem is inserted in the food to give and instant reading
special thermometers are candy and deep fry
candy and deep fry thermometers have a clip to attach them to the side of a pot

23. deep fry thermometer
candy thermometer
instant thermometer

24. graduated measuring pitchers
for measuring liquids
generally in pint, quart or gallon
also the measuring cup

25. 4 cups = 1 quart
2 cups = 1 pint
1 cup = 8oz = 250 ml

26. measuring spoons tablespoon 1/2 tablespoon teaspoon 1/2 teaspoon

27. conical sieve (chinois)
for straining or pureeing food
to push food through for pureeing food a cone shaped tool is sometimes used

28. colander
with or without a base
used to strain and drain foods

29. ricer
cooked food (often potatoes) are placed in a container and pushed through an opening with small holes
garlic presses work the same way

30. PROPER HANDLING, CLEANING AND STORAGE
POTS & PANS
PROPER HANDLING, CLEANING AND STORAGE

31. handling, cleaning, storage
avoid rapid temperature changes ex. moving a smoking hot pot into a sink of water
may cause some items to warp or crack
air drying is best
enameled cast iron should not be cleaned with abrasives like steel wool
poorly made pots and pans will have weak spots and warp

32. Copper transfer heat quickly and evenly
generally lined because direct contact with many foods will change their colour and consistency
exception is to cook jams, jellies and other high sugar items

33. Cast Iron can hold heat well and evenly can be brittle
must be treated carefully to prevent pitting, scarring and rusting
can be coated with enamel to simplify care

34. Stainless Stell generally poor conductor of heat
easy care and maintenance
can be sandwiched with other metals like aluminum or copper for better heat conduction
does not react with food

35. pressed or rolled steel
prone to discolouration
transmit heat very rapidly
pans are generally thin
used to saute foods because of their quick response to heat

36. aluminum excellent conductor of heat
soft metal that wears down quickly
if a metal spoon is used in an aluminum pot for a white sauce it may take on a gray colour
anodized or treated aluminum do not react with food and is very popular

37. stockpot large pot, taller than it is wide straight sides
some have a spigot at the bottom which liquids can be drained from

38. bain-marie (double boiler)
nesting pots
bottom pot is filled with water and heated
bottom pot gently cooks food in upper pot

39. saute pan
shallow skillet
sloping sides
long handle

40. sauce pan
straight or flared sides
single long handle

41. hotel pans available in varying thicknesses and materials
used in the oven to cook food or hold food on a buffet

42. Cake Pans
Springform Pan
Muffin Tin
Loaf Pan
Pie Plate

43. Hotel Pans
Roasting Pan
Sheet Pan

44. The professional chef. 7th ed., Wiley, 2002.
bibliography
The professional chef. 7th ed., Wiley, 2002.