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The Cook’s Tools

Discover the correct tools and equipment every cook needs for ease, efficiency, and safety in the kitchen. From measuring tools and cutting utensils to cooking vessels and quality pots and pans, equip yourself with the right tools for great culinary results.

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The Cook’s Tools

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  1. The Cook’s Tools

  2. Intro: 1. Correct tools are important for: a. ease and efficiency b. safety c. quality food products 2. No need for fancy kitchen gadgets- you need just some good quality basic tools

  3. Cooking Tools: • Measuring tools • Cutting and shaping tools • Food movers • Mixing tools • Kitchen accessories

  4. Tools Cont… • Cooking Vessels (stove top) • Oven cookware • Baking cookware • Cleaning tools

  5. Quality Pots and Pans • Features to look for when purchasing Pots and Pans: a. handles that resist heat so you can easily pick it up b. lid that fits tightly to hold in heat c. screw for tightening the handle d. well-balanced pan that doesn’t tip over when empty e. material from which it is made greatly affects the performance of the pan

  6. Knife Parts • Blade • Spine • Tang • Handle

  7. Features of Quality Knives • The blade should extend the entire length of the handle (full length tang) • Blades should be a combination of stainless steel and carbon for holding an edge and ease of sharpening

  8. Chef’s Knife Also called a French knife, this is the most versatile knife in a chef’s tool kit. Used for chopping veggies as well as slicing meats, both cooked and raw

  9. Utility Knife: • An all-purpose knife used for cutting fruits and vegetables and carving poultry. • It’s rigid 6-8 inch-long blade is shaped like a chef’s but narrower.

  10. Boning Knife: • A smaller knife with a thin blade used to separate meat from bone. • The blade is usually 5-7 inches long and may be flexible or rigid.

  11. Paring Knife: • A short knife used for detail work or cutting fruits or vegetables. • The rigid blade is from 2-4 inches long. • A tournee or bird’s beak knife is similar to a paring knife but with a curved blade; it is used for cutting curved surfaces or tourneeing vegetables.

  12. Cleaver • The large, heavy rectangular blade is used for chopping or cutting through bones.

  13. Slicer • A knife with a long, thin blade used primarily for slicing cooked meat. The tip may be round or pointed, and the blade may be flexible or rigid. A similar knife with a serrated edge is used for slicing bread or pastry items.

  14. Butcher Knife • Sometimes known as a scimitar because the rigid blade curves up in a 25 degree angle at the tip, it is used for fabricating raw meat and is available with 6-14 inch blades.

  15. Oyster and Clam Knives • The short, rigid blades of these knives are used to open oyster and clam shells. The tips are blunt; only the clam knife has a sharp edge.

  16. Bread Knife • Serrated to “saw” through the item

  17. Sharpening Stone • Also known as a whetstone, it is used to put an edge on a dull blade.

  18. Steel • It is used to hone or straighten a blade immediately after and between sharpening.

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