1. Tools and Equipment
Chapter 5

2. After studying this unit
You will be able to:
Recognize a variety of professional kitchen tools and equipment
Select and care for knives
Understand how a professional kitchen is organized

3. NSF International
Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment

4. NSF Mark

5. Standards for Tools and Equipment
Must be easy to clean
All food contact surfaces must be nontoxic (under intended end-use conditions), nonabsorbent, corrosion resistant and nonreactive
All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and bolts

6. Standards for Tools and Equipment (cont.)
Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed
Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking
Waste and waste liquids must be easily removed

7. Knives The most important item in the tool kit
A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

8. Forged Knives

9. Knife Construction

10. The Blades Carbon steel Stainless steel High carbon stainless steel
Ceramic

11. Chef’s Knife or French Knife

12. Boning Knife

13. Paring Knife

14. Cleaver

15. Slicer

16. Slicer

17. Butcher Knife or Scimitar

18. Oyster and Clam Knives

19. Sharpening Devices

20. Measuring and Portioning Devices
Scales
Are necessary to determine the weight of an ingredient or portion of food
Volume measures
Ladles
Portioning scoops
Measuring cups
Measuring spoons

21. Scales

22. Volume Measures

23. Thermometers
Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

24. Metal and Heat Conduction
Copper
Aluminum
Stainless Steel
Cast Iron

25. Other Materials Used in Cookware
Glass
Ceramic
Plastic
Silicone bakeware
Enamelware

26. Common Cookware Common Saucepan Rondeau / Brazier
Sauteuse (Sloped Sides)
Sautoir (Straight Sides)

27. Common Cookware (cont.)
Hotel Pans
Stockpot with Spigot
Wok

28. Processing Equipment Slicer Mandoline Food chopper or buffalo chopper
Food processor
Blender
Immersion blender
Mixer
Juicer

29. Heavy Equipment
Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location

30. Stove Tops

31. Ovens

32. Broilers and Grills

33. Tilt Skillets and Steam Kettles

34. Steamers and Deep-Fat Fryers