Ẩm thực - Chapter 3: Tools and equipment

Tools and EquipmentChapter 31 Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment. Chapter Objectives2A thorough knowledge of equipment is essential.All kitchen personnel need to be orientated on the usage and cleaning and safety of all equipment.3Standards for Tools and EquipmentNSF International promulgates consensus standards for design, construction and installation of kitchen tools, cookware and equipment.NSF standards suggest:Equipment must be easily cleaned and all surfaces must be nontoxic, nonabsorbent and noncreativeAll contact surfaces and internal corners must be smoothCoating materials must be nontoxic and easily cleanedWaste and waste liquids must be easily removed4Selecting Tools and EquipmentOnly commercial equipment should be usedBefore purchasing or leasing equipment check the specifications Is the equipment easy to clean, maintain, and repair?Is the equipment necessary?Will the equipment perform the job?5Introduction to Quantity Food and Equipment The proper tools are essential and could mean the difference between a job done well and one done carelessly, incorrectly or, even dangerously. Consider:Food equipment can be dangerousModels are not always alikeCleaning is a critical operational procedureAlways try to conserve energyYour hands are your best tool 6Cooking Equipment - RangetopsTypes of rangetopsOpen elementsFlattop or hot topHeavy-duty flattopInduction cooktops7Cooking Equipment - Ovens Conventional ovensConvection ovensRevolving ovens (reel ovens)Slow-cook-and-hold ovensCombination steamer ovensBarbecue ovens (smoke ovens)Infrared ovens (reconstituting ovens)Wood-burning ovensMicrowave ovens8Cooking EquipmentBroilers and SalamandersOverhead broilersHeavy-duty broilersSalamanderGrillsGasElectricCharcoal 9GriddlesFlat, smooth heated surfacesRotisseriesCook by turning foods slowly in front of a heating elementDeep fryersStandard deep fryersAutomatic fryersPressure fryersTilting skilletTilting brazierTilting fry panCooking Equipment10Steam EquipmentSteam Jacketed KettlesTilt or trunnion kettlesNontilt kettlesSteam CookersPressure steamersPressureless or convection steamers11Processing EquipmentFood Chopper or Buffalo ChopperBlendersJuicersMixersSlicersVertical cutter/ mixerFood processors12Holding and Storage EquipmentSteam tablesBain-marieOverhead lampsFreezersRefrigerators Storage Containers13CookwareMetal and heat conductionCopperAluminumAnodized aluminumStainless steelCast ironCeramics and glassPlasticEnamelwareNonstick coatings14Small EquipmentCookware (pots, pans)Measuring devicesKnivesHand tools15Measuring and Portioning DevicesScalesBalance scaleElectronic scalePortion scaleVolume measuresMeasuring cupsLadlesPortion scoopsThermometers16Buffet Equipment and Safety EquipmentInsulated Carriers Fire ExtinguishersClass A: fires involving wood, paper, cloth or plasticClass B: Fires involving oil, grease, flammable chemicalsClass C: Fires involving electrical equipment or wiringVentilation SystemsChafing dishesHeat Lamps17Selecting KnivesMaterialsCarbon steelStainless steelHigh-carbon steelCeramicHandles18The Professional KitchenThe kitchen is the heart of the food service operationFoods need to be received, stored prepared and plated for serviceDining room staff places ordersFoods are prepared for service and soiled china, glassware, and silverware are cleaned and storedKitchen space is expensive and all production areas must be efficient and effectively designed19Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.20