Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 9 Using Basic Kitchen...

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Food & Nutrition for You Suzanne Weixel and Faithe Wempen © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Types of Food Preparation Equipment Chopping, slicing, and grinding appliances: Slicer

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Food & Nutrition for You

Suzanne Weixel and Faithe Wempen

Chapter 9Using Basic Kitchen Equipment

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Types of Food Preparation EquipmentChopping, slicing, and grinding appliances: Food processor

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3

Types of Food Preparation EquipmentChopping, slicing, and grinding appliances: Slicer

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4

Types of Food Preparation EquipmentChopping, slicing, and grinding appliances: Mandoline

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5

Types of Food Preparation EquipmentMixing and blending appliances: Mixer

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6

Types of Food Preparation EquipmentMixing and blending appliances: Countertop blender

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7

Types of Food Preparation EquipmentMixing and blending appliances: Immersion blender

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8

Types of Food Preparation EquipmentElectric kettles and steamers: Steam kettle

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9

Types of Food Preparation EquipmentRanges, griddles, and grills: Griddle

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10

Types of Food Preparation EquipmentRanges, griddles, and grills: Grill

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11

Types of Food Preparation EquipmentOvens and broilers: Convection oven

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12

Types of Food Preparation EquipmentOvens and broilers: Stack oven

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13

Types of Food Preparation EquipmentOvens and broilers: Wood-burning oven

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14

Types of Food Preparation EquipmentFryers: Deep-fat fryer

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Using KnivesChef’s knife (top), utility knife (middle), and boning knife (bottom).

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16

Using KnivesParing knife (top), cleaver (middle), and serrated slicer (bottom).

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17

Using KnivesThe parts of a chef’s knife.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Using KnivesSlicing: When slicing, make even slices perpendicular to the item being cut.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Using KnivesChopping/mincing: Uniformity is not crucial when chopping.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20

Using KnivesWhen sharpening a knife against a three-sided whetstone, go from the coarsest to the finest surface.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21

Using KnivesHoning a knife against a steel straightens the blade between sharpenings.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Selecting and Using SmallwareCutting tools: Peeler (top) and zester (bottom)

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Selecting and Using SmallwareMixing tools: Whisks (top) and spatula (bottom)

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Selecting and Using SmallwareCooking tools: Fork (top) and metal spatula (bottom)

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.25

Selecting and Using SmallwareStraining and draining tools: Sieve (top) and colander (bottom)

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26

Selecting and Using SmallwareMeasuring tools: Scale (left) and measuring cup (right)

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Types of CookwareA pot is deep with straight sides.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.28

Types of CookwareA pan is shallower than a pot with curved sides.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Equipment for Holding and Serving Food A heat lamp has a special heat-generating light bulb that shines on food to keep it hot.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.30

Equipment for Holding and Serving Food A chafing dish is a stand-alone covered dish with a heating element underneath it.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.31

Equipment for Holding and Serving FoodHotel pans are used in steam tables to hold and serve food.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Equipment for Holding and Serving FoodStorage containers can be stainless steel, glass, or plastic.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.33

Kitchen Safety IssuesClass A: Fires involving ordinary combustibles such as wood, paper, cloth, or plastic.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.34

Kitchen Safety IssuesClass B: Fires involving grease or flammable liquids such as gasoline, paint, or alcohol.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.35

Kitchen Safety IssuesClass C: Fires involving electrical equipment or wiring.

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