Knives, Hand Tools, and Small Equipment’s BHM Food Production & Patisserie

Knives, Hand Tools, and Small Equipment’s

 

1. Chef’s knife/ French Knife

Most frequently used knife in Kitchen, for general purpose of chopping, slicing, dicing, and soon

Blade length of 10 inches is most popular for general work

2. Utility knife

Narrow pointed knife

6 to 8” long

Used mostly for pantry works, cutting and preparing lettuce, fruits as well as carving chicken and duck

3. Paring knife

Small pointed blade 2 – 4” long

Used for trimming and carving vegetables and fruits

4. Boning Knife

Thin pointed blade about 6” long

Used for boning raw meat and poultry

5. Slicer

Long slender, flexible blade up to 14” long

Used for carving and slicing cooked meat

6. Serrated slicer

Like a slices but with serrated edge

Used for cutting breads, cakes, and similar items

7. Butcher knife

Heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in butchery

8. Steak knife

Curved pointed blade. Used for accurate cutting of steaks

9. Cleaver

Very heavy, broad blade. Used for cutting through the bones

10. Oyster knife

Short, rigid, blunt knife with slight edge. Used for opening oysters

11. Clam Knife

Short, rigid, broad bladed knife with slight edge

Used for opening clams

12. Vegetable peeler

Short tool with a slotted, swiveling blade

Used for peeling vegetables and fruits

13. Steel

Not a knife, but an essential part of the knife kit

Used for truing and maintaining knife edge

14. Cutting board

Important partner to the knife

Cutting boards must be kept very clean

Hard wood boards, hard, rubber or plastic boards are used

15. Hand tools and small equipment’s

Ball cutter, melon ball scoop or parisienne knife

Blade is a small, cup shaped, half sphere

Used for cutting fruits and vegetables

16. Cooks fork

Heavy, two pronged fork with a long handle

Used for lifting and turning meats and other items

17. Palette knife

A long flexible blade with a rounded end

Used for spreading icing on cakes and for mixing and bowl scraping

18. Sandwich spreader

A short, stubby spatula

Used for spreading fillings and spreads on sandwiches

19. Offset spatula

Broad blade, bent to keep hand off hot surfaces

Used for turning and lifting eggs, pancakes, and meats on griddles, grills, pans etc

20. Rubber spatula/ Scraper

Broad, flexible rubber or plastic tip on long handle

Used to scrap bowls and pans as well as for folding

21. Pie server

A wedge shaped offset spatula

Used for lifting pie wedges from pan

22. Dough knife

Broad, stiff piece of metal with a wooden handle on one edge

Used to cut pieces of dough and to scrape workbenches

23. Wheel knife

Round, rotating blade on a handle

Used for cutting rolled out dough and pastry and baked pizza

24. Spoons: Solid, slotted and perforated

Large SS spoons

Solid used for stirring, mixing, and serving

Slotted and perforated spoons used when liquid must be drained from solids

25. Skimmers

Perforated disc, slightly cupped, on a long handle

Used for skimming froth from liquids and for removing solid pieces from soups, stocks and other liquids

26. Tongs

Spring-type or scissor –type tools used to pick up and handle foods

27. Wire whip

Loops of SS wire fastened to a handle

Heavy whips are straight, stiff, with few wires; for stirring beating heavy liquid

Balloon whips have many flexible wires; for whipping eggs, cream and hollandaise and mixing thinner liquid

28. China cap

Cone-shaped strainer

Used for straining stocks, soups, sauces and other liquids

Pointed shape allows to drain liquid through a relatively small opening

29. Fine China cap/ Chinoise (Shee-nwah)

China cap with very fine mesh

Used when great clarity or smoothness is required in a liquid

30. Strainer

Round bottomed, cup-shaped strainer made of mesh or perforated metal

Used for straining pasta, vegetables etc

31. Sieve

Screen type mesh supported in a round metal frame

Used for sifting flour and other dry ingredients

32. Colander

Large porforated bowl made of stanless steel or aluminum

Used to drain washed or cooked vegetables, salads, greens, pasta etc

33. Food mill

A tool with a hand-turned blade that forces foods through a perforated disk

Interchangeable disks have different fineness

34. Grater

A four-sided metal box with different sized grids

Used for shredding and grating vegetables, cheese, citrus rinds etc

35. Zester

Small hand tool used for removing the coloured part of citrus peels in thin strips

Channel knife

Small hand tool used mostly in decorative work

36. Pastry bag and tubes

Cone-shaped cloth or plastic bag with open end that can be fitted with metal tubes of various shapes and sizes

Used for shaping and decorating with cake icing, whipped cream, soft dough etc

37. Pastry Brush

Used to brush items with egg wash, glaze, etc

38. Can opener

Heavy-duty food service type can opener are mounted on the edge of the workbench

Must be carefully cleaned and sanitized every day to prevent contamination of foods

 

Measuring Devices -BHM and Culinary Arts Notes

Measuring Devices

 

1. Scales

Most recipe ingredients are measured by weight, so accurate scales are very important

Used for measuring ingredients as well as for portioning products for services.

2. Volume measures

Used for liquid measurements. Have lips for easy pouring

3. Measuring cups

Used for both liquid and dry measures

Available in 1, ½, 1/3 and ¼ cup sizes

4. Measuring spoons

Used for measuring small volumes like: 1 tablespoon, 1 teaspoon, ½ teaspoon,1/4 teaspoon

Used for spices and seasonings

5. Ladles

Used for measuring and portioning liquids.

The size in ounces is stamped on the handles

6. Scoops

10 Come in standard sizes and have lever for mechanical release

Used for portioning soft solid foods

7. Thermometers

Meat thermometer: indicates internal temperature of meats; inserted before cooking and left in the product during cooking

Instant read thermometer: will give readings within few seconds of being inserted in a food product

Fat thermometer: for testing fat and sugar syrups temperature.

Special thermometer: to test the accuracy of oven, refrigerator, and freezer thermostats.

       

Pots, pans and Containers Pokhara University BHM

 Pots, pans and Containers

•      A good cooking utensil distributes heat evenly, preventing scorching.

•      Two factors affect a pan’s ability to cook evenly:

–     Thickness of the metal

–     Kind of metal

Metals

What kind of cooking utensil is supposed to be good?

·         The utensil that distribute heat evenly and uniformly

·         Two factors affecting the pans ability to  cook evenly

·         Thickness of the metal

·         Kinds of metal

    Kinds of Metal

·         Aluminum: Good conductor of heat, should be handled carefully, should not be used for storage of strong acids.

·         Copper: The best conductor of all, Expensive, heavy, today used mostly for show, it reacts chemically with many foods to create poisonous compounds.

·         Stainless Steel: Poor conductor of heat, ideal for storage containers, also comes with a thick bottom of copper or aluminum

·         Cast iron: distributes heat evenly, maintains high temperatures for long period, rusts quickly, cracks easily if dropped.

·         No-stick plastic type coatings: requires lot of care because it is easily scratched. Metal to be avoided from the surface, enables to cook food with little fat.

1. Stock pot

A large, deep, straight sided pot for preparing stocks and simmering large quantities of liquids.

Pots with spigot is also available

Sizes 8 to 200 liters

2. Sauce pot

Round pot of medium depth, similar to stock pots, but shallower, making stirring or mixing easier

Used for sauces soups and other liquids

Sizes: 6 to 60 liters

3. Braziers

Round, broad, shallow, heavy duty pot with straight sides

Used for browning, braising and stewing meats

Sizes: 11 to 30 liters

4. Sauce pans

Similar to a small, shallow, light sauce pot, but with one long handle instead to two loop handles

Used for general range top cooking

Sizes: 1.5 to 15 liters

5. Sauté pans, straight sided

Similar to a shallow straight sided sauce pan, but heavier

Used for browning, sautéing and frying, sauces and other liquids for rapid reduction

Size: 6” to 16” diameter

2.5” to 5” high

6. Sauté pans, slope sided

Also called fry pan

Used for general sautéing and frying meats, fish, vegetables ad eggs

Slopping sides allow the cook to flip and toss items without spatula

Sizes: 6 to 14 inches diameter

7. Cast iron Skillet

Very heavy, Thick- bottomed fry pan

Used for pan frying when very steady, even heat is required

8. Double broiler

Lower section similar to stock pot, holds boiling water. Upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat

Size 4 to 36 liters

9. Sheet pan/ Bun Pan

Shallow rectangular pan for baking cakes, rolls and cookies and for baking or broiling certain meats and fish

Sizes: 18”x26”(full pan); 18” x 13”(half pan)

 

10. Bake pan

Rectangular pan about 2 inches deep. Used for general baking

Comes in variety of sizes

11. Roasting Pan

Large rectangular pan, deeper and heavier than bake pan

Used for roasting meats and poultry

 

12. Hotel pan

Also called Counter pan, steam table pan, service pan.

Rectangular pans usually made of stainless steel

Comes in various sizes

         

13. Bain-marie inserts

Tall, cylindrical stainless steel containers

Used for storage and for holding foods in bain-marie (water bath)

Sizes: 1 to 36 liters

 

14. Stainless steel (SS) bowls

Round bottom bowl

Used for mixing and whipping, for production of hollandaise, mayonnaise, whipped cream, egg white foams

Comes in many sizes

Processing Equipment

 Processing Equipment

1)      Mixers

•      Vertical mixers are important and versatile tools for many kinds of food mixing and processing jobs, both in bakery and the kitchen.

•      Most mixers have three operating speeds.

•      There are three main mixing attachments

•      The paddle is flat blade used for general mixing.

•      The wire whip is used for such tasks as beating cream and eggs and mixing mayonnaise.

•      The dough arm is used for mixing and kneading yeast dough.

ü  Bench Type Mixers

•         Range in capacity from 5 to 20 quarts.

ü  Floor Mixers

•         Available as large as 140 quarts.

•         Adaptor rings enable several bowl sizes to be used on one machine.

•         Most mixers have three operating speeds.

 

2)      Food cutter

•      Also known as Buffalo chopper.

•      Used commonly for general chopping of foods

•      A variety of attachments make it a versatile tool

ü  The food grinder is used mostly for grinding meats. The food is forced through a feed tube into a screw, which pushes the food through holes in a plate where it is cut by a rotating blade.

Food cutter 

Grinder set

Juice Machine 

ü  The slicer/ Shredder consist of a hopper and lever that feeds the food into a rotating disk or plate. The plate cuts or shreds the food and drops it into a receiving container.

ü  The dicer attachment forces foods through a grid-type blade that cuts them into perfect dice.

3)      Slicer

•      Also known as Gravity slicer

•      A valuable machine because it slices foods more evenly and uniformly than can be done by hands

•      Valuable for portion control and wastage control

1)      Food processor/ Vertical cutter

•      It is like a large, powerful, high-speed blender.

•      It is used to chop and mix large quantities of foods very rapidly

•      It can also be used for pureeing and for mixing liquids.

2)      Sous Vide Equipment

ü  Chamber vacuum packer

•         Machine pulls the air from a specially designed plastic bag containing food item and seals the bag.

ü  Immersion Circulator

•         Has a heating element, a pump that constantly circulates the water, and a temperature control.

•         It is used to heat the water in a hot-water bath to a steady temperature within a fraction of a degree.

                                             Immersion Circulation

 

Patties Maker 

Pasta Maker/machine  

Ice cube machine 

Slice & Dice Stainless Steel Sev Maker Machine with 15 Blades, Kitchen Press (Silver)

GEFU Vegetable Dicer - Available at SuburbanFoodies.com Finely dice veggies easily, and quietly, with the GEFU Dicer. No more tears when chopping onions. Dices hard veggies like carrots and potatoes, and even finely dices tomatoes. Available at Suburban Foodies

Stuti Stainless Steel Potato Chipper French Fries Chips Maker Machine Snacks Finger, Silver, Medium Potato Slicer 

Anjaniputr-A Stainless Steel, Iron Potato Spiral Cutter Machine Twister Curly French Fry Tornado Slicer, Metallic Potato Spiral Cutter Potato Slicer Potato Tornado Slicer Tornado Potato Machine Spiral Twister Potato Chips Slicer Vegetable Cutter Cutting Machine Potato Slicer  

Chicken Feather Cleaning Machine at best price of Rs 17000/

Storm Automatic Chicken Curry Cut Machine, 500 kg per hour, 1.5 hp

Chicken cutting/deboning machine  

Onion And Garlic Peeler, Capacity: 20-40 Kg/hr, 40-80 Kg/hr

Potato Peller machine 

Round shape momo making machine

The Momo making machine can produce meat momo, vegetables momo, sweet bean paste momo etc. The momo size, wrapper thickness and stuffing quantity both can be adjusted; the finished momo can be from 20g to 200g by adjustment. This Momo making machine adopts dynamics of scientific design according to pastry technology, so as to ensure the density, elastic resilience, and water binding capacity of finished products. The finished products are with good appearance, neat figure, and nice taste. This Momo making machine adopts improved machine head, with dual frequency, so that it works stable. High-quality microcomputer control and humanized control panel, so as to controlling accuracy and durable. High automation, accurate fixes quantity, so as to let the finished products with uniform size. This Momo making machine is with characteristics of easy move, simple operation, stable running, good performance, and long service life, etc. The machine uses high-quality digital control, user-friendly control panel, control accurate and reliable. 5 minutes to operate freely.

Size: 1500*700*1450 mm

Power 1.9 kw

Weight: 280kg

Voltage: 220V

Capacity: 3000 to 3500 pcs/hour