Tools And Equipment Flashcards
What is the most important piece of cooking equipment?
Rangetops
Different types of rangetops?
-Open Range Burner
-Open Elements
-Flattop or Hot Top (lightweight)
-Heavy-duty Flattop
-Induction cooktop
- Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation
- used for roasting and baking
- this helps to free up the rangetops and the the chef’s attention for other tasks
Ovens
- Large chambers containing many shelves or trays on an attachment like a Ferris wheel
- this is also called reel ovens
Revolving Oven
It is small enough to be placed in a counter It can also weigh boxes
Counter scale
is an industrial weighing instrument consisting of a platform coupled to an automatic system of levers and adjustable weights used to weigh large or heavy objects
Platform scale
is a scale used to weigh cuts of meats and other light dry products.
Portion scale
Small carts with small wheels for moving heavy loads from the receiving area to the storage area
Dollies
this is to control the temperature to prevent food from spoiling and causing foodborne illnesses.
The Storage Area
Enumerate the Storage Equipment
- Walk-in Freezer or Refrigerator
- Reach-in Refrigerator/Freezer
- Freezer
- Lowboy Refrigerator
An enclosed walk in storage space
Walk-in Freezer or Refrigerator
Storage equipment that keeps you items fresh and accessible at arms length while standing
Reach-in Refrigerator/Freezer
- A storage space that requires a temperature of 18°C (0°F) or lower.
- It helps prolong the shelf life of the food.
Freezer
- used to refer to any low-profile refrigerator or freezer, including under counters and worktop refrigerators.
- It can mean any refrigerator or freezer that is horizontal and low to the ground.
Lowboy Refrigerator
It is a condition wherein the air reaches the food;the frozen food has been damaged because of dehydration and oxidation
Freezer burn
- more sophisticated features
- computerized electronic controls.
Slow-Cook-and-Hold Ovens
•Contain quartz tubes or plates that generate intense infrared heat.
•Used primarily for reconstituting frozen foods.
•These ovens bring large quantities of foods to serving temperature in a short time.
Infrared or Reconstituting Ovens
a flexible display system that can be moved or adjusted to accommodate different product dimensions.
Shelving unit
-storage for smallfood quantities.
- It is advisable to use clean foil or plastic film containers with tight- fitting lid covers to minimize potential contamination.
-It should be labeled with contents and date of storage.
Storage Container
In this area, raw foods are being processed and prepared for cooking
Preparation Area
Enumerate the Preparation equipment
- work table
- slicer
- meat grinder
- bench mixer
- food processor
- blender
- commercial juicer
- table- mounted can opener
It is a made of stainless steel, usually used in food production
Work table
- also called a slicing machine
- commonly seen in delicatessens and used to slice meets and etc.
- used to slice foods into uniform slices.
Slicer
A machine that cuts meat into fine chops by forcing it through tiny holes.
Meat Grinder
Has a removable stainless steel bowl that helps automate the repetitive tasks using a dough hook
Bench Mixer
An electronic appliance with interchangeable blades within a closed container into which food is inserted for slicing and etc.
Food processor
A kitchen appliances used to mix, puree or emulsify food and other substances
Blender
A tool used to extract juices from vegetables and fruits, also known as the juice extractor
Commercial Juicer
A device used in professional kitchen to open cans of food
Table-mounted Can opener
A station is a designated area where the food is prepared
Cooking area
Enumerate the Cooking Equipment
Range Tops
- Open Range Burner
- Flat top Range
- Induction
Ovens
- Deck Oven
- Convection Oven
- Combination Steamer Oven
- Flash Bake oven
Broiler and Salamander
- Broiler
- Salamander
-Grills
- Griddle
- Rotisseries
- Deep Fat Fryers
- Tilting Skillet
- Trunnion Kettle
- Pressure Cooker
- Steamer
It is a the most widely used piece of commercial cooking equipment.
Open Range Burner
Hot top range has a flat, solid cast iron or steel top
Flat Top Range
A coil of copper wire is placed under the cooking pot and an alternating electric current passes through it
Induction
relies on radiant heat when heat is transferred to the product through heated air from the baking chamber
Deck Oven
This oven circulates air around the food though hot air blown from a fan
Convection Oven
- Involves three methods of cooking in one appliances convection, steam, and a combination of steam convection.
- used to bake bread or roast meat
Combination Steamer Oven
uses intense visible light that penetrates the food to provide heating and infrared energy that cooks the surface of the food
Flash Bake Oven
an electric oven that cooks, heats, reheats, and defrosts food
Microwave Oven
made from stainless steel and have independent systems for smoke generation and cooking.
Commercial Barbeque Smoke Oven
it’s heat sources are located either above or below the broiler cooking surface
Broiler
Is an overhead infrared heating element with a very high temperature
Salamander
a metal framework used for cooking food over an open fire
Grill
a flat or ridge, heated surface, mostly on the top of a range; others are separate unit heated from below for cooking
Griddle
a device for cooking meat, especially chicken, by turning it around slowly near a flame or cooker
Rotisserie
used to heat cooking oils (fats) so foods can be completely covered in hot oil when fried.
Deep fat fryer
used in cooking large batches of food. It has a large pan with cooking surfaces on the bottom and sidewalls. It allows cooking of foods and transferring them quickly without any or spills.
Tilting Skillet
A steam heated vessel
Trunnion Kettle
Pressurized door and steam valve employ a closed system that helps build pressure inside.
Pressure Steamer
can cook a large quantity of food nutritiously and quickly.
Streamer
this is where the food is displayed before the service. This is where cooked food is kept at a safe temperature during the holding time.
Holding area
is used to keep bit and cold foods at a safe temperature or out of the temperature danger zone while it is ready for service.
Holding equipment
Keeps the food warm during service with steaming hot water under the pans
Steam Table
It used to keep the sauce and soup warm
Bain-marie
It is an insulated food box used for transportation of food
Insulated Food Carrier
This will allow you to proof dough and keep finished food hot and ready to serve.
Holding/Proofing Cabinet
safely holds the temperature of food products without drying, discoloring, or further cooking them.
Overhead Warmer
serves as a blanket for prechilled food products that create even chilling, retaining the freshness of the food products.
Drop-in Cold Well
used in serving foods to the customers
Service Equipment
Uses gentle indirect heat to keep food that is already cooked warm.
Chafing Dish
These are used for storage, holding, ang serving.
Hotel Pans
A fuel used for heating food, typically placed under a chafing dish
Canned fuel
This is used in convenience stores or restaurants with low volume of customers
Bottle Brewer
Can produce 1.5 to 3 gal or 12 oz cup servings
Thermal Shuttle Brewer
The coffee can be stored in a heated shuttle up to 2 hours after brewing
Heated Shuttle Brewer
It’s brew volumes range between 58-72 oz or about 4-6.12 oz cup servings.
Air pot Brewing System
a vehicle designed for the transport of food to bus tables or to move heavy items from one location to another
Utility Cart
This area is not included in the food flow
Washing/Cleaning Area
A stainless steel equipment used in large kitchens
Commercial Dishwasher
The most common type of washing sink
Commercial Sink
A device, usually electrically powered, installed under a kitchen sink between the sink’s drain and the trap
Garbage Disposal Unit
A deep, straight sided pot use for making and simmering large quantities of stocks or liquids
Stockpot
- A round pot of medium depth
- used for soups, sauce and other liquids
Saucepot
Heavy duty pot
Brazier
-Similar to a small shallow
-with one long handle
Sauce pan
- A pot with two sections.
- the boiling water is held by the lower section
Double Broiler
- Also called a sauteuse
- you can flipped without the use of a spatula
Saute pan, Slope-sided
Used for browning sautéing and frying
Sauté Pan, Straight-sided
Very heavy, thick bottomed fry pan
Cast-iron Skillet
Used for poaching whole fish
Fish Poacher
Used for roasting meats and poultry
Roasting pan
remove air from the vessel to trap the steam
Pressure Cooker
It is used for stir-frying, especially in Chinese
Wok
for baking
Sheet pan
A rectangular pan
Bake pan
A round bottomed bowl. Used for mixing, whipping and etc.
Stainless- steel bowl
Used for baking pies
Pie pan
In making cheesecake, bake soft. The sides are closed with clasps
Springform pan
It is also known as bread pan, which is used for baking loaf-shaped foods.
Loaf Pan
Delicate crusts, such as tarts and quiches, are baked in a
Tart pan
- used for baking tube shaped
- removable bottom
Tube Pan
used for baking muffins and cupcakes
Muffin Pan
used to measure a small amount of an ingredient, either liquid or dry
Measuring Spoon
used in measuring dry ingredients
Measuring Cup (for dry ingredients)
used to measure liquid ingredients
Measuring cup (for liquid ingredients)
used to measure the mass or weight of ingredients
Weighting Scale
in measuring and portioning liquids
Ladle
used for portioning soft solid liquid
ex. Ice cream
Scooper
made of wood and has a long handle
Wooden Spoon
Used to stir thick mixtures
Heavy Metal Spoon
Large plastic or metal spoon with holes in it
Slotted spoon
used to beat, blend, and incorporate air into food
Rotary Beater
to blend dry ingredients and remove lumps
Sifter
- made of curved pieces of thin metal attached to a handle
- used to shortening, butter, and cheese
Pastry Blender
used to brush butter or sauce on food
Pastry Brush
used to scrape bowls/saucepans and fold ingredients into one another
Flexible Spatula
used to remove cookies from a baking tray
Bent Edge Spatula
- used when rolling out dough or pastry
- keeps the dough from sticking to the counter
Pastry Cloth and Rolling pin
covers the rolling pin and prevent the dough from sticking to the rolling pin
Stockinette
used to spread cake icing/meringues and level dry ingredients
Straight-edged Spatula
used for decorating and shaping items, such as whipped cream, cake icing, duchesse, potatoes and soft dough
Pastry Bag
designed to be placed in food while it is cooking
Oven-safe Thermometer
are inserted into food at the end of cooking
Instant-read Thermometer
- are marked with different temperatures needed for different kinds of candy
- register oil temperature for deep-frying foods
Candy/Deep Fat Thermometer
used to measure the internal temperature of meat.
Meat Thermometer
used for cutting chores such as snipping string and etc.
Kitchen Shear
used to cut through fowl and fish bones
Poultry Shear
to remove the outer surface of fruits and vegetables
Peeler
is a four sided metal tool used to shred and grate food
ex. Cheese
Shredder Grater
used when cutting and chopping foods
Cutting Board
Different types of knife
- Paring knife
- Peeling knife
- Tomato/Cheese knife
- Bread knife
- Utility knife
- Steak Knife
- Trimming knife
- Fillet knife
- Boning knife
- Carving/Slicing knife
- Chefs knife/ Cooks Knife
- Vegetables Cleaver
- Meat Cleaver
- Honing Steel/knife Sharpener
It is best to use for peeling vegetables and fruits, or for slicing a single garlic clove or shallot.
Paring knife
- has its pointed tip that curves downward. It is also known as the bird’s beak knife.
- mainly used for decorative garnishes.
Peeling knife
For neatly slicing tomatoes and cheese
Tomato/Cheese knife
has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves without tearing and squishing the insides.
Bread knife
perfect choice for smaller tasks. It is larger than the paring knife and smaller than a chef’s knife
Utility knife
does not need frequent sharpening; it has a serrated blade or straight-edge knife.
Steak Knife
designed for cutting but in smaller jobs. The narrow-curved blade is designed for clean cuts and trimming chicken fats.
Trimming knife
These knives are very flexible knives used to fillet fish. The blade is around 6-11 inches, allowing it to go quickly through backbone and skin.
Fillet knife
This kind is ideal for the kitchen in removing bones Inward of the meat and poultry from the main bone.
Boning knife
This knife is used to slice cooked meats and fish. It has a thinner blade used for slicing and carving food.
Carving/Slicing knife
This is the knife that any chef would not want to miss. It has a standard blade for multipurpose use in the kitchen.
Chef’s knife/Cook Knife
- has a more delicate blade than that of a meat cleaver.
- used to slice produce and efficiently chop, as well as to transfer food to a bowl or pot.
Vegetables Cleaver
- is a knife that has a wide blade and a thick spine.
- use their weight to cut through meat or poultry bones; they are not meant for slicing.
Meat Cleaver
is essential for keeping knives sharp. The steel smooths and helps realign the worn carbon steel on the blade’s edge.
Honing Steel/Knife Sharpener
are spring- action or scissor-type tools used to pick up items such as meats, vegetables, or ice cubes.
Tong
used to turn and lift heavy pieces of meats and other items. It is also known as a braising fork.
Chef fork
used to scoop out smooth balls, such as melons, butter, and cheese. It has a variety of sizes and shapes. It is also known as parisienne-scoop.
Melon Baller
A small hand tool used to peel of the colored part of citrus in thin strips
Zester
A stainless-steel or aluminum large perforated bowl; used to washed the degree of cooked vegetables, salad greens, pasta, and other foods
Colander
used to drain pasta, vegetables, and stocks after cooking.
Strainer
These points tenderize meat by breaking up and bruising muscle fibers.
Meat Tenderizer
China cap is ametal strainer used for straining sauces and stocks
Chinois
used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids
Skimmer
It is used to pour liquid from a large container into a smaller container, such as from a pot into a bottle.
Funnel
bowl-like container with disks used to purée and strain food.
Food Mill
cleanly slices baked pizza into serving pieces.
Pizza cutter
works by placing a peeled, hard- cooked egg in the hollow of the slicer.
Egg slicer
A manual slicing implement consisting of blades fitted in a flat metal or wood framework.
Mandoline
are mounted on the edge of the workbench.
Can opener
is a flat blade used for general mixing.
Paddle
is used for such tasks as beating.
Wire whip
is used for mixing and kneading yeast dough.
Dough arm
Steam tables are designed to hold foods above 135° F
(57° C) in order to prevent the growth of bacteria that can
cause disease.
HOT FOOD HOLDING EQUIPMENT
Kinds of Metal
- Aluminum
- Copper
- Stainless Steel
- Cast Iron
- Porcelain enamel lined pans
- Nonstick plastic type coating
Parts of a Chef’s knife
- Butt
- Rivet
- Spine
- Point
- Tip
- Cutting Edge
- Heel
- Bolster
- Scales
- Tang
The end of the handle
Butt
On a knife, they hold the handle to the tang
Rivet
The top of a knife blade, which is the noncutting edge of the blade.
Spine
The part of a knife where the edge and the spine meet. The point is generally used for piercing or precision knife cuts.
Point
The forward part of a knife that includes the knife point. Cooks use the tip for detailed work such as paring, trimming, and peeling.
Tip
located along the bottom of a knife blade between the tip and the heel. Use it for slicing, carving, and making precision cuts.
Cutting Edge
-The widest and thickest part of a knife blade.
-is used to cut through large, tough, or hard food.
Heel
Located at the heel of a knife blade where the blade meets the handle.
Bolster
The part of a knife that creates the handle.
Scale
- The metal that continues from a knife blade through the handle.
- is as wong as the whole knife handle.
Tang
