small wares & equipment

Culinary

Small Wares & Equipment

PROPERTY OF PIMA COUNTY JTED, 2010 1

Bell WorkWho do these tools belong to?

Stethoscope

Blood pressure cuff

Thermometer

Hammer

Saw

Measuring Tape

PROPERTY OF PIMA COUNTY JTED, 2010

Who do these tools belong to? DoctorCarpenter


• Define terms used to identify small wares and equipment.

• Identify uses of small wares and equipment.

Objectives

PROPERTY OF PIMA COUNTY JTED, 2010 4

In your class notebooks brainstorm and write all the tools you think a cook or a chef might use.


Small wares: Items used to store, hold, or prepare foods. Including hand tools and cook ware.

Hand Tools: Hand held implements used for many operations in the kitchen, such as cutting, preparing and serving food.

Terminology


The better you understand a tool’s function the faster and more effectively you will use them.

Use the right tool for the task at hand.

Always clean and sanitize hand tools after each use to insure its effectiveness and avoid cross contamination.

Hand tools


Knife: A tool used for cutting foods into smaller pieces.

Kitchen Shears: A scissor like tool used for many cutting tasks in the kitchen such as cutting string, trimming leaves, or cutting through poultry bone.

One of the most commonly used tools in the kitchen.

Each type of knife is designed for a specific task.

Knives & Kitchen Shears


Keep them sharp and clean!

Cutting Board: A flat cutting surface used with knives and sharp objects .

Always anchor to your work surface using a wet towel or non-slip mat.

Clean and sanitize after each use to avoid cross contamination.

Dry thoroughly before storing to avoid mold growth.

Cutting boards


Probe Thermometer: Measures the internal temperature of foods.

Bimetal Thermometer: Measures the internal temperature of ovens and refrigerators.

Proper calibration before each use. Boiling water 212˚F. Ice water 32˚F

KEEP FOODS OUT OF THE DANGER ZONE! (41˚F --140˚F)

Sanitize after each use to avoid cross contamination.

Thermometers


Peelers: Used to remove skin from fruits and vegetables.

Graters: Used to shred, grate, and slice foods.

Graters come with various sized holes to determine size of grated food pieces.

The many holes and nooks of these tools create places that food particles can build up and harbor bacteria.

Vegetable Peelers and Graters


Butter cutter: Used to make butter garnishes and portions.

Fruit Corer: Used to remove the core of an apple, eyes from a potato, or stems off a tomato.

Zester: Used to remove the outer layer of citrus in tiny strips.

Melon Baller: Used to scoop out smooth round balls from a variety of foods.

Garnishing Tools


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Spoon: A long handled tool used to scoop, skim, mix and serve.

Can be solid, perforated, or slotted.Come in various sizes and shapes for safety and portion control.

Spoons, Scoops, and Ladles


Whisks: A handled tool with wires used to mix and incorporate air into eggs, batters and sauces.

Choose the right size for the job.

Come with various density of wires for different density of product being mixed.

Whisks and Whips


Spatula: A Handled tool used for scraping food out from containers, to gently fold ingredients together, to spread icings on cakes, and to lift and turn foods from hot surfaces.

Rubber, straight, and offset

Choose the right size for the job.

Spatulas


Tongs: Spring action or scissor like tools used to pick up food.

Turners: Used to turn or pick up food such as pancakes and hamburgers.

Both used to grab, move, and flip food during preparation.

Tongs and Turners


Colander: A perforated bowl used to rapidly draining water from foods.

Chinois: A cone shaped strainer used to strain solids from sauces and soups.

Used for washing, straining, and milling.

Soft foods can be pushed through chinois to help mill or mash large pieces.

Colanders, Chinois, and Strainers


Pastry Bags: Filled with icings and soft foods hand squeezed decorating.

Pastry Tips: Put into pastry bags to change the shape and flow of icings.

Used for cake decorating and putting fillings into pastries, eggs and potatoes.

Use disposable bags for easy clean up.

Pastry Tools


Rolling Pin: A long cylinder used to stretch, flatten, and roll dough's such as pie crusts, cookies, and tortillas.

Some have grooves or patterns on the surface to create designs on dough's.

Rolling Pins


French rolling pins do not have handles.

Accurate measuring is essential to the success of a recipe.

Accurate portion sizing is essential to keeping food costs down.

Most often measured by weight and volume.

Measuring tools


Portion Scale: A type of spring scale used to measure the weight of an ingredient or portion of food.

Electronic Scale: Measures foods and ingredients when they are placed on a tray, weight is shown using a digital number display.

Scales


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Cover food trays with plastic wrap or aluminum foil for easy cleanup.

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Liquid Measuring Cup: Used to measure liquid ingredients.

Dry Measuring Cup: Used to measure dry and moist ingredients.

Measuring Spoons: Used to measure small amounts of liquid and dry ingredients.

Dry measuring cups and measuring spoons must be leveled off for accurate measurement.

Liquid and Dry Measuring


Minute Paper

In 1 minute or less summarize your learning of todays lesson by answering the following questions:

What is small ware?

What is the most used tool in the kitchen?

Closure


small wares & equipment

Documents

used tools

cutting tasks

flat cutting surface

fkeep foods

variety of foods

slice foods

internal temperature

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