Introduction to Culinary Arts Kitchen Equipment

1. The Junior Culinarian's Code I pledge to advance the profession and to pass it on.I shall foster a spirit of cooperation.I shall be honorable.I shall not use unfair means.I shall be fair, courteous and considerate.I shall refrain from (non-constructive) criticism.I shall subject no one to risks (I would not be willing to assume).I shall help to protect all members.I shall be enthusiastic (about others success and my own)I shall be too big for worry, too noble for anger, too strong for fear and too happy to hurt anyone.

2. Introduction to Culinary ArtsKitchen Equipment CA-ICA-3. Students will name and describe various fixed equipment and small wares associated with the commercial kitchen. .

3. FOCUS STANDARDS GPS Focus Standards: • CA-ICA-3. Students will name and describe various fixed equipment and small wares associated with the commercial kitchen. • a. List and describe the tools used for commercial food preparation, cooking, and serving and demonstrate proper use. • b. Identify and distinguish between a standard and convection oven, stoves, ranges, steamers, fryers, refrigerators, freezers, slicers, food processors, coffee and tea brewing equipment, and food storage equipment. Demonstrate proper use and cleaning of each. • c. Identify and distinguish between the various mixers and small wares, demonstrating proper use and cleaning. GPS Academic Standards: • ELAALRL5. The student understands and acquires new vocabulary and uses it correctly in reading and writing. National / Local Standards / Industry / ISTE: • NFCS-8.3. Demonstrate selecting, using, and maintaining food production equipment.

4. UNDERSTANDINGS & GOALS Enduring Understandings: • An important part of beginning a career in culinary arts is to understand and be able to identify kitchen tools and equipment used in a commercial kitchen. Students should have an understanding of how to operate and also determine what equipment is needed when based on menu, size of kitchen and how much production is needed. Essential Questions: • What types of kitchen tools are used in professional kitchen on a daily basis? • Why is it essential to identify and use the correct equipment in the kitchen? • How is equipment sanitized? • Why is it essential to know how to measure ingredients? • What are the main uses and functions of large fixed equipment in a commercial kitchen setting? • How does each contribute to kitchen production and what is the process to determine what equipment is needed?

5. UNDERSTANDINGS & GOALS Knowledge from this Unit:Factual information. • Students will have the knowledge to choose kitchen equipment that is appropriate for a specific function. Skills from this Unit: Performance. • Students will be able to identify specific tools in a kitchen and know their individual function. • Students will also be able to measure out ingredients.

6. Before we begin… Click to play

7. Essential Questions • What kitchen equipment did you see in this video? • Why is it so essential that a kitchen be outfitted with the proper equipment? • How does a well-organized and properly outfitted kitchen promote efficiency and safety in the culinary arts lab?

8. KITCHEN EQUIPMENT Culinary TerminologyCA-ICA-3. Students will name and describe various fixed equipment and small wares associated with the commercial kitchen. • Mise en place • Work flow • Work lines • Work sections • Workstation • Conduction • Smallwares • Pot • Pan • Preventive Maintenance Schedule

9. KITCHEN EQUIPMENTCulinary Terminology • Mise en place-”to put in place”…doing whatever is necessary to be ready for your culinary operation (tools • Work flow- planned movement of food and kitchen staff as food is prepared • Work lines- geometric arrangements of equipment • Work sections- combination of workstations in a kitchen • Workstation- a work area containing equipment and tools needed for accomplishing a specific set of culinary tasks • Conduction- how well pots and pans transfer heat from the burner or oven to the food they contain. • Smallwares- the pots, pans, and other hand tools used to prepare food • Pot- a cooking container that is as tall, or taller, than it is wide • Pan- a cooking container that is wider than it is tall • Preventive Maintenance Schedule- a list of tasks to be performed to ensure that equipment stays in proper working order.

10. Essential Kitchen Equipment for your Culinary Arts Lab

11. A straight spatula or palette knife, has a long, flexible blade with a rounded end. It is useful for scraping bowls and spreading icing on cakes.

12. 7 Offset Spatula • An offset spatula, or turner, has a broad stainless steel blade that is bent to keep the users hands off the hot surfaces. It is used to lift and turn foods, such as pancakes and cookies, so they can cook on both sides.

13. 8 Eggbeater / Rotary Beater • Used to beat foods to incorporate air in such foods as eggs, egg whites, whip cream etc.

14.  9 Colander • Metal or plastic bowl with 1/8 inch holes pressed through out it. • Used for rinsing and draining foods.

15. 10 Ladles • These can be made of wood, plastic or metal and come in many sizes ranging from 1 – 16 ounces. • A tool with a bowl with a long handle for reaching to the bottom of deep pots and transferring liquids.

16. 11 Masher • Has a long handle and has a grid and openings to it. • Used to break up solid foods: boiled fruits or vegetables.

17. 12 Large Spoons • These can be made of wood, plastic or metal. • Large spoon: used for stirring or turning foods • Slotted spoon: flat with holes pressed through it; used for straining or skimming food particles or items from liquids

18. 13 Pastry Brush • Made of wood or plastic, with real or artificial hair. • Used to brush sauce onto food, glazes on desserts, greasing cake pans, etc. • Select brushes made with natural hairs rather than synthetic fibers, since the synthetic ones don't absorb liquid as well as natural ones

19. 14 Pastry Bag & Accessories • A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet long with a large and small opening • Accessories: star, cone, flat, curved, three hole and slanted tips, which range in size and diameter • Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc

20. 15 Tongs • Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.

21. 16 Whisks • Regular: A long utensil with a set of slim stainless steel, plastic, silicone, or wood wires that are gathered at one end and looped at the other. • Used to hand beat, incorporate, whisk, blend, and stir. • Balloon: Same as above, except shorter and wider • Used to incorporate air into creams, fillings, mixtures, etc.

22. 17 Chef’s Fork / Kitchen Fork • Is used to lift and turn meat and other foods . It is also used to hold larger pieces of food when cutting them.

23. 18 Scooper • Scoops are used to measure equal amounts of food. They have a lever to mechanically release food and are numbered according to size. The number indicates how many level scoops it takes to fill a quart. The higher the number, the smaller the amount of food the scoop holds.

24.  19 Cutting Surface • A hard surface on which you place foods to be cut. • These are made of plastic, wood and even glass, and are available in a variety of sizes • Plastic ones are easy to maintain, since these won't splinter or shatter, unlike the wooden or glass types

25. 20 Juicer • A beveled cone made of plastic, glass or wood. • Used to break up food's fibres (citrus fruits: lemon, orange, lime, etc.), thus releasing their juices

26. 21 Measuring Cups • The standard set comes with 1/4, 1/3, 1/2 and 1 cup increments.Made of stainless steel, metal or plastic. Most sets can be nested/stacked inside each other for easy storage. • Used for measuring dry ingredients (flour, sugar, etc.) • Scoop up or spoon ingredient, and then run a straight knife or spatula across rim to level off excess ingredient (leveling).

27. 22 Teaspoons & Tablespoons • A set of individual plastic or metal utensils, ranging in increments of: 1/8, 1/4, 1/2, 1 teaspoon and 1, 1-1/2 tablespoons. • Used to measure liquid or dry ingredients • These are more accurate than cutlery teaspoons and tablespoons, since cutlery spoons vary from one manufacturer to an other • Wash and dry well to prevent plastic ones from discoloring and metal ones from rusting

28. 23 Measuring Cups - Glass • These come in 1, 2, 4 and 8 cup capacities.Also available in plastic. • Used for measuring liquid ingredients (milk, water, etc.) • Place on a leveled surface and check at eye level for accurate measuring • It's a good investment to have the 1 and 4 cup measuring cups • The glass type are usually heat resistant and their markings don't rub off as easily as the plastic ones

29. 24 Meat Thermometer • A short metal probe with a gauge, which is inserted into food and instantly indicates the food's internal temperature. • This tool is used to determine a food's (roast, bread, etc.) doneness by registering its internal temperature • The most accurate way to determine if a food is cooked. Cooking foods to their proper temperature is essential to help prevent food borne illnesses.

30. 25 Portion Scale • Is a type of spring scale used to determine the weight of an ingredient or portion of food. It can be reset to zero so you can measure individual ingredients.

31. 26 Balance Scale • A Balance Scale is used to measure most baking ingredients. The ingredients being weighed are placed on one side while weights are placed on the other side. When the two sides are balanced, the ingredients weigh the same as the weights.

32. 27 Electronic Scale • An electronic, or digital, scale weighs an item when it is placed on its tray. The weight is displayed in numbers on a digital readout rather than by a needle. The readout is more accurate than a portion scale.

33. 28 Blender • A tall and narrow container with small detachable blades. • Used to liquify foods quickly: e.g., sauces, soups, etc. • Not recommended for mashing starch items: e.g., cooked potatoes, carrots, etc.

34. 29 Microwave Oven • It uses invisible waves of energy called microwaves to heat, reheat, defrost, and cook foods.

35. 30 Electric Mixer • A small appliance that ranges in size, speed settings and comes freestanding or mounted on a base. • Used to mix foods that require time and endurance: whipping cream, whipping egg whites, mixing batter, etc.

36. 31 Kitchen Shears • Are used to tackle a variety of cutting chores, such as snipping string,, and butcher’s twine, trimming artichoke leaves, and dividing taffy. To be used only in the kitchen with foods, not for household use.

37. 32 Skimmer • Has a flat, perforated surface for removing food from stocks and soups. It is also used to skim impurities from the top of liquids.

38. 33 Meat Tenderizer • Each side of a meat tenderizer has different-sized toothlike points that are made of aluminum, steel or wood. These points tenderize meat by breaking up and bruising the fibers.

39. 34 Garlic Press • Used to mince garlic by pressing garlic cloves through the fine holes on the garlic press.

40. 35 Whisk / Spring Beater • Has a spring end that beats foods. Has similar functions like the egg beater and whisk.

41. 36 Grater / Box or Tower Grater • The most common of grater is the four-sided. Each side has different sized holes that determine the size of the grated food pieces, from slices to shreds to crumbs.

42. 37 Microplane • With razor-sharp edges and comfortable grips, grater creates flakes of hard cheese, chocolate and zest. Top salads and pastas with Parmesan Reggiano or add natural flavors to lemon crème brûlée or vinaigrette. Stainless steel plane grates fine, lacy wisps from even the hardest cheeses. Soft-touch handle eases fatigue. Blades made in the USA, assembled

43. 38 Spoon Rest • Used to rest a spoon, fork, whisk, pasta server, etc. in between use to help keep it clean. Do not use counter, sink, or outside of food containers, because they contain germs.

44. 39 Strainer or Sieve • Comes in a variety of sizes. Has a cup shaped body made of perforated mesh. The holes range from extra fine to coarse. Strainer can be used to drain pastas, vegetables, and stocks, or sift foods like powdered sugar, flour, chocolate etc.

45. 40 Sheet (Cookie) Pan / Tray • These range in size (half and full sheet pans) and are usually made of metal or a combination of metals, and have only one edge to them, or all four as a jelly roll pan: available with or without a nonstick coating. • Specifically made for baking cookies and similar items • Designed to allow heat to circulate freely around baked goods

46. 41 STOCK POT • Has straight sides and is taller than it is wide. A stockpot is used to cook large quantities of liquid on the range, such as stocks, or soups. Some stockpots have a spigot at the side near the bottom, so liquid can be drained off without lifting the pot.

47. 42 SAUCE PAN WITH LID • Has a long handle and straight sides. Primarily used for heating and cooking food in liquid, sauce pans come in many sizes in order to accommodate a variety of needs.

48. 43 Sauté Pan • There are two types of sauté pans: a pan with straight sides and a pan with sloped sides. Both are used to sauté and fry foods. The slope-sided pan allows the chef to flip items without using a spatula.

49. 44 Wok • A wok is useful for fast stove top cooking. The wok’s height and sloped sides are well-suited for tossing ingredients, an essential step in stir-frying. Once food has been cooked, it can be pushed to the side of the pan, leaving the hot center free for new ingredients to be cooked or heated.

50. 45 Hotel Pans • The cooked foods in a steam table are held in hotel pans. Hotel pans are often used to store refrigerated food and hold casseroles during baking. They come in many different sizes.