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2.0 kitchen apparatus and equipment identification

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2.0 kitchen apparatus and equipment identification

  2. 2. 1.1. Cooking Equipment 1.1.1. Open elements (Burners) - electric coil or gas flames. -fastest to heat and can be turned of after short use. - space limited- one pot per burner.
  3. 3. 1.1.2. Flattop Or Hot Top (lightweight) -Burner covered with steel plate. -more cook space is available. -will support moderately heavy weights. 1.1.3. Heavy Duty Flattop -Burner covered with cast plate. -top support many heavy pots. -set burners for different level and adjust cooking heat by moving pot to different spots on the top.
  4. 4. 1.1.4. Induction cooktops -works by magnetically agitating the molecule in steel or iron cookware so that the cookware becomes hot. -much less energy is used and the kitchen stays cooler (only the pots and pans and their contents become hot). -no hot surfaces or open flames -only iron and steel pots can be used (pot and pans made of aluminium sandwich between layers of stainless steel.) -greatly reduced power bills.
  5. 5. Gas cooktops
  6. 6. Electric cooktops
  7. 7. 1.2. Oven  Conventional Ovens  Operate simply by heating air in an enclosed space.  Convection Ovens  Contain fans that circulate the air and distribute the heat rapidly throughout the interior.  Revolving Ovens  Slow-cook-and- hold ovens  Combination steamer ovens  Barbecue ovens or smoke ovens  Infrared or reconstituting ovens  Microwave ovens
  8. 8. Combination Steamer OvenCombination Steamer Oven
  9. 9. Offers the health benefits of steam cooking to foods that are roasted, grilled and even baked. It helps reduce the fat in many kinds of meat and poultry— without compromising on flavor, or appearance. A unique combination of conventional heat with superheated steam makes this healthy way of cooking possible. It surrounds the food, transferring heat as the steam condenses and melts fat away.
  10. 10. Barbecue Oven / Smoke Oven oDependable and energy efficient, gas rotisseries offer a unique opportunities to simultaneously cook and display a variety of foods.
  11. 11. Infrared / Reconstituting Oven -Cook foodstuff like pizza by infrared radiation -Enable to bake a cake just about 20 minutes
  12. 12. Microwave Oven --Oven expel the microwave radiation, about 2450 MHz. -The molecule of H2O, grease, and sugar in that food absorb the energy from the microwave of electric heating process
  13. 13. 1.3. Broilers And Salamanders
  14. 14. 1.4. Grills
  15. 15. 1.5. Griddles Foodservices use either gas or electric griddles. Stand alone on a platform or as part of a ranges. Available in a heavy round or rectangular surface. There are groove or indentation around the edge which allow grease to drain away. Splash guards contain grease on the griddle surface. Food are usually cooked directly on the griddle surface. Function prepare large quantity of fried products quickly and with a minimum of labor. e.g french toast, pancake, hamburgers, meats and others
  16. 16. Gas griddle
  17. 17. Electric griddle
  18. 18. 1.6. Deep Fryers - A deep fryers are used to fry food in hot fat. - Commonly used in fast food establishment and chips shops also for home use. - The fryers may be either gas or electric.  Types of fryers. i). standard deep fryers powered by either gas or electricity and have thermostatic controls that maintain fat at preset temperatures. ii). Automatic fryers food from the fat are automatically removed after a preset time. iii). Pressure fryers covered fry kettles that fry foods under pressure. foods cook faster, even at lower fat temperature.
  19. 19. Standard deep fryers
  20. 20. Pressure fryers
  21. 21. 1.7 Steam Cookers Types of steam cookers. 1. Pressure steamers. Cook food under a pressure. Low-compression – compartmented units operating at 5 to 7 psi (pounds per square inch). - high volume production. - hold up to six 12” x 20” pans in each compartment . - one to three compartment models are available
  22. 22. High-compression - compartment units operating at 15 to 17 psi. - use smaller pans but cook much more rapidly. - one compartment models are available. Pressureless or convection steamer. Food do not cooked under pressure. Closed system – allow the steam to build pressure inside the cooking compartment. Since pressure does not build up, the door of the compartment can be opened at anytime.
  23. 23. 1.8. Processing Equipment  Mixers  Food Cutter  Attachments For Mixers And Food Choppers  Slicer  Food Processor
  24. 24. Food cutter
  25. 25. Attachment for mixer
  26. 26. Food chopper
  27. 27. Slicer Slicer is use to cut meat ,bread cheese or raw vegetables into uniform slices. there are 2 types of slicer. Electric slicer and manual slicer. Slice thickness is determined by the distance between the blade and the carrier Slicer is convenient for preparing moderate to large quantities of food
  28. 28. Manual Slicer Mandolin It is use to slice vegetables and food. It can also be a cheese cutter. It can produce many cut styles such as waffle style and paper thin slices.
  29. 29. Tomato Slicer Ham Slicer Cheese Slicer Avocado Slicer Egg Slicer
  30. 30. Electric Slicer Meat slicer it is use to slice meat to sertain size. It can produce into large volume.
  31. 31. Food chopper and buffalo chopper It is use to chop onions or grinding bread for crumb. The size of the cut is depend on how long the food is left in the machine Available in floor or table top model
  32. 32. Food Processor Food processor is use to puree cooked food, chop nuts, prepare compound butter and emulsify sauces. Special disks can be added that slice , shred or julienne foods.
  33. 33. Blender It is design to process liquid or liquefying foods. It is use to prepare smooth drinks ,soups ,sauce and chop ice.
  34. 34. Mixer There are 3 common types of mixer. The whip (use for whipping egg or cream) The paddle (use for general mixing) The dough hook (use for kneading bread)
  35. 35. Juicer There are 2 types of juicer available: reamers and extractor. It also know as citrus juicer. It use to squeeze juice.
  36. 36. 1.9. Holding And Storage Equipment Hot Food Holding Equipment Cold Food Storage Equipment
  37. 37. 1.10. Pots, Pans And Containers Metal And Conductivity Pot And Pans And Their Uses  Stockpot  Saucepot  Brazier  Saucepan  Sautepan  Bake pan  Roasting pan  Bain-marie insert  Stainless bowl
  38. 38. Roasting Pan
  39. 39. The Use Of Roasting Pan Roast meats, poultry and even fish. Make great gravy or pan sauces. Braise meats, poultry and vegetables. Roast potatoes and other vegetables Bake big batches of lasagne,enchiladas,shepher’s pie or cobbler. Use the pan as a water both for baking custard or soufflés.
  40. 40. Sauce Pan  Sauce pan or just “pot” are vessels with vertical sides about the same height as their diameter.  Measured by volume.  Sauce pots often resemble Dutch oven in shape.  Ironically, sauce pan is not the ideal vessel to use for making sauces.  More efficient to use saucepan with sloping sides, called windsor pans or sauce pan with rounded sides, called sauciers.  These provide quicker evaporation than straight sided pans and make it easier to stir a sauce while reducing.  Most of the sauce pan used for simmering or boiling.
  41. 41. Saucier Pan  This rounded vessels has multiple user.  The user likes braising, sauces, stock and more.
  42. 42. Sauce Pan At this sided sauce pan, has a spout. It is for easy pouring. A generously sized pot for vegetable, custard, and soup.
  43. 43. This sauce pan is suitable for soup and stews.
  44. 44. Sauté Pan The saute pan always use for sautéing. It have a large surface area, like a fry pan, but with vertical sided. It is to prevent food from escaping during cooking.
  45. 45. Others photo about sauté pan
  46. 46. Bake Pan Baking pan are designed for use in the oven (for baking) and encompass a variety of different style of bake ware such as cake pans, pie pans, and loaf pans. These are often made from light or medium gauge metal. The longest lasting baking sheets and pans are made with heavy-gauged steel aluminium. They are heavier in weight which helps in heat distribution and prevents the metal from warping.
  47. 47. Photo about bake pan
  48. 48. 1.11. Measuring Devices- scales, volume measure, measuring spoons,ladles,scoops and thermometers measure temperatures.
  49. 49. Scales  Kitchen scales mainly uses to weight for cooking food and condiments also uses to weight for other small goods ( liquid, powder and so on ) Accurately record the weight of ingredients. Particularly important for consistent baking results and for weighing meats in order to estimate cooking time. Two basic type; spring and balance scale.  i) spring scales-register weight when an item is  placed in the weighing pan,which then depresses  a spring attached to a recording dial.  eg: bowl scale  ii) balance scales-usually have a pan for ingredients on one  side and a platform for weights on the other.
  50. 50.  Salter chromed 22Lb kitchen scale Salter 11Lb kitchen scaleSalter 11Lb kitchen scale Typhoon 8Lb scaleTyphoon 8Lb scale Salter electronic diet scaleSalter electronic diet scale Salter diet scaleSalter diet scale Penn balance beam gourmet scalePenn balance beam gourmet scale
  51. 51. Measuring Spoons A measuring spoon is a spoon used to measure an amount of a substance, either liquid or dry when cooking. Measuring spoons may be made of plastic, metal, and other material. They are available in many size ,including teaspoon and table spoon.
  52. 52. Type of measuring spoons :  Dash pinch smidgen Narrow stainlessNarrow stainless Round stainlessRound stainless Splash stainlessSplash stainless HeartsHearts Odd size stainlessOdd size stainless Nigella lawsonNigella lawson Sleekstor swivelSleekstor swivel
  53. 53. 1.12. Knives Types of Knives and their uses -French knife, salad knife, paring knife, boning knife, slicer,serrated slicer, butcher knife, steak knife,cleaver, oysters knife and etc.
  54. 54. An Introduction…An Introduction… The anatomy of a knifeBlade Most knives have tapered blades, ending in a point. Consists of a blunt spine and a sharp edge. Edge Sharp, cutting side of the blade. Bolster A metallic part that joins the handle with blade, provides weight and balance whilst guarding the fingers. Tang Part of blade that extends to the handle, provides balance. Handle Fits to the hand. Rivet Holds tang on handle.
  55. 55. The French Knife -the most widely used knife in the kitchen – - also known as the chef’s knife or the cook’s knife. • famous for it’s versatility in handling a huge variety of food. • used for chopping, mincing, slicing and cutting. • come in blade length measuring from 6in to 12in. • curved blade allows for rocking back and forth to fine chop and mince.
  56. 56. The Salad Knife • used to cut fresh vegetables such as salad greens, breads, cakes, fruits, bars etc. • made from hard nylon plastic instead of metal to prevent browning of vegetable caused by metallic surfaces. • have serrated blade.
  57. 57. The Paring Knife •used for peeling and cutting fruits, deveining shrimps, seeding jalapeno, etc. • a small blade, 3in to 4in long. • a miniature French knife. • ideal for intricate works. • small blade makes it easy to handle and maneuver
  58. 58. The Slicer Knife • used to slice bread, fish and meat. • has very long blade, and occasionally serrated. • very suitable to slice soft food. • ham slicer is a special kind of slicer, specially tailored to slice ham.
  59. 59. The Boning Knife • used to remove bones membranes from poultry, meat and fish. • 5in to 6 1/2in long. • one of the smallest and sharpest knife. • a narrow blade helps to negotiate complex profiles of bones. • stiff boning knife is good for boning beef and pork, while a flexible one is good for fish and poultry.
  60. 60. Knives and their usesKnives and their uses
  61. 61.  A kitchen knife is a knife that is intended to beA kitchen knife is a knife that is intended to be used in food preparation.used in food preparation.  There are also many specialized knives that areThere are also many specialized knives that are designed for special task.designed for special task.
  62. 62. Kitchen KnifeKitchen Knife  A kitchen knife is a knife that is intended to be usedA kitchen knife is a knife that is intended to be used in food preparation.in food preparation.  There are also many specialized knives that areThere are also many specialized knives that are design for specific task.design for specific task.
  63. 63. Serrated Slicer
  64. 64. As know as ‘bread knife’ Usually between 6 & 10 inches. The serration on the blade make it ideal for cutting bread and other thing that hard on the outside and soft on the inside. Used for slicing breads, cakes and pastries. Great for thick-skinned fruits like pineapple and watermelon.
  65. 65. Butcher Knife  Is an utilitarian knife.Is an utilitarian knife.  Used primarily for the butchering andUsed primarily for the butchering and dressing animals.dressing animals.  During mid 1840’s, butcher knife was aDuring mid 1840’s, butcher knife was a key tool for a mountain man.key tool for a mountain man.  In cooking, used for the meetIn cooking, used for the meet processingprocessing..
  66. 66. Steak Knife
  67. 67. Used at the table as opposed to the kitchen to cut through especially tough food such as meet. The blade usually about 4 to 6 inches long and can be wide or thin, serrated or smooth. Used for cutting steak, chicken and other main courses.
  68. 68. Cleaver  Is a large knifeIs a large knife  The blade usually 10-14 inches long.The blade usually 10-14 inches long.  Chinese cleaver more thinner, usedChinese cleaver more thinner, used for cutting and chopping, not hackingfor cutting and chopping, not hacking with force.with force.  Light cleaver used to slice meat,Light cleaver used to slice meat, chop vegetable, flatten garlic bulbschop vegetable, flatten garlic bulbs and carrying the ingredients.and carrying the ingredients.
  69. 69. Oyster Knife Special knifes for opening live oyster. Have short, thick & stout blade & downward at the tip. The blade is 3-4 inches long & slightly sharp & should be used with butcher glove. Used to pry open oyster and separate their meat from the shell. Have a shield built into the handle to prevents the knofe & hand from slipping & going to far into the shell.
  70. 70. 1.13. Hand Tools And Small Equipment Ball cutter,melon ball scoop, parisienne knife, cook’s fork, straight spatula, offset spatula, scraper, sandwich spreader and etc.
  71. 71. China Cap  a cone-shaped strainera cone-shaped strainer  used for strainingused for straining stocks, soups, sauces,stocks, soups, sauces, and other liquidsand other liquids  Pointed shape allowsPointed shape allows the cook to drain thethe cook to drain the liquids through aliquids through a relatively small openingrelatively small opening
  72. 72. Strainer  a round-bottomed, cup-a round-bottomed, cup- shaped strainer madeshaped strainer made of screen-type mesh orof screen-type mesh or of perforated metalof perforated metal  used for strainingused for straining pasta, vegetables, andpasta, vegetables, and so onso on
  73. 73. Sieve  a screen-type mesh supported in a rounda screen-type mesh supported in a round metal framemetal frame  used for sifting flour and other dryused for sifting flour and other dry ingredientsingredients
  74. 74. Colander a large perforated bowl made of stainless steel or aluminum used to drain washed or cooked vegetables, salad greens, pasta and other foods
  75. 75. Food Mill  a tool with a hand-turned bladea tool with a hand-turned blade that forces foods through athat forces foods through a perforated diskperforated disk  Interchangeable disks haveInterchangeable disks have different coarseness ordifferent coarseness or finenessfineness  used for purifying foodsused for purifying foods
  76. 76. Grater a four-sided metal box with different sized grids used for shredding and grating vegetables, cheese, citrus rinds, and other foods
  77. 77. Zester a small hand tool used for removing the colored part of citrus peels in thin strips
  78. 78. Channel knife  a small hand tool used mostly in decorative worka small hand tool used mostly in decorative work
  79. 79. Pastry bag and tubes Pastry bag are cone- shaped cloth or plastic bag with open end that can be fitted with metal tubes or tips of various shapes and sizes used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough Pastry BagPastry Bag Pastry TubesPastry Tubes
  80. 80. Pastry brush  Pastry brush is used to brush items with egg wash,Pastry brush is used to brush items with egg wash, glaze, etcglaze, etc
  81. 81. Can opener a heavy-duty food service type can openers are mounted on the edge of the workbench They must be carefully cleaned and sanitized every day to prevent contamination of foods Worn blades have to be replaced to prevent metal shavings leave in the food
  82. 82. Straight spatula or palette knife Used for spreading icing on cakes and for mixing and scraping
  83. 83. Pastry wheel or wheel knife Used for cutting rolled-out dough's and pastry and baked pizza
  84. 84. Tongs Used for pick up and handle foods.
  85. 85. Heavy Wire Whip Used for general mixing, stirring, and beating, especially heavy liquids
  86. 86. Ladle Plastic punch ladle steel ladle soup ladle
  87. 87. Scoops Food scoops Ice cream scoops Spade scoopes without defrosting fluid
  88. 88. Thermometers Candy thermometers Meat thermometers
  89. 89. Thermometer  Oven proof thermometer Refrigerator thermometer