tools and equipment
DESCRIPTION
Tools and Equipment. Chapter 5. 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. NSF International. - PowerPoint PPT PresentationTRANSCRIPT
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Tools and EquipmentTools and EquipmentChapter 5
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After studying this unitAfter studying this unitYou 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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NSF InternationalNSF InternationalPromulgates consensus
standards for the design, construction and installation of kitchen tools, cookware and equipment
http://www.nsf.org/business/about_NSF/
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NSF MarkNSF Mark
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Standards for Tools and Standards for Tools and EquipmentEquipmentMust be easy to cleanAll 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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Standards for Tools and Standards for Tools and Equipment (cont.)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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KnivesKnivesThe most important item in the
tool kitA good knife begins with a single
piece of metal, stamped, cut, or best of all, forged and tempered
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Forged KnivesForged Knives
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Knife ConstructionKnife Construction
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The BladesThe BladesCarbon steelStainless steelHigh carbon stainless steelCeramic
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Chef’s Knife or French Chef’s Knife or French KnifeKnife
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Boning KnifeBoning Knife
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Paring KnifeParing Knife
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CleaverCleaver
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SlicerSlicer
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SlicerSlicer
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Butcher Knife or ScimitarButcher Knife or Scimitar
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Oyster and Clam KnivesOyster and Clam Knives
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Sharpening DevicesSharpening Devices
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Measuring and Portioning Measuring and Portioning DevicesDevicesScales
◦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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ScalesScales
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Volume MeasuresVolume Measures
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ThermometersThermometers
Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings
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Metal and Heat Metal and Heat ConductionConductionCopperAluminumStainless SteelCast Iron
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Other Materials Used in Other Materials Used in Cookware Cookware
GlassCeramicPlasticSilicone bakewareEnamelware
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Common CookwareCommon Cookware
Common Saucepan
Sauteuse (Sloped Sides)Sautoir (Straight Sides)
Rondeau / Brazier
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Common Cookware (cont.)Common Cookware (cont.)
Stockpot with Spigot
Wok
Hotel Pans
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Processing EquipmentProcessing EquipmentSlicerMandolineFood chopper or buffalo chopperFood processorBlenderImmersion blenderMixerJuicer
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Heavy EquipmentHeavy EquipmentHeavy 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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Stove TopsStove Tops
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OvensOvens
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Broilers and GrillsBroilers and Grills
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Tilt Skillets and Steam Tilt Skillets and Steam KettlesKettles
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Steamers and Deep-Fat Steamers and Deep-Fat FryersFryers