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

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



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



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



Types of Food Preparation EquipmentMixing and blending appliances: Mixer



Types of Food Preparation EquipmentMixing and blending appliances: Countertop blender



Types of Food Preparation EquipmentMixing and blending appliances: Immersion blender



Types of Food Preparation EquipmentElectric kettles and steamers: Steam kettle



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



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



Types of Food Preparation EquipmentOvens and broilers: Convection oven



Types of Food Preparation EquipmentOvens and broilers: Stack oven



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



Types of Food Preparation EquipmentFryers: Deep-fat fryer



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



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



Using KnivesThe parts of a chef’s knife.



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



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



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



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



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



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



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



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



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



Types of CookwareA pot is deep with straight sides.



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



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



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



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



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



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



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



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

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