Food theory and practice

HTM 225

FOOD THEORY AND PRACTICE

WINTER 2012

MODULE 3

TOOLS AND KITCHEN EQUIPMENT

Tools and Equipment

This module will provide you with information about the various tools and equipment used in the food service industry. The appropriate tools to be used while preparing food and their application to specific kitchen tasks will be covered in this chapter. The safe and proper use of equipment makes the food production environment efficient and safe.

List of commonly used basic kitchen hand tools

Pastry brush

Hand held can opener

Box grater

Bench brush

Broiler brush

Scrub brush

Vegetable brush

Table mounted can opener

Channel knife

Dough cutter/ Bench scraper

Egg divider

Egg ring/ mould

Egg slicer

French fry cutter

Funnel

Ladle

Measuring cup

Measuring spoon

Meat hammer

Melon ball spoon/ Parisienne scoop

Paddle

Peeler

Pie marker

Piping bag

Piping nozzles

Rolling pin

Scoop

Skimmer

Potato ricer

Portion scale/ Weighing scale

Off-set spatula

Rubber spatula

Slotted or Perforated spoon

Solid spoon

China cap

Colander

Sieve

Tongs

Whisk/ Whip

Stainless steel bowls

Cookie cutter

Cooling racks

Cutting board

Knives

Mandolin

Mortar and pastel

Oven mitts

Savarin moulds

Ice-cream scoop

Storage bins dry goods

Storage bins liquids

Thermometer

Bagel slicer

Blow torch

Food processor

Microwave oven

Vacuum sealer

Pasta roller

Rotary slicer

List of pots and pans commonly used in the kitchen

Baine-marie – hot water bath used to hold cooked foods.

Braiser – oval, broad, shallow, heavy pot with straight sides, used for browning, braising and stewing meat.

Double boiler – two pots in which upper section fits into lower, lower section is used to hold boiling water, upper section is used for foods that must be cooked at low temperatures and can’t be cooked over direct heat.

Egg poacher – a specific double boiler with moulds for poaching eggs.

Fry pan – a sauté pan with sloped sides, used for general sautéing and frying of meats, fish, vegetables and eggs, sloping sides enable items to be flipped and tossed without the use of a spatula or tongs.

Hotel pans – full size inserts, usually used to keep food hot in buffets.

Inserts – rectangular pans, usually made of stainless steel, used to hold food in service counters and used for baking and steaming.

Roasting pan – large oval or rectangular pan, used to roast meat.

Sauce pan – similar to a sauce pot, with a long handle, used for all types of general cooking.

Sauce pot – round pot of medium depth, used to cook soups, sauces and other liquids.

Sauté pan – heavy shallow sauce pan, used to brown, sauté and fry meat, fish, vegetables and eggs.

Sheet pan – shallow pan, rectangular in shape, used for baking cookies, rolls and for broiling meats and fish.

Stock pot – deep, straight sided, large aluminum pot used for making large amounts of stock and for simmering large quantities of liquids.

Wok – metal pan with concave bottom, used for stir frying.

List of some baking pans

Bread pan

Cake pan

Flan pan

Muffin pan

Pie pan

Pizza pan

List of restaurant small service equipment

Beverage trays

Bread baskets

Dessert forks

Dinner forks

Salad forks

Dinner knife

Salad knife

Butter knife

Steak knife

Dessert spoon

Soup spoon

Dinner spoon

Dessert plate

Dinner plate

Salad plate

Side plate

Pasta plate

Large platters

Medium platters

Small platters

Large soup bowls

Small soup bowls

Salad bowls

Wine glasses

Champagne flute

Water goblets

Highball glass

Brandy balloon

Beer glass

Liqueur glass

Short glass

Old fashion glass

Service spoon

Service fork

Sauce boat

Soup tureen

Pepper mill

Cheese grater

List of basic cooking and processing equipment

Range tops

Open element – burners with electric coils or gas flames

Flat tops – burners covered with steel plates

Heavy duty flat top – burners covered with heavy cast steel top sheet

Ovens

Conventional oven

Convection oven

Revolving oven

Microwave oven

Broilers - are also called overhead grills as the heat comes from above, usually used to provide crust to the food item or glaze them.

Salamanders – are small broilers that are often mounted above the range.

Grills – heat source is below a grid that holds the food.

Griddles – flat, smooth, heated surfaces on which food is cooked.

Rotisseries – a form of a broiler, which cooks meat or poultry by rotating slowly in front of the heat source.

Deep fryers – used to cook food in hot oil or fat. There are three varieties namely, standard deep fat fryer, automatic deep fat fryer and pressure deep fat fryer.

Tilting skillet – large, shallow flat bottomed rectangular pot with lid, usually used for griddling, pan frying, as stock pot, as sauce pan and steam table.

Steam kettle – stock pots that heat on the bottom and sides, used for preparing soups, stocks and sauces.

Steam cookers or steamers – ideal for cooking foods rapidly with minimum loss of nutrients or flavor, usually used for cooking vegetables.

Mixers – used in mixing and processing jobs, with common attachments like the whip, paddle and dough arm.

Food cutters or robo coupe – used for chopping vegetables processing meats and poultry.

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