KITCHEN LOGISTICS

SYNERGY OF PURPOSEFUL USE OF INGREDIENTS TO CREATE DELICIOUS MEALS

Ingredients

Mindful preparation

Workspace

&

Tools

ORGANIZE YOUR KITCHEN

Essential

Used daily

Useful

Used Monthly

Unique

Used for a specific task

TOOLS THAT CUT & SHAPE

Chef Knife/Steel*

Pairing Knife*

Vegetable Peeler*

Boning Knife/Offset Serrated

Microplane

Kitchen Shears

TOOLS THAT QUANTIFY

Thermometer*

Dry Measuring cups*

Measuring Spoons*

1Qt or larger liquid measuring cup

Scale : Digital or Mechanical

TOOLS THAT SEPARATE

Colander*

Slotted Spoon*

Salad Spinner

Sieve

Fat Separator

TOOLS THAT MIX & SPREAD

Mixing bowls 9”-12”*

Wooden Spoon*

High Temp. Silicone spatula*

Whisk/spatula (1 offset)

Mortar and pestle

TOOLS THAT MOVE

Slotted Spatula*

Chef’s Fork*

12” Tongs*

2oz-10oz ladles*

Tasting Spoon

TOOLS THAT CONTAIN & OPEN

Zipper style bags*

8oz, 16oz, 32oz clear container w/lid*

Can Opener*

Corkscrew

POTS & PANS

2qt-4qt Saucepans with lids*

Saute’ Pans 8.5” – 11”*

Sautoir 11” with Lid*

Stockpot/Rondeau 4qt – 8qt

BAKING & ROASTING

Sheet Pans and Rack*

Roasting Pan & Trivet*

9” Heavy metal Loaf Pan*

11” Clear Glass Pan*

Rolling Pin

NON-ESSENTIAL BUT USEFUL

Pressure Cooker

Immersion Blender/ Blender

Food Processor

Stand Mixer

Cast Iron Grill

Slow Cooker

EQUIPMENT COSTS

Full kit (*)

RETAIL

$1250

RESTAURANT SUPPLY

$870

STOCKING YOUR PANTRY

• IODIZED SALT

• KOSHER SALT

• BLACK PEPPER COURSE

• WHOLE PEPPERCORNS

• GRANULATED GARLIC

• GRANULATED ONION

• CUMIN

• ALLSPICE

• NUTMEG

• CHILI POWDER

• ITALIAN SEASONING OR IT’S INDIVIDUAL INGREDIENTS

• HUNGARIAN/SMOKED PAPRIKA

• GROUND GINGER

• CAYENNE PEPPER

• OLIVE OIL

• BALSAMIC VINEGAR

• APPLE CIDER VINEGAR

• ORGANIC SUGAR

• DRY/CANNED BEANS

• WHOLE GRAINS

SEASONING YOUR POTS & PANS CAST IRON & STEEL

• Scour pan with steel wool, wash with water and dry

• Scour pan a 2nd time with canola oil and course salt in pan applied to a paper towel. Do not remove oil and salt

• Place pan in oven heated to 300 degrees for 30-60min

• Allow your pan to cool and wipe with damp paper towel

• Re-season as needed but generally 1 x every two months depending upon use.

PROPERLY SHARPENING YOUR KNIFE

Items needed: • Wet stone (2-3 coarseness

grades)

• Steel

• Desired knife to be

sharpened

Process:

• wet stone & knife

generously with water

• Start with coarse stone and

scour knife to a decent

edge, equal oval motions

on each side.

• Wet medium or finer

coarseness stone, repeat

oval motions until edge is

desirable.

• Use steel to finish edge

PURPOSEFUL PREPARATION

• Cook batches of grains and legumes at one time for later use in the wk with vegetable-grain medleys, or grain salads.

• Cook batches of roasted vegetables and refrigerate to use later with grains or as a side dish.

• Prepare multi-portions of salad dressings, pesto’s, stock, dry/wet marinades.

• Batch-prepare fruits and vegetables once you get home from the grocery store to have easy access later and to control portions.

• Clean out your pantry at least once a year, create a healthy menu, shop wisely i.e. buy grains in bulk

• Practice 100% utilization making stocks from scraps and composting if available.

• Always cook with several meals in mind, creating “planned-overs”.