chapter 4
DESCRIPTION
On Cooking Tools and EquipmentTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“And, indeed, is there not something holy about a great kitchen? The scoured
glean of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for
celebration of the sacrament of food.– Angela Carter, British Novelist (1940-1992)
TOOLS AND EQUIPMENT
C H A P T E R FOUR
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Recognize a variety of professional kitchen
tools and equipment– Select and care for knives– Understand how a professional kitchen is
organized
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously.
Importance of Proper Tools and Equipment
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
NSF International
Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
NSF Mark
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Standards for Tools and Equipment
Must be easy to clean All food contact surfaces must be nontoxic (under
intended end-use conditions), nonabsorbent, corrosion resistant and nonreactive
All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and bolts
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Standards for Tools and Equipment (cont.)
Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed
Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking
Waste and waste liquids must be easily removed
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Selecting Tools and Equipment
Before purchasing or leasing any equipment, you should evaluate several factors:
Is this equipment necessary for producing menu items?
Will this equipment perform the job required in the space available?
Is this equipment the most economical for the operation’s specific needs?
Is the equipment easy to clean, maintain and repair?
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Hand Tools
Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Knives
The most important item in the tool kit A good knife begins with a single piece of metal,
stamped, cut, or best of all, forged and tempered
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Knife Construction
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Blades
Carbon steel Stainless steel High carbon stainless steel Ceramic
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Shapes
French or chef’s knife Boning knife Paring knife Cleaver Slicer Butcher knife or scimitar Oyster and clam knives Japanese knives
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Chef’s Knife or French Knife
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Boning Knife
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Paring Knife
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cleaver
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Flexible Slicer
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Serrated Slicer
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Butcher Knife or Scimitar
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Oyster and Clam Knives
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Japanese Knives
Usuba Knife Yanagiba Sashimi Knife
Deba Knife
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Sharpening Devices
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Measuring and Portioning Devices
Scales– Are necessary to determine the weight of an
ingredient or portion of food Volume measures
– Ladles– Portioning scoops– Measuring cups– Measuring spoons
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Scales
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Volume Measures
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Thermometers
Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Calibrating Stem-Type Thermometers
Fill a glass with shaved ice Place thermometer in ice slush Adjust to 32ºF following the manufacturer’s
directions Check calibration Repeat, substituting boiling water Calibrate thermometer to 212ºF
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cookware
Cookware includes range top pots and pans as well as the pans that are used in the oven
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Metal and Heat Conduction
Copper Aluminum Stainless Steel Cast Iron
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Other Materials Used in Cookware
Glass Ceramic Plastic Enamelware Nonstick Silicone bakeware
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Common Cookware
Common Saucepan
Sauteuse (Sloped Sides)Sautoir (Straight Sides)
Rondeau / Brazier
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Common Cookware (cont.)
Stock Pot with Spigot
Wok
Hotel Pans
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Processing Equipment
Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Heavy Equipment
Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Stove Tops
Flat-Top Range Gas burner and griddle with dual ovens and an overhead broiler
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Ovens
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Broilers and Grills
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Tilt Skillets and Steam Kettles
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Steamers and Deep-Fat Fryers
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Specialized Equipment for New Culinary Techniques
Immersion Heat Circulator and Thermal Bath
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Buffet Equipment
Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Safety Equipment
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Safety Equipment (cont.)
Ventilation systems– Ventilation hoods
First-aid kits Protective gear
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Professional Kitchen
The kitchen is the heart of the food service operation
Work is broken into work sections and work stations
When designing a kitchen, it is important to use the space wisely so that each of its functions can be accomplished efficiently