C H A P T E R FOUR                     TOOLS AND EQUIPMENT                    “  And, indeed, is there not something holy ...
After studying this unit                                                                                          2       ...
Importance of Proper Toolsand Equipment                                                                                   ...
NSF International                                                                                                 4       ...
NSF Mark                                                                                                       5          ...
Standards for Tools andEquipment                                                                                          ...
Standards for Tools andEquipment (cont.)                                                                                  ...
Selecting Tools and Equipment                                                                                     8       ...
Hand Tools                                                                                                        9       ...
Knives                                                                                                    10              ...
Knife Construction                                                                                     11                 ...
The Blades                                                                                                12              ...
The Shapes                                                                                                13              ...
Chef’s Knife or French Knife                                                                           14                 ...
Boning Knife                                                                                           15                 ...
Paring Knife                                                                                           16                 ...
Cleaver                                                                                                17                 ...
Flexible Slicer                                                                                        18                 ...
Serrated Slicer                                                                                        19                 ...
Butcher Knife or Scimitar                                                                              20                 ...
Oyster and Clam Knives                                                                                 21                 ...
Japanese Knives                                                                                                           ...
Sharpening Devices                                                                                     23                 ...
Measuring and Portioning Devices                                                                          24              ...
Scales                                                                                                 25                 ...
Volume Measures                                                                                        26                 ...
Thermometers                                                                                            27                ...
Calibrating Stem-TypeThermometers                                                                                         ...
Cookware                                                                                                  29              ...
Metal and Heat Conduction                                                                                 30              ...
Other Materials Used in Cookware                                                                          31              ...
Common Cookware                                                                                                           ...
Common Cookware (cont.)                                                                                                   ...
Processing Equipment                                                                                      34              ...
Heavy Equipment                                                                                           35              ...
Stove Tops                                                                                                               3...
Ovens                                                                                                  37                 ...
Broilers and Grills                                                                                    38                 ...
Tilt Skillets and SteamKettles                                                                                            ...
Steamers and Deep-FatFryers                                                                                               ...
Specialized Equipment for NewCulinary Techniques                                                                          ...
Buffet Equipment                                                                                          42              ...
Safety Equipment                                                                                       43                 ...
Safety Equipment (cont.)                                                                                  44              ...
The Professional Kitchen                                                                                  45              ...
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Chapter 4

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On Cooking
Tools and Equipment

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Chapter 4

  1. 1. C H A P T E R FOUR TOOLS AND EQUIPMENT “ And, indeed, is there not something holy about a great kitchen? The scoured glean of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for celebration of the sacrament of food. ” – Angela Carter, British Novelist (1940-1992) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 TOOLS AND EQUIPMENT You 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Importance of Proper Toolsand Equipment 3 TOOLS AND EQUIPMENTHaving the proper tools andequipment for a particular task maymean the difference between a jobwell done and one done carelessly,incorrectly or even dangerously. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. NSF International 4 TOOLS AND EQUIPMENT Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. NSF Mark 5 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Standards for Tools andEquipment 6 TOOLS AND EQUIPMENT Must be easy to clean All 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Standards for Tools andEquipment (cont.) 7 TOOLS AND EQUIPMENT 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Selecting Tools and Equipment 8 TOOLS AND EQUIPMENTBefore purchasing or leasing any equipment, you should evaluate several factors: Is this equipment necessary for producing menu items? Will this equipment perform the job required in the space available? Is this equipment the most economical for the operation’s specific needs? Is the equipment easy to clean, maintain and repair? Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Hand Tools 9 TOOLS AND EQUIPMENT Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Knives 10 TOOLS AND EQUIPMENT The most important item in the tool kit A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Knife Construction 11 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. The Blades 12 TOOLS AND EQUIPMENT Carbon steel Stainless steel High carbon stainless steel Ceramic Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. The Shapes 13 TOOLS AND EQUIPMENT French or chef’s knife Boning knife Paring knife Cleaver Slicer Butcher knife or scimitar Oyster and clam knives Japanese knives Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Chef’s Knife or French Knife 14 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Boning Knife 15 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Paring Knife 16 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Cleaver 17 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Flexible Slicer 18 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  19. 19. Serrated Slicer 19 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  20. 20. Butcher Knife or Scimitar 20 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  21. 21. Oyster and Clam Knives 21 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  22. 22. Japanese Knives 22 TOOLS AND EQUIPMENT Usuba Knife Yanagiba Sashimi Knife Deba Knife Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  23. 23. Sharpening Devices 23 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  24. 24. Measuring and Portioning Devices 24 TOOLS AND EQUIPMENT Scales – Are necessary to determine the weight of an ingredient or portion of food Volume measures – Ladles – Portioning scoops – Measuring cups – Measuring spoons Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  25. 25. Scales 25 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  26. 26. Volume Measures 26 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  27. 27. Thermometers 27 TOOLS AND EQUIPMENT Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  28. 28. Calibrating Stem-TypeThermometers 28 TOOLS AND EQUIPMENT Fill a glass with shaved ice Place thermometer in ice slush Adjust to 32ºF following the manufacturer’s directions Check calibration Repeat, substituting boiling water Calibrate thermometer to 212ºF Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  29. 29. Cookware 29 TOOLS AND EQUIPMENT Cookware includes range top pots and pans as well as the pans that are used in the oven Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  30. 30. Metal and Heat Conduction 30 TOOLS AND EQUIPMENT Copper Aluminum Stainless Steel Cast Iron Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  31. 31. Other Materials Used in Cookware 31 TOOLS AND EQUIPMENT Glass Ceramic Plastic Enamelware Nonstick Silicone bakeware Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  32. 32. Common Cookware 32 TOOLS AND EQUIPMENT Common SaucepanRondeau / Brazier Sauteuse (Sloped Sides) Sautoir (Straight Sides) Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  33. 33. Common Cookware (cont.) 33 TOOLS AND EQUIPMENT Hotel PansStock Pot with Spigot Wok Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  34. 34. Processing Equipment 34 TOOLS AND EQUIPMENT Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  35. 35. Heavy Equipment 35 TOOLS AND EQUIPMENT Heavy 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  36. 36. Stove Tops 36 TOOLS AND EQUIPMENT Flat-Top Range Gas burner and griddle with dual ovens and an overhead broiler Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  37. 37. Ovens 37 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  38. 38. Broilers and Grills 38 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  39. 39. Tilt Skillets and SteamKettles 39 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  40. 40. Steamers and Deep-FatFryers 40 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  41. 41. Specialized Equipment for NewCulinary Techniques 41 TOOLS AND EQUIPMENT Immersion Heat Circulator and Thermal Bath Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  42. 42. Buffet Equipment 42 TOOLS AND EQUIPMENT Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  43. 43. Safety Equipment 43 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  44. 44. Safety Equipment (cont.) 44 TOOLS AND EQUIPMENT Ventilation systems – Ventilation hoods First-aid kits Protective gear Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  45. 45. The Professional Kitchen 45 TOOLS AND EQUIPMENT The kitchen is the heart of the food service operation Work is broken into work sections and work stations When designing a kitchen, it is important to use the space wisely so that each of its functions can be accomplished efficiently Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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