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"@type": "ImageObject",

"@type": "ImageObject", as a convection steamer. "name": "Flattop or Hot Top (lightweight)", "@context": "http://schema.org", Used for roasting and baking. Used to scrape bowls and pans. Food items are placed on a grate beneath the heat source. Large chambers containing many shelves or trays on an attachment like a Ferris wheel. Flour stir, spoon. "name": "Holding and Storage Equipment", ", { Adds flavor while it bakes or roasts. Forbidden by some health departments. More accurate. Door can be opened any time during cooking. Consist of individual shelves or decks arranged one above the other. "@type": "ImageObject", 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. More cook space is available. ", Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. Maintains high temperatures for long periods. "@type": "ImageObject", "width": "800"

tools kitchen hand allergen coded safe cooking "description": "KINDS OF METAL. ", (160 mm) long. Adaptor rings enable several bowl sizes to be used on one machine. "width": "800" Cooking Equipment Woodburning Ovens Ovens (contd) Wood-burning OvensMicrowave Ovens Woodburning Ovens Woodburning ovens have once again come into fairly wide use. "@type": "ImageObject", Nonstick plastic-type coatings. }, 25 Two factors affect a pans ability to cook evenly: Thickness of the metal Kind of metal The walk-in is a room-size freezer with built-in shelves on the walls. Pastry Brush Used to brush items with egg wash, glaze, etc. Designed to hold foods in service counters. Designed to hold foods in service counters. { This helps to free up the rangetop and the chefs attention for other tasks. Wire mesh strainer. Heats much more quickly. ", Two factors affect a pan\u2019s ability to cook evenly: Thickness of the metal. Used to cut pieces of dough and to scrape workbenches. "width": "800" "width": "800" Rubber Spatula. Slotted and perforated spoons are used when liquid must be drained from solids. }, 27 "description": "Hand Tools and Small Equipment (cont\u2019d) Parisienne Scoop. Tongs. { The plate cuts or shreds the food and into a receiving container. "description": "Hand Tools and Small Equipment (cont\u2019d) Chinois. Blades set at an angle. "width": "800" 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. Foods cook more quickly at lower temperatures due to the forced air. "@type": "ImageObject", Blades of different sizes may be used. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/34/Pots%2C+Pans%2C+and+Containers.jpg", Cooking Equipment DEEP FRYERS Standard Deep FryersPowered by either gas or electricity. Long, narrow, straight-sided pan with a removable rack insert. Additional blades can be used in combination with the flat blade to cut julienne and btonnet. Heated by building a wood fire inside them. Zester A small hand tool used for removing the colored part of citrus peels in thin strips. Used for spreading fillings and spreads on sandwiches. Food Grinder. a hand-held, hand-powered tool used to prepare food, Copyright 2011 by John Wiley & Sons, Inc. All Rights Reserved. Pressure Steamers: cooks foods under a pressure of, 15 pounds per square inch (1.05 kg/cm) in high-pressure steamers, 4-6 pounds per square inch ( kg/cm) in low-pressure steamers, Door cannot be opened until the pressure returns to zero, Pressure-less Steamers or Convection Steamers.

Cooking Equipment MIXERS Bench Type Mixers Floor MixersRange in capacity from 5 to 20 quarts. }, 34 "description": "Knives and Their Uses (cont\u2019d) Boning Knife. Scoop sizes are listed in Table 3.1. 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). Pans are placed directly on the oven deck. Other moist foods may be ground also. Woodburning ovens have once again come into fairly wide use. Pastry Bag. Has more uniform and controllable heat than pots on the range. Roasting pan. "width": "800" Used for opening oysters. Cone-shaped cloths or plastic bags with an open end that can be fitted with metal tubes or tips of various shapes and sizes. Can Opener Heavy-duty can openers are mounted on the edge of the workbench. Blade is a small, cup-shaped half-sphere. Top supports many heavy pots. A small hand tool used for removing the colored part of citrus peels in thin strips. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/41/Pots%2C+Pans%2C+and+Containers.jpg", "name": "Measuring Devices Scales Portioning Scale", ", Slicing plate may be adjusted to cut various thicknesses. The freezer stores foods purchased in frozen form; used to hold foods for longer times. Short tool with a slotted, swiveling blade. This is why it is important to develop good manual skills. A tilting mechanism enables liquids to be poured out of it. "@type": "ImageObject", Burners covered with heavy cast steel. "width": "800" Cooking Equipment Rangetops (contd) Heavy-duty FlattopInduction Cooktop Heavy-duty Flattop Burners covered with heavy cast steel. Size: quarts (liters) Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids.

Pots, Pans, and ContainersKinds of Metal (contd) Porcelain enamel-lined pans Should not be used. Fastest to heat and can be turned off after short use. 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. Has more uniform and controllable heat than pots on the range. Ring-top range is a type of flat top that has removable rings. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Mandoline Pastry Brush Mandoline A manual slicing implement. Offset Spatula. Reads from 0\u00b0F to 220\u00b0F. "width": "800" Pastry Brush. { Scoops. Generate heat from above. Used for cutting fruits and vegetables into small balls. }, 35 Thorough, regular cleaning of ALL equipment is essential. Best used with special burner units that have a high heat. }, 28 Pastry Brush. }, 23 Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. Best used with special burner units that have a high heat. "@type": "ImageObject", "@context": "http://schema.org", "description": "Hot Food Holding Equipment. { "description": "Cold Food Storage Equipment (cont\u2019d) The freezer stores foods purchased in frozen form; used to hold foods for longer times.

", Electrically operated. Serrated Knife. { Aluminum pots and pans sandwiched between layers of stainless steel will also work.

"@type": "ImageObject", Used for cutting breads, cakes, and similar items. {

Sizes: inches ( mm) deep; 6-16 inches ( mm) in diameter. "description": "Flat, smooth, heated surfaces on which food is cooked directly. Can Opener. 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. Used for spreading fillings and spreads on sandwiches. }, 44 ", Used for stir-frying. "width": "800" }, 19 You must learn how to know when a machine is not operating correctly. Scratch and chip easily. Also used to prepare certain drinks. Used for straining pasta, vegetables, and so forth. Spoons: Slotted, Perforated, and Solid. "name": "Cooking Equipment Grills Same cooking operations as broilers. Round-bottomed steel pan with two loop handles. ", Covered fry kettles that fry foods under pressure. "name": "Pressureless Steamers or Convection Steamers", The wire whip is used for such tasks as beating. Palette Knife Long, flexible blade with a rounded end. "width": "800" Used when great clarity or smoothness is required in a liquid. }, 31 Introduction to Quantity Food EquipmentYOUR HANDS ARE YOUR BEST TOOLS Machines are intended to be laborsaving devices. "width": "800" For general-purpose chopping, slicing, dicing. Door cannot be opened until the pressure returns to zero. Wire mesh strainer Used for straining pasta, vegetables, and so forth. Mandoline. Slow-Cook-and-Hold Ovens. Food Processer. }, 40 Used to drain washed or cooked vegetables, salad greens, pasta, and other foods. ", Slicer\/Shredder. Used for browning, sauting, and frying; also used for cooking sauces and other liquids when rapid reduction is required. They must be carefully cleaned and sanitized every day to prevent contamination of foods. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/3/Introduction+to+Quantity+Food+Equipment.jpg", Know the preheating time for all your cooking equipment so you don\u2019t need to turn it on before necessary. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/20/Cooking+Equipment+DEEP+FRYERS+Standard+Deep+Fryers.jpg", "name": "Cooking Equipment Woodburning Ovens Ovens (cont\u2019d) Wood-burning Ovens", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/6/Introduction+to+Quantity+Food+Equipment.jpg", { { Used to chop or pur\u00e9e foods. "width": "800" Used for shredding and grating. Heavy, broad, slightly curved blade. ", "@context": "http://schema.org", Shelves can be placed closer together than in conventional ovens without blocking the heat flow. "description": "Knives and Their Uses (cont\u2019d) Oyster Knife. Also used for baking, steaming, and subsequent serving. The size of the plates holes regulates the fineness of the grind. "description": "Pots and Pans and Their Uses (cont\u2019d) Cast-iron Skillet. Sizes: inches ( mm) deep; 6-16 inches ( mm) in diameter. Drip pans catch juices, which can be used for basting or making gravy. Thank you! Butcher Knife. "@context": "http://schema.org", ", "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Scoop sizes are listed in Table 3.1. "description": "Contain quartz tubes or plates that generate intense infrared heat. ( mm). At this point it is cut by a rotating blade. "width": "800" "width": "800" Narrow, pointed knife 6-8 in. "@type": "ImageObject", Bake Pan. "description": "Cooking Equipment. "@type": "ImageObject", Also known as tilting brazier and tilting fry pan. 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. Chinois. Palette Knife.

Used mostly for spreading icing on cakes and for mixing and bowl scraping. Plan production so equipment that requires a lot of energy is not on for long periods when not in use. Pastry Bag. ", To use this website, you must agree to our. Used for shredding and grating. Interchangeable disks produce varying degrees of coarseness or fineness. The usefulness of specialized processing equipment depends on the volume of food it handles. French Knife or Chef\u2019s Knife. More sophisticated features. Sizes: 6-14 inches ( mm) top diameter Cast-iron Skillet Used for pan-frying when steady, even heat is desired. Combination Steamer Ovens. Pie Server. Must be strong enough to hold heavy loads. { "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Used for opening oysters. Used for lifting pie wedges from pan. Pie Server Bench Knife "@type": "ImageObject", The paddle is a flat blade used for general mixing. 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. Brazier/Rondeau: a round, broad, shallow, heavy-duty pot; used for browning, braising, and stewing meats.\, Saucepan: may have straight or slanted sides. { Blades set at an angle. "name": "Pots, Pans, and Containers", SOUS VIDE EQUIPMENT Chamber Vacuum Packer Immersion CirculatorMachine pulls the air from a specially designed plastic bag containing food item and seals the bag. Measuring Devices Temperature Measures Meat ThermometerIndicates internal temperatures of meats. Wire Mesh Strainer. { Blades are usually 5 in. ", Many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens. "width": "800" Blender Used to mix, pure, and emulsify liquids. Thorough, regular cleaning of ALL equipment is essential. Cooking Equipment Grills Same cooking operations as broilers.Heat source (gas, electricity, or charcoal) is below the grid that holds the food. }, 54 The reach-in is a standard upright refrigerator that does not have freezer unit.

"name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Should not be used. Also for baking or broiling certain meats and fish. }, 15 Used for pureing foods. Used for storage and for holding foods in a bain-marie (water bath). Foods cook faster. circular blade that rotates at high speed that is used to cut foods into uniform. "width": "800" Saucepot: similar to a stockpot but shallower; used for soups, sauces, and other liquids. Used for cutting rolled-out dough, pastry and baked pizza. 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. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/26/Processing+Equipment+Food+Cutter.jpg", Attachments for Mixers and Food Choppers (cont\u2019d) Dicer. Works by magnetically agitating the molecules in steel or iron cookware. Can be used for both liquid and dry measures Measuring Spoons Used for measuring very small volumes. Top supports moderately heavy weights. Provides a digital readout. "@context": "http://schema.org", (13 cm) or 7 in. "@context": "http://schema.org", Heat is controlled by regulating the steam flow or by adjusting the thermostat. }, 53 Additional blades can be used in combination with the flat blade to cut julienne and b\u00e2tonnet. Available as separate units or as part of a rangetop. Replace worn blades, which can leave metal shavings in the food. Can be used to cook any meat or other food. Good conductor and is light weight. Machines are intended to be laborsaving devices. Most large equipment can be partially disassembled for cleaning. You must learn how to know when a machine is not operating correctly. Temperatures are adjustable for each deck. A tool with a hand-turned blade that forces foods through a perforated disk. Top of an induction unit does not become hot. Straight-sided Saut\u00e9 San\/Sautoir. stewpot. "width": "800" ", Replace worn blades, which can leave metal shavings in the food. Grater. A thorough knowledge of equipment is essential. "description": "POTS AND PANS AND THEIR USES. ", Can Opener. Cast iron. ", Sizes are pints, quarts, half-gallons, and gallons. Heat source (gas, electricity, or charcoal) is below the grid that holds the food. KNIVES, HAND TOOLS, AND SMALL EQUIPMENTHand Tools and Small Equipment (contd) Chinois Wire Mesh Strainer Chinois A china cap with very fine mesh. { { Available as separate units or as part of a rangetop. "@context": "http://schema.org", Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. Maintains high temperatures for long periods. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/33/Holding+and+Storage+Equipment.jpg", Available as separate units or as part of a rangetop. Zester Channel Knife Covered fry kettles that fry foods under pressure. "@type": "ImageObject", Skimmer Tongs "@type": "ImageObject", Cast iron Distributes heat evenly. Long, narrow, straight-sided pan with a removable rack insert. A pot with two sections. Sharpening Steel. "@context": "http://schema.org", "contentUrl": "https://slideplayer.com/slide/3448870/12/images/46/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", Ancient ovens were made of heavy masonry, brick, or clay. "width": "800" }, 5 The usefulness of specialized processing equipment depends on the volume of food it handles. Heated not just on the bottom but on the sides as well. Most large equipment can be partially disassembled for cleaning. "@context": "http://schema.org", ", }, 46 Long, slender, flexible blade up to 14 in.

Two factors affect a pans ability to cook evenly: Used for most cooking utensils in food-service kitchens. Also called reel ovens. "@context": "http://schema.org", "@type": "ImageObject", Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. }, 43

Used for pur\u00e9eing foods. Can be operated in three modes: as a convection oven. Ideal for storage containers. "description": "CONSERVE ENERGY. }, 3 Bench Knife. Also for baking or broiling certain meats and fish. "name": "KNIVES, HAND TOOLS, AND SMALL EQUIPMENT", Roasting Pan "description": "Uses of Pots and Pans (cont\u2019d) Hotel Pan. Remove food from the fat automatically after a preset time. Door can be opened any time during cooking. Adaptor rings enable several bowl sizes to be used on one machine. ", "name": "Combination Steamer Ovens Barbecue or Smoke Ovens", Sizes: 6-14 inches ( mm) top diameter. "width": "800" }, 24 Heats much more quickly. Induction Cooktop. }, 17 "description": "Processing Equipment. Jets of steam are directed at the food. Paring Knife Small pointed blade 2-4 in. "contentUrl": "https://slideplayer.com/slide/3448870/12/images/53/KNIVES%2C+HAND+TOOLS%2C+AND+SMALL+EQUIPMENT.jpg", "@type": "ImageObject", Inserted before cooking and left in the product during cooking. Roasting pan Deeper and heavier than a bake pan. "width": "800" (13 cm) or 7 in. Pots, Pans, and ContainersPOTS AND PANS AND THEIR USES Stockpot Saucepot Brazier/ Rondeau Stockpot: for preparing stocks and simmering large quantities of liquids. Machine pulls the air from a specially designed plastic bag containing food item and seals the bag. Tongs Used to pick up and handle foods. Slicer Long, slender, flexible blade up to 14 in.

Slope-sided Saut\u00e9 San\/Sauteuse. 2022 SlidePlayer.com Inc. All rights reserved. { Used for pan-frying when steady, even heat is desired. Automatic Fryers. Computerized electronic controls. half-pan, 18 \u00d7 13 inches (46 \u00d7 33 cm). "@context": "http://schema.org", Used for roasting meats and poultry. Introduction to Quantity Food EquipmentA thorough knowledge of equipment is essential. "@context": "http://schema.org", The plate cuts or shreds the food and into a receiving container. "@context": "http://schema.org", This type does not operate under pressure. Operating manuals should describe these procedures in detail. Floor Mixers. The lower section holds boiling water. Can be used for both liquid and dry measures, 1 tablespoon, 1 teaspoon, 12 teaspoon, and 14 teaspoon. "width": "800" Used for trimming and paring fruits and vegetables. Produces wood smoke, which surrounds the food. "description": "Metals and Conductivity. More cook space is available. "description": "CLEANING.

"@context": "http://schema.org", Slicing plate may be adjusted to cut various thicknesses. "description": "Knives and Their Uses. Can be used as: a griddle. Automatic Fryers Remove food from the fat automatically after a preset time. Woodburning ovens have once again come into fairly wide use. Spring-operated and usually have a dial to indicate weight. "width": "800" Stockpot. "@context": "http://schema.org", { "name": "Attachments for Mixers and Food Choppers (cont\u2019d)",

Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. This is why it is important to develop good manual skills. Measuring Cups Available in 1-, 12-, 13- and 14-cup sizes. A traditional mandoline has a flat blade and a serrated blade fitted in a flat metal or wood framework.

Modified over 7 years ago, 1 ", "@context": "http://schema.org", Used for general saut\u00e9ing and frying; sloping sides allow the cook to flip and toss items.

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