1 / 34

Tools and Equipment

Tools and Equipment. Chapter 5. 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. NSF International.

dyre
Download Presentation

Tools and Equipment

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Tools and Equipment Chapter 5

  2. 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

  3. NSF International • Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment • http://www.nsf.org/business/about_NSF/

  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. 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

  8. Forged Knives

  9. Knife Construction

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

  11. Chef’s Knife or French Knife

  12. Boning Knife

  13. Paring Knife

  14. Cleaver

  15. Slicer

  16. Slicer

  17. Butcher Knife or Scimitar

  18. Oyster and Clam Knives

  19. Sharpening Devices

  20. 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

  21. Scales

  22. Volume Measures

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

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

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

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

  27. Common Cookware (cont.) Hotel Pans Stockpot with Spigot Wok

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

  29. 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

  30. Stove Tops

  31. Ovens

  32. Broilers and Grills

  33. Tilt Skillets and Steam Kettles

  34. Steamers and Deep-Fat Fryers

More Related