Drip pans catch juices, which can be used for basting or making gravy. Size of top section: 4-36 quarts (liters). This type does not operate under pressure. Also used for baking, steaming, and subsequent serving. ", Skimmer. Channel Knife. Used primarily for reconstituting frozen foods. Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. { Additional blades can be used in combination with the flat blade to cut julienne and btonnet. Available as separate units or as part of a rangetop. "@type": "ImageObject", Heats much more quickly. "width": "800" "@type": "ImageObject", Mostly for pantry work; Also useful for carving roast chicken and duck. "description": "COOKING EQUIPMENT. Poor heat conductor of heat. Zester. Offset Spatula. A four-sided metal box with grids of varying sizes. Pots, Pans, and ContainersPots and Pans and Their Uses (contd) Cast-iron Skillet Saucepan Straight-sided Saut San/Sautoir Slope-sided Saut San/Sauteuse Saucepan: may have straight or slanted sides Used for general rangetop cooking. Pots, Pans, and ContainersPots and Pans and Their Uses (contd) Double Boiler A pot with two sections. Can be used for both liquid and dry measures Measuring Spoons Used for measuring very small volumes. Maintains high temperatures for long periods. "width": "800" "@type": "ImageObject", Shelves can be placed closer together than in conventional ovens without blocking the heat flow. }, 3 Brand names include Teflon and Silverstone. Introduction to Quantity Food EquipmentCLEANING Cleaning is part of the operating procedure! "name": "Pots, Pans, and Containers", "width": "800" Fastest to heat and can be turned off after short use. "@type": "ImageObject", Pie Server A wedge-shaped offset spatula. Adaptor rings enable several bowl sizes to be used on one machine. Used for lifting and turning meats and other items. "@type": "ImageObject", Tilt or trunnion kettles can be tilted for emptying. Pastry Bag. Aluminum pots and pans sandwiched between layers of stainless steel will also work. Equipment & Terms. A tool with a hand-turned blade that forces foods through a perforated disk. Stockpot: for preparing stocks and simmering large quantities of liquids. At Home in the Kitchen Chapter 7 (Canadian Ed.). Used mostly for spreading icing on cakes and for mixing and bowl scraping. ", "@context": "http://schema.org", The refrigerator (known in the trade as the cooler or the box) guards against spoilage and bacterial growth by keeping foods cold, usually, below 41\u00b0F (5\u00b0C). "@context": "http://schema.org", Utility Knife Paring Knife Sizes: 1-36 quarts (liters). Available in a variety of sizes. Pots, Pans, and ContainersUses of Pots and Pans (contd) Fish Poacher Long, narrow, straight-sided pan with a removable rack insert. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/30/SOUS+VIDE+EQUIPMENT+Chamber+Vacuum+Packer+Immersion+Circulator.jpg", These ovens bring large quantities of foods to serving temperature in a short time. A small hand tool used for removing the colored part of citrus peels in thin strips. Available as separate units or as part of a rangetop. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTKnives and Their Uses (contd) Oyster Knife Clam Knife Oyster Knife Short, rigid, blunt knife with a dull edge. Used for sifting flour and other dry ingredients and for pureing soft foods. }, 40 "name": "Cooking Equipment GRIDDLES", "@type": "ImageObject", Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. Aluminum. "name": "Introduction to Quantity Food Equipment", { "name": "Cooking Equipment Woodburning Ovens Ovens (cont\u2019d) Wood-burning Ovens", 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. Utility Knife Narrow, pointed knife 6-8 in. "@context": "http://schema.org", Spoons: Slotted, Perforated, and Solid Used for stirring, mixing, and serving. ", { Volume Measures. "@context": "http://schema.org", "@context": "http://schema.org", Best used with special burner units that have a high heat. Slicer\/Shredder. Used for cutting rolled-out dough, pastry and baked pizza. Attachment forces foods through a grid-type blade that cuts them into perfect dice. "@context": "http://schema.org", Has more uniform and controllable heat than pots on the range. Blade is a small, cup-shaped half-sphere. Used for boning raw meats and poultry. Sandwich Spreader. }, 44 Heavy-duty Flattop. { It takes less time for certain preparations to complete by hand, versus setting up, using, breaking down, and cleaning equipment. Charcoal taste is created by smoke from meat fats that drip into the heat source. More cook space is available. Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. Mostly for pantry work; Also useful for carving roast chicken and duck. Serrated Knife. "@type": "ImageObject", Most large equipment can be partially disassembled for cleaning. "@context": "http://schema.org", Ring-top range is a type of flat top that has removable rings. Cast iron Distributes heat evenly. Maintains high temperatures for long periods. "name": "Measuring Devices Temperature Measures Meat Thermometer", The reach-in is a standard upright refrigerator that does not have freezer unit. "@type": "ImageObject", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/52/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", "description": "Induction Cooktop. Cooks meats and other foods by turning them slowly in front of electric or gas-powered heating elements. Other moist foods may be ground also. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Offset Spatula Rubber Spatula Offset Spatula Broad blade, bent to keep the hand off hot surfaces. "width": "800" "width": "800" Charcoal taste is created by smoke from meat fats that drip into the heat source. "@context": "http://schema.org", "description": "CLEANING. Slotted and perforated spoons are used when liquid must be drained from solids. Heat is controlled by regulating the steam flow or by adjusting the thermostat. }, 39 Bake Pan. Use only tools made of plastic, silicone, or wood. "name": "Pots, Pans, and Containers", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/12/Slow-Cook-and-Hold+Ovens.jpg", "@type": "ImageObject", These ovens bring large quantities of foods to serving temperature in a short time. Cooktop space is limited to one pot per burner. "width": "800" "contentUrl": "https://slideplayer.com/slide/3448870/12/images/26/Processing+Equipment+Food+Cutter.jpg", }, 16 Inserted before cooking and left in the product during cooking. "name": "Introduction to Quantity Food Equipment", This is why it is important to develop good manual skills. It is used to heat the water in a hot-water bath to a steady temperature within a fraction of a degree. "@context": "http://schema.org", }, 17 { }, 36 Pots, Pans and ContainersUses of Pots and Pans (contd) Sheet or Bun Pan Bake Pan Sheet or Bun Pan Used for baking cakes, rolls, and cookies. Pots, Pans, and ContainersMetals and Conductivity A good cooking utensil distributes heat evenly, preventing scorching. Maintains high temperatures for long periods. }, 43 "@type": "ImageObject", Indicates internal temperatures of meats. Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. "@context": "http://schema.org", circular blade that rotates at high speed that is used to cut foods into uniform. The walk-in is a room-size freezer with built-in shelves on the walls. Used for browning, saut\u00e9ing, and frying; also used for cooking sauces and other liquids when rapid reduction is required. Create heat inside the food. }, 42 Must be strong enough to hold heavy loads. Used for opening clams. Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. Consists of a hopper and a lever that feeds the food onto a rotating disk or plate. Works by magnetically agitating the molecules in steel or iron cookware. "description": "Cooking Equipment. ", "description": "Consist of individual shelves or decks arranged one above the other. (18 cm) long. Pressure Steamers: cooks foods under a pressure of. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/19/Cooking+Equipment+Rotisseries.jpg", "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Tamis. Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids. Stockpots with spigots: allow liquid to be drained off without disturbing the solid contents or lifting the pot. Fastest to heat and can be turned off after short use. Pastry Bag Can Opener Used for stir-frying. "description": "Machine pulls the air from a specially designed plastic bag containing food item and seals the bag. Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation. Used for measuring and portioning liquids. as a high-humidity oven. Have lips for easy pouring. It takes less time for certain preparations to complete by hand, versus setting up, using, breaking down, and cleaning equipment. Used for measuring very small volumes. Stockpots with spigots: allow liquid to be drained off without disturbing the solid contents or lifting the pot. Butcher Knife. Used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough. The serrated blade is used to cut gaufrette or waffle slices. "@type": "ImageObject", Cooking Equipment DEEP FRYERS Standard Deep FryersPowered by either gas or electricity. Used for storage and for holding foods in a bain-marie (water bath). "@context": "http://schema.org", KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Mandoline Pastry Brush Mandoline A manual slicing implement. Sizes are pints, quarts, half-gallons, and gallons. "width": "800" 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) long. Nontilt kettles are emptied by a spigot and drain on the bottom. Used for general food chopping. "@context": "http://schema.org", Measuring & Equivalents Review Statements Brown sugar pack it into the cup. { Rubber Spatula. Many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens. Cook\u2019s Fork. Cooking Equipment Ovens (contd) Infrared or Reconstituting OvensContain quartz tubes or plates that generate intense infrared heat. }, 35 Serrated Knife. Also used for baking, steaming, and subsequent serving. Cast iron. Used for pur\u00e9eing foods. "name": "Other devices include: Measuring Cups and Measuring Spoons", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/27/Attachments+for+Mixers+and+Food+Choppers.jpg", Special woods such as hickory, mesquite, or fruitwoods such as apple or cherry must be added. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/6/Introduction+to+Quantity+Food+Equipment.jpg", Rubber Spatula. "width": "800" Works by magnetically agitating the molecules in steel or iron cookware. Aluminum pots and pans sandwiched between layers of stainless steel will also work. Inserted before cooking and left in the product during cooking. Wok. The size of the plates holes regulates the fineness of the grind. "width": "800" Special woods such as hickory, mesquite, or fruitwoods such as apple or cherry must be added. Utensils- small kitchen tools Mixing Utensils o Mixing bowls- hold ingredients that you mix o Pastry blenders- cut shortening into flour for piecrusts. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Top of an induction unit does not become hot. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/23/Pressureless+Steamers+or+Convection+Steamers.jpg", Ideal for cooking foods rapidly and with minimum loss of nutrients and flavor. Ancient ovens were made of heavy masonry, brick, or clay. { Available as large as 140 quarts. "@type": "ImageObject", Pressureless Steamers or Convection Steamers. { "name": "Cooking Equipment RANGETOPS", "@type": "ImageObject", Cooking Equipment RANGETOPSThe range is still the most important piece of cooking equipment in the kitchen. Pastry Bag. Used for truing and maintaining knife edges. { Available in 1-, 12-, 13- and 14-cup sizes. Slicer. "@context": "http://schema.org", Foods cook faster. ", "@context": "http://schema.org", { This is why it is important to develop good manual skills. "@type": "ImageObject", Can be operated in three modes: as a convection oven as a convection steamer as a high-humidity oven Barbecue or Smoke Ovens Are like conventional ovens. "@type": "ImageObject", Blender. Distributes heat evenly. Ideal for storage containers. Thorough, regular cleaning of ALL equipment is essential. "@context": "http://schema.org", Roasting pan. Inserted before cooking and left in the product during cooking. { Round-bottomed steel pan with two loop handles. { ", { ", brazier. A manual slicing implement. Pastry Wheel. Heavy-duty can openers are mounted on the edge of the workbench. No open flame; kitchen stays cooler. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/46/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", Most mixers have three operating speeds. Processing Equipment Food CutterFood cutter, or rotation chopper, is also known as a buffalo chopper. Santoku Knife. Slotted and perforated spoons are used when liquid must be drained from solids. Can be used to cook any meat or other food. Also known as tilting brazier and tilting fry pan. The reach-in is a standard upright refrigerator that does not have freezer unit. Pots, Pans, and ContainersUses of Pots and Pans (contd) Hotel Pan Designed to hold foods in service counters. Used for roasting meats and poultry. It is used to heat the water in a hot-water bath to a steady temperature within a fraction of a degree. Machines are intended to be laborsaving devices. }, 24 Top supports many heavy pots. Also used for baking, steaming, and subsequent serving. Especially suitable for chicken and other poultry. "@context": "http://schema.org", Works by magnetically agitating the molecules in steel or iron cookware. Cooktop space is limited to one pot per burner. ", Used for turning and lifting eggs. Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. }, 50 "@type": "ImageObject", Surface is easily scratched. "@type": "ImageObject", "name": "Processing Equipment Slicer Blender Food Processer Slicer", "description": "The paddle is a flat blade used for general mixing. "width": "800" "description": "POTS AND PANS AND THEIR USES. "@type": "ImageObject", Used for general sauting and frying; sloping sides allow the cook to flip and toss items. Attachments for Mixers and Food ChoppersProcessing Equipment Attachments for Mixers and Food Choppers Food Grinder Slicer/Shredder Food Grinder Used mostly for grinding meats. Most frequently used knife. { Used for roasting and baking. "width": "800" Special probes that sense when a roast is done and tell the oven to switch from cooking temperature to holding temperature. Vegetable peeler Short tool with a slotted, swiveling blade. "width": "800" The plate cuts or shreds the food and into a receiving container. These ovens bring large quantities of foods to serving temperature in a short time. Adds flavor while it bakes or roasts. Narrow, pointed knife 6-8 in. }, 52 Contain fans that circulate the air and distribute the heat rapidly throughout the interior. Size of top section: 4-36 quarts (liters). Oyster Knife. { ", Plan production so equipment that requires a lot of energy is not on for long periods when not in use. Heavy-duty can openers are mounted on the edge of the workbench. A traditional mandoline has a flat blade and a serrated blade fitted in a flat metal or wood framework. Pots, Pans, and ContainersPOTS AND PANS AND THEIR USES Stockpot Saucepot Brazier/ Rondeau Stockpot: for preparing stocks and simmering large quantities of liquids. Thermostatic controls maintain fat at preset temperatures. Shelves can be placed closer together than in conventional ovens without blocking the heat flow. "width": "800" "description": "Powered by either gas or electricity. "width": "800" Copper Best heat conductor. Remove food from the fat automatically after a preset time. ", A thorough knowledge of equipment is essential. The lower section holds boiling water. Pots, Pans, and ContainersKinds of Metal (contd) Porcelain enamel-lined pans Should not be used. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/53/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", Sizes: quarts (liters) Straight-Sided Saut Pan/Sautoir Used for browning, sauting, and frying; also used for cooking sauces and other liquids when rapid reduction is required. ", Kind of metal. { Sizes: full pan, 18 26 inches (46 66 cm). A traditional mandoline has a flat blade and a serrated blade fitted in a flat metal or wood framework. Also for baking or broiling certain meats and fish. }, 14 "@context": "http://schema.org", }, 27 Used to cut pieces of dough and to scrape workbenches. stewpot. "@type": "ImageObject", "width": "800" "width": "800" "@type": "ImageObject", Grater A four-sided metal box with grids of varying sizes. Other devices include: Measuring Cups and Measuring SpoonsMEASURING DEVICES Volume Measures Liquid Volume Measure Ladles Scoops Liquid Volume Measure Have lips for easy pouring. Bain Marie. Colander. Steam tables are designed to hold foods above 135F (57C) in order to prevent the growth of bacteria that can cause disease. "@type": "ImageObject", Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. "@type": "ImageObject", Scratch and chip easily. bain-marie or steam table. "description": "Kinds of Metal (cont\u2019d) Porcelain enamel-lined pans. Used to pick up and handle foods. Colander Used to drain washed or cooked vegetables, salad greens, pasta, and other foods. { Special tubes generate microwave radiation. }, 10 KNIVES, HAND TOOLS, AND SMALL EQUIPMENTKnives and Their Uses (contd) Boning Knife Slicer Boning Knife Thin, pointed blade about 6 in. { BROILERS AND SALAMANDERSCooking Equipment BROILERS AND SALAMANDERS Sometimes called overhead broilers. Blades are usually 5 in. Large chambers containing many shelves or trays on an attachment like a Ferris wheel. Door can be opened any time during cooking. fry pan. { "contentUrl": "https://slideplayer.com/slide/3448870/12/images/35/Pots%2C+Pans%2C+and+Containers.jpg", Two factors affect a pans ability to cook evenly: Used for most cooking utensils in food-service kitchens. Cleaning is part of the operating procedure! "@context": "http://schema.org", Ladles. Slicer\/Shredder. Nontilt kettles are emptied by a spigot and drain on the bottom. Heated not just on the bottom but on the sides as well. "width": "800" "@type": "ImageObject", Clam Knife Short, rigid, broad-bladed knife with a slight edge. "@context": "http://schema.org", "description": "Cooks meats and other foods by turning them slowly in front of electric or gas-powered heating elements. "@type": "ImageObject", Generate heat from above. { Skimmer Tongs Can Opener. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/16/BROILERS+AND+SALAMANDERS.jpg", "name": "Cooking Equipment Grills Same cooking operations as broilers. "@context": "http://schema.org", }, 41 ", Pie Server. Paring Knife. }, 22 Used for sifting flour and other dry ingredients and for pur\u00e9eing soft foods. Gives readings within a few seconds of being inserted in a food product. "@type": "ImageObject", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/21/Cooking+Equipment+Tilting+Skillets.jpg", "description": "Tools and Equipment Chapter 3", "description": "Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation. "@context": "http://schema.org", "name": "Combination Steamer Ovens Barbecue or Smoke Ovens", Slicer. Tamis. ". "width": "800" Slicing plate may be adjusted to cut various thicknesses. Heavy, broad, slightly curved blade. Zester Channel Knife "width": "800" "width": "800" Also used to prepare certain drinks. Saucepan. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/36/Pots%2C+Pans%2C+and+Containers.jpg", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/43/Measuring+Devices+Scales+Portioning+Scale.jpg", Thermostatic controls maintain fat at preset temperatures. For general-purpose chopping, slicing, dicing. "width": "800" "name": "Pressureless Steamers or Convection Steamers", "@context": "http://schema.org", For general-purpose chopping, slicing, dicing. Skimmer Used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids. Provides a digital readout. Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. ", They can also slice, shred, and julienne foods. a hand-held, hand-powered tool used to prepare food, Copyright 2011 by John Wiley & Sons, Inc. All Rights Reserved. Pie Server. Flattop or Hot Top (lightweight) Burners covered with steel plate. You must learn how to know when a machine is not operating correctly. Measuring Devices Temperature Measures Meat ThermometerIndicates internal temperatures of meats. Blades set at an angle. Cooking Equipment Rangetops (contd) Heavy-duty FlattopInduction Cooktop Heavy-duty Flattop Burners covered with heavy cast steel. Heat source (gas, electricity, or charcoal) is below the grid that holds the food. Scorch foods easily. Many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens. Use only tools made of plastic, silicone, or wood. Sizes: 1-36 quarts (liters). Scoops Come in standard sizes and have a lever for mechanical release. "name": "Steam-Jacketed Kettles", Reads from 0\u00b0F to 220\u00b0F. Ring-top range is a type of flat top that has removable rings. Used for straining pasta, vegetables, and so forth. Tongs. ", Used for cutting, sectioning, and trimming raw meats. Clam Knife. Allows access to more intense heat from the flames below. We think you have liked this presentation. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/25/Cooking+Equipment+Mixers+%28cont%E2%80%99d%29+Agitator+Attachments.jpg", "@type": "ImageObject", A good cooking utensil distributes heat evenly, preventing scorching. "name": "Cooking Equipment MIXERS Bench Type Mixers Floor Mixers", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/37/Pots%2C+Pans%2C+and+Containers.jpg", "@context": "http://schema.org", Introduction to Quantity Food EquipmentCONSERVE ENERGY Know the preheating time for all your cooking equipment so you dont need to turn it on before necessary. "@context": "http://schema.org", Used for cutting rolled-out dough, pastry and baked pizza. Used for measuring and portioning liquids. Tilt or trunnion kettles can be tilted for emptying. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/39/Pots%2C+Pans%2C+and+Containers.jpg", Steam-Jacketed Kettles. "description": "Contain quartz tubes or plates that generate intense infrared heat. Used in griddles and heavy skillets. Sometimes called overhead broilers. ", Not All Models Are Alike. "@type": "ImageObject", "@type": "ImageObject", "@type": "ImageObject", "@type": "ImageObject", supports HTML5 video, Published byReanna Mowers Scorch foods easily. ", Size: quarts (liters) Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. Adaptor rings enable several bowl sizes to be used on one machine.