kitchen university equipment
TRANSCRIPT
I N C O N J U N C T I O N W I T H O S P I
PRESENTED BY CHEF LJ KLINK
KITCHEN UNIVERSITY
EQUIPMENT
If there is one thing I wish I’d studied at school, it’s
mechanics. It’s very hard to fix your stoves, your kettles,
your dish washer, and all that. Chef-restaurateurs need to
be versed in the mechanical aspects of machinery they
work-otherwise, it’s fifty or a hundred dollars for a visit to
hear “Well, you’re going to need a new compressor, son…”
Chef Victor Gielisse, CMC
Equipment
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
PROFESSIONAL KITCHEN
EQUIPMENT
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
HAND TOOLS
• Rotary or swivel-bladed peeler
• Parisienne scoop (melon baller)
• Kitchen fork
• Palette knife (metal spatula)
• Whip/whisk
• Offset spatula
• Rolling pin
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
NAME THAT TOOL
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
NAME THAT TOOL
MEASURING EQUIPMENT
• Measuring pitcher (cups, quarts, and gallons)
• Spring scale (ounces and pounds)
• Balance beam scale (baking scale)
• Electronic scale (digital)
• Thermometer/Bio-therm
• Measuring spoon
• Calculator
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PRESENTED BY CHEF LJ KLINK
SIEVES AND STRAINERS
• Food mill
• Drum sieve
• Conical sieve
• Colander
• Ricer
• Cheesecloth
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PRESENTED BY CHEF LJ KLINK
CHOOSING POTS AND PANS
• Choose a size appropriate to the food being cooked.
• Choose material appropriate to the cooking technique.
• Use proper handling, cleaning, and storing techniques.
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PRESENTED BY CHEF LJ KLINK
• Stockpot (marmite)
• Saucepan
• Sauce pot
• Rondeau
• Sauteuse
• Sautoir
• Omelet/crêpe pan
• Bain-marie (double boiler)
• Griddle
• Fish poacher
• Steamer
POTS AND PANS FOR STOVETOP
COOKING
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PRESENTED BY CHEF LJ KLINK
ITEMS FOR OVEN COOKING
• Roasting pan
• Sheet pan
• Hotel pan
• Bio-Therm
• Parchment Paper
• Pyrex pan
• Oven Mitts
• Foil/Vinyl covering
• Specialty mold
• Loose-bottomed tart pan
• Pie pan
• Loaf pan
• Muffin tin
• Lidded Brazier
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PRESENTED BY CHEF LJ KLINK
KETTLES AND STEAMERS
• Steam-jacketed kettle
• Titling kettle
• Pressure steamer
• Convection steamer
• Deep-fat fryer
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PRESENTED BY CHEF LJ KLINK
INDUSTRIAL EQUIPMENT
Buffalo Chopper Commercial Mixer
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PRESENTED BY CHEF LJ KLINK
Immersion Blender Warming Cabinet or “Hot Box”
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PRESENTED BY CHEF LJ KLINK
INDUSTRIAL EQUIPMENT
LARGE EQUIPMENT
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PRESENTED BY CHEF LJ KLINK
RANGES AND OVENS
• Open-burner range
• Flattop range
• Ring-top range
• Induction cook top
• Convection oven
• Conventional/deck oven
• Combi-oven
• Microwave oven
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PRESENTED BY CHEF LJ KLINK
COOKING OPTIONS
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PRESENTED BY CHEF LJ KLINK
REFRIGERATION EQUIPMENT
• Walk-in
• Reach-in
• On-site refrigeration
• Portable refrigeration
• Display refrigeration
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
GRINDING, SLICING, MIXING, AND
PURÉEING EQUIPMENT
• Food chopper (buffalo
chopper)
• Food/meat slicer
• Mandolin
• Standing mixer
• Meat grinder
• Blender
• Food processor
• Immersion blender
• Vertical chopping
machine (VCM)
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
Chef LJ Klink
Information provide is to used solely as a training piece for Luck Junky Consulting and affiliate companies. No uses of information unless expressed written consent of Lucky Junky Management.
Luck Junky Consulting
20001 West Williams Lake Road
Suite 333
Cheney, WA 99004
509-828-2425