The document discusses kitchen tools and equipment used in quantity food preparation. It begins with an introduction to general considerations when using food equipment, such as safety, cleaning, variations in models, and using hands as tools. It then provides details on specific types of cooking equipment including various ovens, grills, fryers and steamers. It also covers processing equipment such as mixers, slicers, food processors and blenders. Further sections describe pots, pans and containers, as well as measuring devices, knives and various hand tools and small equipment. For each category of equipment, examples are given and brief descriptions of uses and functions are provided.

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Kitchen Tools and
Equipment
Chapter 3
อาจารยปวิธ ตันสกุล
สาขาวิชาอุตสาหกรรมทองเที่ยว
สํานักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณ
โทร. 2225 email: tpavit@gmail.com

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Outline
• Introduction to Quantity Food
Equipment
• Cooking Equipment
• Processing Equipment
• Pot, Pan, and Container
• Knives, hand tools, and small
equipment

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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

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Cooking Equipment

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1. Rangetops
1. Open elements
(Burners)
2. Flattop or Hot top
3. Induction cooktops
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2. Oven
1. Conventional Ovens
2. Convection Ovens
3. Combination Steam Ovens
4. BBQ Oven or Smoke Ovens
5. Infrared Ovens
6. Wood Burning Ovens
7. Microwave Ovens

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Ovens

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3. Broiler and Salamanders

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4. Grill
• Many grill models are
in use. The major
differences in operation
among them are due to
the difference in heat
source—gas, electricity,
or charcoal.

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Cooking Equipment
5. Griddles
6. Rotisseries

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Cooking Equipment
7. Deep fryers
• Standard deep fryers
• Automatic fryers
• Pressure fryers

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8. Steamer
• Steam cookers are
ideal for cooking
vegetables and many
other foods rapidly
and with minimum
loss of nutrients and
flavor

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Processing Equipments

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Mixers
• Vertical mixers are
important and
versatile tools for
many kinds of food
mixing and
processing jobs,
both in the
bakeshop and in
the kitchen.
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Attachments for Mixers and Food Choppers
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Slicers

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Food Processor
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Blender

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Pot, Pan, and
Containers

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Pot, Pan, and Containers
• Stockpot
• Saucepot
• Brazier
• Saucepan
• Saute pan
• Double boiler
• Sheet pan or bun pan
• Bake pan
• Rosting pan
• Hotel pan or
Gastronorm Tray (GN)
• Bain-marie
• Stainless-steel bowl

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GN Lid
Rectangular Tray
Oval Tray
Mixing Bowls
Wire-rack/ Grid
(Triangular)
Wire-rack/ Grid
(Round)
Baking Tray

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Measuring Devices

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Measuring Devices
• Scales
• Volume measures
• Measuring cup
• Measuring spoon
• Ladles
• Scoops
• Thermometer

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Measuring Devices

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(Dry) Measuring
Cups
( ดราย ) เมเชอร ์ริง
คับซ ์
Measuring Spoons
เมเชอร ์ริง สปูนซ ์
Portion/ Ice-cream
Scoop
ไอศครีมสกู๊ป
Digital Scale
ดิจิทอลสเกล
Measuring Jug /
Liquid Measuring Cup
เมเชอร ์ริงจัก/ลิควิดเมเชอร ์
ริงคัพ

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Knives, Hand tools,
and small Equipments

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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.

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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.

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Type of Knife
1. Cleaver
2. Utility knife
3. Slicer / Flexible Sliver
4. French or chef’s knife
5. Boning knife
6. Paring knife
7. Butcher knife
8. Oyster / clam knife
9. Tourne knife

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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

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Sharpening Method 1

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Sharpening Method 2

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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.

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Steeling Methods 1

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Steeling Methods 2

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Hand tools and
Small Equipments

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Hand tools and Small Equipments
1. Ball cutter, melon ball
scoop
2. Cook’s fork
3. Spatula
4. Sandwish spreader
5. Rubber spatula
6. Dough knife
7. Pastry wheel knife
8. Spoon
9. Skimmer
10. Tongs
11. Wire whip
12. Chinois
13. Strainer
14. Sieve
15. Colander
16. Foodmill
17. Grater
18. Zester
19. Mandoline
20. Pastry Bag and Tubes

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Hand tools

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Sieves and Strainers

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Meat tenderizer / hammer
มีท เทนเดอร ์ไรเซอร ์
Meat Pounder
มีท พาวนด์เดอร ์
Chopping /
cutting Board
ชอพพิง / คัททิง
บอร ์ด

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Blowtorch โบลว์ทอร ์ช
Pasta Machine พาสต้า มาชีน
Cutting Roller for Pasta Machine
(Fettuccini, Lasagna, Spaghetti)
คัททิง โรลเลอร ์
Regina Pasta Machine
Cutting Roller for Pasta Machine
(Ravioli)

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Rolling Pin โรลลิงพิน
Flour Brush
ฟลาว ( เออะ) บลัช
Pastry Brush
เพสทรี บลัช
Pastry Scraper เพสทรี สเครปเพอร ์
Dough Cutter โด คัทเทอร ์
Metal Scraper
เมเทิ&ล สเครปเพอร ์

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Whisk/ Balloon Whisk / Wire Whip
วิสค์/ บอลลูน วิสค์/ ไวร ์( เออะ) วิพ
Wooden Spoon
วู้ดเด้น สปูน
Wooden Spatula
วู้ดเด้น สปาทูล่า
Rubber Spatula รับเบอร ์สปาทูล่า
Palette Knife/ Spatula
พาเล็ท ไนฟ์ / สปาทูล่า
Step Palette Knife/ Offset Spatula
สเต็ป พาเล็ทไนฟ์ / ออฟเซ็ท สปาทูล่า

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Meat Thermometer
มีท เธอโมมิเทอร ์
Sugar/Candy Thermometer
ชูการ ์/ แคนดี& เธอโมมิเทอร ์
Pastry Wheel เพสทรี
วีล
Fluted Pastry Wheel
พลู๊ทเถ็ด เพสทรีล วีล
Pastry/Piping Bag เพสทรี / ไพ้พิง แบ็ก
Nozzle
น้อซเซิ&ล

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Immersion/ Hand
Blender
อิมเมอร ์ชัน / แฮนด์เบลน
เดอร ์
Slicer สไลเซอร ์ Mandoline มานโดลีน
Food Processor
ฟู้ ด โพรเซสเซอร ์
Blender/ Liquidizer
เบลนเดอร ์/ ลิควิดไดซเซอร ์

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Question and Answer
• Thank you
• See you, again !!!