Introduction
Identification
of kitchen equipment’s and tools
The selection of the kitchen equipment is importance to determine efficient culinary operation. The creation of the atmosphere by the right choice of equipment is a contributing factor to the success of food production area.
Food
Equipment can be Dangerous
•
Modern cooking and food processing
equipment has an extraordinary capacity to burn, cut, smash, crush and amputate
various parts of the tender human body.
•
Never use a piece of equipment until you
are thoroughly familiar with its operation and you are its features.
•
You must also learn how to know when a
machine is not operating correctly.
• When this happens, shut it down immediately and report the malfunction to a supervisor
Conserve Energy
•
At one time it was standard procedure
for the chef to turn on the ovens and ranges first thing in the day and keep
made on all day.
•
Today high energy costs have made such
practices very expensive.
•
Fortunately, modern equipment has
shorter preheating times.
•
Know the preheating time for all your
cooking equipment, so you don’t need to turn it on before its necessary.
• Plan production so that high energy using equipment is not on for long periods when not in use
Your
Hands Are Your Best Tools
•
Machines are intended to be labor-saving
devices. However, the usefulness of specialized processing equipment often
depends on the volume of food it handles.
•
It takes less time for a cook to slice a
few pounds of onion by hangs than to set up a slicing attachment, pass the
onion through it, and then break down and clean the equipment.
•
This is why it is so important to
develop good manual skills.
Large
equipment’s
1.
Cooking range (Three burners/four
burners-Electric/gas)
2.
Oven (Electric/gas), Microwave oven
3.
Deep fat fryer (Electric/gas)
4.
Griddle plate (Electric/gas)
5.
Brain Marie (Electric/gas)
6.
Salamander (Electric/gas)
7.
Working tables
8.
Sinks
9.
Refrigerators
10. Deep freeze
Utensils and small equipment
1. Stock pot
2. Fry pan, sauce pan, braising pan,
sauté pan,
3. Baking tray
4. Conical strainer, sieve
5. Grater
6. Perforated spatula/spoon
7. Wooden spatula/spoon
8. Mixing bowl
9. Ladle
10. Balloon whisk
11. Tureen
Mechanical equipment
- Dough mixer
- Potato peeler
- Food mixer
- Pressure boilers
- Blenders
- Tea/coffee steamers
- Pasta maker
- Slicer
- Bone saw
Cutting tools
1)
Peeler
2)
Vegetable
knife
3)
Boning
knife
4)
Kitchen
Knife (All purpose)
5)
Carving
knife
6)
Paring
knife
7)
Plate
knife
8)
Chopping
knife
9)
Sharpening
steels
10) Chopping boards
A.
Cooking
Equipment
(a)
Range
Tops
• The range is still the most important piece of cooking equipment in the kitchen, even though many of its functions have been taken over by other tools, such as steamers, steam kettles, tilting skillets, and ovens.
§ Types
of Range/Cook Tops
v Open elements (burners),
either electric coils or gas flames. Advantages: fastest to heat and can be
turned off after short use. Disadvantage: cook-top space is limited to one pot
per burner.
v Flat top hot top (light weight).
Burners covered with steel plate. More cook space is available. Top will
support moderately heavy weights.
v Heavy-duty flat top.
Burners covered with heavy cast steel. The top will support many heavy pots. A
thick top requires longer preheating. Set burners for different levels, and
adjust cooking heat by moving pots to different spots on the top.
v Induction
Cooktop
Top of an induction
unit does not become hot.
Works by magnetically
agitating the molecules in steel or iron cookware.
Aluminum pots and pans
sandwiched between layers of stainless steel will also work.
Much less energy is
used.
No open flame; kitchen
stays cooler.
Only pots, pans and
their contents become hot.
b) Ovens
• Ovens
are enclosed spaces in which food is heated usually by hot air or, and some
newer kinds of ovens, by microwaves or infrared radiation
• In
addition to roasting and baking, ovens can do many of the jobs normally done on
the range top.
Ø Conventional
Ovens
• These
ovens operate simply by heating air in an enclosed space.
• The
most common ovens are part of the range unit, although separate oven units or
ovens as part of a broiler unit are also available.
• Stack
Ovens are unit that insist of individual shelves’ arranged one above the other.
• Temperatures
are adjustable for each separate unit.
Ø Convection
Ovens
These
ovens contain fans that circulate the air and distribute the heat rapidly
throughout the interiors.
• Because
of the forced air, foods cook more quickly at lower temperatures.
• Also,
shelves can be placed closer together than in conventional ovens, without
blocking the heat flow
Ø Slow-Cook-and-Hold
Ovens
•
While the traditional oven is nothing
more than a heated box equipped with a thermostat,
•
Some modern ovens have more
sophisticated features, such as computerized, electronic control and special
probes that sense when a roast is done and tell the oven to switch from cooking
temperature to holding temperature.
Ø Combination
Steamer Ovens
•
A relatively new kind of oven is one
that can be operated in three different modes: as a convection oven, as a
convection steamer and, with both functions on at once, as a high- humidity
oven.
•
Injecting moisture into an oven whole
roasting meats can help to reduce shrinkage and drying.
•
Specially used in banqueting operations
•
These have brought revolution in Baking,
roasting and steaming.
•
Special features of this oven are
- Reduce cooking
time
- Fully automatic
- Self clearing
- Allow more food to
produce in less time
- Energy Efficiency
- Increase Productivity
Ø Microwave Oven
• In these ovens, Special tubes generate microwave radiation which creates heat inside the food
Ø Tandoor
•
Tandoor is a oven originating from the
North India.
•
It is used to make various Indian breads
as well as other Tandoor dishes.
•
Traditionally operated by burning coal
at the bottom
•
These days even gas Tandoor is available
• The inner side is made with clay
a)
Broilers
and Salamanders
•
Sometimes called Overhead broilers to
avoid confusing them with grills
•
Overhead broilers produce heat from
above
•
Food items are placed beneath the heat
source.
•
Broiling is a favorite way of preparing
steaks, chops, chicken, and many other items.
•
Salamanders are small broilers used
primarily for browning or glazing the tops of some items
• Usually mounted above the range
b)
Brat pans
Brat pan are large cooking receptacles designed for producing large-scale meals. They are typically used for braising, searing, shallow frying and general cooking. The units feature either manual or electrical tilting.
c)
Griddles
•
Flat, smooth, heated surfaces on which
food is cooked directly.
•
Pancakes, French toast ham burgers and
other meats, eggs and many potato items are the foods most frequently cooked on
a griddle
•
Griddles are available as separate units
or as a part of a range top.
•
Clean the surface after every use to
cook efficiently at the peak hours.
• To create a no-stick surface and to prevent rusting, spread a thin film of oil over the surface and heat to 200 degree Celsius and wipe clean till the griddle has a smooth, no-stick finish.
a)
Rotisseries
•
Especially suitable for cooking chicken
and other poultry, it can be used to cook meats that can be fastened to a spit.
•
Because heating elements are on the
sides, the fats and juices don’t drip into the flames as they do with grills.
• Drip pans catch the juices, which can be used for basting or gravy making.
b)
Tilting
Skillet
•
Also known as the tilting brazier and
tilting fry pan.
•
A versatile and efficient piece of
equipment.
•
Can be used as a griddle, fry pan,
brazier, stew pot, stock pot, steamer and Bain Marie.
•
It is a large shallow, flat bottomed pot
with 6 inch high sides and a cover.
•
It also has a tilting mechanism that
enables liquids to be poured out of it.
•
May be gas or electricity operated
• It should be cleaned immediately by adding water, turning it on and then scrubbing thoroughly.
c)
Steam
Jacket Kettles
•
Also known as Steam Kettles
•
Steam kettles heat much more quickly and
have more uniform and controllable heat than pots on the range.
•
Available in different sizes
•
Heat is controlled by regulating the
steam flow by adjusting the thermostat
• Steam can cause serious burns so be cautious while using it
d)
Steam
Cookers
•
Ideal for cooking vegetables and many
other foods rapidly and with minimum loss of nutrients and flavor.
•
For this reason they are becoming more
popular in both large and small kitchens.
•
Pressure Steamers: cooks foods
under a pressure of
•
15 pounds per square inch (1.05 kg/cm)
in high-pressure steamers
•
4-6 pounds per square inch (0.28-0.42
kg/cm) in low-pressure steamers
•
Door cannot be opened until the pressure
returns to zero
•
Pressure-less Steamers or
Convection Steamers
•
This type does not operate under
pressure.
•
Jets of steam are directed at the food.
•
This speeds the heat transfer.
• Door can be opened any time during cooking.
e) DEEP
FRYERS
|
•
Standard Deep Fryers |
•
Powered by either gas or
electricity. •
Thermostatic controls maintain
fat at preset temperatures. |
|
•
Automatic Fryers |
•
Remove food from the fat
automatically after a preset time. |
|
•
Pressure Fryers |
•
Covered fry kettles that fry
foods under pressure. •
Foods cook faster. |
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