Tools and EquipmentTools and EquipmentChapter 5

After studying this unitAfter studying this unitYou will be able to:

◦Recognize a variety of professional kitchen tools and equipment

◦Select and care for knives◦Understand how a professional

kitchen is organized

NSF InternationalNSF InternationalPromulgates consensus

standards for the design, construction and installation of kitchen tools, cookware and equipment

http://www.nsf.org/business/about_NSF/

NSF MarkNSF Mark

Standards for Tools and Standards for Tools and EquipmentEquipmentMust be easy to cleanAll food contact surfaces must be

nontoxic (under intended end-use conditions), nonabsorbent, corrosion resistant and nonreactive

All food contact surfaces must be smooth, free of pits, cracks, crevices, ledges, rivet heads and bolts

Standards for Tools and Standards for Tools and Equipment (cont.)Equipment (cont.)Internal corners and edges must

be rounded and smooth; external corners and angles must be smooth and sealed

Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking

Waste and waste liquids must be easily removed

KnivesKnivesThe most important item in the

tool kitA good knife begins with a single

piece of metal, stamped, cut, or best of all, forged and tempered

Forged KnivesForged Knives

Knife ConstructionKnife Construction

The BladesThe BladesCarbon steelStainless steelHigh carbon stainless steelCeramic

Chef’s Knife or French Chef’s Knife or French KnifeKnife

Boning KnifeBoning Knife

Paring KnifeParing Knife

CleaverCleaver

SlicerSlicer

SlicerSlicer

Butcher Knife or ScimitarButcher Knife or Scimitar

Oyster and Clam KnivesOyster and Clam Knives

Sharpening DevicesSharpening Devices

Measuring and Portioning Measuring and Portioning DevicesDevicesScales

◦Are necessary to determine the weight of an ingredient or portion of food

Volume measures◦Ladles◦Portioning scoops◦Measuring cups◦Measuring spoons

ScalesScales

Volume MeasuresVolume Measures

ThermometersThermometers

Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

Metal and Heat Metal and Heat ConductionConductionCopperAluminumStainless SteelCast Iron

Other Materials Used in Other Materials Used in Cookware Cookware

GlassCeramicPlasticSilicone bakewareEnamelware

Common CookwareCommon Cookware

Common Saucepan

Sauteuse (Sloped Sides)Sautoir (Straight Sides)

Rondeau / Brazier

Common Cookware (cont.)Common Cookware (cont.)

Stockpot with Spigot

Wok

Hotel Pans

Processing EquipmentProcessing EquipmentSlicerMandolineFood chopper or buffalo chopperFood processorBlenderImmersion blenderMixerJuicer

Heavy EquipmentHeavy EquipmentHeavy equipment includes the

gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location

Stove TopsStove Tops

OvensOvens

Broilers and GrillsBroilers and Grills

Tilt Skillets and Steam Tilt Skillets and Steam KettlesKettles

Steamers and Deep-Fat Steamers and Deep-Fat FryersFryers