Part Three: Tools and Ingredients in the

Professional KitchenChapter Eight: Equipment

Identification

Rules for Working with Knives

• Handle knives with respect

• Keep knives sharp

• Keep knives clean

• Use safe handling procedures for knives

• Use an appropriate cutting surface

• Keep knives properly stored

The Parts of a Knife

• Blade

• Tang

• Handle

• Rivets

• Bolster

Types of Knives

• Chef’s knife/French knife• Utility knife• Paring knife• Boning knife• Filleting knife• Slicer• Cleaver• Tourné knife

Sharpening Tools

• Sharpening stones

• Carborundum stones

• Arkansas stones

• Diamond-impregnated stones

• Steels

Sharpening Method One

• Use four fingers of the guiding hand to maintain constant pressure on the knife.

• Draw the knife across the stone gently.

• Draw the knife off the stone smoothly. Turn the knife over and repeat the entire process on the other side.

Sharpening Method Two

• Push the blade over the stone’s surface, using the guiding hand to keep pressure even.

• Continue to push the entire length of the blade over the stone.

• Push the knife off the stone smoothly. Turn the knife over and repeat the entire process on the other side.

Steeling Method One

• Start with the knife nearly vertical, with the blade resting on the steel’s inner side.

• Rotate the wrist holding the knife as the blade moves along the steel in a downward motion.

• Keep the blade in contact with the steel until the tip is drawn off the steel. Repeat the process with the blade resting on the steel’s outer side.

Steeling Method Two

• Hold the steel in a near-vertical position with the tip resting on a nonslippery surface. Start with the heel of the knife against one side of the steel.

• Maintain a light pressure and use an arm action, not a wrist action, to draw the knife down the shaft of the steel in a smooth continuous motion.

• Finish the first pass by drawing the blade all the way along the shaft up to and including the tip. Repeat the entire action, this time with the blade against the steel’s other side.

Hand Tools

• Rotary or swivel-bladed peeler

• Parisienne scoop (melon baller)

• Kitchen fork

• Palette knife (metal spatula)

• Whip/whisk

• Offset spatula

• Rolling pin

Measuring Equipment

• Measuring pitcher

• Spring scale

• Balance beam scale

• Electronic scale

• Thermometer

• Measuring spoon

Sieves and Strainers

• Food mill

• Drum sieve

• Conical sieve

• Colander

• Ricer

• Cheesecloth

Choosing Pots and Pans

• Choose a size appropriate to the food being cooked.

• Choose material appropriate to the cooking technique.

• Use proper handling, cleaning, and storing techniques.

Pots and Pans for Stovetop Cooking

• Stockpot (marmite)• Saucepan• Sauce pot• Rondeau• Sauteuse• Sautoir

• Omelet/crêpe pan• Bain-marie (double

boiler)• Griddle• Fish poacher• Steamer

Pans for Oven Cooking

• Roasting pan• Sheet pan• Hotel pan• Pâté mold• Terrine mold• Gratin dish• Soufflé dish• Timbale mold

• Specialty mold• Loose-bottomed tart

pan• Pie pan• Loaf pan• Muffin tin• Tube pan• Kugelhopf form

Kettles and Steamers

• Steam-jacketed kettle

• Titling kettle

• Pressure steamer

• Convection steamer

• Deep-fat fryer

Ranges and Ovens

• Open-burner range• Flattop range• Ring-top range• Induction cooktop• Convection oven• Conventional/deck oven• Combi oven• Microwave oven

Griddles and Grills

• Griddle

• Grill

• Broiler

• Salamander

Grinding, Slicing, Mixing, and Puréeing Equipment

• Meat grinder• Blender• Food processor• Immersion blender• Vertical chopping

machine (VCM)

• Food chopper (buffalo chopper)

• Food/meat slicer• Mandoline• Standing mixer

Refrigeration Equipment

• Walk-in

• Reach-in

• On-site refrigeration

• Portable refrigeration

• Display refrigeration