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Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ And, indeed, is there not something holy about a great kitchen? The scoured glean of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for celebration of the sacrament of food. – Angela Carter, British Novelist (1940-1992) TOOLS AND EQUIPMENT C H A P T E R FOUR
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2 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously. Importance of Proper Tools and Equipment
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3 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel NSF International Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment
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4 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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
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5 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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
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6 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Selecting Tools and Equipment Before purchasing or leasing any equipment, you should evaluate several factors: Is this equipment necessary for producing menu items? Will this equipment perform the job required in the space available? Is this equipment the most economical for the operation’s specific needs? Is the equipment easy to clean, maintain and repair?
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7 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hand Tools Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts
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8 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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
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9 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Knife Construction
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10 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Blades Carbon steel Stainless steel High carbon stainless steel Ceramic
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11 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Shapes French or chef’s knife Boning knife Paring knife Cleaver Slicer Butcher knife or scimitar Oyster and clam knives Japanese knives
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12 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Chef’s Knife or French Knife
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13 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Boning Knife
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14 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Paring Knife
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15 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cleaver
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16 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Flexible Slicer
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17 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Serrated Slicer
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18 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Butcher Knife or Scimitar
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19 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Oyster and Clam Knives
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20 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Japanese Knives Usuba Knife Yanagiba Sashimi Knife Deba Knife
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21 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sharpening Devices
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22 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hand Tools
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23 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hand Tools
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24 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hand Tools
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25 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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
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26 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Scales
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27 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Volume Measures
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28 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Thermometers Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings
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29 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Calibrating Stem-Type Thermometers Fill a glass with shaved ice Place thermometer in ice slush Adjust to 32ºF following the manufacturer’s directions Check calibration Repeat, substituting boiling water Calibrate thermometer to 212ºF
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30 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Metal and Heat Conduction Copper Aluminum Stainless Steel Cast Iron Cookware includes range top pots and pans as well as the pans that are used in the oven Cookware
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31 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Other Materials Used in Cookware Glass Ceramic Plastic Enamelware Nonstick Silicone bakeware
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32 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Common Cookware Common Saucepan Sauteuse (Sloped Sides) Sautoir (Straight Sides) Rondeau / Brazier
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33 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Common Cookware (cont.) Stock Pot with Spigot Wok Hotel Pans
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34 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Strainers and Sieves
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35 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storage Containers
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36 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Processing Equipment Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer
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37 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel
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38 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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
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39 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Processing Equipment 20-Quart Mixer and Attachments
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40 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Stove Tops
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41 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Ovens
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42 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Broilers and Grills
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43 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tilt Skillets and Steam Kettles
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44 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Steamers and Deep-Fat Fryers
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45 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Specialized Equipment for New Culinary Techniques Immersion Heat Circulator and Thermal Bath
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46 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Buffet Equipment Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly
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47 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Equipment
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48 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Equipment (cont.) Ventilation systems – Ventilation hoods First-aid kits Protective gear
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49 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Professional Kitchen The kitchen is the heart of the food service operation Work is broken into work sections and work stations When designing a kitchen, it is important to use the space wisely so that each of its functions can be accomplished efficiently
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