Unit7.equipment Identification

Unit 7: Equipment
Identification
A true professional can select the
right tools for a job
© 2006, Pearson Education, Upper Saddle River, NJ

American Culinary Federation: Culinary Fundamentals.
07458. All Rights Reserved.
Importance of Tools and Equipment
• Allow chefs to do jobs well
• Ability to handle properly is important
• Ability to maintain equipment and tools is
equally important

Cutting Tools: Knives
• Blade materials are high-
carbon steel, ceramic, taper
ground, hollow ground
• Handles are made from hard-
grained wood impervious to
moisture and composite
materials, which are moisture-
proof, and lately, all-steel
handles are in vogue

Types of Knives
• Chef’s knife ( all purpose) • Cleaver used for cutting
• Utility knife used for heavy bone and Asian
lighter chores styles to cut, shred, and
• Paring knife used for mince vegetables
paring vegetables • Kitchen fork used for
• Boning and filleting piercing foods, testing for
knives used for fish, doneness, lifting
poultry, meats • Steels used for honing the
• Slicers used for cutting blade being used
thin and accurate slices

Cutting Boards
• Wooden, level with no gouges, cleaned
and sanitized and air-dried
• Composition boards made of hard rubber
or plastic, sometimes color-coded to
prevent cross-contamination

Hand Tools
• Parisienne scoop
(melon baller)
• Spatulas (most
expensive tool in the
kitchen) • Whips
• Tongs, spoons, • Peelers
scoops, rolling pins • Strainers
• Garlic presses, olive • Other tools too
pitters, hand-held numerous to mention
blenders
Scales and Thermometers
• For volume: measuring cups, pint
containers, quart, half, and gallon
measures
• For weight: scales, spring and beam
balance
• Thermometers:
– Bimetallic stemmed thermometers
– Coil thermometers (remain in cooking food)
– Thermocouples
Sieves
• Tamis, or drum sieve
• Chinois, or conical sieve
• Colander
• Ricer
• Cheesecloth

Pots, Pans, and Molds
• Constructed of cast iron, • Pans for oven cooking
steel, copper, aluminum, include roasting pans,
nonstick surfaces braising and casserole
• Pans for stovetop cooking dishes, sheet pans, (never
include thin and thick enough), specialty molds,
sauté pans, braisers, pâté pans, and baking
stockpots (marmite) pans of
saucepan, saucepot, various
rondeaus, omelet pan and sizes,
crêpe pans, bain-marie, shapes,
tiered steamers and
purposes

Large Equipment
• Safety precautions and
maintenance
• Unplug electrical equipment to
clean
• Use all safety equipment, never
override
• Clean and sanitize to
manufacturer's specs
• Report any problems or frayed
wires
Types of Large Equipment
• Slicing, mixing, grinding, and puréeing equipment
• Mandoline, Japanese slicers
• Standing mixers
• Buffalo choppers/VCM
• Processor, blenders, countertop blenders
• Steam-jacketed kettles, convection steamers, pressure
steamers, tilting skillets or kettles
• Fryers, broasters
• Ranges, ovens, convection, conduction, induction,
microwaves, grills, griddles, broilers, flat-top ranges,
deck ovens, smokers, and BBQ ovens
• Slow-cook and holding equipment, flash-bake ovens,
salamanders

Refrigeration Equipment
• Reach-in units with racks for sheet pans or
large storage items
• Blast chillers
• Walk-in refrigeration and freezers
• Cabinet and chest freezers
• Drawer coolers
• Portable refrigeration carts and display
refrigeration units
Warewashing Equipment
• Three-compartment sinks
• Many types of mechanical dishwashing
machines
• Burnishers for flatware
• Glassware washers for service bars
• Most will wash and sanitize

Service Contracts
• It is best to put all equipment, from its
purchase and delivery, on a service
contract
• Periodic and scheduled maintenance by
professionals will keep equipment in top
running order
• Fans cleaned, hoods scrubbed,
refrigeration charged, and motors cleaned;
ranges and ovens calibrated and adjusted

Holding Equipment
• Steam tables
• Chafing dishes
• Inserts (hotel pans)
• Warmers
• Rolling and portable large-scale warmers

Salad Bars
• Very imaginative now
• Dipped in popularity for awhile
• Came back as a major lunch product,
especially in in-plant situations such as
colleges, hospitals, and large companies
that have a foodservice area

Food Storage
• Myriad of containers
• Dishwasher safe
• Insulated
• With covers
• Clear and solid
• Rolling shelving that is constructed of
food-safe materials


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Unit 7: Equipment

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

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