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After studying this unit

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. Importance of Proper Tools and Equipment.

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After studying this unit

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  1. 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

  2. Importance of Proper Tools and Equipment 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.

  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. 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?

  8. Hand Tools • Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts

  9. 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

  10. Knife Construction

  11. The Blades • Carbon steel • Stainless steel • High carbon stainless steel • Ceramic

  12. The Shapes • French or chef’s knife • Boning knife • Paring knife • Cleaver • Slicer • Butcher knife or scimitar • Oyster and clam knives • Japanese knives

  13. Chef’s Knife or French Knife

  14. Boning Knife

  15. Paring Knife

  16. Cleaver

  17. Flexible Slicer

  18. Serrated Slicer

  19. Butcher Knife or Scimitar

  20. Oyster and Clam Knives

  21. Japanese Knives Yanagiba Sashimi Knife Usuba Knife Deba Knife

  22. Sharpening Devices

  23. 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

  24. Scales

  25. Volume Measures

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

  27. 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

  28. Cookware • Cookware includes range top pots and pans as well as the pans that are used in the oven

  29. Metal and Heat Conduction • Copper • Aluminum • Stainless Steel • Cast Iron

  30. Other Materials Used in Cookware • Glass • Ceramic • Plastic • Enamelware • Nonstick • Silicone bakeware

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

  32. Common Cookware (cont.) Hotel Pans Stock Pot with Spigot Wok

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

  34. 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

  35. Stove Tops Flat-Top Range Gas burner and griddle with dual ovens and an overhead broiler

  36. Ovens

  37. Broilers and Grills

  38. Tilt Skillets and Steam Kettles

  39. Steamers and Deep-Fat Fryers

  40. Specialized Equipment for New Culinary Techniques Immersion Heat Circulator and Thermal Bath

  41. Buffet Equipment • Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly

  42. Safety Equipment

  43. Safety Equipment (cont.) • Ventilation systems • Ventilation hoods • First-aid kits • Protective gear

  44. 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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