1. Kitchen Equipment & Appliances
Foods I: Fundamentals

3. Kitchen Layouts WORK TRIANGLE: made up of refrig, sink, oven
There are 4 common plans of work triangles:
1. One wall
All 3 lined up against the same wall; limited storage space

4. Kitchen Layouts There are 4 common plans of work triangles:
2. L-shaped
reduces the problem of through traffic disrupting the work flow

5. Kitchen Layouts There are 4 common plans of work triangles:
3. Corridor
work centers on opposite walls; convenient for one cook but not for many

6. Kitchen Layouts There are 4 common plans of work triangles:
4. U-shaped
three connecting walls, most counter space and most efficient design

7. Kitchen Work Centers Food Storage & Preparation CENTER
Refrigerator, freezer
Cooking & Serving CENTER
Range, oven
Cleanup CENTER
Sink, dishwasher

8. Major Appliances UL = Underwriters Laboratory Warranty
A safety testing company
When you see this logo, you know that the product or appliance is safe for use and backed by a reputable company
Warranty
A guarantee from the producer that a product will be free of defects and will perform as advertised

9. Major Appliances
Conventional oven – food is heated by air that rises as it warms
Convection oven – has fan that circulates warm air to equalize temp throughout the oven, takes less time than conventional oven

10. Major Appliances
Microwave oven - heats food by microwaves, created by a magnetron tube, that are absorbed by food molecules. The food molecules vibrate causing friction resulting in heated food.
takes ¼ amount of time it would in conventional oven
able to defrost AND heat food in rapid time

11. Major Appliances Refrigerator & Freezer Dishwasher
Refrigerator- approx. 40°F.
Freezer- approx. 0-10°F
Come in various sizes to accommodate most spaces.
Dishwasher
Refrigerators- Big & Small

12. Small Appliances
Is it worth the investment? Justify the cost before purchasing.
Consider how many jobs it will perform!
Blender
Electric Mixer
Food Processor
Electric Skillet
Slow Cooker
Toaster
Toaster oven

13. Cookware Saucepans Pots Skillet/Frying/Saute pan Steamer (basket)
Long handle and is used to boil or simmer liquids and other foods
Pots
Heavier than saucepans with 2 handles on each side
Skillet/Frying/Saute pan
Used to brown, fry or sauté foods
Steamer (basket)
Dropped into the top of a saucepan to steam veggies so that they retain their nutrients
Pressure cooker
Locked lid that traps steam and cooks food through with very high temps.
Double boiler
Smaller saucepan that fits into a larger one
Used to heat chocolate or sauces

14. Bakeware Loaf pan Cookie sheet Cake pan Tube pan Spring-form pan
Deep, narrow pan used for baking bread
Cookie sheet
Flat, rectangular shallow pan used for baking cookies
Cake pan
Varies in sizes from 8 to 11 inches and can vary in shape.
Tube pan
Circular pan with a center tube, used for angel- food cake
Spring-form pan
Round pan with a clasping, removable sides, used for cheesecake
Pie pan
Shallow, round pan with slanted sides
Muffin tin
Can hold 6-12 muffins or cupcakes at a time
Casserole pan
Used for baking and serving main dishes such as lasagna, etc.

15. Cutting tools Vegetable peeler Potato peeler Cheese slicer
Cheese grater
Pizza cutter
Pastry blender
Used to make crumbly mixtures of solid fats (butter) and sugar
Kitchen shears
cuts herbs, pastry, meat

16. Mixing tools Whisk Sifter Scraper Wooden spoon Slotted spoon
Balloon-shaped instrument used to incorporate air by whipping
Sifter
Metal canister which is cranked in order to push ingredients through a wire screen
Scraper
Removes food from the sides of bowls or pans
Wooden spoon
Used for general mixing
Slotted spoon
Removes food from liquid (has holes)
Basting spoon
Covers food with liquid (no holes)
Ladle Spoon
Small bowl on a long handle used for dipping hot liquids from a pan.

17. Cooking tools Spatula/Turner Tongs, Baster, Pastry brush, Rolling pin,
wide turner,
slotted turner,
Tongs,
Baster,
Pastry brush,
Rolling pin,
Wire cooling rack,
Potato masher

18. Cooking Tools Colander Strainer Ice cream scoop Melon baller
Egg separator
Can opener
Steel spatula
Steel spreader

19. Measuring Tools Dry Measuring Cups Liquid measuring cups
¼ c, 1/3 c, ½ c, 1 cup
Liquid measuring cups
Transparent with measurements listed on side.
Measuring spoons
¼ tsp., ½ tsp., 1 tsp., 1 Tbsp.
Kitchen scales

20. Basic Kitchen Tools
Basic Kitchen Tools Part 2

21. Kitchen Layout :::REVIEW:::
What is a guarantee that a product will be free of defects?
warranty
What 2 things should you consider when buying small kitchen appliances?
# of jobs it does
cost
How does a microwave oven heat food?
Through friction of food molecules
What cooking tool helps vegetables to retain nutrients?
Steamer basket
What tool removes food from hot liquids?
Slotted Spoon
What tool can be used to cut fresh herbs?
Kitchen shears
What type of oven heats food by using a fan to circulate air?
CONVECTION
What cooking center is the oven and range found in?
Cooking & Serving center

22. Kitchen Layout :::REVIEW:::
What cooking center do you put groceries away in?
Food storage and preparation center
What cooking center is beef cut up for a stew?
What cooking center are plates found in?
Cooking and serving center
What makes up a work triangle?
Sink, Refrigerator, Oven
What cooking center is the sink found in?
Cleaning center
What tool is used to remove batter from bowls?
Rubber scraper
What tool is used to cut-in shortening?
Pastry blender
What does UL stand for?
Underwriters Laboratories
What does it indicate?
It is a seal that indicated the appliance has been tested for safety

23. Inventory Checklists One for each kitchen
Include every cabinet and drawer in your kitchen