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Tools and EquipmentTools and EquipmentChapter 5
After studying this unitAfter studying this unitYou will be able to:
◦Recognize a variety of professional kitchen tools and equipment
◦Select and care for knives◦Understand how a professional
kitchen is organized
NSF InternationalNSF InternationalPromulgates consensus
standards for the design, construction and installation of kitchen tools, cookware and equipment
http://www.nsf.org/business/about_NSF/
NSF MarkNSF Mark
Standards for Tools and Standards for Tools and EquipmentEquipmentMust be easy to cleanAll food contact surfaces must be
nontoxic (under intended end-use conditions), nonabsorbent, corrosion resistant and nonreactive
All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and bolts
Standards for Tools and Standards for Tools and Equipment (cont.)Equipment (cont.)Internal corners and edges must
be rounded and smooth; external corners and angles must be smooth and sealed
Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking
Waste and waste liquids must be easily removed
KnivesKnivesThe most important item in the
tool kitA good knife begins with a single
piece of metal, stamped, cut, or best of all, forged and tempered
Forged KnivesForged Knives
Knife ConstructionKnife Construction
The BladesThe BladesCarbon steelStainless steelHigh carbon stainless steelCeramic
Chef’s Knife or French Chef’s Knife or French KnifeKnife
Boning KnifeBoning Knife
Paring KnifeParing Knife
CleaverCleaver
SlicerSlicer
SlicerSlicer
Butcher Knife or ScimitarButcher Knife or Scimitar
Oyster and Clam KnivesOyster and Clam Knives
Sharpening DevicesSharpening Devices
Measuring and Portioning Measuring and Portioning DevicesDevicesScales
◦Are necessary to determine the weight of an ingredient or portion of food
Volume measures◦Ladles◦Portioning scoops◦Measuring cups◦Measuring spoons
ScalesScales
Volume MeasuresVolume Measures
ThermometersThermometers
Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings
Metal and Heat Metal and Heat ConductionConductionCopperAluminumStainless SteelCast Iron
Other Materials Used in Other Materials Used in Cookware Cookware
GlassCeramicPlasticSilicone bakewareEnamelware
Common CookwareCommon Cookware
Common Saucepan
Sauteuse (Sloped Sides)Sautoir (Straight Sides)
Rondeau / Brazier
Common Cookware (cont.)Common Cookware (cont.)
Stockpot with Spigot
Wok
Hotel Pans
Processing EquipmentProcessing EquipmentSlicerMandolineFood chopper or buffalo chopperFood processorBlenderImmersion blenderMixerJuicer
Heavy EquipmentHeavy EquipmentHeavy equipment includes the
gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location
Stove TopsStove Tops
OvensOvens
Broilers and GrillsBroilers and Grills
Tilt Skillets and Steam Tilt Skillets and Steam KettlesKettles
Steamers and Deep-Fat Steamers and Deep-Fat FryersFryers