• Introduction to Quantity Food
• Cooking Equipment
• Processing Equipment
• Pot, Pan, and Container
• Knives, hand tools, and small
Introduction to Quantity Food Equipment
• Before we look at specific items, we must
consider point relating to the use of
equipment in general
1. Food equipment can be dangerous
2. Cleaning is part of the operating procedure
3. Not all models are alike
4. Conserve energy
5. Your hands are your best tools
Pot, Pan, and Containers
• Stockpot • Rosting pan
• Saucepot • Hotel pan or
• Brazier Gastronorm Tray (GN)
• Saucepan • Bain-marie
• Saute pan • Stainless-steel bowl
• Double boiler
• Sheet pan or bun pan
• Bake pan
• Knives are a commonly used tool that we often
take for granted. We expect them to perform and
cut with ease, but we rarely pay any more
attention to our knives than that. To understand
your knife, it is important to learn about its
construction and be able to identify the various
• First, it is easy to divide the knife into two main
parts, the handle and the blade. But each of
those two parts can also be subdivided into its
own parts. With the help of the photo at right and
the descriptions below, you will better understand
what components make up your knife.
The Part of a Knife
• Point – The point is the part of the knife where the edge and spine come
together. The point is often used for piercing.
• Tip – The tip is the forward part of the knife and includes the knife point. The tip
is used detailed or delicate cutting.
• Edge – The edge is the cutting part of the blade. It extends from the point to the
heel of the knife.
• Heel - The heel is the rear part of the edge, opposite the point.
• Spine - The spine is the top of the knife blade, opposite the knife edge.
• Bolster - The bolster is the band that joins the blade of the knife to its handle.
The bolster provides balance for the knife and also helps to protect the hand
from getting in the way of the knife edge.
• Tang - The tang is the part of the blade that extends into the handle of the knife.
It is the surface to which the handle attaches to the blade.
• Scales – The scales are the part of the knife that creates the handle. Scales are
often made of synthetic material or wood. Two scales are typically attached to the
tang with rivets.
• Rivets – The rivets are metal pins used to join the scales to the tang to form the
• Butt – The butt is the end of the handle of the knife.
Type of Knife
1. French or chef’s knife
2. Japanese cook’s knife
3. Utility knife
4. Paring knife
5. Boning knife
7. Butcher knife
8. Steak knife
10. Oyster / clam knife
11. Vegetable peeler
13. Cutting board
Sharpening Stone and Steels
• Are essential to the
proper maintenance of
• Sharpen the blade by
passing its edge over
the stone at a 20