Lesson 3 Kitchen tools and Equipment.pptx

LESSON 3
KITCHEN TOOLS AND EQUIPMENT
 Part of planning the professional layout and design and how it directly affects the workflow in the kitchen.
 You must have an idea of the different tools and equipment used in each food flow and of the components of a
professional kitchen.
STORAGE PREPARATION COOKING
HOLDING
AND
SERVICE

THE RECEIVING AREA
 The food flow starts with the receiving of all products; it involves the checking of the quality, quantity, and
price of food , and making sure that the supplies match the purchase specifications and order.
 The following tools and equipment will help check the foods and supplies being received.
REMEMBER:
 check the quality of the foods and supplies.
 delivered items will meet the standards of the food service facility.
 complete the receiving records: quantity of each item received, price
of each item, and the date of delivery.

Scales (receiving equipment)
There are different types of scales
used in the receiving area.
A platform scale is an industrial weighing
instrument consisting of a platform
coupled to an automatic system of levers
and adjustable weights used to weight
large or heavy objects.
A counter scale has a platform, but it is
small enough to be placed in a counter.
It can also weigh boxes.
A portion scale is a scale used to weigh
cuts of meats and other light products.

Thermometers
The temperature of frozen and fresh
foods in the receiving area is checked
through the use of a thermometer.
Minimum InternalTemperature:
Frozen foods - 18ºC
Fresh foods - 5ºC
Dollies
Dollies are small carts with small
wheels for moving heavy loads from
the receiving area to the storage
area.

THE STORAGE AREA
• After receiving supplies and food items, they will be brought to the storage area.
• The food can be stored in the refrigerators, freezers, on shelving units, or in storage bins and containers.
• The storage equipment needed depends on the type of food service operation, the amount to be stored,
and the size and space of the storage area.
• Adequate space for storage is necessary to control the temperature to prevent food from spoiling and
causing foodborne illnesses.
• Apply the FIFO method
Storage Equipment
Freezers are used to maintain the freshness of foods and keep them at the right temperature before use.
3 types of commercial refrigerators:
 Roll-in
 Reach-in
 Walk-in

Walk-in Freezer or
Refrigerator – enclosed
walk-in storage space
Reach-in
Refrigerator/Freezer –
storage equipment that
keeps your item fresh and
accessible at arm’s length
while standing. It has
commonly one, two, or
three doors with sliding
shelves.
Freezer – a storage
space that requires a
temperature of 18ºC
or lower. It helps
prolong the shelf life
of the food.
Lowboy
Refrigerator – also
used to refer to any
low-profile refrigerator
or freezer, including
under counters and
worktop refrigerators.
It can mean any
refrigerator or freezer
that is horizontal and
low to the ground.
The Storage Area (storage equipment)

CLEANING AND MAINTENANCE PRACTICES FOR REFRIGERATOR AND FREEZERS
• Make a regular schedule for cleaning.
• When defrosting, make sure that the equipment is empty.Transfer all food to another freezer or a cold storage
area.
• When cleaning and washing the refrigerator and freezer, it is recommended to use a baking soda and water
solution.
• Follow instructions from the manual.
• After cleaning, turn on the equipment and fill it with food for storage.

Shelving Unit – a flexible display
system that can be moved or
adjusted to accommodate
different product dimensions.
Each station in the kitchen has its
shelves; it can be an overhead
shelf or a shelf in the corner to
maximize space.
Storage Container – storage for
small food quantities. It is advisable
to use clean foil or plastic film
containers with tight-fitting lid
covers to minimize potential
contamination. It should be labeled
with contents and date of storage.
Cleaning and Maintenance Practices for Shelving Units and Storage Containers
 Use hot and soapy water to clean the shelves and containers thoroughly.
 Rinse with water and sanitize.
 Dry the shelves using a clean cloth, while dry the storage containers through air-drying.
 Return the foods inside when the shelves and storage containers are completely dry.

Work table – it is made of
stainless steel, usually used in
food production. It is
aesthetically pleasing and
easy to clean.
Slicer – also called a slicing
machine. It is a tool
commonly seen in
delicatessens and is used to
slice cheeses, sausages,
meat, and other deli
products. It is used to slice
foods into uniform slices.
Meat Grinder – a machine that cuts
meat( raw or cooked meat, fish,
vegetables, or similar food) into fine
chops by forcing it through tiny
holes.The hole size of the plate will
determine the fineness of the meat.
Bench Mixer – has a
removable stainless steel
bowl that helps automate
the repetitive tasks using a
dough hook, a paddle, and a
whip attachment used to
knead, stir, whisk, or beat.
The Preparation Area (preparation equipment)

Food Processor – an electric
appliance with interchangeable
blades within a closed container
into which food is inserted for
slicing, shredding, mincing,
chopping, pureeing , or other
processes at high speed.
Blender – a kitchen
appliance used to mix,
puree, or emulsify food
and other substances.
Some can also crush ice.
Commercial juicer – a
tool used to extract
juices from vegetables
and fruits; also known as
the juice extractor. It can
also grind, crush, and
squeeze the juice out of
the pulp.
Table-mounted Can
Opener – a device used
in a professional kitchen
to open cans of food. It
should be clean and
sanitized after use to
prevent contamination.

CLEANING AND SANITIZING PRACTICES FOR PREPARATION EQUIPMENT
• Refer to the manual for the cleaning instruction of the equipment.
• Equipment must be turned off and unplugged before cleaning.
• Wash in hot, soapy water. Rinse and sanitize each piece.
• Air-dry washing devices or use clean cloth.

Open Range Burner- it is
the most widely used piece of
four or six open range burners,
which are used for cooking
with pots and pans. Flame can
be easily adjusted if the heat
source is visible.
FlatTop Range – Hot top
range has a flat, solid cast-iron
or steel top. Operators may
choose between two burner
configurations: concentric for
sautéing in an a la cart line; or
straight line for boiling,
stewing, or simmering in a
production kitchen.
Induction – a coil of copper
wire is placed under the
cooking pot and an alternating
electric current passes through
it.
Deck Oven – Deck oven relies on
radiant heat when heat is
transferred to the product through
heated air from the baking chamber
and conducted heat transfers heat
directly to the product from the
baking stone or deck.
COOKING AREA (Cooking equipment)

Convection Oven – this
oven circulates air around
the food through hot air
blown from a fan. Food
cooks faster through the
convection mechanism.
Combination Steamer
Oven – involves three
methods of cooking in
one appliance:
convection, steam, and a
combination of steam and
convection.
Flash Bake Oven –
Uses intense visible light
that penetrates the food
to provide heating and
infrared energy that
cooks the surface of the
food to attain the
desired browning.
Microwave Oven –
an electric oven that
cooks, heats,
reheats, and defrosts
food by using
electromagnetic
radiation in the
microwave frequency
range.

Commercial
Barbecue Smoke
Oven- mostly made
from stainless steel
and have independent
systems for smoke
generation and
cooking
Broilers and Salamander
- its heat area located either
above or below the broiler
cooking surface.
- it is usually used for
broiling browning,
caramelizing, glazing,
grilling, toasting, and even
hot holding dishes at a set
temperature.
Grill – a metal
framework used for
cooking food over an
open fire.
Griddle – a flat or ridge,
heated surface, mostly on
the top of a range; others
are separate unit heated
from below for cooking.

Rotisserie – a device
for cooking meat
especially chicken, by
turning it around slowly
near a flame or cooker.
Deep Fat Fryer –
used to heat cooking
oils(fats) so foods can
be completely
cooking chamber to
hold the cooking oil,
which may or may
not have a lid.
Tilting skillet – used
on cooking large
batches of food. It has
a large pan with
cooking surfaces on
the bottom and
sidewalls. It allows
cooking of foods and
transferring them
quickly without any
messes or spills.
Trunnion Kettle – a
steam-heated vessel
that cooks by the
transferring heat
from the steam
through
condensation against
the kettle wall.

Pressure Steamer –
pressurized door and
steam valve employ a
closed system that
helps build pressure
inside.
Steamer – can cook a
large quantity of food
nutritiously and
quickly. Preparation is
secure, and little
attention is needed.
Directly contact with
hot water vapor cooks
the food.
Cleaning and Sanitizing Cooking Equipment (Ranges, Gas Stove,
Hot stove)
• Wipe the top daily while still warm. Use wet cloth or sponge.
• Use mild detergent and scouring pad to clean any foods spilled and burnt while cooking.
• Warm soapy water helps remove any food particle from an open burner that can cause a blockage.
It can be done weekly.
• A slightly oiled cloth can be used to wipe the equipment dry.

SteamTable – keeps the
food warm during service
with streaming hot water
under the pans.
Bain-marie –
receptacle containing
hot or boiling water into
which the container is
placed to warm or cook
the food item. It is used
to keep sauces and
soups warm.
Holding Area(Holding Equipment)
The holding area is where the food is displayed before the service.This is
where cooked food is kept at a safe temperature during the holding time.

Insulated Food Carrier – it is
an insulated food box used for
transportation of food. It
ensures that foods stay at the
ideal temp. while inside the
carrier.
Holding/proofingCabinet –
this will allow you to proof
dough and keep finished food
hot and ready to serve. It is two
different equipment in one.
Overhead Warmer –
safely holds the
temperature of food
products without
drying, discoloring, or
further cooking them.
Drop-in ColdWell –
serves as a blanket
for pre-chilled food
products that create
even chilling,
retaining the
freshness of the food
products.

Chafing Dish – uses gentle,
indirect heat to keep food that
is already cooked dishes cannot
be used for cooking.
Hotel Pans – stainless-steel
Pans referred to as “ steam table
pans” “service pans”, or “counter
pans.” They have a variety of
sizes.
Canned Fuel – A fuel
used for heating food,
typically placed under a
chafing dish.
Bottle Brewer – this is
where coffee is brewed in
decanters; coffee is stored in
decanters placed on warmer
plates. This is commonly used
in convenience stores or
restaurants with low volume
of customers.

Thermal shuttle Brewer – thermal
shuttle brewer can produce 1.5 to 3 gal or
12 oz cup serving. These brewers are
commended for high volume operations.
It can serve 200-400 cups per hr. or 50-
100 pounds a week.
Heated Shuttle Brewer
– it can produce 0.5 to 1.5
gal of coffee. This brewer
is recommended for
medium to high volume of
operations.
Air pot Brewing System
– its brew volumes range
between 58-72 oz about 4-
6.12 oz cup servings. By
brewing into preheated air
pots, it can be appropriate
for a food sevice facility that
has low to medium volume
of customers.
Utility cart – a vehicle
designed for the
transportation of food to
bus tables or to move heavy
items from one location to
another. It is made of
rubberized plastic or
stainless steel.

Commercial Dishwater – a
stainless steel equipment used in
large kitchens; used to clean and
sanitized dishes, plates, utensils,
glasses, trays, cups, and bowl.
Commercial Sink – The most
common type of washing sink is the
three compartment sink. Each
compartment has its use: rinsing,
washing, and sanitizing.
Garbage Disposal Unit –
a device, usually electrically
powered, installed under a
kitchen sink between the
sink’s drain and the trap.
Food wastes are shredded
into small pieces in the
disposal unit.

CARE AND MAINTENANCE OF KITCHEN EQUIPMENT
• All kitchen equipment must be kept clean.
• All removable parts of kitchen equipment must be washed a suitable detergent and hot water after each use.
• The kitchen equipment must be completely dry after washing and before replacing it.
• All pieces must be checked if working. It is necessary to have attentive supervision to ensure that the
equipment is handled carefully to detect defects early.
• Equipment with defects must be reported immediately for repair to avoid disrupting work in the kitchen.
• It is vital to have oiling or servicing of the kitchen equipment on a weekly fortnightly, or monthly basis to
maintain the movable parts of machinery and to avoid obstructions.
• Periodical checking of all electrical inputs to the kitchen equipment must be done to ensure the efficiency of
electrical supply.
• Periodical checking of insulations, plumbing, and other connections are needed to keep the optimum
efficiency of electrical equipment.
• Help train the staff to learn regular maintenance procedures from the manufacturer’s engineer to make full
use of warranty periods.
• Each machine must have an assigned staff that is responsible for the care of each machine.

PREPARATION TOOLS AND EQUIPMENT
(COOKWARE)
Stock Pot – a deep , straight-sided pot
use for making and simmering large
quantities of stocks or liquid. Stockpots
with spigots are used to drain liquid
without disturbing the solid contents or
lifting the pot. Sizes: 8-200 quarts(L)
Saucepot – a round pot of
medium depth; similar to a stockpot
but shallower, making stirring or
mixing easier; used for soups, sauces,
and other liquids. Sizes: 6-60
quarts(L)
Brazier – a round, broad,
shallow, and heavy-duty pot
with straight sides; also called a
rondeau; used for browning,
braising, and stewing meats.
Sizes:11-30 qauarts
Sauce Pan – similar to a small,
shallow, light saucepot, but with
one long handle instead of two
loop handles; may have straight or
slanted sides; used for general
range top cooking. Sizes: 11/2 -15
quarts(L)
Double Broiler – a pot with two
sections.The boiling water is held by
the lower section, similar to a
stockpot.The food cannot be cooked
directly with heat; the upper section
holds foods and cooked at low
temperatures. Sizes: 4-36 quarts(L)

Sauté pan, Slope-sided – also called a
sauteuse, where meats, fish, vegetables, and
eggs are sauteed and fried on the slopping
sides pan and are flipped and tossed without
the use of a spatula; size: 6-14’’ (160-360mm)
top diameter.
Sauté pan, straight-sided – also called a sautoir; a
straight-sided saucepan, but heavier; used for browning
sautéing, and frying. Because of its broad surface area, the
sauté pan is used for cooking sauces and other liquids when
rapid reduction is required. Sizes: 21/2-5’’ (65-130mm) deep;
6-16’’ (160-140mm) in diameter.
Cast-iron Skillet – very
heavy, thick-bottomed fry pan
Fish Poacher – a long,
narrow, straight-sided pan with
a removable rack insert; used
for poaching whole fish.

Pressure Cooker – the pressure cooker removes
air from the vessel to trap the steam inside produced
by the boiling liquid.The food is quickly cooked by
the steam as the internal pressure.
Wok – a round-bottomed steel pan with two loop handles. It is used for
stir-frying, especially in Chinese cuisine. Works are best used with special
burner units that have a high heat output and broad ring-shaped support
that holds the work steady during cooking.
Roasting Pan – large rectangular pan;
deeper and heavier than a bake pan; used for
roasting meats and poultry.

Sheet Pan – a shallow rectangular
pan(1’’/25mm deep) for baking cakes,
rolls, and cookies; also used to bake or
broil meats and fish.
Bake Pan – a rectangular pan about
2’’(50mm) deep; used for general baking;
available in a variety of sizes.
Stainless-steel Bowl – a round-
bottomed bowl; used for mixing, whipped,
and producing hollandaise, mayonnaise,
whipped cream, and egg white foams.
Rounds construction enables a whip to
reach all areas. It is available in many sizes.
Pie Pan – pie pans are used for
baking pies. Deep pie pans have
slightly wider than ordinary pie pan
to accommodate deep-dish.
Loaf pan – it is also known as
bread pan, which is used for baking
loaf-shaped foods.
Tart pan – delicate crusts, such
as tarts and quiches, are baked in a
tart pan.Tart pan may have
smooth or fluted sides.

Springform Pan – in making
cheesecake, bake soft, and sticky
mixes, a springform pan is used.
The sides are closed with clasps,
and there is an insert the rest in the
bottom of the pan.
Muffin Pan – muffin pans are
used for different baking kinds
of muffins and cupcakes and
can be in various sizes.
Tube Pan – A tube pan is used
for baking tube-shaped desserts,
such as angel food cake. It may
have a removable bottom.
Tart pan – delicate crusts, such as
tarts and quiches, are baked in a tart
pan.Tart pan may have smooth or
fluted sides.

Measuring Spoon – measuring spoon are
specialized spoons used to measure a small
amount of an ingredient, either liquid or dry,
when cooking. Measuring spoons maybe made of
plastic or metal and other materials.
Measuring Cup (for dry ingredients) –
a cup is used in measuring dry ingredients;
it is usually a part of a set in graduated
sizes.
Measuring Cup (for liquid
ingredients) – a standard cup used to
measure in cooking, especially liquid
ingredients, with marks to show
fractional amount and with a lip for
pouring.
Weighing Scale –
balance or spring scale is
used to measure the mass
or weight of ingredients.
Ladle – in measuring and
portioning liquids, ladles
are commonly used.The
size is stamped on the
handle.
Scooper – scoops are used for
portioning soft, solid liquids,
and they come in standard sizes
and have a lever for mechanical
release.

Wooden Spoon – a wooden spoon
is used for stirring sauces and for
mixing ingredients in cooking. It is
made of wood and has a long handle.
Heavy Metal Spoon – heavy
metal spoons are used to stir
thick mixtures.
Slotted spoon – slotted
spoon is a large plastic or metal
spoon with holes in it. It is used
to take food out of a liquid.
Whisk – whisk is made of loops
of wire attached to a handle, and
it serves as a mixture tool to
incorporate air into food.
Rotary beater – rotary beater
is used to beat, blend, and
incorporate air into food.
Sifter – a sifter is used to
blend dry ingredients and
lumps.
Pastry Blender – a pastry blender is
made of curved pieces of thin metal
attached to a handle. It is used to blend
shortening, butter, and cheese.

Pastry brush – pastry brushes are
used to brush butter or sauce on
foods.
Flexible Spatula – flexible spatulas are
used to scrape bowls/saucepans and fold
ingredients into one another.
Bent Edge Spatula – bent edge
spatula is used to removed cookies from
baking tray. It is also used to turn meats,
fish, pancakes, eggs, and omelets.
Pastry Cloth and Rolling Pin – pastry
cloth keeps the dough from sticking to the
counter. Rolling pin used when rolling out
dough or pastry.
Stockinette – stockinette covers
the rolling pin and prevents the
dough from sticking to the rolling
pin.
Straight-edge Spatula – a straight-
edge spatula is used to spread cake
icing/meringues and level dry
ingredients.
Pastry Bag – cone-shaped
clothes or plastic bags are
used for decorating and
shaping items, such as
whipped cream, cake icing,
duchesse potatoes, and soft
dough.

THERMOMETERS
Oven safe thermometer – are designed
to be placed in food while it is cooking.
Instant-read thermometer – are
inserted into food at the end of
cooking.
Candy/Deep Fat thermometer –
candy thermometers are marked with
different temperatures needed for
different kinds of candy.
Meat thermometer – is used to
measure the internal temperature of
meat.The internal temperature has
a direct relationship with the degree
of “doneness” of meat or bread.

CUTTINGTOOLS
Kitchen shear – kitchen shears are
used for a variety of cutting chores,
such as snipping string and butcher’s
twine, trimming artichoke leaves, and
dividing taffy.
Poultry shear – poultry shears are used
to cut through fowl and fish bones.
Peeler – peeler removes the
outer surface of fruits and
vegetables.
Shredder grater – shredder grater
is a four-sided metal tool used to
shred and grate food (cheese and
cabbage).
Cutting board - cutting board are
used when cutting and chopping
foods to protect tables and
countertops.

DIFFERENTTYPES OF KNIVES ANDTHEIR USES
Paring Knife – It is best to
use for peeling vegetables and
fruits, or for slicing a single garlic
clove or shallot.
Peeling knife – it is pointed tip that
curves downward. Also known as bird’s
beak knife. Mainly used for decorative
garnishes, remove skin and blemishes
from fruits and vegetables.
Tomato/cheese knife – for neatly
slicing tomatoes and cheese.The tiny
serrations on the blade prevent food from
tearing.
Bread knife – the bread knife has a separated
edge and a thick blade that are perfect for cutting
soft and hard fresh loaves without tearing and
squishing the insides.
Utility knife – the utility knife is
a perfect choice for smaller tasks. It
is larger than the pairing knife and
smaller than a chef’s knife.

Steak knife – steak knife does not
need frequent sharpening; it has a
serrated blade or straight-edge knife.
Trimming knife – the trimming
knife is designed for cutting but in
smaller jobs.The narrow-curved blade
is designed for clean cuts and trimming
chicken fats.
Fillet knife – these knives are
very flexible used to fillet fish.The
blade is round 6-11’’ allowing it to
go quickly through backbone and
skin.
Boning knife – this kind is
ideal for the kitchen in
removing bones inward of the
meat and poultry from the
main bone.
Carving/Slicing Knife – This
knife is used to slice cooked meats
and fish. It has a thinner blade
used for slicing and carving food

Chef’s knife/cook’s knife – This is the
knife that any chef would not want to miss. It
has a standard blade for multipurpose use in
the kitchen.
Vegetable Cleaver – a vegetable
cleaver has a more delicate blade than
that of a meat cleaver.Vegetable
cleavers are used to slice produce and
efficient chop, as well as to transfer
food to a bowl or pot.
Meat cleaver – the meat cleaver is a
knife that has a wide blade and a thick
spine. Meat cleavers use their weight to
cut through meat or poultry bones; they
are not meant for slicing.
Honing steel/ knife sharpener – A
honing steel/ knife sharpener is essential for
keeping knives sharp.The steel smooths
and helps realign the worn carbon steel on
the blade’s edge.

OTHERTOOLS
Chef’s fork – chef’s fork is used to
turn and lift heavy pieces of meats and
other items. It is also known as a
braising fork.
Tong – tongs are spring action or
scissor type tools used to pick up
items such as meats, vegetables, or
ice cubes.
Melon Baller – It used to scoop out
smooth balls, such as melons, butter,
and cheese. It has a variety of sizes
and shapes. It is also known as
perisienne-scoop.
Zester – a small hand
tool used to peel of the
colored part of citrus in
thin strips.
Colander – a stainless-steel or
aluminum large perforated bowl;
used to washed the degree of
cooked vegetables, salad greens,
pasta, and other foods.
Strainer – strainers have a cup-shaped
body made of perforated mesh.The
holes range from extra-fine to coarse.
Strainers can be used to drain pasta,
vegetables, and stocks after cooking.

Meat tenderizer – made of aluminum
or steel that has different-size tooth-like
points on each side of a meat tenderizer.
These points tenderize meat by breaking up
and bruising muscle fibers.
Chinois – a chinois or China cap is a
metal strainer used for straining
sauces and stocks, it has pestle, a
round, bat-like instrument, that can be
used to press very soft food through
the china cap.
Skimmer – a perforated disk,
slightly cupped, on a long handle;
used for skimming froth from liquids
and for removing solid pieces from
soups, stocks, and other liquids.
Funnel – a funnel has several sizes and
can be made of various materials. It is used
to pour liquid from a large container into a
smaller container, such as from a pot into a
bottle.
Food mill – a food mill is a
bowl-like container with disks
used to purée and strain food.
Disks are available in varying
degrees of coarseness or fineness.
Pizza cutter – a pizza cutter
cleanly slices baked pizza into
serving pieces.

Egg slicer – an egg slicer works by
placing a peeled, hard-cooked egg in the
hollow of the slicer. Push the tool down,
and the wires will slice the egg or cut into
wedges.
Mandoline – a manual slicing
implement consisting of blades fitted
in a flat metal or wood framework.
Additional blades can be used in
combination with the flat blades.
Levels allow the blades to be adjusted
to control the thickness of the slices.
Can opener – heavy-duty can
openers are mounted on the edge of
the workbench.They must be
carefully cleaned and sanitized
everyday to prevent contamination
of foods. Replace worn blades, which
can leave metal shavings in the food.

Lesson 3 Kitchen tools and Equipment.pptx

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