4.1 Equipment
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The Junior Culinarian's Code
I pledge to advance the profession and to pass it on.
I shall foster a spirit of cooperation.
I shall be honorable.
I shall not use unfair means.
I shall be fair, courteous and considerate.
I shall refrain from (non-constructive) criticism.
I shall subject no one to risks (I would not be willing to assume).
I shall help to protect all members.
I shall be enthusiastic (about others success and my own)
I shall be too big for worry, too noble for anger, too strong for fear
and too happy to hurt anyone.
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Introduction to Culinary ArtsKitchen Equipment
.
CA-ICA-3. Students will name and describe various fixed
equipment and small wares associated with the
commercial kitchen.
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FOCUS STANDARDS
GPS Focus Standards: CA-ICA-3. Students will name and describe various fixed equipment and small wares
associated with the commercial kitchen.
a. List and describe the tools used for commercial food preparation, cooking, and
serving and demonstrate proper use.
b. Identify and distinguish between a standard and convection oven, stoves,
ranges, steamers, fryers, refrigerators, freezers, slicers, food processors, coffee
and tea brewing equipment, and food storage equipment. Demonstrate proper use
and cleaning of each.
c. Identify and distinguish between the various mixers and small wares,
demonstrating proper use and cleaning.
GPS Academic Standards:
ELAALRL5. The student understands and acquires new vocabulary and uses it correctly
in reading and writing.
National / Local Standards / Industry / ISTE:
NFCS-8.3. Demonstrate selecting, using, and maintaining food production equipment.
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UNDERSTANDINGS & GOALS
Enduring Understandings:
An important part of beginning a career in culinary arts is to understandand be able to identify kitchen tools and equipment used in a commercialkitchen. Students should have an understanding of how to operate andalso determine what equipment is needed when based on menu, size ofkitchen and how much production is needed.
Essential Questions:
What types of kitchen tools are used in professional kitchen on a dailybasis?
Why is it essential to identify and use the correct equipment in thekitchen?
How is equipment sanitized? Why is it essential to know how to measure ingredients?
What are the main uses and functions of large fixed equipment in acommercial kitchen setting?
How does each contribute to kitchen production and what is the processto determine what equipment is needed?
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UNDERSTANDINGS & GOALS
Knowledge from this Unit: Factual information.
Students will have the knowledge to choosekitchen equipment that is appropriate for aspecific function.
Skills from this Unit: Performance.
Students will be able to identify specific toolsin a kitchen and know their individual
function. Students will also be able to measure out
ingredients.
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Before we begin
Click to play
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Essential Questions
What kitchen equipment did you see in this video?
Why is it so essential that a kitchen be outfitted with theproper equipment?
How does a well-organized and properly outfitted kitchenpromote efficiency and safety in the culinary arts lab?
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KITCHEN EQUIPMENT
Culinary TerminologyCA-ICA-3. Students will name and describe various fixed equipment and
small wares associated with the commercial kitchen.
Mise en place
Work flow
Work lines Work sections
Workstation
Conduction
Smallwares Pot
Pan
Preventive Maintenance Schedule
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KITCHEN EQUIPMENT
Culinary Terminology Mise en place-to put in placedoing whatever is necessary to be
ready for your culinary operation (tools
Work flow- planned movement of food and kitchen staff as food is
prepared
Work lines- geometric arrangements of equipment
Work sections- combination of workstations in a kitchen
Workstation- a work area containing equipment and tools needed for
accomplishing a specific set of culinary tasks
Conduction-how well pots and pans transfer heat from the burner or
oven to the food they contain. Smallwares- the pots, pans, and other hand tools used to prepare food
Pot- a cooking container that is as tall, or taller, than it is wide
Pan- a cooking container that is wider than it is tall
Preventive Maintenance Schedule-a list of tasks to be performed to
ensure that equipment stays in proper working order.
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Essential Kitchen Equipmentfor your Culinary Arts Lab
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6 StraightSpatula
A straight spatula orpalette knife, has along, flexible blade
with a rounded end.It is useful forscraping bowls andspreading icing oncakes.
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7 Offset Spatula
An offset spatula, or turner,has a broad stainless steelblade that is bent to keepthe users hands off the hot
surfaces. It is used to liftand turn foods, such aspancakes and cookies, sothey can cook on bothsides.
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8 Eggbeater / Rotary Beater
Used to beat foods to incorporate air in such
foods as eggs, egg whites, whip cream etc.
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9 Colander
Metal or plastic
bowl with 1/8 inch
holes pressed
through out it.
Used for rinsing and
draining foods.
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10 Ladles
These can be made of wood,plastic or metal and come inmany sizes ranging from 116 ounces.
A tool with a bowl with a longhandle for reaching to thebottom of deep pots andtransferring liquids.
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11 Masher
Has a long handle and has a grid and openings to it.
Used to break up solid foods: boiled fruits or vegetables.
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12 Large Spoons
These can be made ofwood, plastic or metal.
Large spoon: used forstirring or turning foods
Slotted spoon: flat withholes pressed through it;used for straining orskimming food particles oritems from liquids
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13 Pastry Brush
Made of wood or plastic, with
real or artificial hair.
Used to brush sauce onto
food, glazes on desserts,
greasing cake pans, etc.
Select brushes made with
natural hairs rather than
synthetic fibers, since the
synthetic ones don't absorb
liquid as well as natural ones
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14 Pastry Bag & Accessories
A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet longwith a large and small opening
Accessories: star, cone, flat, curved, three hole and slanted tips, whichrange in size and diameter
Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc
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15 Tongs
Metal, wooden, or plastic pinching tools used
to grab foods without using your hands or
fingers.
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16 Whisks
Regular: A long utensil with aset of slim stainless steel,plastic, silicone, or wood wiresthat are gathered at one endand looped at the other.
Used to hand beat, incorporate,whisk, blend, and stir.
Bal loon: Same as above,except shorter and wider
Used to incorporate air intocreams, fillings, mixtures, etc.
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17 Chefs Fork / Kitchen Fork
Is used to lift and turn meat and other foods . It
is also used to hold larger pieces of food whencutting them.
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18 Scooper
Scoops are used to measureequal amounts of food. Theyhave a lever to mechanicallyrelease food and are numberedaccording to size. The number
indicates how many level scoopsit takes to fill a quart. The higherthe number, the smaller theamount of food the scoop holds.
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19 Cutting Surface
A hard surface on which you place foods to becut.
These are made of plastic, wood and evenglass, and are available in a variety of sizes
Plastic ones are easy to maintain, since thesewon't splinter or shatter, unlike the wooden orglass types
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20 Juicer
A beveled cone made ofplastic, glass or wood.
Used to break up food's
fibres (citrus fruits: lemon,orange, lime, etc.), thus
releasing their juices
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21 Measuring Cups
The standard set comes with1/4, 1/3, 1/2 and 1 cupincrements.Made of stainless steel, metalor plastic. Most sets can be
nested/stacked inside eachother for easy storage.
Used for measuring dryingredients (flour, sugar, etc.)
Scoop up or spoon
ingredient, and then run astraight knife or spatula acrossrim to level off excessingredient (leveling).
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22 Teaspoons & Tablespoons
A set of individual plastic or metal utensils,ranging in increments of: 1/8, 1/4, 1/2, 1teaspoon and 1, 1-1/2 tablespoons.
Used to measure liquid or dry ingredients
These are more accurate than cutleryteaspoons and tablespoons, since cutleryspoons vary from one manufacturer to another
Wash and dry well to prevent plastic onesfrom discoloring and metal ones fromrusting
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23 Measuring Cups - Glass
These come in 1, 2, 4 and 8 cupcapacities.
Also available in plastic.
Used for measuring liquidingredients (milk, water, etc.)
Place on a leveled surface and
check at eye level for accuratemeasuring
It's a good investment to have the1 and 4 cup measuring cups
The glass type are usually heatresistant and their markings don'trub off as easily as the plastic
ones
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24 Meat Thermometer A short metal probe with a
gauge, which is inserted intofood and instantly indicates thefood's internal temperature.
This tool is used to determine afood's (roast, bread, etc.)doneness by registering itsinternal temperature
The most accurate way todetermine if a food is cooked.Cooking foods to their propertemperature is essential to helpprevent food borne illnesses.
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25 Portion Scale
Is a type of spring scale used to determine the
weight of an ingredient or portion of food. It canbe reset to zero so you can measure individual
ingredients.
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26 Balance Scale
A Balance Scale is used tomeasure most bakingingredients. Theingredients being weighed
are placed on one sidewhile weights are placedon the other side. Whenthe two sides arebalanced, the ingredients
weigh the same as theweights.
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27 Electronic Scale
An electronic, or digital, scale weighs an item when it isplaced on its tray. The weight is displayed in numberson a digital readout rather than by a needle. Thereadout is more accurate than a portion scale.
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28 Blender
A tall and narrowcontainer with smalldetachable blades.
Used to liquify foods
quickly: e.g., sauces,soups, etc.
Not recommended formashing starch items:e.g., cooked potatoes,
carrots, etc.
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29 Microwave Oven
It uses invisible waves of energy calledmicrowaves to heat, reheat, defrost, and cookfoods.
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30 Electric Mixer
A small appliance thatranges in size, speedsettings and comesfreestanding or mounted ona base.
Used to mix foods thatrequire time and endurance:whipping cream, whippingegg whites, mixing batter,
etc.
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31 Kitchen Shears
Are used to tackle avariety of cuttingchores, such assnipping string,, and
butchers twine,trimming artichokeleaves, and dividingtaffy. To be used onlyin the kitchen with
foods, not forhousehold use.
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32 Skimmer
Has a flat, perforated
surface for removing
food from stocks and
soups. It is also usedto skim impurities
from the top of liquids.
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33 Meat Tenderizer
Each side of a meat tenderizer has different-sized toothlike points that are made of
aluminum, steel or wood. These pointstenderize meat by breaking up and bruising thefibers.
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34 Garlic Press
Used to mince garlic
by pressing garlic
cloves through thefine holes on the
garlic press.
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35 Whisk / Spring Beater
Has a spring
end that beats
foods. Has
similar functionslike the egg
beater and
whisk.
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36 Grater / Box or Tower Grater
The most common ofgrater is the four-
sided. Each side has
different sized holes
that determine the sizeof the grated food
pieces, from slices to
shreds to crumbs.
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37 Microplane
With razor-sharp edges and comfortable grips,grater creates flakes of hard cheese, chocolateand zest. Top salads and pastas with ParmesanReggiano or add natural flavors to lemon crmebrle or vinaigrette. Stainless steel plane
grates fine, lacy wisps from even the hardestcheeses. Soft-touch handle eases fatigue.Blades made in the USA, assembled
http://www.surlatable.com/product/PRO-622035/Microplane-Soft-Handle-Zester-Gratershttp://www.surlatable.com/product/PRO-706572/Microplane-Soft-Handle-Medium-Graters -
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38 Spoon Rest
Used to rest a spoon, fork, whisk, pasta server, etc. in
between use to help keep it clean. Do not use counter,sink, or outside of food containers, because they contain
germs.
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39 Strainer or Sieve
Comes in a variety of sizes.Has a cup shaped bodymade of perforated mesh.The holes range from extra
fine to coarse. Strainer canbe used to drain pastas,vegetables, and stocks, orsift foods like powdered
sugar, flour, chocolate etc.
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40 Sheet (Cookie) Pan / Tray
These range in size (half and fullsheet pans) and are usuallymade of metal or a combinationof metals, and have only oneedge to them, or all four as a jellyroll pan: available with or without
a nonstick coating.
Specifically made for bakingcookies and similar items
Designed to allow heat tocirculate freely around bakedgoods
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41 STOCK POT
Has straight sides and istaller than it is wide. Astockpot is used to cooklarge quantities of liquid onthe range, such as stocks,or soups. Some stockpotshave a spigot at the sidenear the bottom, so liquidcan be drained off without
lifting the pot.
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42 SAUCE PAN WITH LID
Has a long handle and straight sides. Primarilyused for heating and cooking food in liquid,
sauce pans come in many sizes in order toaccommodate a variety of needs.
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43 Saut Pan
There are two types of saut pans: a pan with
straight sides and a pan with sloped sides. Both
are used to saut and fry foods. The slope-
sided pan allows the chef to flip items without
using a spatula.
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44 Wok
A wok is useful for fast stove topcooking. The woks height andsloped sides are well-suited fortossing ingredients, an essentialstep in stir-frying. Once food has
been cooked, it can be pushed tothe side of the pan, leaving thehot center free for newingredients to be cooked orheated.
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45 Hotel Pans
The cooked foods in a steam table are held inhotel pans. Hotel pans are often used to storerefrigerated food and hold casseroles duringbaking. They come in many different sizes.
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Cooking Equipment
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COOKING EQUIPMENT
Rangetops Open Elements
Flattop/Heavy-Duty Flattop
Induction Cooktops
Ovens Conventional ovens
Convection ovens
Revolving ovens (reel ovens)
Slow-cook-and-hold ovens
Combination steamer ovens
Barbecue ovens (smoke ovens)
Infrared ovens (reconstitutingovens)
Wood-burning ovens
Microwave ovens
Broilers and Salamanders
Overhead broilers
Heavy-duty broilers
Salamander
Grills
Gas
Electric
Charcoal
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Griddles
Flat, smooth heated surfaces
Rotisseries
Cook by turning foods slowly in front of a heating element
Deep fryers
Standard deep fryers
Automatic fryers
Pressure fryers
Tilting skillet
Tilting brazier
Tilting fry pan
Griddles, Rotisseries, Deep Fryers, and Tilting Skillets
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Steam Equipment
Steam Jacketed Kettles
Tilt or trunnion kettles
Non-tilt kettles
Steam Cookers
Pressure steamers
Pressureless or convection steamers
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Processing Equipment
Food Chopper or
Buffalo Chopper
Blenders
Juicers
Mixers
Slicers
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Holding and Storage Equipment
Steam tables
Bain-marie
Overhead lamps
Freezers
Refrigerators
Storage Containers
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Small Equipment
Cookware (pots, pans)
Measuring devices
Knives
Hand tools
Cookware
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Cookware
Metal and Heat Conduction
Copper
Aluminum
Anodized aluminum
Stainless steel
Cast iron
Ceramics and glass
Plastic
Enamelware
Nonstick coatings
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Measuring and Portioning Devices
Scales Balance scale
Electronic scale
Portion scale
Volume measures
Measuring cups
Ladles Portion scoops
Thermometers
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COMMERCIAL KITCHEN EQUIPMENT
RECEIVING & STORAGE
Cold Storage Area
Dry Storage Area
Counter Scale
Floor Scale Hanging Scale
Platform Scale
Infrared Thermometer
Low Boy
Portable Refrigeration Cart
Reach-In
Walk-In
Undercounter reach-in
Refrigerated drawer
HOLDING & SERVICE
Chafing Dish
Heat Lamp
Holding Cabinets
Hot Plate
Hotel Pans
Plate Cover
Service Cart Sneeze Guards
Steam Table
Tray Stands
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Blender Broiler
Buffalo Chopper
Combination Steamer Oven
Convection Oven
Convection Steamer
Countertop Blender
Countertop Mixer
Deck Oven
Deep-Fat Fryer
Flattop Range
Food Chopper
Food Processor
Freestanding Mixer Griddle
Immersion Blender
Meat Grinder
Meat Slicer
Mixer
Open-Burner Range
Planetary Mixer
COMMERCIAL KITCHEN EQUIPMENTPREPARATION & COOKING
Pressure Steamer
Ring-Top Range
Salamander
Smoker
Spiral Mixer
Steam-Jacketed Kettle
Tilting Kettle
Swiss Braiser
Vertical Chopping Machine (VCM)
Food Chopper
Food Slicer
Deep-Fat Fryer
Charbroiler/Grill
Broiler/Salamander
Ice Machine
Dish Machine
KITCHEN EQUIPMENT
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KITCHEN EQUIPMENT
ASSIGNMENThttp://en.wikipedia.org/wiki/Food_preparation_utensils
Create a booklet, brochure,
powerpoint, or handout that
displays the name of theequipment, an image and the
purpose of various types of
kitchen equipment.