OnCooking6CH5PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 5
Tools and Equipment
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to:
5.1 List NSF safety standard requirements and explain safe and
sanitary equipment design
5.2 Select and care for knives
5.3 Identify a variety of professional kitchen tools and equipment
including hand tools, measuring and portion devices, cookware,
strainers and sieves, heavy equipment, specialized equipment for
emerging culinary techniques and buffet equipment
5.4 Identify the types of fire extinguishers available and understand
their use in professional kitchens
5.5 List and discuss ways to conserve energy in professional kitchens

Importance of Proper Tools
• Having the proper tools and equipment for a particular
task may mean the difference between a job well done
and one done carelessly, incorrectly or even
dangerously.

NSF International
• Promulgates consensus standards for the design,
construction and installation of kitchen tools, cookware
and equipment

Standards for Tools and Equipment
(1 of 2)
• Tools and equipment must be easy to clean
• Contact surfaces must be:
– Nontoxic
– Nonabsorbent
– Corrosion resistant and nonreactive
– Smooth, free of pits, cracks, crevices, ledges, rivet
heads and bolts

Standards for Tools and Equipment
(2 of 2)
• Internal corners and edges must be:
– rounded and smooth
– external corners and angles must be smooth and
sealed
• Coating materials must be:
– nontoxic and easily cleaned
– resist chipping and cracking
• Waste and waste liquids must be easily removed

Selecting Tools and Equipment
• Before purchasing or leasing any equipment, you should
evaluate several factors:
• Is this equipment necessary for producing menu items?
• Will this equipment perform the job required in the space
available?
• Is this equipment the most economical for the operation’s
specific needs?
• Is the equipment easy to clean, maintain and repair?

Knives
• The most important item in the tool kit
• A good knife begins with a single piece of metal,
stamped, cut, or best of all, forged and tempered

Knife Construction
• A portion of the knife blade, known as the tang, fits inside the handle.
On most knives, pins or rivets hold the two sides of the handle to the
tang. The best knives are constructed with a full tang running the
length of the handle; they also have a bolster where the blade meets
the handle (the bolster is part of the blade, not a separate collar).
Less expensive knives may have a ¾-length tang or

The Blades
• Carbon steel
• Stainless steel
• High carbon stainless steel
• Ceramic

The Shapes
• French or chef’s knife
• Boning knife
• Paring knife
• Cleaver
• Slicer
• Butcher knife or scimitar
• Oyster and clam knives
• Japanese knives

Chef’s Knife or French Knife

Boning Knife

Paring Knife

Cleaver

Flexible Slicer

Serrated Slicer

Butcher Knife or Scimitar

Oyster and Clam Knives
• Oyster knife
(top left) and
clam knife
(bottom left)

Japanese Knives
• Usuba, Yanagiba Sashimi and Deba Knives

Sharpening Devices
• Sharpening Whetstone and Steel

Hand Tools
• Hand tools are designed to aid in cutting, shaping, moving or
combining foods; they have few, if any moving parts. Clockwise from
top left: chef’s fork, straight spatula, grill spatula, balloon and rigid
whisks, meat mallet, zester, vegetable peeler

Measuring and Portioning Devices
• Scales
– determine the weight of an ingredient or portion of
food
• Volume measures
– Ladles
– Portioning scoops
– Measuring cups
– Measuring spoons

Scales
• Portion scales (below left) feature a spring mechanism,
round dial and single flat tray. Balance scales (also
known as baker’s scales) (below right) use a two-tray,
free-weight counterbalance system.

Volume Measures
• Use measuring spoons and measuring cups to measure the
volume of ingredients. Portion scoops are useful for
portioning salads, vegetables, muffin batters or other soft
foods. Long-handled ladles are useful for portioning liquids

Thermometers
• Stem-type
thermometers,
including instant-read
models, are inserted
into food to obtain
temperature readings

Calibrating Stem-Type
Thermometers
• Fill a glass with shaved ice
• Place thermometer in ice slush
• Adjust to 32°Fahrenheit following the manufacturer’s directions
• Check calibration
• Repeat, substituting boiling water
• Calibrate thermometer to 212°Fahrenheit

Metal and Heat Conduction
• Copper
• Aluminum
• Stainless Steel
• Cast Iron
• Carbon Steel

Other Cookware Materials
• Glass
• Ceramics
• Plastic
• Enamelware
• Silicone
• Nonstick Coatings

Common Cookware
• Cookware includes range top pots and pans as well as
the pans that are used in the oven
• Clockwise from top left: stockpot with spigot, sautoir
(straight sides), sauteuse (sloped sides), rondeau/brasier

Strainers and Sieves
Strainers and sieves clockwise from top left: colander,
round mesh strainer, drum sieve (tamis) and reinforced
mesh strainer (chinois)

Processing Equipment
• Slicer
• Mandoline
• Food chopper or buffalo chopper
• Food processor
• Blender
• Immersion blender
• Mixer
• Juicer

Heavy Equipment
• Heavy equipment includes the gas, electric or steam
operated appliances used for cooking, reheating or
holding food; these items are usually installed in a fixed
location

Stove Tops
• A steel plate, known
as a flat top, supplies
even heat that is less
intense.

Broilers and Grills
• Gas burner and
griddle with dual
ovens and an
overhead broiler
(salamander)

Ovens
A stack oven (below left) and a wood-burning oven (below
right)

Tilt Skillets and Steam Kettles
A tilt skillet (below left) and a steam kettle (below right)

Steamers and Deep-Fat Fryers
Convection steamer (below left) and deep-fryer (below
right)

Specialized Equipment for Modern
Culinary Techniques
Specialized equipment for sous-vide cooking from left:
Chamber Vacuum Machine and Thermal Circulator and
Water Bath

Buffet Equipment
• Specialized equipment is used to ensure that food is
handled safely and efficiently and displayed properly from
left Insulated Carrier and Chafing Dish

Safety Equipment: Fire
Extinguishers
• Fire extinguishers, canisters of foam, dry chemicals or
pressurized water
• Know appropriate class for the type of fire

Safety Equipment
• Ventilation systems
– Ventilation hoods
• First-aid kits
• Protective gear

Energy Conservation (1 of 2)
• Keep equipment clean and maintained.
• Observe good water use practices.
• Preheat equipment only when necessary.
• To reduce heat loss during operation, open ovens only
when needed.
• Turn off gas burners when not in use.
• Turn off interior oven lights when not needed.

Energy Conservation (2 of 2)
• Turn off exhaust hoods and kitchen fans as soon as it is
safe to do so at the end of service.
• Select the proper size and type of pot or pan for the task.
• Select the right kind of cooking device for the job.
• Report maintenance problems when you observe them.

Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
of this work (including on the World Wide Web) will destroy the
integrity of the work and is not permitted. The work and materials
from it should never be made available to students except by
instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.

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