• To focus on the use of
tools and equipment as it
relates to industrial
• Describe a variety of sharpening and honing
tools and their function
• Name a variety of hand tools and their uses
• Identify some of the most frequently used
pieces of small equipment
• Learn basic rules for working safely with large
and small equipment
• Identify pots and pans, their composition,
purpose, and appropriate care
• Identify the equipment used in several
categories of work
Types of Knives
• Chef’s Knife, or French Knife- All-purpose knife is
used for a variety of chopping, slicing, and mincing
chores. The blade is normally 8 to 14 inches long.
• Utility Knives- Used for light cutting chores. The
blade is generally 5 to 7 inches long.
• Paring Knife- Used primarily for paring and
trimming vegetables and fruits, has a 2 to 4-inch
• Boning Knife- Used to separate raw meat from the
bone. The blade is thinner and shorter than the
blade of a chef’s knife about 6 inches long, and is
• Filleting Knife- Used for filleting fish, similar in
shape and size to a boning knife, but it has a
• Slicer- Used for slicing cooked meat. Has a long
blade with a round or pointed tip. May be
flexible or rigid and may be taper-ground or
have a fluted edge that consists of hollow-
• Cleaver- Used for chopping, heavy enough to
cut through bone. Rectangular blade and varies
in size according to its use.
• Tourne Knife- Similar to a paring knife, has a
curved blade to make cutting the curved
surfaces of tourned vegetables easier.
Sharpening and Honing Tools
Pots and Pans for Oven Cooking
• Kettles and Steamers- Heat is applied
over a much larger area
• Steam-Jacketed Kettle- Circulates
steam through the walls.
• Tilting Kettle- used for braising and
• Pressure Steamer- Water is heated
under pressure in a sealed
compartment, allowing it to reach higher
than boiling temperature (212 degrees F
at sea level)
• Convection Steamer- Steam is generated
in a boiler and then piped to the cooking
chamber, where it is vented over the
Stoves, Ranges, and Ovens
Ranges- Gas or electric
• Open Burner- Allows for easy adjustment of
• Flat-Top- Consist of a thick plate of cast-iron or
steel set over the heat source.
• Ring-Top- Consist of concentric rings or plates
that can be removed to widen or close the
opening, supplying more or less direct heat.
• Induction Burner- Based on the transference
of an electric current into a magnetic vibration.
The burner stays cool. Use steel or iron. No
copper and aluminum they will not respond.
• Convection Oven- Hot air is forced through
fans to circulate around the food, cooking is
evenly and quickly.
• Conventional/Deck Ovens- The heat source
is located on the bottom, underneath the deck,
or floor, of the oven.
• Slow Cookers/Combi Stoves- Used
extensively in Europe. The stove cooks at low
temperatures, and may also steam foods. Can
be used for both cooking foods and holding
them at the correct service temperature.
Can be operated at either cool smoking or
hot smoking temperatures.
Griddles and Grills
• Griddle- Similar to a flat-top range top, a
griddle has a heat source located beneath a
thick plate of metal, generally cast-ion or steel.
• Grills, Broilers, and Salamander- In a
grill, the heat source is located below the rack;
in a broiler or salamander, the heat source is