Culinary Lecture: Tools and Equipment

Introduction

• Focus on Chapter 3, page 41 of the culinary book.
• Important to keep all your tests for the final exam.
• Tests throughout the semester will serve as study guides.

Cooking Equipment

Page 42 - Introduction to Food Equipment

• NSF Stamp and UL Stamp for electrical safety.
• Ensure all equipment is certified for commercial kitchen use.

Page 43 - Types of Range Tops

• Open Burner Gas Range: Common in class; four burners.
• Induction Burners: No open flames, used in some classes.

Page 44 - Types of Ovens

• Conventional Ovens: Similar to home ovens.
• Convection Ovens: Has a fan, cooks 25 degrees hotter.
• Fan Usage: Avoid for cakes/custards to prevent rippling.

Page 45 - Combination Steamer Ovens (Combi Ovens)

• Half Steam, Half Dry Heat: Useful in industrial kitchens.
• Examples: Used for prime ribs and crab legs at casinos.

Page 45 - Infrared Cooking

• High Heat Cooking: Often used in steak houses.
• Smokers and Wood Burning Ovens: Available for projects.

Page 46 - Broilers and Salamanders

• Salamander: Used for melting (e.g., cheese on soups).
• Broilers: Direct heat, used for cooking meats.
• Grills: Learn diamond marks for meat cooking.

Page 47 - Griddles

• Easy to use; condition after cleaning.
• Avoid oil coating post-cleaning to prevent stickiness.

Page 47 - Deep Fryers

• Temperature varies by food type (e.g., hush puppies vs. chicken).
• Ensure correct oil levels and check temperature accuracy.

Page 48 - Tilting Skillets and Steam Jacket Kettles

• Tilting Skillets: Used for large batch cooking (e.g., soups, eggs).
• Steam Jacket Kettles: Heat rapidly with steam; less burning risk.

Page 49 - Steam Cookers

• Ideal for vegetables; quick cooking.
• Use in preparation before frying for even cooking.

Mixers

• Range from small tabletop mixers to large floor models.
• Use correct attachments (paddle, whisk, hook) for tasks.

Page 50 - Food Cutters and Buffalo Choppers

• Ideal for large-scale chopping tasks (e.g., parsley).
• Safety: Never insert hands or utensils while operating.

Page 51 - Slicers and Shredders

• Used for processing large volumes of food (e.g., cheese).

Blenders and Emulsion Blenders

• Available for processing diverse food ingredients.

Page 53 - Hot Holding Equipment

• Steam Tables: Only to keep food hot, not to heat it.

Cold Food Storage Equipment

• Walk-in Coolers: Organized by chef-specific shelves.
• Reach-in Freezers: For longer-term storage.

Page 54 - Pots, Pans, and Containers

• Metal Types: Importance of thickness and material (e.g., aluminum, stainless steel).
• Avoid porcelain enamel due to chipping risk.

Page 55 - Various Cooking Vessels

• Stock Pots, Saucepans, Saute Pans: Different uses.
• Hotel Pans: Various sizes for different needs.

Measuring and Hand Tools

• Scales: Digital and traditional available.
• Measuring Devices: Cups, spoons included in kits.

Knives

• Types: French, paring, boning, slicing, serrated.
• Maintenance: High carbon steel preferred.

Other Kitchen Tools

• Page 59-61: Various utensils, strainers, and specialty tools.

Conclusion

• Ensure understanding of all equipment and their uses.
• Be prepared for equipment identification on tests.
• Contact instructor for questions or clarifications.