Kitchen University Equipment
Transcript of Kitchen University Equipment
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I N C O N J U N C T I O N W I T H O S P I
PRESENTED BY CHEF LJ KLINK
KITCHEN UNIVERSITY
EQUIPMENT
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If there is one thing I wish I’d studied at school, it’s
mechanics. It’s very hard to fix your stoves, your kettles,
your dish washer, and all that. Chef-restaurateurs need to
be versed in the mechanical aspects of machinery they
work-otherwise, it’s fifty or a hundred dollars for a visit to
hear “Well, you’re going to need a new compressor, son…”
Chef Victor Gielisse, CMC
Equipment
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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PROFESSIONAL KITCHEN
EQUIPMENT
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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HAND TOOLS
• Rotary or swivel-bladed peeler
• Parisienne scoop (melon baller)
• Kitchen fork
• Palette knife (metal spatula)
• Whip/whisk
• Offset spatula
• Rolling pin
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
NAME THAT TOOL
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IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
NAME THAT TOOL
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MEASURING EQUIPMENT
• Measuring pitcher (cups, quarts, and gallons)
• Spring scale (ounces and pounds)
• Balance beam scale (baking scale)
• Electronic scale (digital)
• Thermometer/Bio-therm
• Measuring spoon
• Calculator
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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SIEVES AND STRAINERS
• Food mill
• Drum sieve
• Conical sieve
• Colander
• Ricer
• Cheesecloth
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PRESENTED BY CHEF LJ KLINK
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CHOOSING POTS AND PANS
• Choose a size appropriate to the food being cooked.
• Choose material appropriate to the cooking technique.
• Use proper handling, cleaning, and storing techniques.
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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• Stockpot (marmite)
• Saucepan
• Sauce pot
• Rondeau
• Sauteuse
• Sautoir
• Omelet/crêpe pan
• Bain-marie (double boiler)
• Griddle
• Fish poacher
• Steamer
POTS AND PANS FOR STOVETOP
COOKING
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PRESENTED BY CHEF LJ KLINK
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ITEMS FOR OVEN COOKING
• Roasting pan
• Sheet pan
• Hotel pan
• Bio-Therm
• Parchment Paper
• Pyrex pan
• Oven Mitts
• Foil/Vinyl covering
• Specialty mold
• Loose-bottomed tart pan
• Pie pan
• Loaf pan
• Muffin tin
• Lidded Brazier
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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KETTLES AND STEAMERS
• Steam-jacketed kettle
• Titling kettle
• Pressure steamer
• Convection steamer
• Deep-fat fryer
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PRESENTED BY CHEF LJ KLINK
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INDUSTRIAL EQUIPMENT
Buffalo Chopper Commercial Mixer
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Immersion Blender Warming Cabinet or “Hot Box”
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PRESENTED BY CHEF LJ KLINK
INDUSTRIAL EQUIPMENT
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LARGE EQUIPMENT
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PRESENTED BY CHEF LJ KLINK
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RANGES AND OVENS
• Open-burner range
• Flattop range
• Ring-top range
• Induction cook top
• Convection oven
• Conventional/deck oven
• Combi-oven
• Microwave oven
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PRESENTED BY CHEF LJ KLINK
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COOKING OPTIONS
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PRESENTED BY CHEF LJ KLINK
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REFRIGERATION EQUIPMENT
• Walk-in
• Reach-in
• On-site refrigeration
• Portable refrigeration
• Display refrigeration
IN CONJUNCTION WITH OSPI
PRESENTED BY CHEF LJ KLINK
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GRINDING, SLICING, MIXING, AND
PURÉEING EQUIPMENT
• Food chopper (buffalo
chopper)
• Food/meat slicer
• Mandolin
• Standing mixer
• Meat grinder
• Blender
• Food processor
• Immersion blender
• Vertical chopping
machine (VCM)
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PRESENTED BY CHEF LJ KLINK
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Chef LJ Klink
Information provide is to used solely as a training piece for Luck Junky Consulting and affiliate companies. No uses of information unless expressed written consent of Lucky Junky Management.
Luck Junky Consulting
20001 West Williams Lake Road
Suite 333
Cheney, WA 99004
509-828-2425