1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ And, indeed, is there not something holy about a great kitchen? The scoured glean of row upon row of metal vessels dangling from hooks or reposing on their shelves till needed with the air of so many chalices waiting for celebration of the sacrament of food. – Angela Carter, British Novelist (1940-1992) TOOLS AND EQUIPMENT C H A P T E R FOUR

2. 2 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You 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

3. 3 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously. Importance of Proper Tools and Equipment

4. 4 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel NSF International Promulgates consensus standards for the design, construction and installation of kitchen tools, cookware and equipment

5. 5 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel NSF Mark

6. 6 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Standards for Tools and Equipment Must be easy to clean All 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

7. 7 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Standards for Tools and 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

8. 8 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Selecting Tools and Equipment Before purchasing or leasing any equipment, you should evaluate several factors: Is this equipment necessary for producing menu items? Will this equipment perform the job required in the space available? Is this equipment the most economical for the operation’s specific needs? Is the equipment easy to clean, maintain and repair?

9. 9 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Hand Tools Hand tools are designed to aid in cutting, shaping, moving or combining foods; they have few, if any moving parts

10. 10 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Knives The most important item in the tool kit A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

11. 11 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Knife Construction

12. 12 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Blades Carbon steel Stainless steel High carbon stainless steel Ceramic

13. 13 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Shapes French or chef’s knife Boning knife Paring knife Cleaver Slicer Butcher knife or scimitar Oyster and clam knives Japanese knives

14. 14 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Chef’s Knife or French Knife

15. 15 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Boning Knife

16. 16 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Paring Knife

17. 17 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cleaver

18. 18 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Flexible Slicer

19. 19 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Serrated Slicer

20. 20 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Butcher Knife or Scimitar

21. 21 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Oyster and Clam Knives

22. 22 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Japanese Knives Usuba Knife Yanagiba Sashimi Knife Deba Knife

23. 23 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sharpening Devices

24. 24 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Measuring and Portioning Devices Scales – Are necessary to determine the weight of an ingredient or portion of food Volume measures – Ladles – Portioning scoops – Measuring cups – Measuring spoons

25. 25 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Scales

26. 26 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Volume Measures

27. 27 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Thermometers Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

28. 28 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Calibrating Stem-Type Thermometers Fill a glass with shaved ice Place thermometer in ice slush Adjust to 32ºF following the manufacturer’s directions Check calibration Repeat, substituting boiling water Calibrate thermometer to 212ºF

29. 29 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cookware Cookware includes range top pots and pans as well as the pans that are used in the oven

30. 30 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Metal and Heat Conduction Copper Aluminum Stainless Steel Cast Iron

31. 31 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Other Materials Used in Cookware Glass Ceramic Plastic Enamelware Nonstick Silicone bakeware

32. 32 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Common Cookware Common Saucepan Sauteuse (Sloped Sides) Sautoir (Straight Sides) Rondeau / Brazier

33. 33 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Common Cookware (cont.) Stock Pot with Spigot Wok Hotel Pans

34. 34 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Processing Equipment Slicer Mandoline Food chopper or buffalo chopper Food processor Blender Immersion blender Mixer Juicer

35. 35 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Heavy Equipment Heavy 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

36. 36 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Stove Tops Flat-Top RangeGas burner and griddle with dual ovens and an overhead broiler

37. 37 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Ovens

38. 38 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Broilers and Grills

39. 39 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tilt Skillets and Steam Kettles

40. 40 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Steamers and Deep-Fat Fryers

41. 41 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Specialized Equipment for New Culinary Techniques Immersion Heat Circulator and Thermal Bath

42. 42 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Buffet Equipment Specialized equipment is used to ensure that food is handled safely and efficiently and displayed properly

43. 43 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Equipment

44. 44 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Equipment (cont.) Ventilation systems – Ventilation hoods First-aid kits Protective gear

45. 45 TOOLS AND EQUIPMENT Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Professional Kitchen The kitchen is the heart of the food service operation Work is broken into work sections and work stations When designing a kitchen, it is important to use the space wisely so that each of its functions can be accomplished efficiently