Overview
This lecture covers the materials, types, care, and maintenance of kitchen tools and equipment, as well as guidelines for cleaning and sanitizing to ensure food safety.
Importance of Cleaning and Sanitizing
- Cleaning and sanitizing kitchen tools and equipment are essential for food safety.
- Improper cleaning allows harmful microorganisms to transfer between foods.
- These processes should be part of standard operating procedures in kitchens.
Common Kitchen Materials and Their Care
- Aluminum: Lightweight, affordable, popular; dents easily; darkens with alkali, brightens with acid.
- Stainless Steel: Expensive but durable; easy to clean; choose with special bottoms for even heating.
- Glass: Common for salads and desserts; fragile; not ideal for surface cooking.
- Cast Iron: Durable; requires oiling to prevent rust; avoid using salt during seasoning.
- Teflon: Non-stick coating; prevents food from sticking; avoid scratching with hard tools.
- Plastic/Hard Rubber: Durable but may not last long; inexpensive.
- Copper and Earthenware: Less common alternatives.
Care for Cookware and Kitchen Tools
- Allow cookware to cool before washing to prevent burns and damage.
- Clean cookware with warm, soapy water and scrub; rinse thoroughly.
- Dry with a cloth to preserve appearance.
Common Kitchen Tools and Equipment
- Can opener: Opens food containers.
- Colanders/Strainers: Drain vegetables, pasta, and other foods.
- Cutting boards: Used for cutting; plastic boards are more sanitary than wooden ones.
- Funnels: Pour liquids or powders into small openings without spilling.
- Garlic press, graters, kitchen shears, potato masher, rotary eggbeater: Special-purpose tools for food prep.
Utensils and Their Uses
- Scraper: Rubber or silicone; blends or scrapes food.
- Serving spoons, tongs, spatula, slotted spoons: For serving and handling food.
- Thermometers: Measure heat intensity for various cooking tasks.
- Whisk: Blend, mix, whip ingredients.
- Wooden spoons: Stirring, mixing.
Measuring and Weighing Tools
- Measuring cups (liquid/solid): Determine ingredient quantities.
- Measuring spoons: For small amounts; come in assorted sizes.
- Scales: Weigh large ingredients like flour, rice, or meats.
- Scoops: Serve soft foods like ice cream and mashed potatoes.
Types of Knives and Peelers
- French/Chef’s knife: Chopping, dicing, mincing.
- Fruit/Salad knife: Preparing fruits and vegetables.
- Kitchen/cook's knife: General purpose tasks.
- Citrus knife: Serrated for citrus fruits.
- Paring knife: Peeling and sectioning.
- Vegetable peeler: Scraping/peeling vegetables and fruits.
Kitchen Equipment Appliances
- Range, oven, refrigerator: Essential appliances for cooking and storing food.
- Microwave oven: Reheats and cooks food quickly.
- Blender: Mixes, chops, purees, and liquefies food.
- Refrigerators: Prevent bacterial infections and store food safely.
Key Terms & Definitions
- Sanitizing — Reducing microorganisms to safe levels on surfaces.
- Alkali — A basic substance like potatoes or carrots; affects cookware color.
- Teflon — Non-stick coating for cookware.
- Colander/Strainer — Tool for draining foods.
- Thermometer — Device to measure temperature.
- Blender — Appliance for mixing and liquefying foods.
Action Items / Next Steps
- Review the list of tools and materials and note their care requirements.
- Practice proper cleaning and sanitizing procedures in the kitchen.
- Familiarize yourself with the uses of various kitchen equipment and utensils.