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Kitchen Basics

Learn about essential small wares and food prep & service equipment used in the kitchen, including mandolines, piping tools, convection ovens, ice machines, and more. Master mise en place techniques to stay organized during cooking.

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Kitchen Basics

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  1. Kitchen Basics Strand 1

  2. Visual Note Taking

  3. Small Ware • Mandoline • Use: Slicing • Safety: Use the hand guard • Cleaning: Clean like a knife

  4. Small ware • Piping Tools • Use: Decoration or filling • Safety: None • Cleaning: Use brush with hot soapy water

  5. Small ware • Parisian Scoop • Use: Creating spheres • Safety: Watch for sharp edges • Cleaning: Hot soapy water

  6. Food Prep & Service Equipment • Convection Oven • Use: Cooking with forced air • Safety: Hot pads • Cleaning: Follow manufacturer’s instructions

  7. Food Prep & Service Equipment • Conventional Oven • Use: Cooking with radiant heat • Safety: Hot Pads • Cleaning: Follow manufacturer’s instructions

  8. Food Prep & Service Equipment • Ice Machine • Use: Making ice • Safety: Use a metal scoop • Cleaning: Follow manufacturer’s instructions

  9. Food Prep & Service Equipment • Stand Mixer • Use: Mixing and whipping • Safety: Keep all objects away from bowl while mixer is in motion • Cleaning: Wash bowl and attachments, wipe down mixer

  10. Food Prep & Service Equipment • Proofer • Use: Warming chamber • Safety: Monitor temperature, use hot pads if necessary • Cleaning: Follow manufacturer’s instructions

  11. Food Prep & Service Equipment • Steam Table • Use: Stationary table to hold hot food using steam • Safety: Lift lid away from you • Cleaning: Follow manufacturer’s instructions

  12. Food Prep & Service Equipment • Hotel Pans • Use: Cooking and serving food • Safety: Watch for sharp edges and lift cover away from you • Cleaning: Hot soapy water

  13. Food Prep & Service Equipment • Sheet Pans • Use: Baking and cooking • Safety: Use hot pad • Cleaning: Hot soapy water

  14. Food Prep & Service Equipment • Chafing Dishes • Use: Portable dish to hold hot food using steam • Safety: Watch for sharp edges, lift cover away from you and monitor open flames • Cleaning: Hot soapy water

  15. Mise en place • Put in place • Organizing equipment and preparing ingredients (measuring, doing knife cuts) before you begin cooking. (Like on a cooking show)

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