1. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 7: Equipment Identification A true professional can select the right tools for a job

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Importance of Tools and Equipment Allow chefs to do jobs well Ability to handle properly is important Ability to maintain equipment and tools is equally important

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cutting Tools: Knives Blade materials are high- carbon steel, ceramic, taper ground, hollow ground Handles are made from hard- grained wood impervious to moisture and composite materials, which are moisture- proof, and lately, all-steel handles are in vogue

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Types of Knives Chef’s knife ( all purpose) Utility knife used for lighter chores Paring knife used for paring vegetables Boning and filleting knives used for fish, poultry, meats Slicers used for cutting thin and accurate slices Cleaver used for cutting heavy bone and Asian styles to cut, shred, and mince vegetables Kitchen fork used for piercing foods, testing for doneness, lifting Steels used for honing the blade being used

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cutting Boards Wooden, level with no gouges, cleaned and sanitized and air-dried Composition boards made of hard rubber or plastic, sometimes color-coded to prevent cross-contamination

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Hand Tools Parisienne scoop (melon baller) Spatulas (most expensive tool in the kitchen) Tongs, spoons, scoops, rolling pins Garlic presses, olive pitters, hand-held blenders Whips Peelers Strainers Other tools too numerous to mention

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Scales and Thermometers For volume: measuring cups, pint containers, quart, half, and gallon measures For weight: scales, spring and beam balance Thermometers: –Bimetallic stemmed thermometers –Coil thermometers (remain in cooking food) –Thermocouples

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Sieves Tamis, or drum sieve Chinois, or conical sieve Colander Ricer Cheesecloth

11. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pots, Pans, and Molds Constructed of cast iron, steel, copper, aluminum, nonstick surfaces Pans for stovetop cooking include thin and thick sauté pans, braisers, stockpots (marmite) saucepan, saucepot, rondeaus, omelet pan and crêpe pans, bain-marie, tiered steamers Pans for oven cooking include roasting pans, braising and casserole dishes, sheet pans, (never enough), specialty molds, pâté pans, and baking pans of various sizes, shapes, and purposes

12. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Large Equipment Safety precautions and maintenance Unplug electrical equipment to clean Use all safety equipment, never override Clean and sanitize to manufacturer's specs Report any problems or frayed wires

13. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Types of Large Equipment Slicing, mixing, grinding, and puréeing equipment Mandoline, Japanese slicers Standing mixers Buffalo choppers/VCM Processor, blenders, countertop blenders Steam-jacketed kettles, convection steamers, pressure steamers, tilting skillets or kettles Fryers, broasters Ranges, ovens, convection, conduction, induction, microwaves, grills, griddles, broilers, flat-top ranges, deck ovens, smokers, and BBQ ovens Slow-cook and holding equipment, flash-bake ovens, salamanders

14. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Refrigeration Equipment Reach-in units with racks for sheet pans or large storage items Blast chillers Walk-in refrigeration and freezers Cabinet and chest freezers Drawer coolers Portable refrigeration carts and display refrigeration units

15. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Warewashing Equipment Three-compartment sinks Many types of mechanical dishwashing machines Burnishers for flatware Glassware washers for service bars Most will wash and sanitize

16. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Service Contracts It is best to put all equipment, from its purchase and delivery, on a service contract Periodic and scheduled maintenance by professionals will keep equipment in top running order Fans cleaned, hoods scrubbed, refrigeration charged, and motors cleaned; ranges and ovens calibrated and adjusted

17. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Holding Equipment Steam tables Chafing dishes Inserts (hotel pans) Warmers Rolling and portable large-scale warmers

18. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Salad Bars Very imaginative now Dipped in popularity for awhile Came back as a major lunch product, especially in in-plant situations such as colleges, hospitals, and large companies that have a foodservice area

19. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Food Storage Myriad of containers Dishwasher safe Insulated With covers Clear and solid Rolling shelving that is constructed of food-safe materials