Transcript ch 13 smallwares

CHAPTER 13 SMALLWARES
SMALLWARES ARE THE POTS, PANS, AND OTHER HAND TOOLS USED TO
PREPARE FOOD
POTS AND PANS
*MANY USE THE TERM POT AND PAN INTERCHANGEABLE
*POT: IS A COOKING CONTAINER THAT IS TALL, OR TALLER, THAN IT IS WIDE
*PAN: IS WIDER THEN IT IS TALL
MATERIALS USED IN COOKWARE
• DIFFERENT MATERIALS HAVE DIFFERENT PROPERTIES THAT AFFECT HOW THE WAY FOODS
COOK
• CONDUCTION IS HOW WELL POTS AND PANS TRANSFER HEAT FROM THE BURNER OR OVEN
TO THE FOOD THEY CONTAIN
• THREE TOP METALS USED IN POTS AND PANS:
• COPPER
• STAINLESS STEEL
• ALUMINUM
COPPER
• AN EXCELLENT CONDUCTOR OF HEAT
• COOKS ITEMS QUICKLY AND EVENLY
• DRAWBACKS:
• EXPENSIVE AND HEAVY
• EXTRA WORK TO KEEP IT CLEAN AND SHINY
• REACTS WITH CERTAIN FOODS – BECAUSE OF THIS IT IS OFTEN LINED WITH ANOTHER METAL
ALUMINUM
• WIDELY USED MATERIAL FOR COMMERCIAL COOKWARE
• COSTS LESS THAN COPPER OR STAINLESS STEEL
• WEIGHS LESS
• A GOOD CONDUCTOR OF HEAT
• NOT AS GOOD AS COPPER
• DISADVANTAGE:
• DISCOLOR SOME PREPARATIONS
STAINLESS STEEL
• SLIGHTLY LESS EXPENSIVE
• A BIT LIGHTER THEN COPPER POTS
• DOES NOT TARNISH
• DISADVANTAGE:
• DOES NOT CONDUCT HEAT AS WELL AS COPPER OR ALUMINUM
• CREATES HOT SPOTS, OR UNEVEN HEATING
OTHER MATERIALS
• CARBON STEEL: OTHER WISE KNOWN AS BLACK STEEL:
• USED TO MAKE SAUTE PANS, FRYING, AND ROASTING PANS
• CONDUCTS HEAT WELL BUT WILL RUST IF LEFT WET
• CAN GIVE OFF A METALLIC TASTE IF USED TO COOK ACIDIC FOODS
• CAST IRON:
• AN EXCELLENT CONDUCTOR OF HEAT
• MOST OFTEN USED IN FRYING PANS
• EXTREMELY HEAVY AND MAY CRACK OR CHIP IF DROPPED
TYPES OF POTS AND PANS
• IN ADDITION TO THE MATERIAL USED THE SIZE AND SHAPE IS ALSO IMPORTANT
• HOTEL PANS: ALSO CALLED STEAM TABLE PANS
• ARE RECTANGULAR STAINLESS STEEL PANS USED TO HOLD FOODS IN STEAM TABLES
• STANDARD SIZED IS 12 X 20 IN
• AVAILABLE IN DEPTHS OF 2.5, 4 AND 6 INCHES
• COMMERCIAL FOODSERVICE EQUIPMENT IS DESIGNED TO ACCOMMODATE THE STANDARD
DIMENSIONS OF HOTEL PANS
• SHEET PANS:
• LARGE AND SHALLOW,
• USED FOR BAKING AND FOOD STORAGE
• STANDARD SIZE IS 18 X 24 INCHES
• MADE OF ALUMINUM
• OVENS, REFRIGERATORS AND CARTS ARE DESIGNED TO ACCOMMODATE THEM
• BOWLS:
• USED FOR MIXING AND STORAGE OF PRODUCTS
• MADE OF STAINLESS STEEL FOR DURABILITY
• BAIN MARIE:
• A HOT WATER BATH USED TO COOK FOODS GENTLY
• THEY ARE TYPICALLY TALL CYLINDER-SHAPED
• MADE OF STAINLESS STEEL
• MEASURING EQUIPMENT:
• CONTAINERS USED FOR MEASURING VOLUME AND A VARIETY OF SHAPES AND SIZES
• MEASURING SPOONS- RANGING FROM EIGHT OF A TEASPOON UP TO TABLESPOON – USED FOR
MEASURING SMALL AMOUNTS OF INGREDIENTS
SCALES
• PORTION SCALES:
• A SMALL SCALE USED FOR WEIGHING SMALLER QUANTITIES AND INDIVIDUAL INGREDIENTS
• AVAILABLE AS MECHANICAL SPRING-TYPE SCALES OR AS ELECTRONIC SCALES WITH DIGITAL
READOUT
• BALANCE BEAM SCALE:
• A SCALE WITH TWO BALANCED PLATFORMS
• THINGS TO BE WEIGHED ARE PLACED ON ONE PLATFORMS AND COUNTERWEIGHTS ARE PLACED
ON THE OTHER
• POPULAR WITH BAKERS AND PASTRY CHEFS BECAUSE OF ITS ABILITY TO WEIGH LARGE AMOUNTS
OF DRY INGREDIENTS
• RECEIVING SCALE:
• LARGE CAPACITY SCALE TO WEIGH BIG QUANTITIES OF PRODUCTS WHEN THEY ARE DELIVERED
• CAN WEIGH SEVERAL 100’S OF POUNDS
• AVAILABLE IN BOTH MECHANICAL AND ELECTRONIC
THERMOMETERS
• USED TO MEASURE TEMPERATURES DURING COOKING, HOLDING, AND COOLING
• ESSENTIAL FOR ENSURING SAFE FOOD HANDLING PRACTICE
• BIMETALLIC COIL THERMOMETER
• USE A COIL MADE FROM TWO METALS CONTAINED IN THE PROBE
• ARE OVEN SAFE OR INSTANT READ
• READ THE TEMPERATURE OF MEAT
• CANDY THERMOMETER
• DEEP-FAT THERMOMETER
• USED TO MEASURE HIGHER TEMPERATURES
• USED WHEN COOKING SUGAR AND DEEP FRYING
• THERMOCOUPLE THERMOMETER
• INSTANT READ THERMOMETER THAT UTILIZES A PROBE THAT IS CONNECTED TO AN ELECTRONIC
METER
• SOME CAN BE PLACED IN AN OVEN AND THE METER IS PLACED ON THE OUTSIDE SO THE COOKING
CAN BE MONITORED
• INFRARED THERMOMETER
• WORK BY AIMING A BEAM OF LASER LIGHT ONTO A SMALL SPOT ON THE SURFACE OF AN OBJECT
• TEMPERATURES CAN BE MEASURED FROM A DISTANCE WITHOUT TOUCHING THE PRODUCT
• CAN ONLY MEASURE THE TEMPERATURE OF THE SURFACE AND NOT INTERNALLY
STRAINING EQUIPMENT
• HELPS TO STRAIN THE SOLIDS FROM THE LIQUIDS
• COME IN MANY FORMS INCLUDING:
• CHINA CAP: A CONE SHAPED STRAINER USED TO REMOVE LUMPS AND PARTICLES FROM LIQUIDS
SUCH AS SAUCES
• COLANDER: LARGE BOWL SHAPED STRAINER USED TO DRAIN LARGE QUANTITIES
• CHIONOIS: TYPE OF CHINA CAP THAT HAS A FINELY WOVEN METAL MESH, REMOVES SMALL
PARTICLES FROM SAUCES.
• STRAINER: ANOTHER WISE KNOWN AS A SIEVE, MADE OF MESH OR PERFORATED METAL
• DRUM SIEVE: METAL OR NYLON MESH SCREEN STRETCHED OVER A CIRCULAR METAL OR
WOODEN FRAME, USED FOR SIFTING LARGE QUANTITIES OF DRY INGREDIENTS
• RICER: A CYLINDRICAL, METAL SIEVE WITH AN ATTACHED PLUNGER. COOKED FOODS AS
POTATOES ARE FORCED THROUGH WITH A PLUNGER TO FORM SMALL RICE SHAPED PIECES
• CHEESE CLOTH: A COTTON, GAUZE LIKE MATERIAL, SOMETIMES USED IN PLACE OF A CHINOIS.
THEY ARE USED TO MAKE BAGS TO HOLD HERBS AND SPICES FOR FLAVORING STOCKS AND
OTHER FOODS
• FOOD MILL: A STRAINER USED TO PUREE SOFT FOODS A HAND CRANKED PADDLE PUSHES THE
FOOD THROUGH A STRAINER.
CUTTING AND PROCESSING EQUIPMENT
• GRATERS: A SINGLE PLATE WITH A SERIES OF TEETH OR A HOLLOW METAL BOX WITH DIFFERENT
SIZE TEETH ON EACH SIDE. USED FOR SHREDDING VEGETABLES, CHEESE, CHOCOLATE AND OTHER
ITEMS.
• RASP: A HAND HELD GRATER THAT IS USED FOR ZESTING CITRUS FRUITS. AND USED TO VERY FINELY
GRATE SPICES, AND HARD CHEESES.
• MANDOLINE: USED TO SLICE FOOD BY PUSHING THE FOOD ONTO AND ACROSS A SHARP METAL
BLADE. THE PLATE CAN BE ADJUSTED TO CHANGE THE THICKNESS OF THE SLICE
• FOOD PROCESSORS: TABLETOP MACHINE WITH A MOTORIZED BASE AND A VARIETY OF BOWLS
AND BLADE ATTACHMENTS. USED TO GRIND, PUREE, AND BLEND. HOWEVER IT CAN BE USED TO
SHRED, JULIENNE AND DICE FOODS INTO A VARIETY OF SIZES.
• BLENDERS: EMPLOY HIGH VELOCITY BLADES FOR MIXING PUREEING, LIQUEFYING FLUID OR
SEMI FLUID FOODS.
• BAR BLENDER: TWO PART MACHINE CONSISTING OF A MOTORIZED BASE AND COVERED
CONTAINER. THE BLADES ARE LOCATED IN THE BOTTOM OF THE CONTAINER.
• IMMERSION BLENDER: IS A ONE PIECE MACHINE CONSISTING OF A MOTORIZED SHAFT WITH BLADES
ON THE END. IT IS IMMERSED IN A CONTAINER OF LIQUID AND MIXES OR PUREES THE PRODUCT.
• MEAT GRINDER: A MACHINE OR ATTACHMENT USED TO GRIND MEAT OR OTHER FOODS INTO
VARIOUS TEXTURES. DIFFERENT SIZE DIES CAN BE USED TO PRODUCED DIFFERENT SIZED
PRODUCTS
• BUFFALO CHOPPER: IS A MACHINE USED FOR CHOPPING LARGE QUANTITIES OF FOOD. IT
CONSISTS OF A ROTATING BOWL THAT THE FOOD IS PLACED INTO AND THE BOWL THEN
PASSES UNDER A SET OF ROTATING BLADES THAT CHOP THE FOOD
• SLICER: HAS A ROTATING BLADE TO SLICE FOODS THINLY AND EVENLY. A CARRIAGE HOLDS
THE FOOD BEING SLICED TO ALLOW HANDS TO BE CLEAR OF THE BLADES
SMALL WARES STORAGE
• ALL SMALLWARES MUST BE PROPERLY CLEANED, RINSED, SANITIZED AND ALLOWED TO DRY.
• WHEN STORING BOWLS, POTS, AND PANS THAT THEY ARE STORED ON A SHELF THEY MUST BE
INVERTED
• CLEAN AND SANITIZE SHELVING UNITS TO KEEP THEM UP TO CODE
KITCHEN EQUIPMENT SAFETY
• OSHA REGULATION PEOPLE UNDER 18 YEARS OF AGE ARE NOT PERMITTED TO OPERATE,
CLEAN OR REPAIR POWER EQUIPMENT SUCH AS MEAT SLICERS OR BAKERY MIXERS.
• BEFORE WORKING WITH SUCH EQUIPMENT:
• GET TRAINED
• WEAR ANY PERSONAL PROTECTIVE EQUIPMENT
• USE MACHINES GUARDING
• ASK FOR HELP IF YOU DON’T KNOW HOW TO USE IT
• BE AWARE THAT AGE RESTRICTIONS EXIST
• FOLLOW THE MANUFACTURERS INSTRUCTIONS FOR MACHINE USE AND CLEANING
• PG 215