week 3 kitchen utensils and equipments

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Kitchen Tools andKitchen Tools andKitchen Tools andKitchen Tools andEquipmentEquipmentEquipmentEquipmentอาจารยปวิธ ตันสกุลสาขาวิชาการจัดการการทองเทีย่วและการบรกิารสํานักวชิาการจัดการ มหาวทิยาลัยวลัยลักษณโทร. 2248 email: tpavit@wu.ac.th

Week 3Week 3Week 3Week 3

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OutlineOutlineOutlineOutline• Introduction to Quantity Food

Equipment• Cooking Equipment• Processing Equipment• Pot, Pan, and Container• Knives, hand tools, and small

equipment

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Introduction to Quantity Food EquipmentIntroduction to Quantity Food EquipmentIntroduction to Quantity Food EquipmentIntroduction to Quantity Food Equipment

• Before we look at specific items, we must consider point relating to the use of equipment in general1. Food equipment can be dangerous2. Cleaning is part of the operating procedure3. Not all models are alike4. Conserve energy5. Your hands are your best tools

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment1. Rangetops2. Oven

• Conventional Ovens• Convection Ovens• Combination Steam Ovens• BBQ Oven or Smoke Ovens• Infrared Ovens• Wood Burning Ovens

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OvensOvensOvensOvens

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment3. Broiler and Salamanders

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment4. Grill

Gas, electric, charcoal

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment5. Griddles6. Rotisseries

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment7. Deep fryers

Standard deep fryersAutomatic fryersPressure fryers

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Cooking EquipmentCooking EquipmentCooking EquipmentCooking Equipment8. Steam cookers

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Processing EquipmentsProcessing EquipmentsProcessing EquipmentsProcessing Equipments

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Processing EquipmentsProcessing EquipmentsProcessing EquipmentsProcessing Equipments• Mixer• Food Cutter• Slicer

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Processing EquipmentsProcessing EquipmentsProcessing EquipmentsProcessing Equipments• Blender• Food processor

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Pot, Pan, and Pot, Pan, and Pot, Pan, and Pot, Pan, and ContainersContainersContainersContainers

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Pot, Pan, and ContainersPot, Pan, and ContainersPot, Pan, and ContainersPot, Pan, and Containers• Stockpot• Saucepot• Brazier• Saucepan• Saute pan• Double boiler• Sheet pan or bun pan• Bake pan

• Rosting pan• Hotel pan orGastronorm Tray (GN)

• Bain-marie • Stainless-steel bowl

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Stock Pot

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Sauce Pot

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Sauce Pan

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Sautior/ Sauté Pan (Straight sides)

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Sauteuse/ Sauté Pan (Sloped sides)

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Wok

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Steamer

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Roasting Pan

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Gastronorm Tray (GN)

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GN 1/1

GN 1/2

GN 1/3

GN 1/6

GN 1/9

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GN Lid

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Rectangular Tray

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Oval Tray

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Mixing Bowls

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Wire-rack/ Grid (Triangular)

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Wire-rack/ Grid (Round)

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Baking Tray

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Measuring DevicesMeasuring DevicesMeasuring DevicesMeasuring Devices

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Measuring DevicesMeasuring DevicesMeasuring DevicesMeasuring Devices• Scales• Volume measures• Measuring cup• Measuring spoon• Ladles• Scoops• Thermometer

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Measuring DevicesMeasuring DevicesMeasuring DevicesMeasuring Devices

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(Dry) Measuring Cups

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Measuring Spoons

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Portion/ Ice-cream Scoop

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Digital Scale

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Measuring Jug / Liquid Measuring Cup

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Knives, Hand tools, and small Knives, Hand tools, and small Knives, Hand tools, and small Knives, Hand tools, and small EquipmentsEquipmentsEquipmentsEquipments

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KnifeKnifeKnifeKnife• Knives are a commonly used tool that we often

take for granted. We expect them to perform and cut with ease, but we rarely pay any more attention to our knives than that. To understand your knife, it is important to learn about its construction and be able to identify the various knife parts.

• First, it is easy to divide the knife into two main parts, the handle and the blade. But each of those two parts can also be subdivided into its own parts. With the help of the photo at right and the descriptions below, you will better understand what components make up your knife.

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The Part of a KnifeThe Part of a KnifeThe Part of a KnifeThe Part of a Knife• PointPointPointPoint – The point is the part of the knife where the edge and spine come

together. The point is often used for piercing.• TipTipTipTip – The tip is the forward part of the knife and includes the knife point. The tip

is used detailed or delicate cutting.• EdgeEdgeEdgeEdge – The edge is the cutting part of the blade. It extends from the point to the

heel of the knife.• HeelHeelHeelHeel - The heel is the rear part of the edge, opposite the point.• SpineSpineSpineSpine - The spine is the top of the knife blade, opposite the knife edge.• BolsterBolsterBolsterBolster - The bolster is the band that joins the blade of the knife to its handle.

The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.

• TangTangTangTang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade.

• ScalesScalesScalesScales – The scales are the part of the knife that creates the handle. Scales areoften made of synthetic material or wood. Two scales are typically attached to thetang with rivets.

• RivetsRivetsRivetsRivets – The rivets are metal pins used to join the scales to the tang to form the handle.

• ButtButtButtButt – The butt is the end of the handle of the knife.

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Type of KnifeType of KnifeType of KnifeType of Knife1. French or chef’s knife2. Japanese cook’s knife3. Utility knife4. Paring knife5. Boning knife6. Slicer7. Butcher knife8. Steak knife9. Cleaver10. Oyster / clam knife11. Vegetable peeler12. Steel 13. Cutting board

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Sharpening Stone and SteelsSharpening Stone and SteelsSharpening Stone and SteelsSharpening Stone and SteelsSharpening stonesSharpening stonesSharpening stonesSharpening stones• Are essential to the proper maintenance of knives.

• Sharpen the blade by passing its edge over the stone at a 20 degree angle

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Sharpening Method 1Sharpening Method 1Sharpening Method 1Sharpening Method 1

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Sharpening Method 2Sharpening Method 2Sharpening Method 2Sharpening Method 2

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Sharpening Stone and SteelsSharpening Stone and SteelsSharpening Stone and SteelsSharpening Stone and SteelsSteelsSteelsSteelsSteels• A steel should be used both immediately after sharpening the blade with a stone to keep the edges in alignment.

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Steeling MethodsSteeling MethodsSteeling MethodsSteeling Methods 1111

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Steeling Methods 2Steeling Methods 2Steeling Methods 2Steeling Methods 2

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French/Chef’s Knife

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Utility Knife

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Boning Knife

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Paring Knife

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Cleaver ���)� ���

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Serrated Knife/ Slicer

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Scimitar ���������

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Oyster Knife

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Vegetable Peeler

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Sharpening Stone

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Sharpening Steel

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Kitchen Shears

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Fish Pincher

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Box Grater

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Zester �������

Apple Corer

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Melon Baler/ Ball Cutter

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Hand tools and Hand tools and Hand tools and Hand tools and Small EquipmentsSmall EquipmentsSmall EquipmentsSmall Equipments

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Hand tools and Small EquipmentsHand tools and Small EquipmentsHand tools and Small EquipmentsHand tools and Small Equipments1. Ball cutter, melon ball

scoop2. Cook’s fork3. Spatula4. Sandwish spreader5. Rubber spatula6. Dough knife7. Pastry wheel knife8. Spoon9. Skimmer10. Tongs

11. Wire whip12. Chinois13. Strainer14. Sieve15. Colander16. Foodmill17. Grater18. Zester19. Mandoline20. Pastry Bag and Tubes

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Hand toolsHand toolsHand toolsHand tools

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Sieves and StrainersSieves and StrainersSieves and StrainersSieves and Strainers

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Ladle

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Metal Spoon

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Perforated Metal Spoon

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Perforated Metal Turner

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Non-stick Spatula/Turner

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Spider ��%�����

Skimmer �ก�������

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Spaghetti Server/Tongs

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(Multi-purpose) Tongs

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Mesh Strainer

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China Cap �#�� ��

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Colander ��� ������

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Meat tenderizer / hammer

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Meat Pounder

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Chopping / cutting Board

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Blowtorch � "� �����#

Pasta Machine � ��, � #��

Cutting Roller for Pasta Machine (Fettuccini, Lasagna, Spaghetti)

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Regina Pasta Machine

Cutting Roller for Pasta Machine (Ravioli)

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Rolling Pin �����!����

Flour Brush

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Pastry Brush

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Pastry Scraper ������! ����%�����

Dough Cutter �� �$������

Metal Scraper

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Whisk/ Balloon Whisk / Wire Whip

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Wooden Spoon

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Wooden Spatula

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Rubber Spatula �$"�"��� �% ����

Palette Knife/ Spatula

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Step Palette Knife/ Offset Spatula

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Meat Thermometer

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Sugar/Candy Thermometer

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Pastry Wheel ������! ��

Fluted Pastry Wheel

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Pastry/Piping Bag ������ / ��,��!� "�ก

Nozzle

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Immersion/ Hand Blender

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Slicer ���� ��� Mandoline � ������

Food Processor

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Question and AnswerQuestion and AnswerQuestion and AnswerQuestion and Answer

• Thank you • See you, again !!!