Transcript File

Y1.U5.1
Equipment
Receiving and Storing
• Receiving
• Receiving is the first step in the flow of food
• Items are checked for quality and quantity
• Storing
• Dry goods must be stored at least 6” off the floor
• Perishable goods are stored in refrigerators and freezers
Receiving
Receiving Table/area: weigh, inspect check
delivered items.
Scales: weigh items.
Utility cart: used to carry foods to storage areas.
Storing
Shelving: stainless steel, chrome, epoxy. Often wire
for airflow.
Reach-in refrigerator/freezer: 1, 2, or 3 internal
compartments.
Walk-in refrigerator/freezer: built in.
Refrigerator: 32 to 42°F.
Freezer: -10 to 10°F
Pre-preparation Equipment
Includes:
• Knives
• Hand tools and small equipment
• Measuring utensils
• Pots and pans
Knife
• Most widely used piece of kitchen equipment
• Each knife is designed for a specific purpose
• Good knives are made of stainless steal- durable, stays
sharp
• Forged blade: made from a single piece of metal,
dropped in a mold, and hammered into shape
• Stamped blade: made by cutting blade shaped pieces
from sheets of milled steel
Knife
Parts
Tip/
Point
Spine:
Detail work: paring, trimming,
peeling.
Heel:
Widest, thickest part of blade.
Cuts through large, tough, or hard
food.
Bottom of blade between tip and
heel. Flat ground/tapered: both
sides taper to a “v” shape.
Serrated: shaped into a row of
teeth. Hollow ground: very
sharp. Granton: ovals ground into
side. Single side: sharpened on 1
side.
Scales:
Rivets:
Riveted to tang to create handle.
The top, non-cutting edge of the
blade.
Bolster: Located at heel, where the blade
meets handle.
Tang:
Cutting
edge:
Metal that continues from blade
through handle. Full or partial.
Hold handle to tang.
Handle: Made of various materials.
End of the handle.
Butt:
Knives
Boning knife: Usually 6”, thin, flexible. Used to
separate raw meat from bone.
Butcher knife: Scimitar, Used to fabricate raw meat,
6-14”.
Butter knife: Small knife with blunt edge for
spreading butter, cream cheese.
Knives
Chef’s/French knife: All-purpose knife used for
chopping, slicing, mincing all types of food. 8-14”,
tapers to a point at the tip.
Cheese knife: Thin, sometimes off-set, granton,
holes.
Clam knife: Short, blunt point. Used to shuck, open
clams. Unlike oyster knife, has a very sharp edge.
Knives
Cleaver: Heavy rectangular knife, cuts through all
types of foods, cuts through bones.
Dao: (cai dao). Chinese cleaver, or vegetable knife.
Light, multi-purpose, carbon steel.
Deli knife: Serrated and often off-set. 8”. Used to slice
thick sandwiches.
Knives
Fillet knife: Thin. flexible blade. Used to fillet fish. 68”.
Lettuce knife: Plastic serrated knife (prevent brown
edges).
Oyster knife: Short, stubby, pointed knife for
shucking oysters.
Knives
Paring knife: Small, sharp, 2-4”. Used to peel, trim
and pare vegetables.
Santoku knife: General purpose, 5-7”. Japanese.
Three virtues: slicing, dicing, mincing. Sheepsfoot
blade curving 60° to point. Well balanced.
Serrated slicer: Long, thin, serrated. Used to cut
breads, cakes, tomato, delicate.
Knives
Slicer: Long, thin 12-14”. Often granton. Used to slice
cooked meats.
Steak knife: Sharp, usually serrated table knife for
cutting steak.
Tourné: Short (like paring), curved bird’s beak blade.
Used for tourné cuts (7 sided football shape).
Knives
Utility knife: All-purpose. 6-8”.
Vegetable peeler: Sharp, used for peeling vegetables.
Technically not a knife.
Knife Care
Sharpening
Sharp is safe. Sharpening removes metal from the blade.
• Mise: Collect knives, stone, oil or water, damp cloth or
mat, steel
• Place cloth on stone or mat
• Lubricate
• At a 20° angle run blade across stone as necessary,
equally on both sides from coarse to fine
• Carefully ipe blade clean and hone at 20°.
Knife Care
Honing
Removes microscopic burrs and returns convex shape
• Run the knife along the steel at a 20° angle, alternating
sides
Steel: long metal rod (or oval) that is lightly grooved
and magnetized
Ceramic steel: ceramic rod.
Diamond steel: encrusted with diamond dust. Do not
use on ceramic knives
Knife Handling Practices - Safety
• Keep knives sharp (less force)
• Never touch blade
• Use only for intended purpose
• Damp cloth under cutting board
• If interruption occurs stop cutting and place knife on a
secure, flat surface
Knife Handling Practices
• NEVER leave soaking under water—wash separately
• Never try catch falling knife, move out of way, verbally
warn
• Carry knives with cutting edge slightly away from body
• To pass knife place it down on a sanitized surface, let
other person pick it up by handle
• Store knives properly, do not leave laying around
Hand Tools & Small Equipment
Bench scraper: Rigid, stainless steel, square, blunt
blade used to scrape material off a table and
cut/portion dough.
Bowl scraper: Flexible piece of rubber or plastic,
usually curved, used to scrape product from a bowl
Can Opener: Mounted on a table, used to open large
cans.
Hand Tools & Small Equipment
Channel knife: Used to cut grooves in vegetables or
“twists” from fruits.
Cheesecloth: Light fine mesh gauze used to strain
stock, custard, cheese curd; bundling herbs.
China cap: Perforated cone shaped strainer.
Hand Tools & Small Equipment
Chinois: Fine mesh cone shaped strainer.
Colander: Perforated bowl shaped strainer.
Cook’s fork: Kitchen fork, two long pointed tines.
Check braised meat for doneness, steady meat to
slice. Do not pierce dry-cooked meats
Hand Tools & Small Equipment
Corer: Remove core of apple or pear.
Fish scaler: Remove scales from fish.
Food mill: Purée foods to various consistency with
various detachable plates.
Hand Tools & Small Equipment
Funnel: Pour liquid from a larger to a smaller
container.
Grater: Grate cheeses, carrots, potatoes; various size
holes.
Kitchen shears: Strong scissors. Cut twine, grapes
into small clusters, cartilage.
Hand Tools & Small Equipment
Parisienne scoop: Melon baller, cuts ball shapes
from soft fruits and vegetables.
Pastry bag: Canvas, plastic, nylon. Pipe frosting,
creams, puréed food using various pastry tips.
Pastry brush: Brush egg wash, melted butter, glazes
and other liquids on baked goods, meats etc.
Hand Tools & Small Equipment
Pie server: shaped, often off-set, to serve slices of
pie/quiche.
Piping tools: Bags, tips, couplers, presses, flower
nails.
Pizza cutter: Round blade to cit pizza, rolled out
dough.
Hand Tools & Small Equipment
Ricer: Perforated hopper and levered plate pressing
cooked food into fluffy rice-like pieces.
Rolling pin: Cylinder, wood/plastic/metal/glass,
handled/dowel-type, roll out pastry/dough.
Sandwich spreader: Short, stubby spatula to spread
sandwich fillings and condiments.
Hand Tools & Small Equipment
Skimmer: Perforated flat head to remove foam,
remove solid ingredients from liquids. Also in mesh.
Sieve: Mesh basket, sift flour, strain.
Spatula, offset, icing: Short to long, flexible, round
tip. Used to frost and ice, level dry ingredients.
Hand Tools & Small Equipment
Spatula, offset, metal: Hamburger turner. Wide
chisel-set blade with short handle to turn/flip foods.
Spatula, rubber: Long handle, flat paddle rubber-like
end. Folding, scrape sides of bowls. Look for high heat
type.
Spatula, straight: Depending on width, icing or
flipping.
Hand Tools & Small Equipment
Spoons, kitchen: long handle, solid, perforated,
slotted.
Spider: Long handle, open mesh, shallow basket,
strainer.
Strainer: Perforated, mesh, various shapes/sizes,
strain pasta/veg./etc.
Hand Tools & Small Equipment
Tamis: Drum-shaped strainer, various mesh sizes.
Strain or purée.
Tongs: Spring-loaded scissor-like utensil for picking
up solid food. Can be used as a reamer.
Wire whip: Wisk. Various sizes and heaviness.
Aerate, mix, beat, stir.
Hand Tools & Small Equipment
Zester: Shreds small pieces of outer peel of citrus
fruits.
Measuring Utensils
Balance/Baker’s scale: Best for repetitive spot
checking.
Bi-metallic steamed thermometer: Works with a
bi-metal spring, needs frequent adjustment.
Digital scale: Wisk. Accurately measures weight in
U.S. and metric.
Measuring Utensils
Ladle: Various sizes. Measures in fluid ounces and
metric.
Measuring cup: Sets include ¼, ⅓, ½, ¾ and 1 cup
volume. Weighs liquid accurately (some have a
spout), dry- less accurately.
Measuring spoon: Sets include ¼, ½ and 1 teaspoon
and 1 tablespoon. Used to measure smaller
quantities.
Measuring Utensils
Portion scale: Uses spring. Dial rotates to tare.
Careful of head movement.
Scoop: Disher. Number stamped on scoop is number
of scoops per quart. Often color coded.
Thermocouple: Thermometer. Sensing area is on the
tip. Can measure thick and thin foods. Probes include
immersion, surface, penetration, and air.
Measuring Utensils
Volume measure: Metal and glass. Usually available
in 1 pint, 1 quart, ½ gallon and 1 gallon.
Pots & Pans
• Pots are generally larger, with straight sides
and two loop handles
• Pans tend to be shallower with one long handle
and either straight or sloped sides
Care of Pots and Pans
• Aluminum: Hand wash, soapy water, non abrasive cleaner.
• Cast Iron: Season and keep conditioned and dry. Wash in warm
water, a little soap if absolutely necessary.
• Chrome: Hand wash, soapy water, non abrasive cleaner.
• Copper: Commercial cleaner to remove discoloration before
regular washing, dry thoroughly.
• Stainless Steel: Hot soapy water.
• Nonstick Coating: Plastic mesh scrubber, avoid scratching.
• Remember to clean bottoms to avoid hot spots.
Look for
• Heavy guage
• Even heat distribution
• Riveted handle (ovenable)
• Non-reactive lining
Pots
Brazier: Rondeau. Medium to large pot, shallower
than most sauce pots. Straight sides, handles, heavy
bottom, cover. Braise meat and vegetables.
Double boiler. Upper pot holds food, lower pot holds
simmering water. Used to gently cook/heat,
chocolate, butter, custard.
Fondue pot: Heat source is directly below pot. A
semi-liquid (cheese, chocolate) is kept warm in pot
into which bits of food are dipped and eaten.
Pots
Sauce pot: More shallow than a stock pot, straight
sides, loop handles. Used to cook sauce, soup.
Stock pot. Large straight sided loop handled pot.
Used to cook stock. May have spigot for drainage.
Pans
Braising pan: High sided, flat bottomed.
Cake Pan: Straight sides. Various sizes and shapes.
Look for medium to heavy weight aluminum, rimmed.
Cast-iron pan: Heavy, thick bottomed cast iron. Must
be seasoned (a baked on coating of vegetable oil).
Even heat.
Pans
Crêpe pan: A shallow skillet with very short slightly
sloping sides.
Fish poacher: Long, narrow metal pan with a
perforated rack to raise and lower delicate fish.
Hotel pan: Various sizes, standard 12”x20”x2.5” (200
pan), …x4” (400 pan, etc.). Also ½. ¼, ⅓ etc. Used to
hold prepared food in steam table, chafer, refrigerator.
Pans
Muffin tin: Standard is 12 cavity, each cavity holding
approx. 2.75 oz. batter (#12 scoop). Used for muffins,
cupcakes and other small baked goods.
Roasting pan: Shallow, rectangular pan, mediumhigh sides, handles. Used to roast meats, vegetables,
bones.
Sauce pan: Various sizes, medium height, single long
handle. Used for general cooking, in particular, liquid
or liquid based mixtures on a range.
Pans
Sauté pan: Sautoir. Wide bottom, straight sides, long
handle. Larger surface than sauteuse. Best to sauté
pieces of meat, reduce liquids, pan fry.
Sauteuse pan: Skillet. Fry pan. Curved sides, long
handle. Easier to flip food.
Sheet pan: Full: 18”x26”x1”, ½: 12”x18”x1”. Usually
aluminum. Used for anything from cookies to bacon
to vegetables.
Pans
Spring form pan: Then side clamps around the
bottom using a spring clip.
False bottom pan: Bottom is removed by pushing it
up from the bottom.
Wok: Full: Asian. Rounded bottom, curved sides.
Facilitates stir-frying.
Food Preparation Equipment
• Cutters & Mixers
• Steamers
• Broilers
• Ranges, Griddles, Fryers
• Ovens
Cutters & Mixers
Counter-top blender: Base houses motor, removable
lidded jar with propeller-like blade to puree, liquefy
or blend.
Immersion blender: Hand blender, stick blender,
burr mixer. Mixes in bowl or pot containing food.
Food chopper: Buffalo chopper. Chops vegetables,
meat and other foods using a vertical rotating blade
and a bowl that rotates the food under the blade.
Cutters & Mixers
Food processor: Base houses motor, removable
lidded bowl with S- blade to puree, liquefy or blend.
Horizontal Cutter Mixer (HCM): Vertical Mixer.
High-speed S-blade. Tilts forward to empty.
Mandoline: Manual slicer, adjustable blades for
slicing, julienne. Also, less expensive plastic models.
Cutters & Mixers
Meat grinder: Free-standing or attachment. Product
is pushed through feed tube, pulled by worm (auger),
cut by an X-blade and forced through a perforated
plate.
Meat Slicer: Slanted circular blade. Product is placed
on a hopper and pushed along a carriage into the
spinning very sharp blade.
Mixer: 5 qt., 20 qt., 60 qt., 80 qt. Planetary action.
Attachments: ladle, whip, hook, grinders, shredders,
slicers, juicers.
Mixer Attachments
Flat paddle: Beater. Mix, mash, cream soft foods.
Wire whip: Whisk and add air to light foods: egg
whites, cream, soft frosting.
Wing whip: Heavier version of wire whip.
Mixer Attachments
Pastry knife (paddle): Used to cut fat into flour.
Dough arm (hook): Used to mix and knead heavy
dough.
Steamers
• Generally used to cook vegetables and grains
• Provides direct contact with steam
• Cooks quickly and efficiently
• Water is below, not in contact, with food
Remember
• Be sure you’re trained, get proper instructions, read
manufacturer’s instructions
• Use all safety features (lids/guards secure, cut gloves).
• Be sure machine is stable
• Turn off and unplug after use
• Clean and sanitize after use
• Reassemble properly
• Report any problems
Steamers
Steamer: Uses low or high steam pressure. Often
stacked pots- lower: water, upper: perforated bottom.
Also, perforated plate insert.
Convection steamer: Steam is generated in a boiler
and piped into cooking chamber where it’s vented
over the food and the vented. No pressure build up in
unit.
Pressure steamer: Uses high pressure steam.
Pressure must be released before opening door.
Timers often control cook times and venting.
Steamers
Steam-jacketed kettle: Free-standing and table-top.
Bottom and sides have two layers, steam circulates
between the layers. Even heat distribution.
Tilting fry pan: Tilt skillet, grill, steam, braise, sauté,
stew. If tight fitting lid, can be used as a steamer.
Broilers
• Uses very intense direct heat
• Cooks quickly
• Heat source is from above
• Also pictured are Grills, heat source from below
Broilers
Charbroiler (Grill): Gas or electric to mimic
charcoal. Juices drip onto heat source, creating flames
and smoke adding flavor.
Countertop broiler: Generally used by quick-service
restaurants. Heat from above.
Hotel broiler: Large radiant broiler for larhe
amounts of food.
Broilers
Rotisserie: Food, often poultry, is placed on a stick,
or spit and is roasted while rotating. Unit may be
open or enclosed.
Salamander: Small radiant broiler attached to the
back of a range. Used to brown, finish, melt.
• A range is a cooking unit with an open heat source.
Ranges, Griddles, Fryers
Deep-fat fryer: Gas and electric. Cook food in oil
heated to between 300-400°F.
Flat top (French top): Food (in pots and pans) is
cooked on a thick slate of cast iron or steel. Provides
even consistent heat.
Griddle: Food is cooked directly on a thick plate of
metal. Usually designed with edges to contain food
and drain waste.
Ranges, Griddles, Fryers
Induction burner: Generates heat by means of
magnetic attraction between the cooktop and a steel
or cast iron pot or pan. Reaction time is significantly
faster than a conventional burner.
Open burner: Grate style gas burner supplies direct
heat by means of an open flame. Heat is quickly and
easily controlled.
Ring-top burner: Add or remove different sized rings
to allow more or less heat.
Ranges, Griddles, Fryers
Wok burner: Gas/propane burner with multiple jets
and a collared top provide intense heat. Produces wok
hey: savory, charred flavor associated with the best
wok cooked dishes.
Ovens
Convection oven: Fan circulates heated air around
the food as it cooks. Increases efficiency. Usually need
to reduce temperature 25-50°F.
Combi-oven: Combines a convection oven with a
steamer. Convective steam, convective dry hot air or
both.
Conventional oven: Heat source at bottom. Heat
rises to the cavity which contains racks. Oven is
located below a range-top burner.
Ovens
Conveyor oven: Conveyor belt moves food along in
one direction. Heat source both top and bottom.
Deck oven: Conventional oven with one to four highheat ceramic/stone shelves. Food is cooked directly
on shelves.
Microwave oven: Uses microwaves of energy causing
a food’s molecules (water, fat, sugar) to vibrate and
create heat. Used mainly to thaw and re-heat.
Ovens
Rotary oven: Cabinet type: rotates speed rack. Also,
Merry-go-round type and Ferris wheel type.
Slow-roasting oven: Roasts meats at low
temperatures for long periods of time. Preserves
moisture, reduces shrinkage.
Smoker: Treats foods with smoke. Look for smokers
that operate at hot or cool temperatures.
Ovens
Tandoori oven: Cylindrical or barrel shaped clay
oven. Wood or coal fire at bottom. Open top. Dough is
flung onto the inside wall for flatbread, meat is
skewered for roasting.
Holding and Serving Equipment
Bain-marie: Any type of hot water bathment to keep
food warm.
Beverage dispenser: Pre-mix: attached to a tank of
pre-mixed CO2/water/syrup. Post-mix: attached to
separate tanks of CO2/water/syrup. Refrigerated or
iced cold plate.
Chafing dishes: Consists of a frame, water pan, cover.
Hotel pans are inserted into water pan. Heated by tins
of Sterno, underneath.
Holding and Serving Equipment
Coffee maker: Pass-through: manually add water
which is heated and passed through a filtered basket
of grounds. Automatic models are plumbed into a
water source.
Expresso machine: Forces hot water, under pressure
through finely ground coffee.
Food warmer or steam table: Water based or dry.
Designed to keep foods in hotel pans at a minimum
135°F. Not for cooking or re-heating.
Holding and Serving Equipment
Hot box: Insulated box to hold hotel pans and sheet
pans at temperature during transport.
Hot holding cabinet: Insulated cabinet to hold hotel
or sheet pans. Thermostat controls temperature and
humidity.
Ice machine: Makes ice cubes. Keep sanitized, use
proper scoop.
Holding and Serving Equipment
Tea maker: Similar to coffee maker.
Speed rack: Metal wheeled rack with L brackets to
hold sheet pans at various hights, depending on need.