chapter 3 kitchen tools and equipments

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Kitchen Tools andEquipment

Chapter 3

อาจารยปวิธ ตันสกุลสาขาวิชาอุตสาหกรรมทองเที่ยวสํานักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณโทร. 2225 email: [email protected]

By Aj. Pavit Tansakul WMS : Tourism Industry 2

Outline• Introduction to Quantity Food

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

equipment


Introduction 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 Equipment

By Aj. Pavit Tansakul WMS : Tourism Industry

1. Rangetops1. Open elements

(Burners)2. Flattop or Hot top3. Induction cooktops

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2. Oven1. Conventional Ovens2. Convection Ovens3. Combination Steam Ovens4. BBQ Oven or Smoke Ovens5. Infrared Ovens6. Wood Burning Ovens7. Microwave Ovens


Ovens


3. Broiler and Salamanders


4. Grill• Many grill models are

in use. The major differences in operation among them are due to the difference in heat source—gas, electricity, or charcoal.


Cooking Equipment5. Griddles6. Rotisseries


Cooking Equipment7. Deep fryers

• Standard deep fryers• Automatic fryers• Pressure fryers


8. Steamer

• Steam cookers are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor

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Processing Equipments


Mixers• Vertical mixers are

important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen.

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Attachments for Mixers and Food Choppers

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Slicers


Food Processor

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Blender

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Pot, Pan, and Containers


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

• Rosting pan• Hotel pan or

Gastronorm Tray (GN)• Bain-marie • Stainless-steel bowl


GN Lid

Rectangular Tray

Oval Tray

Mixing Bowls

Wire-rack/ Grid (Triangular)

Wire-rack/ Grid (Round)

Baking Tray

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Measuring Devices


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


Measuring Devices


(Dry) Measuring Cups

( ดราย ) เมเชอรร์ ิ�ง คบัซ ์

Measuring Spoons

เมเชอรร์ ิ�ง สปนูซ ์

Portion/ Ice-cream Scoop

ไอศครมีสกูป๊

Digital Scale

ดจิทิอลสเกล

Measuring Jug /

Liquid Measuring Cup

เมเชอรร์ ิ�งจ ั �ก/ลคิวดิเมเชอร ์ร ิ�งคพั

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Knives, Hand tools, and small Equipments


Knife• 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.


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

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

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

heel of the knife.• Heel - The heel is the rear part of the edge, opposite the point.• Spine - The spine is the top of the knife blade, opposite the knife edge.• Bolster - 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.

• Tang - 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.

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

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

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


Type of Knife

1. Cleaver2. Utility knife3. Slicer / Flexible Sliver4. French or chef’s knife5. Boning knife6. Paring knife7. Butcher knife8. Oyster / clam knife9. Tourne knife


Sharpening Stone and SteelsSharpening stones• Are essential to the

proper maintenance of knives.

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


Sharpening Method 1


Sharpening Method 2


Sharpening Stone and SteelsSteels• A steel should be used

both immediately after sharpening the blade with a stone to keep the edges in alignment.


Steeling Methods 1


Steeling Methods 2

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Hand tools and Small Equipments


Hand 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. Chinois 13. Strainer14. Sieve15. Colander16. Foodmill17. Grater18. Zester19. Mandoline20. Pastry Bag and Tubes


Hand tools


Sieves and Strainers


Meat tenderizer / hammer

มี �ท เทนเดอรไ์รเซอร ์

Meat Pounder

มี �ท พาวนดเ์ดอร ์

Chopping /

cutting Board

ชอพพิ�ง / คทัทิ�ง บอรด์


Blowtorch โบลวท์อรช์

Pasta Machine พาสตา้ มาชนี

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

คทัทิ�ง โรลเลอร ์

Regina Pasta Machine

Cutting Roller for Pasta Machine (Ravioli)


Rolling Pin โรลลิ�งพนิ

Flour Brush

ฟลาว ( เออะ) บลชั

Pastry Brush

เพสทร ี� บลชั

Pastry Scraper เพสทร ี� สเครปเพอร ์

Dough Cutter โด คทัเทอร ์

Metal Scraper

เมเทิ &ล สเครปเพอร ์


Whisk/ Balloon Whisk / Wire Whip

วสิค ์/ บอลลนู วสิค ์/ ไวร(์ เออะ) วพิ

Wooden Spoon

วูด้เดน้ สปนู

Wooden Spatula

วูด้เดน้ สปาทูลา่

Rubber Spatula รบัเบอร ์สปาทูลา่

Palette Knife/ Spatula

พาเล็ท ไนฟ์ / สปาทูลา่

Step Palette Knife/ Offset Spatula

สเต็ป พาเล็ทไนฟ์ / ออฟเซท็ สปาทูลา่


Meat Thermometer

มที เธอโมมเิทอร ์

Sugar/Candy Thermometer

ชกูาร ์/ แคนดี & เธอโมมเิทอร ์

Pastry Wheel เพสทร ี�

วลี

Fluted Pastry Wheel

พลูท๊เถ็ด เพสทรลี วลี

Pastry/Piping Bag เพสทร ี/ ไพพ้ิ�ง แบ็ก

Nozzle

นอ้ซเซิ &ล


Immersion/ Hand Blender

อมิเมอรช์ ั�น / แฮนด ์เบลนเดอร ์

Slicer สไลเซอร ์ Mandoline มานโดลนี

Food Processor

ฟู้ด โพรเซสเซอร ์

Blender/ Liquidizer

เบลนเดอร ์/ ลคิวดิไดซเซอร ์


Question and Answer

• Thank you • See you, again !!!