2.0 kitchen apparatus and equipment identification
1. TYPE OF COOKING EQUIPMENTS
TYPE OF OVENS
TYPE OF PROCESSING EQUIPMENT
TYPE OF HOLDING AND STORAGE EQUIPMENT
TYPE OF POTS, PANS AND CONTAINERS
TYPE OF MEASURING DEVICES.
TYPE OF KNIVES, HAND TOOLS AND SMALL
EQUIPMENTS.
2. 1.1. Cooking Equipment
1.1.1. Open elements (Burners)
- electric coil or gas flames.
-fastest to heat and can be turned of after short use.
- space limited- one pot per burner.
3. 1.1.2. Flattop Or Hot Top (lightweight)
-Burner covered with steel plate.
-more cook space is available.
-will support moderately heavy weights.
1.1.3. Heavy Duty Flattop
-Burner covered with cast plate.
-top support many heavy pots.
-set burners for different level and adjust cooking heat
by moving pot to different spots on the top.
4. 1.1.4. Induction cooktops
-works by magnetically agitating the molecule in steel or iron cookware so that
the cookware becomes hot.
-much less energy is used and the kitchen stays cooler (only the pots
and pans and their contents become hot).
-no hot surfaces or open flames
-only iron and steel pots can be used (pot and pans made of aluminium
sandwich between layers of stainless steel.)
-greatly reduced power bills.
7. 1.2. Oven
Conventional Ovens
Operate simply by heating air in an
enclosed space.
Convection Ovens
Contain fans that circulate the air and
distribute the heat rapidly throughout
the interior.
Revolving Ovens
Slow-cook-and- hold ovens
Combination steamer ovens
Barbecue ovens or smoke ovens
Infrared or reconstituting ovens
Microwave ovens
9. Offers the health benefits of steam cooking to foods that are
roasted, grilled and even baked.
It helps reduce the fat in many kinds of meat and poultry—
without compromising on flavor, or appearance.
A unique combination of conventional heat with superheated
steam makes this healthy way of cooking possible.
It surrounds the food, transferring heat as the steam condenses
and melts fat away.
10. Barbecue Oven / Smoke Oven
oDependable and energy efficient, gas rotisseries
offer a unique opportunities to simultaneously cook
and display a variety of foods.
11. Infrared / Reconstituting Oven
-Cook foodstuff like pizza by infrared radiation
-Enable to bake a cake just about 20 minutes
12. Microwave Oven
--Oven expel the microwave radiation, about
2450 MHz.
-The molecule of H2O, grease, and sugar in that
food absorb
the energy from the microwave of electric
heating process
15. 1.5. Griddles
Foodservices use either gas or electric griddles.
Stand alone on a platform or as part of a ranges.
Available in a heavy round or rectangular surface.
There are groove or indentation around the edge which allow
grease to drain away.
Splash guards contain grease on the griddle surface.
Food are usually cooked directly on the griddle surface.
Function
prepare large quantity of fried products
quickly and with a minimum of labor.
e.g french toast, pancake, hamburgers, meats and others
18. 1.6. Deep Fryers
- A deep fryers are used to fry food in hot fat.
- Commonly used in fast food establishment and chips shops also for
home use.
- The fryers may be either gas or electric.
Types of fryers.
i). standard deep fryers
powered by either gas or electricity and have thermostatic
controls that maintain fat at preset temperatures.
ii). Automatic fryers
food from the fat are automatically removed after a preset
time.
iii). Pressure fryers
covered fry kettles that fry foods under pressure.
foods cook faster, even at lower fat temperature.
21. 1.7 Steam Cookers
Types of steam cookers.
1. Pressure steamers.
Cook food under a pressure.
Low-compression – compartmented units operating at 5 to 7
psi (pounds per square inch).
- high volume production.
- hold up to six 12” x 20” pans in each
compartment .
- one to three compartment models
are available
22. High-compression - compartment units operating at 15 to 17
psi.
- use smaller pans but cook much more
rapidly.
- one compartment models are available.
Pressureless or convection steamer.
Food do not cooked under pressure.
Closed system – allow the steam to build pressure inside the
cooking compartment.
Since pressure does not build up, the door of the
compartment can be opened at anytime.
27. Slicer
Slicer is use to cut meat ,bread cheese or raw
vegetables into uniform slices.
there are 2 types of slicer.
Electric slicer and manual slicer.
Slice thickness is determined by the distance
between the blade and the carrier
Slicer is convenient for preparing moderate to large
quantities of food
28. Manual Slicer
Mandolin
It is use to slice vegetables and food.
It can also be a cheese cutter.
It can produce many cut styles such as
waffle style and paper thin slices.
31. Food chopper and buffalo chopper
It is use to chop onions or grinding bread for crumb.
The size of the cut is depend on how long the food is left
in the machine
Available in floor or table top model
32. Food Processor
Food processor is use to puree
cooked food, chop nuts, prepare
compound butter and emulsify
sauces.
Special disks can be added that
slice , shred or julienne foods.
33. Blender
It is design to process liquid or
liquefying foods.
It is use to prepare smooth drinks
,soups ,sauce and chop ice.
34. Mixer
There are 3 common types of mixer.
The whip (use for whipping egg or
cream)
The paddle (use for general mixing)
The dough hook (use for kneading
bread)
35. Juicer
There are 2 types of juicer available:
reamers and extractor.
It also know as citrus juicer.
It use to squeeze juice.
39. The Use Of Roasting Pan
Roast meats, poultry and even fish.
Make great gravy or pan sauces.
Braise meats, poultry and vegetables.
Roast potatoes and other vegetables
Bake big batches of lasagne,enchiladas,shepher’s pie
or cobbler.
Use the pan as a water both for baking custard or
soufflés.
40. Sauce Pan
Sauce pan or just “pot” are vessels with vertical
sides about the same height as their diameter.
Measured by volume.
Sauce pots often resemble Dutch oven in shape.
Ironically, sauce pan is not the ideal vessel to use
for making sauces.
More efficient to use saucepan with sloping sides,
called windsor pans or sauce pan with rounded
sides, called sauciers.
These provide quicker evaporation than straight
sided pans and make it easier to stir a sauce while
reducing.
Most of the sauce pan used for simmering or
boiling.
41. Saucier Pan
This rounded vessels
has multiple user.
The user likes
braising, sauces,
stock and more.
42. Sauce Pan
At this sided sauce pan,
has a spout. It is for easy
pouring.
A generously sized pot
for vegetable, custard,
and soup.
44. Sauté Pan
The saute pan always use for sautéing.
It have a large surface area, like a fry pan, but with
vertical sided.
It is to prevent food from escaping during cooking.
46. Bake Pan
Baking pan are designed for use in the oven (for
baking) and encompass a variety of different style of
bake ware such as cake pans, pie pans, and loaf pans.
These are often made from light or medium gauge
metal.
The longest lasting baking sheets and pans are made
with heavy-gauged steel aluminium. They are heavier
in weight which helps in heat distribution and
prevents the metal from warping.
49. Scales
Kitchen scales mainly uses to weight for cooking food and
condiments also uses to weight for other small goods ( liquid,
powder and so on )
Accurately record the weight of ingredients.
Particularly important for consistent baking results and for
weighing meats in order to estimate cooking time.
Two basic type; spring and balance scale.
i) spring scales-register weight when an item is
placed in the weighing pan,which then depresses
a spring attached to a recording dial.
eg: bowl scale
ii) balance scales-usually have a pan for ingredients on one
side and a platform for weights on the other.
51. Measuring Spoons
A measuring spoon is a spoon used to measure an amount of a
substance, either liquid or dry when cooking.
Measuring spoons may be made of plastic, metal, and other
material.
They are available in many size ,including teaspoon and table
spoon.
53. 1.12. Knives
Types of Knives and their uses
-French knife, salad knife, paring knife, boning knife,
slicer,serrated slicer, butcher knife, steak knife,cleaver,
oysters knife and etc.
54. An Introduction…An Introduction…
The anatomy of a
knifeBlade
Most knives have tapered
blades, ending in a point.
Consists of a blunt spine and a
sharp edge.
Edge
Sharp, cutting side of the
blade.
Bolster
A metallic part that joins the
handle with blade, provides
weight and balance whilst
guarding the fingers.
Tang
Part of blade that extends to
the handle, provides
balance.
Handle
Fits to the hand.
Rivet
Holds tang on handle.
55. The French Knife
-the most widely used knife in the kitchen –
- also known as the chef’s knife or the
cook’s knife.
• famous for it’s versatility in handling a huge
variety of food.
• used for chopping, mincing, slicing and
cutting.
• come in blade length measuring from 6in
to 12in.
• curved blade allows for rocking back and
forth to fine chop and mince.
56. The Salad Knife
• used to cut fresh vegetables such
as salad greens, breads, cakes,
fruits, bars etc.
• made from hard nylon plastic
instead of metal to prevent
browning of vegetable caused by
metallic surfaces.
• have serrated blade.
57. The Paring Knife
•used for peeling and cutting fruits,
deveining shrimps, seeding jalapeno, etc.
• a small blade, 3in to 4in long.
• a miniature French knife.
• ideal for intricate works.
• small blade makes it easy to handle and maneuver
58. The Slicer Knife
• used to slice bread, fish and meat.
• has very long blade, and occasionally
serrated.
• very suitable to slice soft food.
• ham slicer is a special kind of slicer,
specially tailored to slice ham.
59. The Boning Knife
• used to remove bones membranes
from poultry, meat and fish.
• 5in to 6 1/2in long.
• one of the smallest and sharpest
knife.
• a narrow blade helps to negotiate
complex profiles of bones.
• stiff boning knife is good for
boning beef and pork, while a
flexible one is good for fish and
poultry.
61. A kitchen knife is a knife that is intended to beA kitchen knife is a knife that is intended to be
used in food preparation.used in food preparation.
There are also many specialized knives that areThere are also many specialized knives that are
designed for special task.designed for special task.
62. Kitchen KnifeKitchen Knife
A kitchen knife is a knife that is intended to be usedA kitchen knife is a knife that is intended to be used
in food preparation.in food preparation.
There are also many specialized knives that areThere are also many specialized knives that are
design for specific task.design for specific task.
64. As know as ‘bread knife’
Usually between 6 & 10 inches.
The serration on the blade make it ideal for cutting
bread and other thing that hard on the outside and
soft on the inside.
Used for slicing breads, cakes and pastries.
Great for thick-skinned fruits like pineapple and
watermelon.
65. Butcher Knife
Is an utilitarian knife.Is an utilitarian knife.
Used primarily for the butchering andUsed primarily for the butchering and
dressing animals.dressing animals.
During mid 1840’s, butcher knife was aDuring mid 1840’s, butcher knife was a
key tool for a mountain man.key tool for a mountain man.
In cooking, used for the meetIn cooking, used for the meet
processingprocessing..
67. Used at the table as opposed to the kitchen to cut through
especially tough food such as meet.
The blade usually about 4 to 6 inches long and can be wide or
thin, serrated or smooth.
Used for cutting steak, chicken and other main courses.
68. Cleaver
Is a large knifeIs a large knife
The blade usually 10-14 inches long.The blade usually 10-14 inches long.
Chinese cleaver more thinner, usedChinese cleaver more thinner, used
for cutting and chopping, not hackingfor cutting and chopping, not hacking
with force.with force.
Light cleaver used to slice meat,Light cleaver used to slice meat,
chop vegetable, flatten garlic bulbschop vegetable, flatten garlic bulbs
and carrying the ingredients.and carrying the ingredients.
69. Oyster Knife
Special knifes for opening live oyster.
Have short, thick & stout blade & downward at the tip.
The blade is 3-4 inches long & slightly sharp & should be used
with butcher glove.
Used to pry open oyster and separate their meat from the shell.
Have a shield built into the handle to prevents the knofe & hand
from slipping & going to far into the shell.
70. 1.13. Hand Tools And Small Equipment
Ball cutter,melon ball scoop, parisienne
knife, cook’s fork, straight spatula, offset
spatula, scraper, sandwich spreader and
etc.
71. China Cap
a cone-shaped strainera cone-shaped strainer
used for strainingused for straining
stocks, soups, sauces,stocks, soups, sauces,
and other liquidsand other liquids
Pointed shape allowsPointed shape allows
the cook to drain thethe cook to drain the
liquids through aliquids through a
relatively small openingrelatively small opening
72. Strainer
a round-bottomed, cup-a round-bottomed, cup-
shaped strainer madeshaped strainer made
of screen-type mesh orof screen-type mesh or
of perforated metalof perforated metal
used for strainingused for straining
pasta, vegetables, andpasta, vegetables, and
so onso on
73. Sieve
a screen-type mesh supported in a rounda screen-type mesh supported in a round
metal framemetal frame
used for sifting flour and other dryused for sifting flour and other dry
ingredientsingredients
74. Colander
a large perforated bowl
made of stainless steel
or aluminum
used to drain washed or
cooked vegetables, salad
greens, pasta and other
foods
75. Food Mill
a tool with a hand-turned bladea tool with a hand-turned blade
that forces foods through athat forces foods through a
perforated diskperforated disk
Interchangeable disks haveInterchangeable disks have
different coarseness ordifferent coarseness or
finenessfineness
used for purifying foodsused for purifying foods
76. Grater
a four-sided metal
box with different
sized grids
used for shredding
and grating
vegetables, cheese,
citrus rinds, and
other foods
77. Zester
a small hand tool used for removing the
colored part of citrus peels in thin strips
78. Channel knife
a small hand tool used mostly in decorative worka small hand tool used mostly in decorative work
79. Pastry bag and tubes
Pastry bag are cone-
shaped cloth or plastic
bag with open end that
can be fitted with metal
tubes or tips of various
shapes and sizes
used for shaping and
decorating with items
such as cake icing,
whipped cream,
duchesse potatoes, and
soft dough
Pastry BagPastry Bag
Pastry TubesPastry Tubes
80. Pastry brush
Pastry brush is used to brush items with egg wash,Pastry brush is used to brush items with egg wash,
glaze, etcglaze, etc
81. Can opener
a heavy-duty food service
type can openers are
mounted on the edge of the
workbench
They must be carefully
cleaned and sanitized every
day to prevent
contamination of foods
Worn blades have to be
replaced to prevent metal
shavings leave in the food
82. Straight spatula or palette knife
Used for
spreading icing
on cakes and
for mixing and
scraping
83. Pastry wheel or wheel knife
Used for cutting
rolled-out dough's
and pastry and
baked pizza
