1. NSF Standards
Tools, equipment, and their coatings must be nontoxic and should not affect the taste, odor, or color of food.
Surfaces that come into contact with food must be smooth.
Tools and equipment need to be easily cleaned.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

2. NSF Standards (continued)
External corners and angles must be smooth and sealed.
Internal corners and edges must be smooth and rounded.
Waste must be easily removed from tools, equipment and their coatings.
Coatings and exposed surfaces must resist chipping and cracking.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

3. Heat Transfer
Heat Transfer: How efficiently heat passes from one object to another.
Gauge: The thickness and type of material determines how well the cookware conducts heat.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

4. Heat Transfer (continued)
Aluminum: Lightweight, inexpensive, rust-free, and fairly heat efficient.
Stainless Steel: Rust-free, and poor conductor of heat; sometimes a layer of aluminum or copper is added on the bottom to aid heat efficiency.
©2002 Glencoe/McGraw-Hill, Culinary Essentials