Kitchen tools and equipments
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There are three main types of kitchen tools and equipment: large equipment, mechanical equipment, and utensils. Large equipment includes appliances like deep fryers, deck ovens, and wood burning ovens. Mechanical equipment helps automate tasks like washing dishes and mixing ingredients. Common mechanical items are dishwashers and mixers. Finally, utensils are small handheld tools that assist with tasks like slicing, portioning, skimming, and measuring ingredients. Examples of utensils are slicers, ladles, measuring spoons, and chef's knives.
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Kitchen tools and equipments
- 1. There are three types of kitchen tools and equipment which are : - - large equipment - mechanical equipment - utensil
- 3. Deep Fat Fryer Used to cook in a large amount of hot far fryer .Can be either gas or electric and thermostatically.
- 4. Dishwasher Mechanical dishwasher are available to wash,rise and sanitize dishware, glasses , cookware and utensils.
- 5. Wood Burning Oven A wood fire is built inside the oven to heat the back chamber.A combination of high heat and wood add distinctiveflavour to food.
- 6. Salamander A small overheat primaraly broiler used to finish or top brown food
- 7. Deck Oven To bake in a large amount.
- 9. Slicer To cut bread,cheese or fruits in uniform slice
- 10. Mandoline Normally operates slicer made of stainless steel with adjustable slicing blades
- 11. Food Processor To puree’ cooked food,chopped nuts,and emulsity sauces.Special disks can be added that slice,shred ar julienne foods.
- 12. Mixer The u-shaped arm hold a metal mixing bowl in place, the selected mixing attachment fits onto the rotating head. The three common mixing attachment are the whip (used for whipping egg or cream), the paddle (use for general mixing),and dough hook ( used for breading bread)
- 14. China Cap Their conical shape allows liquid to filter through small opening
- 15. Skimmer Used to remove food or impurities from liquids
- 16. Measuring Spoons Measure volume in smallest quantities
- 17. Ladles Portioning liquids such as custard and syrups
- 18. Chef’s Knife Chopping and slicing