y1.u5.1 equipment. receiving and storing receiving receiving is the first step in the flow of food...

Y1.U5.1Equipment

Receiving and Storing• Receiving• Receiving is the first step in the flow of food• Items are checked for quality and quantity

• Storing• Dry goods must be stored at least 6” off the floor• Perishable goods are stored in refrigerators and freezers

Receiving

Receiving Table/area: weigh, inspect check delivered items.

Scales: weigh items.

Utility cart: used to carry foods to storage areas.

Storing

Shelving: stainless steel, chrome, epoxy. Often wire for airflow.

Reach-in refrigerator/freezer: 1, 2, or 3 internal compartments.

Walk-in refrigerator/freezer: built in.

Refrigerator: 32 to 42°F.Freezer: -10 to 10°F

Pre-preparation Equipment

Includes:

• Knives

• Hand tools and small equipment

• Measuring utensils

• Pots and pans

Knife

• Most widely used piece of kitchen equipment

• Each knife is designed for a specific purpose

• Good knives are made of stainless steal- durable, stays sharp

• Forged blade: made from a single piece of metal, dropped in a mold, and hammered into shape

• Stamped blade: made by cutting blade shaped pieces from sheets of milled steel

Knife Parts

Tip/ Point

Detail work: paring, trimming, peeling.

Spine: The top, non-cutting edge of the blade.

Heel: Widest, thickest part of blade. Cuts through large, tough, or hard food.

Bolster: Located at heel, where the blade meets handle.

Tang: Metal that continues from blade through handle. Full or partial.

Cutting edge:

Bottom of blade between tip and heel. Flat ground/tapered: both sides taper to a “v” shape. Serrated: shaped into a row of teeth. Hollow ground: very sharp. Granton: ovals ground into side. Single side: sharpened on 1 side.

Scales: Riveted to tang to create handle.

Rivets: Hold handle to tang.

Handle: Made of various materials.

Butt: End of the handle.

Knives

Boning knife: Usually 6”, thin, flexible. Used to separate raw meat from bone.

Butcher knife: Scimitar, Used to fabricate raw meat, 6-14”.

Butter knife: Small knife with blunt edge for spreading butter, cream cheese.

Knives

Chef’s/French knife: All-purpose knife used for chopping, slicing, mincing all types of food. 8-14”,

tapers to a point at the tip.

Cheese knife: Thin, sometimes off-set, granton, holes.

Clam knife: Short, blunt point. Used to shuck, open clams. Unlike oyster knife, has a very sharp edge.

Knives

Cleaver: Heavy rectangular knife, cuts through all types of foods, cuts through bones.

Dao: (cai dao). Chinese cleaver, or vegetable knife. Light, multi-purpose, carbon steel.

Deli knife: Serrated and often off-set. 8”. Used to slice thick sandwiches.

Knives

Fillet knife: Thin. flexible blade. Used to fillet fish. 6-8”.

Lettuce knife: Plastic serrated knife (prevent brown edges).

Oyster knife: Short, stubby, pointed knife for shucking oysters.

Knives

Paring knife: Small, sharp, 2-4”. Used to peel, trim and pare vegetables.

Santoku knife: General purpose, 5-7”. Japanese. Three virtues: slicing, dicing, mincing. Sheepsfoot blade curving 60° to point. Well balanced.

Serrated slicer: Long, thin, serrated. Used to cut breads, cakes, tomato, delicate.

Knives

Slicer: Long, thin 12-14”. Often granton. Used to slice cooked meats.

Steak knife: Sharp, usually serrated table knife for cutting steak.

Tourné: Short (like paring), curved bird’s beak blade. Used for tourné cuts (7 sided football shape).

Knives

Utility knife: All-purpose. 6-8”.

Vegetable peeler: Sharp, used for peeling vegetables. Technically not a knife.

Knife CareSharpening

Sharp is safe. Sharpening removes metal from the blade.

• Mise: Collect knives, stone, oil or water, damp cloth or mat, steel

• Place cloth on stone or mat

• Lubricate

• At a 20° angle run blade across stone as necessary, equally on both sides from coarse to fine

• Carefully ipe blade clean and hone at 20°.

Knife CareHoning

Removes microscopic burrs and returns convex shape

• Run the knife along the steel at a 20° angle, alternating sides

Steel: long metal rod (or oval) that is lightly grooved and magnetized

Ceramic steel: ceramic rod.

Diamond steel: encrusted with diamond dust. Do not use on ceramic knives

Knife Handling Practices - Safety

• Keep knives sharp (less force)

• Never touch blade

• Use only for intended purpose

• Damp cloth under cutting board

• If interruption occurs stop cutting and place knife on a secure, flat surface

Knife Handling Practices• NEVER leave soaking under water—wash separately

• Never try catch falling knife, move out of way, verbally warn

• Carry knives with cutting edge slightly away from body

• To pass knife place it down on a sanitized surface, let other person pick it up by handle

• Store knives properly, do not leave laying around

Hand Tools & Small Equipment

Bench scraper: Rigid, stainless steel, square, blunt blade used to scrape material off a table and cut/portion dough.

Bowl scraper: Flexible piece of rubber or plastic, usually curved, used to scrape product from a bowl

Can Opener: Mounted on a table, used to open large cans.


Channel knife: Used to cut grooves in vegetables or “twists” from fruits.

Cheesecloth: Light fine mesh gauze used to strain stock, custard, cheese curd; bundling herbs.

China cap: Perforated cone shaped strainer.


Chinois: Fine mesh cone shaped strainer.

Colander: Perforated bowl shaped strainer.

Cook’s fork: Kitchen fork, two long pointed tines. Check braised meat for doneness, steady meat to slice. Do not pierce dry-cooked meats


Corer: Remove core of apple or pear.

Fish scaler: Remove scales from fish.

Food mill: Purée foods to various consistency with various detachable plates.


Funnel: Pour liquid from a larger to a smaller container.

Grater: Grate cheeses, carrots, potatoes; various size holes.

Kitchen shears: Strong scissors. Cut twine, grapes into small clusters, cartilage.


Parisienne scoop: Melon baller, cuts ball shapes from soft fruits and vegetables.

Pastry bag: Canvas, plastic, nylon. Pipe frosting, creams, puréed food using various pastry tips.

Pastry brush: Brush egg wash, melted butter, glazes and other liquids on baked goods, meats etc.


Pie server: shaped, often off-set, to serve slices of pie/quiche.

Piping tools: Bags, tips, couplers, presses, flower nails.

Pizza cutter: Round blade to cit pizza, rolled out dough.


Ricer: Perforated hopper and levered plate pressing cooked food into fluffy rice-like pieces.

Rolling pin: Cylinder, wood/plastic/metal/glass, handled/dowel-type, roll out pastry/dough.

Sandwich spreader: Short, stubby spatula to spread sandwich fillings and condiments.


Skimmer: Perforated flat head to remove foam, remove solid ingredients from liquids. Also in mesh.

Sieve: Mesh basket, sift flour, strain.

Spatula, offset, icing: Short to long, flexible, round tip. Used to frost and ice, level dry ingredients.


Spatula, offset, metal: Hamburger turner. Wide chisel-set blade with short handle to turn/flip foods.

Spatula, rubber: Long handle, flat paddle rubber-like end. Folding, scrape sides of bowls. Look for high heat type.

Spatula, straight: Depending on width, icing or flipping.


Spoons, kitchen: long handle, solid, perforated, slotted.

Spider: Long handle, open mesh, shallow basket, strainer.

Strainer: Perforated, mesh, various shapes/sizes, strain pasta/veg./etc.


Tamis: Drum-shaped strainer, various mesh sizes. Strain or purée.

Tongs: Spring-loaded scissor-like utensil for picking up solid food. Can be used as a reamer.

Wire whip: Wisk. Various sizes and heaviness. Aerate, mix, beat, stir.


Zester: Shreds small pieces of outer peel of citrus fruits.

Measuring Utensils

Balance/Baker’s scale: Best for repetitive spot checking.

Bi-metallic steamed thermometer: Works with a bi-metal spring, needs frequent adjustment.

Digital scale: Wisk. Accurately measures weight in U.S. and metric.

Measuring Utensils

Ladle: Various sizes. Measures in fluid ounces and metric.

Measuring cup: Sets include ¼, , ½, ¾ and 1 cup ⅓volume. Weighs liquid accurately (some have a spout), dry- less accurately.

Measuring spoon: Sets include ¼, ½ and 1 teaspoon and 1 tablespoon. Used to measure smaller quantities.

Measuring Utensils

Portion scale: Uses spring. Dial rotates to tare. Careful of head movement.

Scoop: Disher. Number stamped on scoop is number of scoops per quart. Often color coded.

Thermocouple: Thermometer. Sensing area is on the tip. Can measure thick and thin foods. Probes include immersion, surface, penetration, and air.

Measuring Utensils

Volume measure: Metal and glass. Usually available in 1 pint, 1 quart, ½ gallon and 1 gallon.

Pots & Pans

• Pots are generally larger, with straight sides and two loop handles

• Pans tend to be shallower with one long handle and either straight or sloped sides

Care of Pots and Pans• Aluminum: Hand wash, soapy water, non abrasive cleaner.

• Cast Iron: Season and keep conditioned and dry. Wash in warm water, a little soap if absolutely necessary.

• Chrome: Hand wash, soapy water, non abrasive cleaner.

• Copper: Commercial cleaner to remove discoloration before regular washing, dry thoroughly.

• Stainless Steel: Hot soapy water.

• Nonstick Coating: Plastic mesh scrubber, avoid scratching.

• Remember to clean bottoms to avoid hot spots.

Look for• Heavy guage

• Even heat distribution

• Riveted handle (ovenable)

• Non-reactive lining

Pots

Brazier: Rondeau. Medium to large pot, shallower than most sauce pots. Straight sides, handles, heavy bottom, cover. Braise meat and vegetables.

Double boiler. Upper pot holds food, lower pot holds simmering water. Used to gently cook/heat, chocolate, butter, custard.

Fondue pot: Heat source is directly below pot. A semi-liquid (cheese, chocolate) is kept warm in pot into which bits of food are dipped and eaten.

Pots

Sauce pot: More shallow than a stock pot, straight sides, loop handles. Used to cook sauce, soup.

Stock pot. Large straight sided loop handled pot. Used to cook stock. May have spigot for drainage.

Pans

Braising pan: High sided, flat bottomed.

Cake Pan: Straight sides. Various sizes and shapes. Look for medium to heavy weight aluminum, rimmed.

Cast-iron pan: Heavy, thick bottomed cast iron. Must be seasoned (a baked on coating of vegetable oil). Even heat.

Pans

Crêpe pan: A shallow skillet with very short slightly sloping sides.

Fish poacher: Long, narrow metal pan with a perforated rack to raise and lower delicate fish.

Hotel pan: Various sizes, standard 12”x20”x2.5” (200 pan), …x4” (400 pan, etc.). Also ½. ¼, etc. Used to ⅓hold prepared food in steam table, chafer, refrigerator.

Pans

Muffin tin: Standard is 12 cavity, each cavity holding approx. 2.75 oz. batter (#12 scoop). Used for muffins, cupcakes and other small baked goods.

Roasting pan: Shallow, rectangular pan, medium-high sides, handles. Used to roast meats, vegetables, bones.

Sauce pan: Various sizes, medium height, single long handle. Used for general cooking, in particular, liquid or liquid based mixtures on a range.

Pans

Sauté pan: Sautoir. Wide bottom, straight sides, long handle. Larger surface than sauteuse. Best to sauté pieces of meat, reduce liquids, pan fry.

Sauteuse pan: Skillet. Fry pan. Curved sides, long handle. Easier to flip food.

Sheet pan: Full: 18”x26”x1”, ½: 12”x18”x1”. Usually aluminum. Used for anything from cookies to bacon to vegetables.

Pans

Spring form pan: Then side clamps around the bottom using a spring clip.

False bottom pan: Bottom is removed by pushing it up from the bottom.

Wok: Full: Asian. Rounded bottom, curved sides. Facilitates stir-frying.

Food Preparation Equipment• Cutters & Mixers

• Steamers

• Broilers

• Ranges, Griddles, Fryers

• Ovens

Cutters & Mixers

Counter-top blender: Base houses motor, removable lidded jar with propeller-like blade to puree, liquefy or blend.

Immersion blender: Hand blender, stick blender, burr mixer. Mixes in bowl or pot containing food.

Food chopper: Buffalo chopper. Chops vegetables, meat and other foods using a vertical rotating blade and a bowl that rotates the food under the blade.

Cutters & Mixers

Food processor: Base houses motor, removable lidded bowl with S- blade to puree, liquefy or blend.

Horizontal Cutter Mixer (HCM): Vertical Mixer. High-speed S-blade. Tilts forward to empty.

Mandoline: Manual slicer, adjustable blades for slicing, julienne. Also, less expensive plastic models.

Cutters & Mixers

Meat grinder: Free-standing or attachment. Product is pushed through feed tube, pulled by worm (auger), cut by an X-blade and forced through a perforated plate.

Meat Slicer: Slanted circular blade. Product is placed on a hopper and pushed along a carriage into the spinning very sharp blade.

Mixer: 5 qt., 20 qt., 60 qt., 80 qt. Planetary action. Attachments: ladle, whip, hook, grinders, shredders, slicers, juicers.

Mixer Attachments

Flat paddle: Beater. Mix, mash, cream soft foods.

Wire whip: Whisk and add air to light foods: egg whites, cream, soft frosting.

Wing whip: Heavier version of wire whip.

Mixer Attachments

Pastry knife (paddle): Used to cut fat into flour.

Dough arm (hook): Used to mix and knead heavy dough.

Steamers• Generally used to cook vegetables and grains

• Provides direct contact with steam

• Cooks quickly and efficiently

• Water is below, not in contact, with food

Remember• Be sure you’re trained, get proper instructions, read

manufacturer’s instructions

• Use all safety features (lids/guards secure, cut gloves).

• Be sure machine is stable

• Turn off and unplug after use

• Clean and sanitize after use

• Reassemble properly

• Report any problems

Steamers

Steamer: Uses low or high steam pressure. Often stacked pots- lower: water, upper: perforated bottom.Also, perforated plate insert.

Convection steamer: Steam is generated in a boiler and piped into cooking chamber where it’s vented over the food and the vented. No pressure build up in unit.

Pressure steamer: Uses high pressure steam. Pressure must be released before opening door. Timers often control cook times and venting.

Steamers

Steam-jacketed kettle: Free-standing and table-top. Bottom and sides have two layers, steam circulates between the layers. Even heat distribution.

Tilting fry pan: Tilt skillet, grill, steam, braise, sauté, stew. If tight fitting lid, can be used as a steamer.

Broilers• Uses very intense direct heat

• Cooks quickly

• Heat source is from above

• Also pictured are Grills, heat source from below

Broilers

Charbroiler (Grill): Gas or electric to mimic charcoal. Juices drip onto heat source, creating flames and smoke adding flavor.

Countertop broiler: Generally used by quick-service restaurants. Heat from above.

Hotel broiler: Large radiant broiler for larhe amounts of food.

Broilers

Rotisserie: Food, often poultry, is placed on a stick, or spit and is roasted while rotating. Unit may be open or enclosed.

Salamander: Small radiant broiler attached to the back of a range. Used to brown, finish, melt.

• A range is a cooking unit with an open heat source.

Ranges, Griddles, Fryers

Deep-fat fryer: Gas and electric. Cook food in oil heated to between 300-400°F.

Flat top (French top): Food (in pots and pans) is cooked on a thick slate of cast iron or steel. Provides even consistent heat.

Griddle: Food is cooked directly on a thick plate of metal. Usually designed with edges to contain food and drain waste.


Induction burner: Generates heat by means of magnetic attraction between the cooktop and a steel or cast iron pot or pan. Reaction time is significantly faster than a conventional burner.

Open burner: Grate style gas burner supplies direct heat by means of an open flame. Heat is quickly and easily controlled.

Ring-top burner: Add or remove different sized rings to allow more or less heat.


Wok burner: Gas/propane burner with multiple jets and a collared top provide intense heat. Produces wok hey: savory, charred flavor associated with the best wok cooked dishes.

Ovens

Convection oven: Fan circulates heated air around the food as it cooks. Increases efficiency. Usually need to reduce temperature 25-50°F.

Combi-oven: Combines a convection oven with a steamer. Convective steam, convective dry hot air or both.

Conventional oven: Heat source at bottom. Heat rises to the cavity which contains racks. Oven is located below a range-top burner.

Ovens

Conveyor oven: Conveyor belt moves food along in one direction. Heat source both top and bottom.

Deck oven: Conventional oven with one to four high-heat ceramic/stone shelves. Food is cooked directly on shelves.

Microwave oven: Uses microwaves of energy causing a food’s molecules (water, fat, sugar) to vibrate and create heat. Used mainly to thaw and re-heat.

Ovens

Rotary oven: Cabinet type: rotates speed rack. Also, Merry-go-round type and Ferris wheel type.

Slow-roasting oven: Roasts meats at low temperatures for long periods of time. Preserves moisture, reduces shrinkage.

Smoker: Treats foods with smoke. Look for smokers that operate at hot or cool temperatures.

Ovens

Tandoori oven: Cylindrical or barrel shaped clay oven. Wood or coal fire at bottom. Open top. Dough is flung onto the inside wall for flatbread, meat is skewered for roasting.

Holding and Serving Equipment

Bain-marie: Any type of hot water bathment to keep food warm.

Beverage dispenser: Pre-mix: attached to a tank of pre-mixed CO2/water/syrup. Post-mix: attached to separate tanks of CO2/water/syrup. Refrigerated or iced cold plate.

Chafing dishes: Consists of a frame, water pan, cover. Hotel pans are inserted into water pan. Heated by tins of Sterno, underneath.


Coffee maker: Pass-through: manually add water which is heated and passed through a filtered basket of grounds. Automatic models are plumbed into a water source.

Expresso machine: Forces hot water, under pressure through finely ground coffee.

Food warmer or steam table: Water based or dry. Designed to keep foods in hotel pans at a minimum 135°F. Not for cooking or re-heating.


Hot box: Insulated box to hold hotel pans and sheet pans at temperature during transport.

Hot holding cabinet: Insulated cabinet to hold hotel or sheet pans. Thermostat controls temperature and humidity.

Ice machine: Makes ice cubes. Keep sanitized, use proper scoop.


Tea maker: Similar to coffee maker.

Speed rack: Metal wheeled rack with L brackets to hold sheet pans at various hights, depending on need.

y1.u5.1 equipment. receiving and storing receiving receiving is the first step in the flow of food...

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