1. Essential Kitchen Equipment

2. Before we begin…
Click to play

3. Essential Questions What kitchen equipment did you see in this video?
Why is it so essential that a kitchen be outfitted with the proper equipment?
How does a well-organized and properly outfitted kitchen promote efficiency and safety in the culinary arts lab?
The proper tools are essential and could mean the difference between a job done well and one done carelessly, incorrectly or, even dangerously.
Consider:
Food equipment can be dangerous
Models are not always alike
Cleaning is a critical operational procedure
Always try to conserve energy
Your hands are your best tool

4. Essential Kitchen Equipment for your Culinary Arts Lab

5. Cooking Equipment

6. Rangetops
Open Elements
Flattop/Heavy-Duty Flattop
Induction Cooktops

7. Ovens Conventional ovens Convection ovens Revolving ovens (reel ovens)
Slow-cook-and-hold ovens
Combination steamer ovens
Barbecue ovens (smoke ovens)
Infrared ovens (reconstituting ovens)
Wood-burning ovens
Microwave ovens

8. Broilers, Salamanders, and Grills
Broilers and Salamanders
Overhead broilers
Heavy-duty broilers
Salamander
Grills
Gas
Electric
Charcoal

9. Griddles, Rotisseries, Deep Fryers, and Tilting Skillets
Flat, smooth heated surfaces
Rotisseries
Cook by turning foods slowly in front of a heating element
Deep fryers
Standard deep fryers
Automatic fryers
Pressure fryers
Tilting skillet
Tilting brazier
Tilting fry pan

10. Steam Equipment

11. Steam Equipment Steam Jacketed Kettles Steam Cookers
Tilt or trunnion kettles
Non-tilt kettles
Steam Cookers
Pressure steamers
Pressureless or convection steamers

12. Processing Equipment

13. Processing Equipment Food Chopper or Buffalo Chopper Blenders Juicers
Mixers
Slicers
Vertical cutter/ mixer
Food processors

14. Holding and Storage Equipment

15. Holding and Storage Equipment
Steam tables
Bain-marie
Overhead lamps
Freezers
Refrigerators
Storage Containers

16. Small Equipment

17. Small Equipment Cookware (pots, pans) Measuring devices Knives
Hand tools

18. Cookware Metal and Heat Conduction Copper Aluminum Anodized aluminum
Stainless steel
Cast iron
Ceramics and glass
Plastic
Enamelware
Nonstick coatings

19. Measuring and Portioning Devices
Scales
Balance scale
Electronic scale
Portion scale
Volume measures
Measuring cups
Ladles
Portion scoops
Thermometers

20. Selecting Knives

21. Selecting Knives Carbon steel Stainless steel High-carbon steel
Materials–
Carbon steel
Stainless steel
High-carbon steel
Ceramic
Handles–
Full tang riveted handle
Molded style
Socket joint handle
Materials– have a lot to do with personal preference
Handles-- have a lot to do with how the knife balances in your hand

22. Wrap up and Review List and describe some different types of:
Cooking equipment
Processing equipment
Holding and storage equipment
Small equipment

23. Any Questions?