Tools and Equipment

Chapter 5

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit

You will be able to:

Recognize a variety of professional

kitchen tools and equipment
Select and care for knives
Understand how a professional kitchen is
organized

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

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.

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

NSF International

Promulgates consensus standards for

the design, construction and
installation of kitchen tools, cookware
and equipment

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

NSF Mark

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Standards for Tools and Equipment

Must be easy to clean

All food contact surfaces must be
nontoxic (under intended end-use
conditions), nonabsorbent, corrosion
resistant and nonreactive
All food contact surfaces must be
smooth, free of pits, cracks, crevices,
ledges, rivet heads and bolts

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Standards for Tools and Equipment

(cont.)

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; coating must resist
chipping and cracking
Waste and waste liquids must be easily
removed

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

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 operations specific needs?
Is the equipment easy to clean, maintain
and repair?

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Hand Tools

Hand tools are designed to aid in

cutting, shaping, moving or
combining foods; they have few, if
any moving parts

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Knife Construction

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Blades

Carbon steel
Stainless steel
High carbon stainless steel
Ceramic

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Shapes

French or chefs knife

Boning knife
Paring knife
Cleaver
Slicer
Butcher knife or scimitar
Oyster and clam knives

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Chefs Knife or French Knife

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Boning Knife

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Paring Knife

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Cleaver

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Slicer

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Slicer

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Butcher Knife or Scimitar

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Oyster and Clam Knives

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Sharpening Devices

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Measuring and Portioning

Devices

Scales

Are necessary to determine the weight of

an ingredient or portion of food

Volume measures

Ladles
Portioning scoops
Measuring cups
Measuring spoons

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Scales

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Volume Measures

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Thermometers

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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Cookware

Cookware includes range top pots and

pans as well as the pans that are
used in the oven

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Metal and Heat Conduction

Copper
Aluminum
Stainless Steel
Cast Iron

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Other Materials Used in

Cookware

Glass
Ceramic
Plastic
Silicone bakeware
Enamelware

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Common Cookware
Common Saucepan

Rondeau / Brazier

Sautoir (Straight Sides)

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

Sauteuse (Sloped Sides)

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Common Cookware (cont.)

Hotel Pans

Stockpot with Spigot

Wok
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Processing Equipment

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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Stove Tops

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Ovens

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Broilers and Grills

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Tilt Skillets and Steam Kettles

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Steamers and Deep-Fat Fryers

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Buffet Equipment

Specialized equipment used to ensure

that food is handled safely and
efficiently and displayed properly

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Safety Equipment

Fire extinguishers

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Safety Equipment (cont.)

Ventilation systems

Ventilation hoods

First-aid kits
Protective gear

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Professional Kitchen

The kitchen is the heart of the food

service operation
Work is broken into sections and
stations
When designing a kitchen, it is
important to use the space wisely so
that each of its functions can be
accomplished efficiently

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved