good day culinarians uh today we're going to be focusing on chapter 3 in your culinary book chapter 3 page 41. i'll be lecturing on tools and equipment when you get done uh watch this video uh you come into class i'm going to give you a test on this chapter with your tests uh hold on to all your tests because at the end of the semester your final exam your final written exam will consist of all the questions um from the tests you've been taking all semester so i'm going to do is i'm going to pull some of the questions off each one of your tests and put that together for your final exam so your study guide for your final written exam will be all the tests you take all semester long so remember keep a hold of all your tests let's go through the lecture on this but pull a lot of the information right out of the book um if you have any questions shoot me an email or jot down your questions come to class uh ask me those questions in class i'll try to answer the best i can but um take notes listen to the video read the chapters it's very important that you read all these chapters or do well on your tests and understand some of the knowledge coming out of these chapters so starting out chapter three tools and equipment go straight to page 42 42 cooking equipment introduction to uh to food equipment whenever you use a piece of equipment in the kitchen on page 42 it has some stamps on there the nsf stamp and the ul stamp for electricity make sure all the equipment has a stamp site at sf or the ul okay that means it's worthy to be in a commercial kitchen on page 43 they talk about different types of range tops gotcha open elements flat tops heavy duty flat tops abduction cooktops on the top page 43 they have the open burner gas range that's what we have here we have the burner gas range uh right behind me there's four eyes in each one of those open gas ranges that you'll be cooking on when you come into the kitchen um there's all different types of cooking flat open flame one of the things they talk about here is uh induction burners uh we purchased some induction burners for you guys to uh play around with the kitchen um when we start doing our cuisines in the spring we might have some cooking stations set up there if you do have cooking stations set up according to fire marshal we cannot have open flames in a room where guests are at so you got to cook on induction burners so we got induction burners to cook with when you get a chef cory's class you'll be able to cook with some induction burners in our class we'll break into them a little bit just so you guys get the idea of using them but for the most part you'll be using a lot of induction cooking burners in chef corey's class page 44 we get into uh different types of ovens okay two types of ovens we got the conventional ovens and then convection ovens conventional ovens basically the type of ovens you have at your house you turn them on bring them up a certain temperature bake with them convection ovens convection ovens will have a fan in there the fan will help circulate the heat in the oven if you have the fan on and use in the convection oven keep in mind it's usually about 25 degrees hotter so the recipe calls to bake something at 350 degrees and you turn that fan on now you have a convection oven you want to set your thermometer your thermostat at 325 degrees allow for about 25 degree difference it'll be 25 degrees hotter when you use a fan when you're baking either one is fine i like cooking with both of them depends on what i'm doing most the time i do use a convection cooking because i i feel it gets the product done a little bit quicker with the circulating of the air and the hot air in the stove i think it works a lot better but there are certain things you can't cook in there if you go to cook some cakes or some custards and you want to put them in the oven if you have that fan turned on that fan circulating in the oven will cause little ripples on top of your cakes or custard because that fan is blowing things around in there you don't want that on top of a caper custard so generally speaking if you're doing a cake or a custard turn the fan off page 45 you get into uh different types of ovens combination steamer ovens pretty much called combi ovens in the industry they're a half steam half dry heat or a combination of both i worked at a casino i went ahead and put all combi ovens in the restaurants made a lot easier to use if you have a combi oven in there for example friday nights we had seafood night at our buffet we put a speed rack in the upright combi oven put the speed rack in there roast off all the prime rib for that evening so we put probably about 24 to 30 prime ribs in there roast them all at the same time pull those out switch it from dry heat to steam and then we steam off crab legs we go through you know two to three hundred pounds of crab legs at a time so we'd load them up in there and steam them all off so we went from dry heat to steam right away you can also do it in combination if you're doing ribs a lot of times you want to put a little moisture in when you're cooking ribs so you put a dry rub on there put them in a combi oven set it about 90 dry heat 10 moisture gets a little bit moisture in there a little bit dry in there makes for a very tender rack of ribs barbecue ribs if you're doing them that way uh so the combi oven's a very good piece of equipment to use if you have in your kitchens um infrared bottom page 45 infrared cooking infrared cooking you have quartz tubes it's very high in heat on infrared cooking a lot of steak houses use them because it has such high heat you get a good sear on there you got wood burning ovens smokers i'm sure you're all familiar with smokers we have a smoker here throughout the semester we tend to use it for different projects we're working on page 46 get into broilers and salamanders the salamanders salamander is something that sits on top of the stove you can see behind me um this up here that's a salamander that piece of equipment salamander sits on top of the stove generally used for melting items if you have a french onion soup put your soup in a crock put a crouton on there put some swiss cheese or some very cheese on top stick it on there and it melts it off really nicely when you guys are in class here when we get into breakfast cooking we're going to use that to toast our english muffins for eggs benedict and we're also going to use that to heat up the canadian bacon for the eggs but salamander generally used for a melting product can you cook on it you can it's going to take a little bit longer to cook on it a lot of times if we're under a pinch for working in the restaurant we have a salamander we might mark off our meat put markings on there and then finish it in the oven a broiler broiler is more of direct heat it's a lot hotter and a broiler is what you're going to use to cook some of your steaks your chicken or boil off any kind of meat you want to boil off grills they talk about grills on page 46 we got a grill here in the kitchen when we get into meat chapter hopefully get in some uh buffalo meat i'll cut into steaks and let you guys uh grill off um some buffalo steaks i'll show you how to do the diamond marks uh 10 o'clock two o'clock turn on there and we'll get some diamond marks you guys get to try to cook on the grill griddles top page 47 and talk about griddles riddles are very easy to use um conditioning griddles after each cleaning is extremely important with the griddle and cleaning after each use the griddle the heat is coming from the bottom it goes up to the top where you have that flat metal place to cook off of we have a griddle in the kitchen here when you guys come in here in the kitchen we'll do a little scavenger hunt i'll show you around the kitchen and i'll show you where the griddle is where the broiler is griddle after you get finished using it's imperative that you clean it off because a lot of build-up is on there we have a very eco-friendly cleaning solution we put on there it's made out of citrus and we put that on there and cleans the griddle very well in the book here it says with the griddle when you're done using it a lot of times you put a thin coating of oil on it i don't do that i actually recommend not to do that because if you put that thin coat of oil on there it'll help preserve it which is good but then when you go to crank up the griddle to use it that thin coating of oils on there and it could burn and make it a little bit sticky on there so whenever we finish cleaning it we're going to keep it dry so if some spills on there we just wipe it up but we're going to keep it dry but in the book it says put a coat of oil on there bottom page 47 you got your deep fryers uh deep fryers we don't have one in our kitchen if we need to deep fry something we'll borrow the early college deep fryer they usually have this filled up with oil deep fryer you'll cook product either at 300 degrees to 350 360 degrees depending what it is cooking something like hush puppies you want to put it in there you want to have a low heat so it doesn't burn before it gets cooked all the way on the inside if you're cooking something like a fried shrimp fried chicken might increase the temperature about to 350 or so so you get a good crisp outside some of the things they have on bottom page 47 do's and don'ts of the fryer talk about when filling the kettles filled with fat we use oil here we use the one in the early college we use oil back in the old days the lard came in 25 or 35 pound square box and you put it in there right now most of the oil for the fires it's liquid so you pour it in there when you pour the oil in there after you clean it make sure the valve is closed on the bottom it's not clothes you're getting a bunch of oil all in your shoe um it's happened it's happened a lot of times everybody's having me nearly every kitchen i work sometime somebody leaves that bottom spigot open the oil comes right out close that uh stick it up filled with oil when you fill your fryer with oil it's going to have a line on there to fill to that line when you fill the oil up fill it right underneath that line because when you turn that fryer on and that oil starts to expand it's going to expand up to where that line is so you always want to come in just a little bit short of where that line is when you're filling up with cold oil um checking the accuracy of the temperature on most fryers it's going to have a gauge to show you that what temperature to set the the fryer oil at so if you set it at 350 that oil should be 350. um what i do every once in a while is take a candy thermometer put it in there check the oil so if you have the gauge set 350 to put a thermometer in there it reads 350 you're good to go it's a little under a little bit over it's going to affect the way you cook product so it's very um imperative that every once in a while you go in and you check to make sure that that oil temperature is very consistent to what it should page 48 48 we get into tilting skills and steam jackets tilting skillet page 48 they have a picture of it there um tilting skill is a great piece of equipment's big old square piece of equipment and the reason why it's called tilting skillet because you use it just like skillet but it has a crank on it whenever you get finished working in there finish doing what you're doing you can crank it up and the thing will raise up and tilt okay the reason you want to raise up the tilt is to get the product down there so in the morning if you're using that till skill being there scrambling eggs you got a big uh breakfast that morning you throw in a bunch of eggs you scrambled up your eggs get it all good you gotta finish up breakfast you clean it out now you gotta make soup so you throw in all your ingredients for soup you're making a good beef vegetable soup throw in your beef your vegetables you cook it off when you're done you tilt that skill up and it'll help drain it out of that skillet into a bucket or a fenberry are we going to hold it in so it makes it a lot easier to use because it'll tilt up on you steam jackets and kettles steam jenkins and kettles they have one here in the early college when you guys can pitch and i'll show you where that is it basically heats from around the kettle with steam okay very good product to use if you cook soup in there you keep things warm you can heat stuff up but it heats with steam around the outside of the kettle and less chances of product burning using that steamed kettle steam cookers steam cooker is ideal for cooking vegetables and other products pretty much does the same thing the steam cookers up top on page 49 is a couple pictures of different steam cookers we're using a steamer for a cooker a lot of times you put your product in a 200 pan or two inch hotel pan throw it in there and turn the steamer on and you'll steam your product out from vegetables to any kind of meat you know if you're making a fried chicken you might want to throw your chicken in there steam it off for a little bit cook it up a little bit batter it bread it throw it in the fryer it'll help cook it a little bit more evenly that way bottom page 49 get into uh mixers they have the small tabletop mixer which you guys use in bacon one and pastry and perfection it has a large uh tabletop mixer one in the book there is uh looks like a floor model the one we have in the kitchen here is a table model it's a big 20 quart mixer um use that if you make big batches of bread or cake batter or something like that page of 50 talks about the different uh piece of equipment that go go on the mixer you've got the paddle the whisk and the hook okay make sure you use the proper tool for the proper job if you're doing bread you want to grab the hook if you're whipping something up so you're making a large batch of whipped cream um you'll use it with if you're uh making cake batter you might use a paddle okay so make sure you use a proper piece of equipment proper tool when you go to use a mixer page 50 middle page there they talk about food cutter or buffalo chopper chef ray has one of these up at the civic center so when you get into garbage a chef ray will show you the buffalo chopper basically buffalo chopper is a round bowl and in that round bowl is a blade a two-sided blade and it'll go around in circles the two-sided blade will go around in circles it'll chop things up so if your chef comes up to you and gives you a whole case of parsley it says chop up this case of parsley are you gonna do it by hand and no it might take you a while to do that so what you do is you take that parsley clean it all off get all the stems off and take all that parsley throw it in the hopper or the bowl of that buffalo chopper turn it on and as it spins the bowl spins around one way the blades will spin the other way and it'll chop that stuff up very fine um you can chop all kinds of stuff in there onions carrots so whatever you want to do whatever you put in there will chop it up really fine you never want to stick your hand inside a buffalo chopper because if you stick your hand in there you're going to pull out a nub you'll take your fingers right off and you won't even know what happened that's how quick those seats are never want to stick with a spoon in there or spatula or anything in there you just stick it in there and chop it up really well from page 50 we get into attachments for mixers and food choppers on bottom page 50 there they show an attachment it's a meat grinder we got meat grinder here if you go to make sausages or if you just want to grind up some meat for a particular project they'll attach onto our large mixer over there right at the front right at the top around there and the mixer will become a grinder for grinding of meats or whatever you want to grind up uh page 51 get into slices and shredders um if you're doing any kind of industrial work doing a large amounts of stuff if you have to slice or shred any particular product chef comes up to you and says here's 50 pounds of cheese i need to shred it up they're going to take those little handheld shredders and just shred it up now you're going to hook up that attachment cut it into little square blocks put it through the shredder and you can shred up cheese real quick got your meat slicer we've got the meat slicer in the kitchen here um if we ever have to do uh any kind of slicing for any kind of we have the meat slicer here page 52 get into blenders and emulsion blenders uh blender blades on the bottom circles brown we got several different types of blenders here along with the robo coupe top page 52 we have a robo coo very good piece of equipment good for processing all kinds of food page 53 we get into hot holding equipment hot holding equipment or steam table here in the early college they have a steam table over there on the line to keep all the food hot for lunch service and for breakfast service remember steam table is for keeping food hot okay you're going to keep the food warm or hot in the steam table never use the steam table to heat up product okay so you got lunch going on you got a have some brown gravy on there uh what do you do you take your brown gravy heat it up to 165 put it on the steam table never take that brown gravy put it on the steam table and heat it up that way if you put it on there eight o'clock in the morning we'll be hot by uh by 12 o'clock for lunch service absolutely it will be but that heating process you'll be heating it up for about four hours so it's going to be in temperature danger zone for a long period of time before it gets up to temperature people can get sick that way so whenever you heat something up if you're heating up with gravy you want to heat it up to 165 as quick as possible then put it on the steam table you put it on the steam table cold and let heat up by itself that way it's going to take a long period of time it's going to be in temperature danger zone and people get sick okay so never use the steam tape to heat up products only to keep them warm bottom page 53 we got a cold food storage equipment cold food storage equipment they talk about a walk-in cooler here in the kitchen we have a walk-in cooler has all of our product in it once you go in the walk-in cooler you'll see all the shelves set up in there we'll have a shelf with my name on it we'll have a shelf with ship cory's name on it it will have a shelf with chef paige's name on it when you go in there for your class you only take the food off the shelf where the name is for your class so for my class if you need anything it comes off my shelf my shelf has my name on it shift key if you need anything take it off that show don't take it off your ship quarries don't take it off the ship page because if you take product off of somebody else's shelf when they come into class and they're expecting to grab take something and it's not there then they can't do their class properly so when you go in that walking cooler all the shelves are labeled just take the product off the shelf where the chef's name is so for me for my class for you guys only take the stuff off the shelf that has my name there's also a shelf there with nobody's name on it that's a that's a use all shelf so if we're working on something and i have some carrots and celery left over and we don't need it anymore i'll put it on that shelf that means it's up for anybody to use so when you go into walking pooler take stuff off my shelf or take it off that shelf that has nobody's name on okay so we got the walk-in coolers reaching coolers reaching freezers here in the kitchen our freezer is a reach and freezer it's a four-door or a three-door freezer uh region has all the product in there um any product we have for class it's in there if you need something we'll pull it out let's set walking cooler for a couple days thaw it out we'll use it in class but for us we have a large reaching freezer page 54 [Music] get into pots pans and containers um metals the type of metal for your pots and containers is very important okay page 54 they talk about the thickness of the metal the kind of metal that you want to use you know the thickness of the metal is very important uh when you when you're cooking you want a thick uh metal pot use a real thin metal pot and you go to cook with it couldn't burn the product so generally speaking we have really thin pots they can be used for heating up water or some clear stock thin metal pots generally you don't want to put any thick or anything with a lot of garnish in the broth because it couldn't burn our pots we have a lot of thick pots in here pots we have are for cooking on the gas they're also good for cooking on induction burners because they have the real thick bottoms okay uh types of metal you got aluminum um our pots here we have a few pots in here that have the uh the aluminum the hard real thick aluminum it's good for cooking with whatever the other pots we have are stainless steel pots for cooking both of them are heavy duty industrial pots um also made out of the uh cast iron get your cast iron pans we got a couple cast iron pans down there when we do a lot of uh we're doing some gumbo or some blackening or something like that but we've got some really heavy duty cast iron large cast iron pans and we've got a cast iron dutch oven cast iron um four inch deep cast iron pan if you want to do some frying in that you can do some frying in here cast iron is really great to work with i get cast iron at my house i use all the time i'm in the kitchen here if i'm doing something i always enjoy pulling out that cast iron to cook with because cast iron distributes the heat a lot more evenly than other pots than other metals do um yeah copper stainless steel like i said stainless steel we have stainless steel here with our pots that we use porcelain enamel lined pans you'll see porcelain enamel line pans you'll see that a lot on the cooking shows i would highly suggest don't use those to cook with okay the porcelain enamelized pans it might be heavy duty but when you cook with porcelain porcelain tends to chip so if you're cooking with porcelain a lot of times that porcelain will chip off the pot and go into the food so i would highly recommend not using porcelain pans to cook with um you'll see like i said you see mine on these cooking shows they have dutch oven porcelain pots that they can cook with they look really nice they look really pretty but they're not very good to cook with so stay around for stay away from that porcelain stuff to cook with um page 55 we get into different pots and pans and uses got stock pots sauce pots razors braises you you use quite a bit in the kitchen here sauce pans you'll use that a lot of kitchen saute pans uh slope and straight sided saute pans we'll use the sloped saute pans when we get into uh breakfast cooking i'll show you guys how to flip the eggs properly we'll use the uh sloped saute pans for that cast iron skillets double boilers page 56 now i'm going over these pages it has a lot of pictures and a lot of list of what the equipment is i would highly suggest that you read this chapter and make sure you know what all that equipment is because you never know it's going to show up on the test or not okay so if it shows up on the test and you read this and you know what all these pans are it might help you on your test okay so page 56 you're getting sheet pans we got the large sheet pans here and we've got the half sheet pans here we'll use those to put those in the oven to cook with um you got your roasting pans roasted pan we'll use that if we make a large batch of stock a bunch of beef bones in there we'll roast them off and make some stock out of that fish poachers we've got a couple fish poachers in the kitchen here get into um skills too or global and you want to poach some fish i teach a food competition class and a catering class and a lot of times we'll use the poachers in those classes blogs got a couple locks here if you want to get into some asian cooking uh hotel pans okay hotel pans also called steam pans also called 200 pans they're called all kinds of basically um depends on where you go i've traveled all over this country i worked at all kinds of places and uh seems like wherever i go that region has a different name for these hotel fans basically the hotel pan they come in two inch four inch six inch eight inch up to ten inch deep okay they're length um full one full hotel pan it's about this long a half hotel pan is half that size and you get a quarter hotel pan third hotel plant gets all different sizes we have a lot of size hotel pans in the kitchen here um a lot of times the hotel pans if a chef calls out i need a two inch hotel pan get the two inch ball hotel pan for me i call them 200 pans so if i say 200 pan that's a full two inch hotel pan if i say 400 pan that's a four inch hotel pan they also come in half pans two inch half pans and so forth but we got pretty much all those over there in the kitchen here um you got your ben burries ben are the the cylinder uh containers we've got a few of them uh in the kitchen here uh ben breeze can be used for holding uh product so if you're uh you need a double boiler you put two of them together on the stove you end up with a double boiler if you have a steam table and you have soup for a day a lot of times you put the soup in the ben marine put in the steam steam well it will stay hot in there measuring devices hand tools and small equipment bottom page 56 got your scales portion scales digital skills banker scales you got all those in the kitchen if you when you come in the kitchen if you look in the drawers you'll see digital scales at the front of the kitchen on the prep table here you'll see some weight scales using so some baking it's the old-time weight you put a weight on one side and on the other side you put your product to weigh it out to see what you want you also have the handheld scales in the kitchen here so you have all kinds of different scales you can use measuring cups measuring spoons they have all kinds of measuring cups measuring spoons in your knife kit you should have measuring spoons teaspoons tablespoons and so forth in the kitchen here we also have them ladles scoops thermometers page 57 into knives uh carbon steel knives went over knives and uh amazing plus we'll go over knives in our music plus chapter show you guys how to handle knife properly most knives are have high carbon steel a lot of good ones have really good high carbon steel covered with stainless steel the cheaper ones have a low carbon tend to rust or bend um once we have our good european high carbon steels these knives last you forever as long as you take care of them um bottom page 58 in the knives french knife uh chinook a utility knife paring knife bony knife slicing knife top page 59 you get your uh serrated knife a straight knife is used for cutting cakes and breads and stuff like that got your butcher's knife make sure you know the difference between the butcher's knife which is long thick curved knife and then you got your uh scimitar steak knife that's curved but it has a sharp point on it when we go to uh break down the buffalo in our meat class i'll pull out the scimitar and you'll see it's a very long butcher knife if you uh ever work in a butcher shop that's what they're going to be using in there gotcha cleavers oyster knives clam knives your steel you steal when we get into using your knives properly i'll show you how to steal product steal your knife correctly so you keep a nice edge on there cutting boards on cutting boards we use the hard plastic ones here very good slip resistant cutting boards if you're going to use a cutting board don't use a glass cutting board or a metal cutting board and tend to tell you knives a little bit okay on page 59 you get into the melon ballers the cook's pork straight spatula curved spatula um page 60 get into more piece of equipment that's pastry wheel you'll use pastry wheel usually use a pastry wheel for cutting up pizzas skimmers wire whips china caps china cap we've got china caps here in the kitchen china cap has large holes and right underneath that is the chimwah shimra has really fine hole in there we'll use those when we get into stocks if you go to drain the stocks we'll train them through a china cap that will drain through chimwah to make a real pure stock strainers top page 61 we get into colanders commerce we've got a calendar up here a couple condos in the kitchen here usually you use the colanders if you cleaned up with lettuce for salads and stuff food mill food meal you can use a food meal process if you want to make a soup some sort of pureed soup put it through the food mill to get nice and fine in there get all kinds of stuff channel knives mandolins pastry bags um on these pages here page 55 through 61 there's a lot of pictures of pieces of equipment with names on it i would highly suggest like i said earlier i highly suggest looking over that and understanding and see what those pieces of equipment are because it could show up on a test all right that's it for uh kitchen equipment meet up in the kitchen we'll do a little scavenger hunt to show you guys what's what's going on in the kitchen but any questions shoot me an email write them down bring the class and i'll try to answer in class all right thank you very much