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Food preparation equipment
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Primary equipment: Ranges. Ovens: Conventional. Convection. Microwave.
Refrigerators/freezers. Several types of ovens include: stack or deck oven ,convection ,revolving ,impingement ,infrared ,brick ,pizza ,microwave
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Ranges Ranges can have open or flat top surfaces with electrical or gas burners of varying sizes. Heat control and speed with which one can raise or lower the temperature of the units vary among manufactures and according to whether the range is fueled by gas or electricity. Flat top Open top
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Ovens The conventional oven usually makes up the bottom part of the range, but it can also be a separate unit placed elsewhere. the heat source in a conventional oven is stationary, usually radiating from the bottom, It is primarily used for baking and roasting but can also be used for braising and simmering The conventional oven relies on hot air for heating food, a fan circulates the hot air around the chamber. primarily by convection, but conduction and radiation may also occur.
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Microwave ovens Microwaves might be useful for heating food because It contain a magnetron, a vacuum tube that generates microwaves that can be reflected, transmitted (passed through), or absorbed by the food. Advantages: 1- Speed (most dishes can be ready within minutes) 2- Cleanup is often easier (foods stick less & one dish can be used for both cooking and serving) 3- Do not emit any heat while cooking and burns are rare. 4-retaining the nutrients and flavors of food.
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Disadvantages: 1- Browning and cooking of meats and baked goods does not occur naturally, this became a health concern because there is a greater survival rate of bacteria in microwaved food compared to conventionally heated. 2- It is not ideal for the prevention of food-borne illness from bacteria and other microorganisms. 3- Not suitable for all foods like Soups, pasta…… It should be supplement, not replace, standard ovens.
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Refrigerators/freezers
On of the most important factors in preventing bacterial infection from foods. Refrigerator temperatures should be maintained at or below 40°F (4°C). Freezers compartments at 0°F (-18°C). It classified by the location of the freezer-above, below or beside the refrigerator section.
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Most Refrigerators have special compartments for meats, fruits, and vegetables. These are designed specifically for keeping the moisture content of the respective type of food at its proper level
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Auxiliary equipment Broilers and Grills: broiler's heat is above the food, while the grillʼs is below the food. Heat for these may be provided by wood, electricity, charcoal or gas. Steamers: Pressure steamers allow food to heat to temperatures higher than boiling which decreases cooking time Deep-Fat Fryers: Cutting equipment: Meat slicer and Grinder. Mixers: Blenders and food processors. Dough mixers:
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Pots and pan: Difference between pots and pan:
Pot and pan are distinguished from one to another by size, shape, and handle. Pots tend to be deeper with high sides that go straight up from a circular base. Pans are usually shallow with sides that extend only an inch or two from the base. Pots and pans usually have different types of handles. Pots usually have two small handles located on opposite sides of the pot, and are used when preparing large quantities. Pans, on the other hand, tend to have just one long handle.
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Pots and pan materials:
Aluminum, copper and stainless steel. Nonstick coating. Cast iron. Glass and glass/ceramic combination.
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Utensils : Vital items needed for cutting stirring, turning, measuring and serving food, including knives, preparation, measuring, and serving utensils. Knives: the most important tools in food preparation, they with different kinds and types. السكاكين المصنوعة من معدن جيد غير قابل للصدأ يقلل من الفقد في العناصر الغذائية والتلوث
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Preparation utensils Spatulas: Plastic or rubber spatulas used to level off ingredients when measuring, remove food from the pans, and spread butter and other soft foods. Tongs: Used to turn meat while broiling, serve foods... Wooden Spoons: For stirring, mixing, …. and serving. Whisks: For general purposes and smooth sauces- balloon whisk for incorporating air into egg ….. Molds: In a variety of shapes are used for gelations and desserts. Brushes: To spread melted butter or thin mixture like eggs….
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Pastry bags: Used to make shaped and decorations.
Slotted or perforated spoons: To left foods out of the liquid in which they cooked. Dough scraper: Used to scrape the dough from the board. Colander: Used to drain cooked foods like pasta. Sifter: Used to sift flour or powdered sugar and to blend dry ingredients. Rolling pin : Used to roll out cookies…..
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Measuring utensils Correct measuring is essential aspect of basic food preparation
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Weight vs. volume: Weight, commonly used to mean mass, is a much more accurate measurement than volume. As a result, many foodservice operations use weight rather than volume to measure recipe ingredients. Volume measures the space filled by an ingredient. Weight measures the heaviness of an ingredient. The ounces can be measured either by volume, known as fluid ounces (fl), or by mass (weight), known as avoirdupois ounce (av). Water is the only substance whose fluid ounces is equal to its avoirdupois ounces. But 1 cup of powder sugar does not weight the same as 1 cup of honey.
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Americans tend to measure using volume measurements such as teaspoons, tablespoons, …….
Weight can be measured using a number of different available scales, Spring type scales used principally for weighing dry ingredients like grains, beans, dried pasta, vegetables, and fruits.
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Various scales Spring-type scales Balance scale Portion scale
Bakers scale
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Types of measuring utensils
Metric vs. Nonmetric Metric measurements of volume are expressed in milliliters (ml). Types of measuring utensils Different types of measuring utensils: Liquid measuring cup. Dry measuring cups. Measuring spoons. Ladles.
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Selecting the right measuring utensil:
Whether an ingredient is liquid or dry determine the kind of measuring utensil that will be used. It is important to be able to use measuring utensils inter-changeable whether using liquid or dry measuring cups. 1 teaspoon= about 5 gram 1 tablespoon= 3 teaspoons 2 tablespoon = 1 fluid ounce or grams. ¼ cup= 2 fluid ounce ½ cup= 4 fluid ounce. 1 cup= 8 fluid ounce, 16 tablespoon, 48 teaspoons. 1 Pint= 2 cup, 16 fluid ounces (1 pound)
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1 quart= 2 pints or 4 cups. 1 gallon= 4 quarts, 8 pints or 16 cups. 1 pound = 16 ounces 1 kilogram= 2.2 pounds.
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T or Tbsp Tablespoon ملعقة مائدة t or tsp Teaspoon ملعقة شاى c Cup كوب g gram جرام oz Ounce اوقية fl oz Fluid Ounce اوقية للسوائل gal Gallon جالون No. Number عدد pkg Package عبوة pt Pint بينت lb or # Pound رطل qt Quart كورات/ اللتر EP Edible Portion جزء مأكول AP As Purchased كما يشترى
