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
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