1. Part Three: Tools and Ingredients in the Professional Kitchen Chapter Eight: Equipment Identification

2. Rules for Working with Knives Handle knives with respect Keep knives sharp Keep knives clean Use safe handling procedures for knives Use an appropriate cutting surface Keep knives properly stored

3. The Parts of a Knife Blade Tang Handle Rivets Bolster

4. Types of Knives Chef’s knife/French knife Utility knife Paring knife Boning knife Filleting knife Slicer Cleaver Tourné knife

5. Sharpening Tools Sharpening stones Carborundum stones Arkansas stones Diamond-impregnated stones Steels

6. Sharpening Method One Use four fingers of the guiding hand to maintain constant pressure on the knife. Draw the knife across the stone gently. Draw the knife off the stone smoothly. Turn the knife over and repeat the entire process on the other side.

7. Sharpening Method Two Push the blade over the stone’s surface, using the guiding hand to keep pressure even. Continue to push the entire length of the blade over the stone. Push the knife off the stone smoothly. Turn the knife over and repeat the entire process on the other side.

8. Steeling Method One Start with the knife nearly vertical, with the blade resting on the steel’s inner side. Rotate the wrist holding the knife as the blade moves along the steel in a downward motion. Keep the blade in contact with the steel until the tip is drawn off the steel. Repeat the process with the blade resting on the steel’s outer side.

9. Steeling Method Two Hold the steel in a near-vertical position with the tip resting on a nonslippery surface. Start with the heel of the knife against one side of the steel. Maintain a light pressure and use an arm action, not a wrist action, to draw the knife down the shaft of the steel in a smooth continuous motion. Finish the first pass by drawing the blade all the way along the shaft up to and including the tip. Repeat the entire action, this time with the blade against the steel’s other side.

10. Hand Tools Rotary or swivel-bladed peeler Parisienne scoop (melon baller) Kitchen fork Palette knife (metal spatula) Whip/whisk Offset spatula Rolling pin

11. Measuring Equipment Measuring pitcher Spring scale Balance beam scale Electronic scale Thermometer Measuring spoon

12. Sieves and Strainers Food mill Drum sieve Conical sieve Colander Ricer Cheesecloth

13. Choosing Pots and Pans Choose a size appropriate to the food being cooked. Choose material appropriate to the cooking technique. Use proper handling, cleaning, and storing techniques.

14. Pots and Pans for Stovetop Cooking Stockpot (marmite) Saucepan Sauce pot Rondeau Sauteuse Sautoir Omelet/crêpe pan Bain-marie (double boiler) Griddle Fish poacher Steamer

15. Pans for Oven Cooking Roasting pan Sheet pan Hotel pan Pâté mold Terrine mold Gratin dish Soufflé dish Timbale mold Specialty mold Loose-bottomed tart pan Pie pan Loaf pan Muffin tin Tube pan Kugelhopf form

16. Kettles and Steamers Steam-jacketed kettle Titling kettle Pressure steamer Convection steamer Deep-fat fryer

17. Ranges and Ovens Open-burner range Flattop range Ring-top range Induction cooktop Convection oven Conventional/deck oven Combi oven Microwave oven

18. Griddles and Grills Griddle Grill Broiler Salamander

19. Grinding, Slicing, Mixing, and Puréeing Equipment Meat grinder Blender Food processor Immersion blender Vertical chopping machine (VCM) Food chopper (buffalo chopper) Food/meat slicer Mandoline Standing mixer

20. Refrigeration Equipment Walk-in Reach-in On-site refrigeration Portable refrigeration Display refrigeration