Essential Kitchen Equipment 1 Before we begin Click

Essential Kitchen Equipment 1

Before we begin… Click to play 2

Essential Questions n What kitchen equipment did you see in this video? n Why is it so essential that a kitchen be outfitted with the proper equipment? n How does a well-organized and properly outfitted kitchen promote efficiency and safety in the culinary arts lab? 3

Essential Kitchen Equipment for your Culinary Arts Lab 4

Cooking Equipment 5

Rangetops n Open Elements n Flattop/Heavy-Duty Flattop n Induction Cooktops 6

Ovens n n n Conventional ovens Convection ovens Revolving ovens (reel ovens) Slow-cook-and-hold ovens Combination steamer ovens n n Barbecue ovens (smoke ovens) Infrared ovens (reconstituting ovens) Wood-burning ovens Microwave ovens 7

Broilers, Salamanders, and Grills n Broilers and Salamanders Overhead broilers ¨ Heavy-duty broilers ¨ Salamander ¨ n Grills Gas ¨ Electric ¨ Charcoal ¨ 8

Griddles, Rotisseries, Deep Fryers, and Tilting Skillets n Griddles ¨ n Rotisseries ¨ n Cook by turning foods slowly in front of a heating element Deep fryers ¨ ¨ ¨ n Flat, smooth heated surfaces Standard deep fryers Automatic fryers Pressure fryers Tilting skillet ¨ ¨ Tilting brazier Tilting fry pan 9

Steam Equipment 10

Steam Equipment n Steam Jacketed Kettles Tilt or trunnion kettles ¨ Non-tilt kettles ¨ n Steam Cookers Pressure steamers ¨ Pressureless or convection steamers ¨ 11

Processing Equipment 12

Processing Equipment n Food Chopper or Buffalo Chopper n Blenders n Juicers n Mixers n Slicers n Vertical cutter/ mixer n Food processors 13

Holding and Storage Equipment 14

Holding and Storage Equipment n Steam tables n Bain-marie n Overhead lamps n Freezers n Refrigerators n Storage Containers 15

Small Equipment 16

Small Equipment n Cookware (pots, pans) n Measuring devices n Knives n Hand tools 17

Cookware n Metal and Heat Conduction ¨ Copper ¨ Aluminum ¨ Anodized aluminum ¨ Stainless steel ¨ Cast iron ¨ Ceramics and glass ¨ Plastic ¨ Enamelware ¨ Nonstick coatings 18

Measuring and Portioning Devices n Scales ¨ Balance scale ¨ Electronic scale ¨ Portion scale Volume measures n Measuring cups n Ladles n Portion scoops n Thermometers n 19

Selecting Knives 20

Selecting Knives n Materials– ¨ Carbon steel ¨ Stainless steel ¨ High-carbon steel ¨ Ceramic n Handles– ¨ Full tang riveted handle ¨ Molded style ¨ Socket joint handle 21

Wrap up and Review List and describe some different types of: n Cooking equipment n Processing equipment n Holding and storage equipment n Small equipment 22

Any Questions? 23