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equipment.ppt - introculnarts

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					  Equipment
Identification
         Goals

• To focus on the use of
  tools and equipment as it
  relates to industrial
  standards
              Objectives

• 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
                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
  blade.
• 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
  usually rigid.
• Filleting Knife- Used for filleting fish, similar in
  shape and size to a boning knife, but it has a
  flexible blade.

• 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-
  ground ovals.
• 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
Hand Tools
Hand Tools
Small Equipment
  Small
Equipment
Pots and
  Pans
  Pots,
Pans, and
  Molds
Pots and Pans for Oven Cooking
  Large
Equipment
  Large
Equipment
    Large Equipment
• 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
  stewing
• 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
  food.
       Large Equipment
   Stoves, Ranges, and Ovens
Ranges- Gas or electric
• Open Burner- Allows for easy adjustment of
 heat
• 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.
                  Ovens



• 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.
                   Smokers
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
above.

				
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