Tools and Equipment

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Tools and Equipment

• Chapter 5

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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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NSF International

• Promulgates 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 Mark
5
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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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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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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Forged Knives
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Knife Construction
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The Blades

• Carbon steel
• Stainless steel
• High carbon stainless steel
• Ceramic

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Chefs Knife or French Knife
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Boning Knife
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Paring Knife
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Cleaver
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Slicer
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Slicer
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Butcher Knife or Scimitar
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Oyster and Clam Knives
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Sharpening Devices
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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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Scales
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Volume Measures
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Thermometers

• Stem-type thermometers, including instant-read
  models, are inserted into food to obtain
  temperature readings

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Metal and Heat Conduction

• Copper
• Aluminum
• Stainless Steel
• Cast Iron

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Other Materials Used in Cookware

• Glass
• Ceramic
• Plastic
• Silicone bakeware
• Enamelware

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Common Cookware
Common Saucepan
Rondeau / Brazier
Sauteuse (Sloped Sides)
Sautoir (Straight Sides)
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Common Cookware (cont.)
Hotel Pans
Stockpot with Spigot
Wok
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Processing Equipment

• Slicer
• Mandoline
• Food chopper or buffalo chopper
• Food processor
• Blender
• Immersion blender
• Mixer
• Juicer

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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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Stove Tops
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Ovens
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Broilers and Grills
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Tilt Skillets and Steam Kettles
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Steamers and Deep-Fat Fryers