| Introduction -- Chapter 2 -- Chapter 5 -- Lesson Assignments |
Chapter 5: Tools and Equipment
It is important to understand the importance of using the proper tools and equipment when preparing, cooking, storing, and presenting food. Many times the quality of the finished product is determined by the tools and equipment used. In addition, the efficiency of the kitchen is impacted by the ability to select the correct tool and use it correctly. This chapter discusses most of the tools and pieces of equipment used in a professional kitchen and how the kitchen should be designed for optimal performance.
Chapter 5 objectives
After studying this chapter, 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.
Chapter 5 topics
- standards for tools and equipment
- selecting tools and equipment
- hand tools
- knives
- knife construction
- knife shapes and sharpening equipment
- measuring and portioning devices
- cookware
- metals and heat conduction
- common cookware
- strainers and sieves
- processing equipment
- storage containers
- heavy equipment
- buffet equipment
- safety equipment
- the professional kitchen
Key terms from Chapter 5
| buffalo chopper | grill | oven | stove | |||
| chinois | hotel pan | pan | strainer | |||
| colander | knife | pot | thermometer | |||
| food mill | mandoline | scale | work sections | |||
| griddle | NSF International | soyer | work stations |
Related websites for Chapter 5
http://www.fdick.com/
http://www.showeb.com/pietror/
http://www.cookingenthusiast.com/, click link "Cutlery"
Other resources for Chapter 5:
The CD that came with your textbook has numerous video clips regarding various pieces of kitchen equipment.
