This document provides an overview of the types of equipment, tools, and utensils used in a hotel kitchen, including: - Hand tools like knives, peelers, and whisks that are used for food preparation. - Equipment for measuring ingredients and monitoring food temperatures. - Various pots, pans, and containers used for cooking and holding foods. - Strainers, sieves, and other tools used for tasks like draining and sifting ingredients. The document emphasizes the importance of selecting, using, cleaning, and maintaining kitchen equipment properly for safety, efficiency, and professional food production.

1. Field of Hospitality Management
Hotel and Resort Management Program
Lecture : Food Production (2) (HOM225)- Theoretical
Date : 26/10/2022
Dr : Mohammed Saber

3. There are many types of equipment, tools and small utensils used in
the hotel kitchen. This equipment helps the kitchen staff or chefs in different
day to day activities like measure, prepare, cook, and serve food. It is very
important to know what they are called, where they are stored or kept in the
kitchen, and how to properly use and clean them.
The chef or sous chef should choose this equipment carefully and inspect them
to ensure the proper usage, cleaning, storage and maintenance is done on
regular basis.

4. Kitchen Tools & Equipment
Tools & Equipment for Safety, Efficiency & Professionalism

5. A tiny hand-held instrument used for food preparation is known as
a kitchen utensil.
Handheld kitchen tools are referred to as kitchen tools. Kitchen tools are
everything you can handle in your hand. Because kitchen utensils are
portable, they might be classified as kitchen tools.
Kitchen equipment refers to anything that requires power to operate in
the kitchen. The bigger, either manual or mechanical, items in your
kitchen are referred to as kitchen equipment.

6. Introduction
• Good kitchen tools and equipment will increase:
Safety
Efficiency
Professionalism
Always think safety first
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7. Categories
1. Hand tools
2. Knives
3. Measuring & portioning devices
4. Cookware
5. Strainers and sieves
6. Processing equipment
7. Storage containers
8. Heavy equipment
9. Buffet equipment
10. Safety equipment
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8. Safety Requirements
Easy to clean
Surfaces nontoxic, nonabsorbent, corrosion resistant and nonreactive
Surfaces should be smooth
Internal edges and corners must be rounded and smooth; external
corner and angles must be smooth and sealed
Coating material must be nontoxic and easily cleaned
Waste and waste liquid must be easily removed
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9. Evaluating Equipment
• Questions to ask before purchasing equipment:
Is it necessary for producing menu item?
Will it perform the job required in the space available?
Is it most economical?
Is it easy to clean, maintain and repair?
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10. Hand Tools
• Tools to cut, shape, move or combine foods
Important purchasing factors:
Sturdiness
Durability
Safety
Reliable with heavy & frequent use
Easy to clean
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11. Hand Tools Illustrated
1. Table-mounted can opener
2. Perforated plain and slotted spoons
3. Chef’s fork
4. Vegetable peeler
5. Zester
6. Meat mallet
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12. Hand Tools Illustrated
• Rasp style grater
• Straight tongs
• Melon ball cutter
• Balloon and rigid whisks
• Rubber spatula
• Grills spatula
• Straight spatula (cakes)
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13. Knives
• Knife blades can be made of:
Carbon steel
Stainless steel
High-carbon stainless steel, (best one)
Ceramic
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14. Knives
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15. Knife Shapes
1. French or Chef’s knife, all purpose
2. Utility knife, all purpose
3. Boning knife, deboning
4. Paring knife, detailed work
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16. Knife Shapes
1. Cleaver, chopping bones
2. Flexible slicer, slicing cooked meat
3. Serrated slicer, slicing bread or pastry
4. Butcher knife, fabricating raw meat
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17. Knife Shapes & Sharpening
1. Oyster knife
2. Clam knife
3. Sharpening stone, not used anymore
4. Steel, not for sharpening, just to straighten blade
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18. Measuring and Portioning Devices
• Weight
• Volume
• Count
Foods do not weigh their volume
Standardize your measuring system
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19. Weight Measuring Devices
• Digital (electronic) scales
• Portion scales
• Balance scales
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20. Volume Measuring Devices
1. Measuring spoons
2. Liquid measuring cup
3. Dry measuring cup
4. Ladles
5. Portion scoop
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21. Thermometers
• Stem-type thermometer / Instant-read thermometer
• Candy and fat thermometer
• Electronic probe thermometer
• Infrared thermometer
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22. Purchasing Factors for Cookware
• Size
• Shape
• Ability to conduct heat evenly
• Overall quality of construction
• Safety & health concerns
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23. Properties of Cookware Materials
• Copper
• Aluminum
• Stainless steel
• Cast iron
• Glass
• Ceramics
• Plastic
• Enamelware
• Nonstick coatings
• Silicone bakeware
• Lead
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24. Common Cookware
• Pots; straight sides, two loop handles
1. Stockpot with Spigot
2. Saucepot
3. Rondeau / Brazier
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25. Common Cookware
• Pans, one long handle
1. Saucepan
2. Sautoir, straight sides
3. Cast-iron skillet
4. Sauteuse, sloped sides
5. (Wok)
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26. Common Cookware
1. Hotel pans
2. Pâté en croûte mold
3. Timbales
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27. Strainers & Sieves
1. Round mesh strainer
2. Colander
3. Chinois
4. China Cap
5. Skimmer
6. Spider
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28. Strainers & Sieves
• Cleesecloth
• Food mill
• Flour sifter
• Drum sieve (tamis)
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