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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