{ Modified over 7 years ago, 1 "@type": "ImageObject", Pastry Brush Used to brush items with egg wash, glaze, etc.
Cooking Equipment Woodburning Ovens Ovens (contd) Wood-burning OvensMicrowave Ovens Woodburning Ovens Woodburning ovens have once again come into fairly wide use. Sometimes called overhead broilers. Used to pick up and handle foods. "@context": "http://schema.org", as a high-humidity oven. "@context": "http://schema.org", A tilting mechanism enables liquids to be poured out of it. }, 49 { Blades are usually 5 in. "description": "The range is still the most important piece of cooking equipment in the kitchen. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Parisienne Scoop Cooks Fork Parisienne Scoop Blade is a small, cup-shaped half-sphere. Door can be opened any time during cooking. The lower section holds boiling water. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/13/Combination+Steamer+Ovens+Barbecue+or+Smoke+Ovens.jpg", Blades are usually 5 in.
Other moist foods may be ground also. "description": "Induction Cooktop. Cooking Equipment Mixers (contd) Agitator AttachmentsThe paddle is a flat blade used for general mixing. Scoops. Door can be opened any time during cooking. This helps to free up the rangetop and the chef\u2019s attention for other tasks. Used to brush items with egg wash, glaze, etc. Ring-top range is a type of flat top that has removable rings. "width": "800" Colander Used to drain washed or cooked vegetables, salad greens, pasta, and other foods. Used mostly for spreading icing on cakes and for mixing and bowl scraping. Wok. Food items are placed on a grate beneath the heat source. A thorough knowledge of equipment is essential. Blades of different sizes may be used.
"description": "Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation. Palette Knife. Only pots, pans and their contents become hot. Sizes: 1-36 quarts (liters). It is important to study the operating manual supplied with each item or to be taught by someone who already knows that item well and has operated it.
"width": "800" "contentUrl": "https://slideplayer.com/slide/3448870/12/images/47/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", The dough arm is used for mixing and kneading yeast dough. Short, rigid, blunt knife with a dull edge. Used for cutting fruits and vegetables into small balls. Sizes are pints, quarts, half-gallons, and gallons. Fastest to heat and can be turned off after short use. Drip pans catch juices, which can be used for basting or making gravy. { "width": "800" }, 37 }, 23 This speeds the heat transfer. Scoops Come in standard sizes and have a lever for mechanical release. Wire mesh strainer Used for straining pasta, vegetables, and so forth. "@context": "http://schema.org",
Can Opener.
Slotted and perforated spoons are used when liquid must be drained from solids. For general-purpose chopping, slicing, dicing. "description": "Food cutter, or rotation chopper, is also known as a buffalo chopper. as a convection steamer. "description": "Kinds of Metal (cont\u2019d) Porcelain enamel-lined pans.
Pressure Fryers Covered fry kettles that fry foods under pressure. Especially suitable for chicken and other poultry. "name": "Introduction to Quantity Food Equipment", Heats much more quickly.
Butcher Knife.
The walk-in is a room-size freezer with built-in shelves on the walls. Ideal for storage containers. Food is forced through a feed tube into a screw. "@context": "http://schema.org",
"width": "800" "description": "YOUR HANDS ARE YOUR BEST TOOLS. }, 21
Nontilt kettles are emptied by a spigot and drain on the bottom. Top supports moderately heavy weights. {
Spoons: Slotted, Perforated, and Solid Used for stirring, mixing, and serving. Food Grinder. "@type": "ImageObject",
"contentUrl": "https://slideplayer.com/slide/3448870/12/images/27/Attachments+for+Mixers+and+Food+Choppers.jpg", Nontilt kettles are emptied by a spigot and drain on the bottom.
Gives readings within a few seconds of being inserted in a food product. BROILERS AND SALAMANDERS. Sizes: inches ( mm) deep; 6-16 inches ( mm) in diameter. Also called a combi oven. "width": "800" "description": "Cleaning (cont\u2019d) Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. "width": "800" }, 32 "@type": "ImageObject", Food Mill. "@context": "http://schema.org",
This is why it is important to develop good manual skills. Used for trimming and paring fruits and vegetables. Pots, Pans, and ContainersKINDS OF METAL Aluminum Used for most cooking utensils in food-service kitchens. The usefulness of specialized processing equipment depends on the volume of food it handles.
Can Opener Heavy-duty can openers are mounted on the edge of the workbench. "description": "KINDS OF METAL. "@type": "ImageObject",
Used for cutting, sectioning, and trimming raw meats.
Utensils- small kitchen tools Mixing Utensils o Mixing bowls- hold ingredients that you mix o Pastry blenders- cut shortening into flour for piecrusts. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/14/Cooking+Equipment+Ovens+%28cont%E2%80%99d%29+Infrared+or+Reconstituting+Ovens.jpg", ",
Has more uniform and controllable heat than pots on the range.
Thin, pointed blade about 6 in.
Roasting Pan Used for most cooking utensils in food-service kitchens. ", The reach-in is a standard upright freezer. "description": "Contain quartz tubes or plates that generate intense infrared heat. Special woods such as hickory, mesquite, or fruitwoods such as apple or cherry must be added.
Attachment forces foods through a grid-type blade that cuts them into perfect dice. Brown sugar pack it into the cup. Sharpening Steel.
", We think you have liked this presentation. The serrated blade is used to cut gaufrette or waffle slices. They can also slice, shred, and julienne foods. "@context": "http://schema.org", "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Operating manuals should describe these procedures in detail. Reads from 0\u00b0F to 220\u00b0F. Stainless steel. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/43/Measuring+Devices+Scales+Portioning+Scale.jpg", "name": "Pots, Pans, and Containers", Cooktop space is limited to one pot per burner.
"description": "CLEANING. Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. Roasting pan Deeper and heavier than a bake pan. Attachments for Mixers and Food Choppers (contd)Processing Equipment Attachments for Mixers and Food Choppers (contd) Dicer Attachment forces foods through a grid-type blade that cuts them into perfect dice.
Generate heat from above. The refrigerator (known in the trade as the cooler or the box) guards against spoilage and bacterial growth by keeping foods cold, usually, below 41F (5C).
Skimmer. Rangetops (cont\u2019d) Open Elements. "@context": "http://schema.org", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/3/Introduction+to+Quantity+Food+Equipment.jpg", "name": "Cooking Equipment Ovens", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/48/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg",
The reach-in is a standard upright freezer.
Stockpot: for preparing stocks and simmering large quantities of liquids. "@context": "http://schema.org", A china cap with very fine mesh. Cast iron. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Spoons: Slotted, Perforated, and Solid Pastry Wheel Pastry Wheel Used for cutting rolled-out dough, pastry and baked pizza. Used to cut pieces of dough and to scrape workbenches. Short tool with a slotted, swiveling blade. Consists of a hopper and a lever that feeds the food onto a rotating disk or plate. "description": "Heat source (gas, electricity, or charcoal) is below the grid that holds the food. Used primarily for reconstituting frozen foods. "@context": "http://schema.org",
Pastry Bag. Used for general baking. Barbecue or Smoke Ovens.
Heated not just on the bottom but on the sides as well. Bake Pan. Works by magnetically agitating the molecules in steel or iron cookware. Chinois. Cooking Equipment MIXERS Bench Type Mixers Floor MixersRange in capacity from 5 to 20 quarts. Used for trimming and paring fruits and vegetables. Flattop or Hot Top (lightweight) Burners covered with steel plate. "@type": "ImageObject", All kitchen personnel need to be orientated on the proper usage, cleaning, and safety of all equipment. Slow-Cook-and-Hold OvensCooking Equipment Ovens (contd) Revolving Ovens Slow-Cook-and-Hold Ovens Large chambers containing many shelves or trays on an attachment like a Ferris wheel.
Used when great clarity or smoothness is required in a liquid. Used for measuring and portioning liquids. Used for boning raw meats and poultry. "@context": "http://schema.org", "@context": "http://schema.org", "description": "Uses of Pots and Pans (cont\u2019d) Fish Poacher. STEAM COOKERS. "@context": "http://schema.org", Used for general rangetop cooking. Tamis Used for sifting flour and other dry ingredients and for pureing soft foods. Pastry Brush. ", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/22/Steam-Jacketed+Kettles.jpg", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/54/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", { Shelves can be placed closer together than in conventional ovens without blocking the heat flow.
A four-sided metal box with grids of varying sizes. "name": "Pots, Pans, and Containers", Has more uniform and controllable heat than pots on the range. Vegetable Peeler Sharpening Steel This type does not operate under pressure.
Kind of metal. "@context": "http://schema.org", It is used to heat the water in a hot-water bath to a steady temperature within a fraction of a degree.
Thermostatic controls maintain fat at preset temperatures. 
Used for roasting and baking. "@context": "http://schema.org", Available in 1-, 12-, 13- and 14-cup sizes. "@type": "ImageObject", Slope-Sided Saut\u00e9 Pan\/Sauteuse. The walk-in is a room-size freezer with built-in shelves on the walls. Most large equipment can be partially disassembled for cleaning. Processing Equipment Food CutterFood cutter, or rotation chopper, is also known as a buffalo chopper. Produces wood smoke, which surrounds the food. You must learn how to know when a machine is not operating correctly. ", Barbecue or Smoke Ovens. Food is forced through a feed tube into a screw. "@type": "ImageObject", Thorough, regular cleaning of ALL equipment is essential. "description": "Used for measuring ingredients as well as for portioning products for service. "description": "Hand Tools and Small Equipment (cont\u2019d) Mandoline. They must be carefully cleaned and sanitized every day to prevent contamination of foods. Electrically operated. Used mostly for spreading icing on cakes and for mixing and bowl scraping. "description": "Microwave Ovens. Clam Knife. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/32/Holding+and+Storage+Equipment.jpg", Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation. Ovens (cont\u2019d) Combination Steamer Ovens. (18 cm) long.
4-6 pounds per square inch ( kg\/cm) in low-pressure steamers. Consist of individual shelves or decks arranged one above the other. Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. Sizes: 1-36 quarts (liters). "description": "Cold Food Storage Equipment (cont\u2019d) The freezer stores foods purchased in frozen form; used to hold foods for longer times. ", Either electric coils or gas flames. Used for sifting flour and other dry ingredients and for pureing soft foods. Microwave Ovens Special tubes generate microwave radiation. Pie Server Bench Knife
}, 12 They must be carefully cleaned and sanitized every day to prevent contamination of foods. Microwave Ovens. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough. Saucepot. Mostly for pantry work; Also useful for carving roast chicken and duck.
Brand names include Teflon and Silverstone.
"contentUrl": "https://slideplayer.com/slide/3448870/12/images/23/Pressureless+Steamers+or+Convection+Steamers.jpg", Used mostly for spreading icing on cakes and for mixing and bowl scraping. The plate cuts or shreds the food and into a receiving container. Replace worn blades, which can leave metal shavings in the food. Slotted and perforated spoons are used when liquid must be drained from solids. { "contentUrl": "https://slideplayer.com/slide/3448870/12/images/30/SOUS+VIDE+EQUIPMENT+Chamber+Vacuum+Packer+Immersion+Circulator.jpg", "@type": "ImageObject", Used for lifting and turning meats and other items. ", Used for storage and for holding foods in a bain-marie (water bath). }, 54 "name": "Cooking Equipment Rangetops (cont\u2019d) Heavy-duty Flattop",
"@type": "ImageObject", The serrated blade is used to cut gaufrette or waffle slices. Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. ", Also used to prepare certain drinks. "description": "Cooking Equipment. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/45/Measuring+Devices+Temperature+Measures+Meat+Thermometer.jpg", Pressure Fryers. "@context": "http://schema.org", Convection Ovens. Foods can also be simmered, stewed, braised, or poached in the oven.
}, 15 "@type": "ImageObject", Pastry Bag.
Used for general food chopping. Available in a variety of sizes. "description": "Hand Tools and Small Equipment (cont\u2019d) Spoons: Slotted, Perforated, and Solid.
You must learn how to know when a machine is not operating correctly. Sizes are pints, quarts, half-gallons, and gallons. Food Processer. Additional blades can be used in combination with the flat blade to cut julienne and btonnet. Cooking Equipment RANGETOPSThe range is still the most important piece of cooking equipment in the kitchen.
"@type": "ImageObject", Flattop or Hot Top (lightweight) Open Elements.
"contentUrl": "https://slideplayer.com/slide/3448870/12/images/41/Pots%2C+Pans%2C+and+Containers.jpg", Designed to hold foods in service counters. ",
Woodburning ovens have once again come into fairly wide use.
Copyright 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation. (18 cm) long. "@type": "ImageObject", Top supports moderately heavy weights. Computerized electronic controls. Use only tools made of plastic, silicone, or wood. ", Used for measuring and portioning liquids. }, 19 The walk-in is a room-size refrigerator with built-in shelves on the walls.
",
Must be strong enough to hold heavy loads.
{ "description": "Pots and Pans and Their Uses (cont\u2019d) Cast-iron Skillet. Nonstick plastic-type coatings. "width": "800" "description": "Powered by either gas or electricity.
"@context": "http://schema.org", Two factors affect a pans ability to cook evenly: Used for most cooking utensils in food-service kitchens. Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. Spring-operated and usually have a dial to indicate weight. "width": "800" The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Scorch foods easily. ", Pressureless Steamers or Convection Steamers. Sizes: full pan, 18 \u00d7 26 inches (46 \u00d7 66 cm).
"@context": "http://schema.org", "@type": "ImageObject", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/5/Introduction+to+Quantity+Food+Equipment.jpg", Cooktop space is limited to one pot per burner. Used for roasting and baking. Ring-top range is a type of flat top that has removable rings. This helps to free up the rangetop and the chefs attention for other tasks.
Introduction to Quantity Food EquipmentA thorough knowledge of equipment is essential. "width": "800" Used for cutting fruits and vegetables into small balls. Brazier\/ Rondeau. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Chinois Wire Mesh Strainer Chinois A china cap with very fine mesh. "@context": "http://schema.org", "@type": "ImageObject", { Used for truing and maintaining knife edges. Other devices include: Measuring Cups and Measuring SpoonsMEASURING DEVICES Volume Measures Liquid Volume Measure Ladles Scoops Liquid Volume Measure Have lips for easy pouring. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/37/Pots%2C+Pans%2C+and+Containers.jpg", Skimmer. Used to mix, pur\u00e9e, and emulsify liquids. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/52/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/2/Introduction+to+Quantity+Food+Equipment.jpg", "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Vegetable peeler. Works by magnetically agitating the molecules in steel or iron cookware. "@type": "ImageObject", Paring Knife. ", Can Opener. "name": "Holding and Storage Equipment", { Used for trimming and paring fruits and vegetables. Used for opening oysters. "name": "Pots, Pans, and Containers", Holding and Storage EquipmentHot Food Holding Equipment Steam tables are designed to hold foods above 135F (57C) in order to prevent the growth of bacteria that can cause disease. At Home in the Kitchen Chapter 7 (Canadian Ed.). "@context": "http://schema.org", { Best heat conductor. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/24/Cooking+Equipment+MIXERS+Bench+Type+Mixers+Floor+Mixers.jpg", }, 8 Saucepan: may have straight or slanted sides. Offset Spatula.
The reach-in is a standard upright refrigerator that does not have freezer unit. Round-bottomed steel pan with two loop handles. Mostly for pantry work; Also useful for carving roast chicken and duck. Aluminum pots and pans sandwiched between layers of stainless steel will also work. Blender. Woodburning ovens have once again come into fairly wide use. "width": "800" { Allows access to more intense heat from the flames below. Measuring Devices Temperature Measures Meat ThermometerIndicates internal temperatures of meats. This pushes the food through holes in a plate. Not All Models Are Alike It is important to study the operating manual supplied with each item or to be taught by someone who already knows that item well and has operated it.
( mm). Remove food from the fat automatically after a preset time. "width": "800" Used for boning raw meats and poultry. }, 51 Also called reel ovens. They must be carefully cleaned and sanitized every day to prevent contamination of foods.
"@type": "ImageObject", Used for poaching whole fish. "@type": "ImageObject", Also called reel ovens. }, 45
Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. Fastest to heat and can be turned off after short use.
"name": "Cooking Equipment Ovens (cont\u2019d) Infrared or Reconstituting Ovens", half-pan, 18 13 inches (46 33 cm).
Extremely expensive.
"width": "800" Also used to prepare certain drinks. Much less energy is used. "width": "800" "width": "800"
Used for general sauting and frying; sloping sides allow the cook to flip and toss items. For general-purpose chopping, slicing, dicing. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/50/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", The reach-in is a standard upright refrigerator that does not have freezer unit. Slicing plate may be adjusted to cut various thicknesses. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTKnives and Their Uses French Knife or Chefs Knife Santoku Knife French knife or Chefs knife Most frequently used knife. Top supports many heavy pots. Palette Knife Sandwich Spreader
", Used to mix, pure, and emulsify liquids. (360 mm) long. "description": "Cooking Equipment. "width": "800" Variety of attachments makes it a versatile tool. Holding and Storage EquipmentCold Food Storage Equipment The refrigerator (known in the trade as the cooler or the box) guards against spoilage and bacterial growth by keeping foods cold, usually, below 41F (5C). Measuring & Equivalents Review Statements Brown sugar pack it into the cup. Used for lifting and turning meats and other items. { "description": "Also known as tilting brazier and tilting fry pan. Pots, Pans, and ContainersPOTS AND PANS AND THEIR USES Stockpot Saucepot Brazier/ Rondeau Stockpot: for preparing stocks and simmering large quantities of liquids.
- Organic Dark Spot Remover
- Gucci Flora Mini Perfume Set
- Plus Size Crochet Cover Up Dress
- Vintage Burlap Lamp Shade
- Septic Picture Medical
- Setting Up An Outdoor Webcam
- Embroidered Veil With Words
- Waterman Fountain Pen Ink Cartridges
- Dewalt Atomic Compact Series 20v Brushless 2-tool Combo Kit
- Hotel Condesa Rooftop
- White Palazzo Pants Plus Size