after studying this unit

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“And, indeed, is there not something holy about a great kitchen? The scoured

glean of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for

celebration of the sacrament of food.– Angela Carter, British Novelist (1940-1992)

TOOLS AND EQUIPMENT

C H A P T E R FOUR

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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

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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.

Importance of Proper Tools and Equipment

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NSF International

Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment

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NSF Mark

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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

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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

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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?

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Hand Tools

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

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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

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Knife Construction

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The Blades

Carbon steel Stainless steel High carbon stainless steel Ceramic

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The Shapes

French or chef’s knife Boning knife Paring knife Cleaver Slicer Butcher knife or scimitar Oyster and clam knives Japanese knives

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Chef’s Knife or French Knife

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Boning Knife

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Paring Knife

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Cleaver

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Flexible Slicer

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Serrated Slicer

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Butcher Knife or Scimitar

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Oyster and Clam Knives

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Japanese Knives

Usuba Knife Yanagiba Sashimi Knife

Deba Knife

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Sharpening Devices

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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

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Scales

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Volume Measures

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Thermometers

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

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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

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Cookware

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

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Metal and Heat Conduction

Copper Aluminum Stainless Steel Cast Iron

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Other Materials Used in Cookware

Glass Ceramic Plastic Enamelware Nonstick Silicone bakeware

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Common Cookware

Common Saucepan

Sauteuse (Sloped Sides)Sautoir (Straight Sides)

Rondeau / Brazier

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Common Cookware (cont.)

Stock Pot with Spigot

Wok

Hotel Pans

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Processing Equipment

Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer

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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

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Stove Tops

Flat-Top Range Gas burner and griddle with dual ovens and an overhead broiler

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Ovens

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Broilers and Grills

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Tilt Skillets and Steam Kettles

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Steamers and Deep-Fat Fryers

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Specialized Equipment for New Culinary Techniques

Immersion Heat Circulator and Thermal Bath

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Buffet Equipment

Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly

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Safety Equipment

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Safety Equipment (cont.)

Ventilation systems– Ventilation hoods

First-aid kits Protective gear

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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

after studying this unit

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