Kitchen Tools & Equipment PDF

KITCHEN TOOLS & EQUIPMENT Basic Foods 1: Topic 3 | October 2024 INTRODUCTION TO QUANTITY FOOD EQUIPMENT Before we look at specific items, we must first consider points relating to the use of equipment in general. ❑Food Equipment Can Be Dangerous ❑Not All Models Are Alike ❑Cleaning Is Part of...

KITCHEN TOOLS & EQUIPMENT Basic Foods 1: Topic 3 | October 2024 INTRODUCTION TO QUANTITY FOOD EQUIPMENT Before we look at specific items, we must first consider points relating to the use of equipment in general. ❑Food Equipment Can Be Dangerous ❑Not All Models Are Alike ❑Cleaning Is Part of the Operating Procedure ❑Conserve Energy ❑Your Hands Are Your Best Tools 2 COOKING EQUIPMENT: RANGE TOPS The most important piece of cooking equipment in the kitchen, even though many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens. COOKING EQUIPMENT: COOK TOPS OPEN ELEMENTS (BURNERS) Either electric coils or gas flames. These Flattop range tops are the fastest to heat and can be Courtesy of Vulcan Hart Company turned off after short use. However, cooktop space is limited to one pot per burner. FLATTOP OR HOT TOP (LIGHTWEIGHT). Burners covered with steel plate. More cook space is available. Top supports moderately heavy weights. Open-burner gas rangewith griddle Courtesy of Vulcan Hart Company A flat top is a type of cooking range whose surface is sort of a cross between a griddle and a grill. Unlike a grill, a flat top doesn't have a grate, but simply a flat cooking surface. 5 COOKING EQUIPMENT: COOK TOPS HEAVY-DUTY FLATTOP INDUCTION COOKTOPS Burners covered with heavy cast steel. The The top of an induction unit does not top supports many heavy pots. A thick top become hot. Rather, it works by requires longer preheating. Set burners for magnetically agitating the molecules different levels, and adjust cooking heat by in steel or iron cookware so the moving pots to different spots on the top. cookware becomes hot. Portable induction cooktop Courtesy of Fagor America, Inc. Ring-top range Courtesy of Manitowoc Foodservice. Range Installation Style: FREE-STANDING RANGE This range type is the most common and the simplest to install. Free-standing ranges are finished on both sides, which means they can be installed with cabinetry on one side, both sides, or completely stand-alone. 7 Range Installation Style: SLIDE-IN RANGE Slide-in ranges come in similar widths to freestanding ranges and are designed to rest on the floor, but they must be installed between cabinets because their sides are not enclosed. The cooktops of slide-in ranges mushroom slightly at the sides and back to overlap the countertop, for a more built-in look. 8  Difference Between Induction vs Gas vs Electric vs Ranges/Cooktops https://www.appliancesconnection.com/blog/what-is-the-difference-between-gas- v-electric-v-induction-ranges-cooktops 9 COOKING EQUIPMENT: DO’S & DONT’S 1. Make sure gas pilots are lit before turning on burners. If burners do not light, turn off gas and allow the gas to ventilate before trying again to light pilots or burners. 2. For maximum heat, adjust air intake so gas flames are blue with a white tip. 3. Do not keep flattop ranges on high heat unless items are being cooked over them. Damage to tops could result. COOKING EQUIPMENT: OVEN The oven and the range top are the two workhorses of the traditional kitchen, which is why they are so often found in the same unit. Ovens are enclosed spaces in which food is heated, usually by hot air or, in some newer kinds of ovens, by microwaves or infrared radiation. COOKING EQUIPMENT: OVEN Holding ovens or warmers, which are designed to hold many types of foods at serving temperatures for extended periods without drying out or overcooking (this category includes ovens that also cook the food, then automatically switch to holding temperature); and high- volume roll-in ovens, with large doors into which one can roll carts loaded with trays of food. Examples of Holding ovens or warmers commercially available Sample 1. Rob's Multi-functional Sample 2. Uncle John's Hot Sample 3. Hot holding for Insulated Display Cabinet Holding Cabinet assembly line used in Fast-Food 13 Chain Commercial roll-in ovens are designed to maximize production and add mobility to a food prep station in a busy commercial kitchen. 14 COOKING EQUIPMENT: OVEN CONVENTIONAL OVENS CONVECTION OVENS ▪ operate simply by heating air in an enclosed ▪ contain fans that circulate the air and space. rapidly distribute heat throughout the ▪ Stack ovens - consist of individual shelves or interior. decks arranged above each other. Pans are ▪ Because of the forced air, foods cook placed directly on the oven deck rather than on more quickly at lower wire shelves. Temperatures temperatures. are adjustable for each deck. Stack or deck ovens Copyright Blodgett Corporation. Convection oven Courtesy of Vulcan Hart Company. Conventional vs Convection Gas or electric Source of heat: Conventional oven: stationary + rises up from the bottom Convection oven: heat + blown by fans + air circulates 16 COOKING EQUIPMENT: OVEN MICROWAVE OVEN ▪ In microwave cooking, the radiation generated by the oven penetrates partway into the food, where it agitates the Microwave oven molecules of water. The friction this Courtesy of Vulcan Hart Company. agitation causes creates heat, which cooks the food. COMBINATION STEAMER OVENS ▪ The combination steamer oven, also called a combi oven. Can be operated as a convection or convection steamer. Combination steamer oven ▪ Injecting moisture into an oven whileroasting Courtesy of RATIONAL CombiMaster® Plus meats can help reduce shrinkage and drying. COOKING EQUIPMENT: OVEN BARBECUE OVENS O R SMOKE OVENS Barbecue ovens are like conventional ovens, but with one important difference: They produce wood smoke, which surrounds the food and adds flavor INFRARED OR RECONSTITUTING OVENS ▪ Infrared units contain quartz tubes or plates that generate intense infrared heat. ▪ used primarily for reconstituting frozen foods. ▪ They bring large quantities of foods to serving Smoke oven temperature in a short time. Courtesy of Cookshack, Inc. ▪ The heat is even and controllable. Pro Digital-Controlled Infrared tabletopoven NuWave Infrared ConvectionOvens COOKING EQUIPMENT: BROILER Broilers and Salamanders Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops, chicken, and many other items. COOKING EQUIPMENT: BROILER Salamander (above range) Courtesy of Vulcan Hart Company Heavy-duty broiler Courtesy of Vulcan Hart Company Heavy-duty broilers produce very high heat Salamanders are small broilers used and consume vast quantities of energy. Some primarily for browning or glazing the tops of broilers are said to go as high as 2,000°F some items. Salamanders are usually (1,100°C) at the burner. mounted above the range. The Salamander Broiler ▪ Standalone appliance ▪ Uses powerful infrared ceramic broilers ▪ Allow broiling or finishing to be done without taking up valuable oven space For home chefs, the benefit of the Salamander is around enhanced power as well as precision. The name is derived from a 17th century cooking tool that was used for many of the same things as today’s Salamanders. 21 COOKING EQUIPMENT: GRILLS Grills are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. The major differences in operation among them are due to the difference in heat source— gas,electricity, or charcoal's COOKING EQUIPMENT: GRIDDLES Griddles are flat, smooth, heated surfaces on which food is cooked directly. ▪ Clean griddle surfaces after every use so they will cook at peak efficiency ▪ Condition griddles after each cleaning or before each use to create a nonstick surface and to prevent rusting.  ROTISSERIE & COOKING EQUIPMENT: DEEP FRYERS Deep Fryers. A deep fryer has only one use: to cook foods in hot fat ▪ Standard deep fryers either gas or electricity and thermostatic. ▪ Automatic fryers remove food from the fat automatically ▪ Pressure fryers are covered fry kettles that fry foods under pressure Rotisseries. Rotisserie broilers cook What's the difference meats and other foods by turning them between an Open Fryer and a Pressure Fryer? Chef Ken has slowly in front of electric or gas-powered all the details! heating elements. https://www.youtube.com/w atch?v=Zzf4nyGtBqs  COOKING EQUIPMENT: TILTING SKILLET Tilting Skillet also known as the tilting brazier and tilting fry pan, is a versatile and efficient piece of equipment. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain-marie or steam table.  STEAM-JACKETED COOKING EQUIPMENT: KETTLES Steam-jacketed kettles or steam kettles heat much more quickly and have more uniform and controllable heat than pots on the range. ▪ Tilt or trunnion kettles can be tilted for emptying, either by turning a wheel or by pulling a lever. ▪ Non-tilt kettles are emptied by a spigot and drain on the bottom. COOKING EQUIPMENT: STEAM COOKERS Steam Cookers are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor. ▪ Pressure steamers cook foods under a pressure of 15 pounds per square inch (1.05 kg/cm) in high-pressure steamers or 4–6 pounds per square inch (0.28–0.42 kg/cm) in low-pressure steamers. ▪ Pressureless or convection steamers do not operate under pressure. Jets of steam are directed at the food to speed the heat transfer Pressure steamer Convection steamer Convection steamer Courtesy of Vulcan Hart Company. Courtesy of Vulcan Hart Company. PROCESSING EQUIPMENT: FOOD CUTTER Food Cutter A food Grinder is used mostly for grinding meats, The food cutter or rotation although other moist foods may be ground also. chopper, familiarly known The slicer/Shredder consists of a hopper and a lever that as the buffalo chopper, is feeds the food onto a rotating disk or plate a common piece of equipment used for Dicer attachment forces foods through a grid-type blade that general food chopping. cuts them into perfect dice. PROCESSING EQUIPMENT: FOOD PROCESSOR Food Processor Professional models are 2–4 times larger than the largest home models. They consist of a motor in a heavy base topped by a cylindrical work bowl containing an S-shaped blade. COOKING EQUIPMENT: MIXER Mixer ▪ Bench-model mixers range in capacity from 5 to 20 quarts (5 to 20 L). ▪ Floor models are available as large as 140 quarts (133 L). ▪ Adaptor rings enable several bowl sizes to be used on one machine. Most mixers have three operating speeds.  PROCESSING EQUIPMENT: BLENDER A blender is an electric kitchen appliance that mixes, crushes or purees food and other substances. Blenders can be used to make smooth liquids, protein shakes, mocktails, dips, and drizzles Stationary blenders Have a rotating blade at the bottom of a container, powered by an electric motor in the base. Immersion blenders Have a motor on top that's connected to a rotating blade at the bottom by a shaft. Immersion blenders can be used with any container.  BLENDER MIXER VS The main difference between a blender and a mixer is the type of food they are best for: blenders are used for blending wet ingredients, while mixers are used for mixing dry and wet ingredients Blenders are designed for blending, mixing, and pureeing soft foods and liquids. Mixers are used to automate repetitive tasks like stirring, whisking, or beating. 32 POTS AND PANS Saucepot. A round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier. Brazier. A round, broad, shallow, heavy-duty pot with straight sides. Also called a rondeau Saucepan. Stockpot. Similar to a small, shallow, light saucepot, A large, deep, straight-sided pot but with one long handle instead of two for preparing stocks and loop handles. simmering large quantities of liquids. Skillet/ frying pan or frypan is a flat- bottomed pan, Used for general Sauté pan, straight-sided. sautéing and frying, flip and toss called a sautoir. Similar to a items and browning foods. shallow, straight-sided saucepan, but heavier. BASIC KITCHEN UTENSILS a rod of steel, ceramic or diamond-coated steel used to realign/ sharpen blade edges. 34 BASIC KITCHEN UTENSILS Kitchen Shears. Practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items Scoops or dipper Used to measure serving of soft foods, such as fillings, ice cream and mashed potato Soup ladle used for serving soup or stews, but can also be used for gravy, desert sauces Cans, bottles, cartoons Tongs enable you to more or other foods. opener Used to open a food easily grab and transfer large tin, preferably with a smooth food items. operation, comfortable grip and turning knob 35 BASIC KITCHEN UTENSILS China cap. A cone-shaped strainer. Used for straining stocks, soups, sauces, and other liquids. Pointed shape allows the cook to drain liquids through a relatively small opening. Plane grater. Usually known by the brand name Microplane. Colander. A large These graters shave off thin perforated bowl made of shreds of the item being stainless steel or grated. Available in varying aluminum. Used to drain degrees of fineness or washed or cooked coarseness. vegetables, salad greens, pasta, and other foods. Strainer. A round-bottomed, cup-shaped tool made of screen-type mesh or perforated Zester. A small hand tool metal. Used for straining pasta, used for removing the vegetables, and so on. colored part of citrus peels in thin strips. 36  Most important items found in MEASURING TOOLS the kitchen, since consistently good cooking depends upon accurate measurements Measuring cup for dry ingredients Use to measure solids and dry ingredients, such as flour, fat and sugar. It is commonly made of aluminum or stainless steel. Spoons come in variety of sizes, shape, materials and Measuring cup for liquid colors Used to measure ingredients Commonly made up smaller quantities of of heat-proof glass and ingredients called for in the transparent so that liquid can be recipe like: 1 tbsp of butter seen. Household Scale is used to Portion Scale weigh large quantity of used to weigh ingredients in kilos, commonly serving portions in rice, flour, sugar, legumes from one ounce to or vegetables and meat up to one pound. 25 pounds. 37 COMMON TYPES OF KITCHEN KNIVES 38 COMMON TYPES OF KITCHEN KNIVES Chef’s Knife: has a broad blade that curves toward the blade tip to allow the knife to rock for mincing. It is versatile and can be used for everything, from dicing and chopping to slicing fruits and vegetables. Santoku: Is the Japanese version of the Chef’s knife. The name Santoku translates into “three virtues”, which in the kitchen refer to slicing, dicing and mincing. Utility/Paring Knife: Small knife blade provides close control for peeling or dicing fruits and vegetables. Citrus Knife: a short knife with a serrated edge and a forked tip. The edge makes it easy to cut through fruits and veggies with tough skins, while the forked edge aids in transferring pieces through cutlery. 39 COMMON TYPES OF KITCHEN KNIVES Bread Knife: a long and thick-bladed knife with a serrated edge. It can easily cut through the hardest and thickest of crusts without flattening the bread. Carving Knife: Has a long, thin and narrow blade with a sharp tip. It allows for smooth cutting of meat using a saw-like motion. Cleaver: A thick, heavy and wide-bladed knife. It can force its way through meat and poultry bones, and is ideal for chopping meat and crushing garlic. Boning Knife: is super-thin and slightly smaller than a carving knife, giving greater precision, which is perfect for removing bones from meat, poultry and fish. 40  1 9 10 2 8 11 3 4 7 5 12 6 Activity (Self-assessment Test): Test your knowledge, name 41 the kitchen tool or equipment shown above. Activity (Self-assessment Test): Choose the letter that corresponds to your answer. 1. Mia is preparing her ingredient for Tuna Carbonara, she will use 35 ounces of penne pasta and 1 pint of fresh milk. How many grams of penne pasta is Mia using and how many cups is the fresh milk? A 1200 grams penne and 3/4 cups fresh milk B 1200 grams penne and 1/2 quart fresh milk C 1000 grams penne and 2 cups fresh milk D 1000 grams penne and 4 cups fresh milk 42  Activity (Self-assessment Test): Choose the letter that corresponds to your answer. 2. 96 tsp of vinegar is into how many cups? A 1 cup B 2 cups C ¾ cup D ¼ cup 43  Activity (Self-assessment Test): Choose the letter that corresponds to your answer. 3. The recipe for Dalgona Milkshake includes 3 tablespoons of coffee and 1 tablespoon sugar, 1/4 quart hot water, 2 scoops Coffee ice cream, and 1/2 pint milk. How many teaspoons of coffee and sugar are needed and how many cups of milk? A 9 teaspoon coffee, 3 teaspoon sugar and 1 cup milk B 6 teaspoon coffee, 3 teaspoon sugar and 1/2 cup milk C 6 teaspoon coffee, 2 teaspoon sugar and 3/4 cup milk D 9 teaspoon coffee, 3 teaspoon sugar and 2 cups milk 44 READ: Kitchen-Conversion- Chart for the complete list of conversion tables 45 Supplemental Learning 3.1: Kitchen Tools and Equipment For supplementary learning and to understand more about the use of various kitchen tools and equipment, watch on YouTube: 19 Tools To Make Cooking Easier https://www.youtube.com/watch?v=O5hW_65fTxs Four Must-Have Kitchen Knives & How to Keep Them Sharp - Kitchen Conundrums with Thomas Joseph https://www.youtube.com/watch?v=IxULD-DOwew Best Pots And Pans To Have For Every Kitchen - Kitchen Conundrums with Thomas Joseph https://www.youtube.com/watch?v=oUf8U2zJDQ0 46 THANKS! Any questions? You can find me at [email protected] 47