1. “Use the right tool for the job.
Using Small-ware
“Use the right tool for the job.
For a chef, this can make all the difference. The right spoon, the right whip, the right pan-you depend on these tools every day.”
Prem Kumar

2. Hand Tools Hand tools, pots, and pans are often called smallware
Type of smallware used by a chef depends on the types of tasks the chef performs in the kitchen
Five general categories
Cutting and slicing
Shredding and grating
Mixing and cooking
Straining, draining, and processing
Measuring

3. Cutting and Slicing Tools
Peeler
Melon baller
Pizza Cutter/pastry wheel
Channel knife
Olive pitter
Zester
Kitchen shears
corer

4. Mixing and Cooking Tools
Mixing bowls
Whisk
Palette knife
Turners
Rubber spatula
Skimmers
Spoons
Tongs
Kitchen fork

5. Straining, draining, and Processing Tools
Food mill
Colander
Ricer
Drum sieve
Conical sieve
Funnel

6. Measuring Tools Measuring Weight Portion Scale Balance Scale
Digital Scale
Measuring tools measure one of the following:
Weight
Volume; temperature
Measuring is essential in every recipe not only so a dish is prepared correctly, but also to help control the size and cost of a single portion.

7. Measuring Volume Measuring cups Measuring spoons
Volume and liquid measures
Ladle
Measuring Temperature
thermometer

8. Cookware Pots and pans are often referred to as cookware
Heat transfer-how efficiently heat passes from the cookware to the food inside
Gauge or the thickness of the material
Copper-transfer heat rapidly and evenly
Cast iron-holds heat well and transmits it very evenly

9. Cookware
Stainless steel-a poor and uneven heat conductor, stainless steel is often used for cookware because it is easy to clean.
Cooper and aluminum is sandwiched in the bottom of the pan or pot to improve heat conductivity
Steel-transmit heat very rapidly
Aluminum
Nonstick coatings

10. Stovetop Cooking Stockpot Saucepot Saucepan Saute pans Wok
Omelet pan or crepe
Double boiler
Steamer
Fish poacher

11. Oven Cooking Roasting pan Sheet pan Terrine mold Souffle dish
Braising pans and casseroles
Pate’ mold
Gratin dish

12. Cleaning and Sanitizing Small-ware
Washing by hand
Use the three compartment sink
Clean
Rinse
sanitize
Dishwashers
Under-counter
Single-rack
Conveyer belt

13. Knife Construction
In order to know which knife to use for a specific task you must have a working knowledge of the different parts of a knife.
The blade of a high-quality, professional knife is made of a single piece of metal that has been cut, stamped, or forged into it’s desired shape.

14. Knife Construction
Most often used metals are stainless steel and high carbon stainless steel
Handle can be made of several types of material including hard woods such as rosewood and walnut
Rivet the tang is attached to the knife handle with rivets
Bolster-shank in the spot where the blade and handle come together
Tang is the part of the blade that continues into the knife’s handle

15. TYPES OF KNIVES
CHEF’S KNIFE most important knife in the chef’s tool kit
All purpose knife-peeling, slicing, trimming, chopping, slicing, dicing
Slicer has a long, thin blade that is ideal for cutting large foods such as meat and poultry
Utility knife-smaller but similar in shape to a chef’s knife
All purpose-peeling, slicing
Boning knife-a small knife with a thin, angled blade, the boning knife is used to remove bones from meat, fish, and poultry

16. TYPES OF KNIVES
Paring knife-to pare or trim off a thin outer layer or peel from fruits and vegetables
Fillet knife-used to fillet fish
Tournee knife-has a curved blade that looks like a bird’s beak. Used to trim potatoes and vegetables into shapes that resemble footballs
Butcher knife-sometimes called a scimitar
Used to cut meat, poultry, and fish

17. Knife Skills
One of the most important skills you’ll learn is how to use a knife properly
Grip-as a general rule grip the knife firmly but not so tightly that your hand gets tired.
Control-guide the knife with one hand while you hold the food firmly in place with the other hand

18. Knife cuts
Slicing-when slicing food you will use a chef’s knife to cut it into large, thin pieces
Make sure the flat side of the food is down so it won’t slip
Chiffonade-finely slice or shred leafy vegetables or herbs
Rondelle or round is another slice, these disk-shaped slicers are made from cylindrical fruits or vegetables

19. Knife cuts
Diagonal cuts oval or elongated slice of a cylindrical fruit or vegetable
Mincing
Dicing
Juliene
Batonnet
Brunoise
Link to the past:
Knives are the oldest known manmade tool

20. Knife Safety & Care Sharpening knives Sharpening stone whetstone
Sanitizing knives-hot soapy water after every cutting task and before storing them
Trueing knives-process used to keep the blade straight and to smooth out irregularities
Storing knives
Slotted knife holder
Knife kit
Custom built drawer