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Measuring Devices

Measuring Devices. Portioning Scale Used for measuring ingredients as well as for portioning products for service. Spring-operated and usually have a dial to indicate weight. Digital Scale More accurate. Electrically operated. Provides a digital readout. Scales. Measuring Devices.

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Measuring Devices

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  1. Measuring Devices Portioning Scale • Used for measuring ingredients as well as for portioning products for service. • Spring-operated and usually have a dial to indicate weight. Digital Scale • More accurate. • Electrically operated. • Provides a digital readout. Scales

  2. Measuring Devices Liquid Volume Measure • Have lips for easy pouring. • Sizes are pints, quarts, half-gallons, and gallons. Measuring Cups • Available in 1-, 1⁄2-, 1⁄3- and 1⁄4-cup sizes. • Can be used for both liquid and dry measures. Volume Measures

  3. Measuring Devices Measuring Spoons • Used for measuring very small volumes. • 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon Ladles • Used for measuring and portioning liquids. Volume Measures

  4. Measuring Devices Scoops • Come in standard sizes and have a lever for mechanical release. • Used for portioning soft solid foods. • Scoop sizes are listed in Table 3.1. Volume Measures

  5. Measuring Devices Meat Thermometer • Inserted before cooking and left in the product during cooking. Instant Read Thermometers • Gives readings within a few seconds of being inserted in a food product. • Reads from 0°F to 220°F. Volume Measures

  6. Knives, Hand Tools, and Small Equipment French knife or Chef’s knife • Most frequently used knife. • For general-purpose chopping, slicing, dicing. Santoku Knife • Wide-bladed knife. • Blades are usually 5 in. (13 cm) or 7 in. (18 cm) long. Knives and Their Uses

  7. Knives, Hand Tools, and Small Equipment Utility Knife • Narrow, pointed knife 6-8 in. (160-200 mm) long. • Mostly for pantry work; Also useful for carving roast chicken and duck. Paring Knife • Small pointed blade 2-4 in. (50-100 mm). • Used for trimming and paring fruits and vegetables. Knives and Their Uses

  8. Knives, Hand Tools, and Small Equipment Boning Knife • Thin, pointed blade about 6 in. (160 mm) long. • Used for boning raw meats and poultry. Slicer • Long, slender, flexible blade up to 14 in. (360 mm) long. • Used for carving and slicing cooked meats. Knives and Their Uses

  9. Knives, Hand Tools, and Small Equipment Serrated Knife • Used for cutting breads, cakes, and similar items. Butcher Knife • Heavy, broad, slightly curved blade. • Used for cutting, sectioning, and trimming raw meats. Knives and Their Uses

  10. Knives, Hand Tools, and Small Equipment Oyster Knife • Short, rigid, blunt knife with a dull edge. • Used for opening oysters. Clam Knife • Short, rigid, broad-bladed knife with a slight edge. • Used for opening clams. Knives and Their Uses

  11. Knives, Hand Tools, and Small Equipment Vegetable peeler • Short tool with a slotted, swiveling blade. • Used for peeling vegetables and fruits. Sharpening Steel • Used for truing and maintaining knife edges. Knives and Their Uses

  12. Knives, Hand Tools, and Small Equipment Parisienne Scoop • Blade is a small, cup-shaped half-sphere. • Used for cutting fruits and vegetables into small balls. Cook’s Fork • Used for lifting and turning meats and other items. • Must be strong enough to hold heavy loads. Hand Tools and Small Equipment

  13. Knives, Hand Tools, and Small Equipment Palette Knife • Long, flexible blade with a rounded end. • Used mostly for spreading icing on cakes and for mixing and bowl scraping. Sandwich Spreader • Used for spreading fillings and spreads on sandwiches. Hand Tools and Small Equipment

  14. Knives, Hand Tools, and Small Equipment Offset Spatula • broad blade, bent to keep the hand off hot surfaces. • Used for turning and lifting eggs. Rubber Spatula • Used to scrape bowls and pans. Hand Tools and Small Equipment

  15. Knives, Hand Tools, and Small Equipment Pie Server • A wedge-shaped offset spatula. • Used for lifting pie wedges from pan. Bench Knife • Used to cut pieces of dough and to scrape workbenches. Hand Tools and Small Equipment

  16. Knives, Hand Tools, and Small Equipment Pastry Wheel • Used for cutting rolled-out dough, pastry and baked pizza. Spoons: Slotted, Perforated, and Solid • Used for stirring, mixing, and serving. • Slotted and perforated spoons are used when liquid must be drained from solids. Hand Tools and Small Equipment

  17. Knives, Hand Tools, and Small Equipment Skimmer • Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids. Tongs • Used to pick up and handle foods. Hand Tools and Small Equipment

  18. Knives, Hand Tools, and Small Equipment Chinois : a china cap with very fine mesh. • Used when great clarity or smoothness is required in a liquid. Wire mesh strainer • Used for straining pasta, vegetables, and so forth. Hand Tools and Small Equipment

  19. Knives, Hand Tools, and Small Equipment Tamis • Used for sifting flour and other dry ingredients and for puréeing soft foods. Colander • Used to drain washed or cooked vegetables, salad greens, pasta, and other foods. Hand Tools and Small Equipment

  20. Knives, Hand Tools, and Small Equipment Food Mill: a tool with a hand-turned blade that forces foods through a perforated disk. • Interchangeable disks produce varying degrees of coarseness or fineness. • Used for puréeing foods. Grater: a four-sided metal box with grids of varying sizes. • Used for shredding and grating. Hand Tools and Small Equipment

  21. Knives, Hand Tools, and Small Equipment • Zester: a small hand tool used for removing the colored part of citrus peels in thin strips. • Channel Knife: a small hand tool used mostly in decorative work. Hand Tools and Small Equipment

  22. Knives, Hand Tools, and Small Equipment Mandoline : a manual slicing implement. • A traditional mandoline has a flat blade and a serrated blade fitted in a flat metal or wood framework. • Additional blades can be used in combination with the flat blade to cut julienne and bâtonnet. • The serrated blade is used to cut gaufrette or waffle slices. Hand Tools and Small Equipment

  23. Knives, Hand Tools, and Small Equipment Pastry Bag: cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. • Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough. Pastry Brush: used to brush items with egg wash, glaze, etc. Hand Tools and Small Equipment

  24. Knives, Hand Tools, and Small Equipment Can Opener • Heavy-duty can openers are mounted on the edge of the workbench. • They must be carefully cleaned and sanitized every day to prevent contamination of foods. • Replace worn blades, which can leave metal shavings in the food. Hand Tools and Small Equipment

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