Equipment Identification

Unit 7: Equipment
Identification
A true professional can select the
right tools for a job
2006, Pearson Education, Upper Saddle River, NJ

American Culinary Federation: Culinary 07458. All Rights Reserved.
Importance of Tools and Equipment
Allow chefs to do jobs well
Ability to handle properly is important
Ability to maintain equipment and tools is
equally important

Cutting Tools: Knives
Blade materials are high-
carbon steel, ceramic, taper
ground, hollow ground
Handles are made from hard-
grained wood impervious to
moisture and composite
materials, which are moisture-
proof, and lately, all-steel
handles are in vogue

Types of Knives
Chefs knife ( all purpose) Cleaver used for cutting
Utility knife used for heavy bone and Asian
lighter chores styles to cut, shred, and
Paring knife used for mince vegetables
paring vegetables Kitchen fork used for
Boning and filleting piercing foods, testing for
doneness, lifting
knives used for fish,
poultry, meats Steels used for honing the
Slicers used for cutting blade being used
thin and accurate slices

Cutting Boards
Wooden, level with no gouges, cleaned
and sanitized and air-dried
Composition boards made of hard rubber
or plastic, sometimes color-coded to
prevent cross-contamination

Hand Tools
Parisienne scoop
(melon baller)
Spatulas (most
expensive tool in the
kitchen) Whips
Tongs, spoons, Peelers
scoops, rolling pins Strainers
Garlic presses, olive Other tools too
pitters, hand-held numerous to mention
blenders
Scales and Thermometers
For volume: measuring cups, pint
containers, quart, half, and gallon measures
For weight: scales, spring and beam
balance
Thermometers:
Bimetallic stemmed thermometers
Coil thermometers (remain in cooking food)
Thermocouples

Sieves
Tamis, or drum sieve
Chinois, or conical sieve
Colander
Ricer
Cheesecloth

Pots, Pans, and Molds
Constructed of cast iron, Pans for oven cooking
steel, copper, aluminum, include roasting pans,
nonstick surfaces braising and casserole
Pans for stovetop cooking dishes, sheet pans, (never
include thin and thick enough), specialty molds,
saut pans, braisers, pt pans, and baking
stockpots (marmite) pans of
saucepan, saucepot, various
rondeaus, omelet pan and sizes,
crpe pans, bain-marie, shapes,
tiered steamers and
purposes

Large Equipment
Safety precautions and
maintenance
Unplug electrical equipment to
clean
Use all safety equipment, never
override
Clean and sanitize to
manufacturer's specs
Report any problems or frayed
wires
Types of Large Equipment
Slicing, mixing, grinding, and pureing equipment
Mandoline, Japanese slicers
Standing mixers
Buffalo choppers/VCM
Processor, blenders, countertop blenders
Steam-jacketed kettles, convection steamers, pressure
steamers, tilting skillets or kettles
Fryers, broasters
Ranges, ovens, convection, conduction, induction,
microwaves, grills, griddles, broilers, flat-top ranges,
deck ovens, smokers, and BBQ ovens
Slow-cook and holding equipment, flash-bake ovens,
salamanders

Refrigeration Equipment
Reach-in units with racks for sheet pans or
large storage items
Blast chillers
Walk-in refrigeration and freezers
Cabinet and chest freezers
Drawer coolers
Portable refrigeration carts and display
refrigeration units
Warewashing Equipment
Three-compartment sinks
Many types of mechanical dishwashing
machines
Burnishers for flatware
Glassware washers for service bars
Most will wash and sanitize

Service Contracts
It is best to put all equipment, from its
purchase and delivery, on a service
contract
Periodic and scheduled maintenance by
professionals will keep equipment in top
running order
Fans cleaned, hoods scrubbed,
refrigeration charged, and motors cleaned;
ranges and ovens calibrated and adjusted
Holding Equipment
Steam tables
Chafing dishes
Inserts (hotel pans)
Warmers
Rolling and portable large-scale warmers

Salad Bars
Very imaginative now
Dipped in popularity for awhile
Came back as a major lunch product,
especially in in-plant situations such as
colleges, hospitals, and large companies
that have a foodservice area

Food Storage
Myriad of containers
Dishwasher safe
Insulated
With covers
Clear and solid
Rolling shelving that is constructed of
food-safe materials


Equipment Identification

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Equipment Identification

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Unit 7: Equipment

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

2006, Pearson Education, Upper Saddle River, NJ

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