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Week 3 Kitchen Utensils And Equipments

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Week 3 Kitchen Utensils And Equipments

  1. 1. Week 3 Kitchen Tools and Equipment . 2248 email: tpavit@wu.ac.th 1
  2. 2. Outline • Introduction to Quantity Food Equipment • Cooking Equipment • Processing Equipment • Pot, Pan, and Container • Knives, hand tools, and small equipment 2
  3. 3. 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 3
  4. 4. Cooking Equipment 4
  5. 5. Cooking Equipment 1. Rangetops 2. Oven • Conventional Ovens • Convection Ovens • Combination Steam Ovens • BBQ Oven or Smoke Ovens • Infrared Ovens • Wood Burning Ovens 5
  6. 6. Ovens 6
  7. 7. Cooking Equipment 3. Broiler and Salamanders 7
  8. 8. Cooking Equipment 4. Grill Gas, electric, charcoal 8
  9. 9. Cooking Equipment 5. Griddles 6. Rotisseries 9
  10. 10. Cooking Equipment 7. Deep fryers Standard deep fryers Automatic fryers Pressure fryers 10
  11. 11. Cooking Equipment 8. Steam cookers 11
  12. 12. Processing Equipments 12
  13. 13. Processing Equipments • Mixer • Food Cutter • Slicer 13
  14. 14. Processing Equipments • Blender • Food processor 14
  15. 15. Pot, Pan, and Containers 15
  16. 16. 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 16
  17. 17. 17
  18. 18. 18
  19. 19. Sautior/ Sauté Pan Stock Pot (Straight sides) ก F F ( F) Sauteuse/ Sauté Pan Sauce Pot (Sloped sides) F F ( F) Wok Sauce Pan 19
  20. 20. GN 1/1 Steamer F GN 1/2 Roasting Pan GN 1/3 GN 1/6 Gastronorm Tray (GN) ก F F( ) GN 1/9 20
  21. 21. GN Lid Wire-rack/ Grid (Triangular) F ( ก F F F) Rectangular Tray ก F F Wire-rack/ Grid (Round) F ( F) Oval Tray F Baking Tray Mixing Bowls ก F ก F 21
  22. 22. Measuring Devices 22
  23. 23. Measuring Devices • Scales • Volume measures • Measuring cup • Measuring spoon • Ladles • Scoops • Thermometer 23
  24. 24. Measuring Devices 24
  25. 25. (Dry) Measuring Cups ( ) F F Digital Scale ก Measuring Spoons F F Portion/ Ice-cream Measuring Jug / Scoop Liquid Measuring Cup กF F ก/ F 25
  26. 26. Knives, Hand tools, and small Equipments 26
  27. 27. Knife • 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 knife parts. • 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. 27
  28. 28. 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 handle. • Butt – The butt is the end of the handle of the knife. 28
  29. 29. Type of Knife 1. French or chef’s knife 2. Japanese cook’s knife 3. Utility knife 4. Paring knife 5. Boning knife 6. Slicer 7. Butcher knife 8. Steak knife 9. Cleaver 10. Oyster / clam knife 11. Vegetable peeler 12. Steel 13. Cutting board 29
  30. 30. Sharpening Stone and Steels Sharpening stones • Are essential to the proper maintenance of knives. • Sharpen the blade by passing its edge over the stone at a 20 degree angle 30
  31. 31. Sharpening Method 1 31
  32. 32. Sharpening Method 2 32
  33. 33. Sharpening Stone and Steels Steels • A steel should be used both immediately after sharpening the blade with a stone to keep the edges in alignment. 33
  34. 34. Steeling Methods 1 34
  35. 35. Steeling Methods 2 35
  36. 36. French/Chef’s Knife F/ F Utility Knife Boning Knife Paring Knife 36
  37. 37. Cleaver F Slicer F Serrated Knife/ Slicer F / F Scimitar F 37
  38. 38. Oyster Knife F F Vegetable Peeler F F Sharpening Stone F Sharpening Steel F 38
  39. 39. Zester F Kitchen Shears F F Fish Pincher Apple Corer F F F Box Grater กFก F Melon Baler/ Ball Cutter F F/ F 39
  40. 40. Hand tools and Small Equipments 40
  41. 41. Hand tools and Small Equipments 1. Ball cutter, melon ball 11. Wire whip scoop 12. Chinois 2. Cook’s fork 3. Spatula 13. Strainer 4. Sandwish spreader 14. Sieve 5. Rubber spatula 15. Colander 6. Dough knife 16. Foodmill 7. Pastry wheel knife 17. Grater 8. Spoon 18. Zester 9. Skimmer 19. Mandoline 10. Tongs 20. Pastry Bag and Tubes 41
  42. 42. Hand tools 42
  43. 43. Sieves and Strainers 43
  44. 44. Ladle Perforated Metal Turner F F Non-stick Spatula/Turner ก F/ F F Metal Spoon Spider F Perforated Metal Spoon F Skimmer ก F 44
  45. 45. Spaghetti Server/Tongs China Cap F ก F F / F (Multi-purpose) Tongs Chinoise F - F F Mesh Strainer Colander F F 45
  46. 46. Meat tenderizer / hammer F F Chopping / cutting Board / F Meat Pounder F F 46
  47. 47. Blowtorch F F Regina Pasta Machine Pasta Machine F Cutting Roller for Pasta Machine (Ravioli) Cutting Roller for Pasta Machine (Fettuccini, Lasagna, Spaghetti) F 47
  48. 48. Rolling Pin Pastry Scraper F Flour Brush Dough Cutter F ( ) Pastry Brush Metal Scraper F 48
  49. 49. Rubber Spatula Whisk/ Balloon Whisk / Wire Whip F F F/ F/ F( ) Wooden Spoon Palette Knife/ Spatula F F / F Wooden Spatula Step Palette Knife/ Offset Spatula F F F / F 49
  50. 50. Meat Thermometer F Sugar/Candy Thermometer ก F/ F Pastry Wheel Pastry/Piping Bag / F ก Nozzle F Fluted Pastry Wheel F 50
  51. 51. Slicer F Mandoline Immersion/ Hand Food Processor Blender/ Liquidizer Blender F F/ F F / F F 51
  52. 52. Question and Answer • Thank you • See you, again !!! 52

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