Getting to know and understand equipment and tools

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Getting to know and understand equipment and tools
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• Knowing your way around the kitchen includes
• Knowing where things are stored
• Knowing how to use tools equipment
• Knowing how to properly clean tools equipment

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Smallware hand tools, pots pans

• Smallware can be divided into these categories
• Cutting and slicing
• Shredding and grating
• Mixing and cooking
• Straining, draining and processing
• measuring

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Cutting and Slicing Tools
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Mixing and Cooking Tools
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Straining, Draining, Processing Tools
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Measuring tools
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Cookware

• Refers to pots and pans
• Pan has low sides and 1 handle
• Pot has taller sides and 2 handles
• Pots and pans are categorized by
• Heat transfer
• Gauge
• Type of material

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• Heat Transfer How efficiently heat passes from
  the cookware to the food inside it.
• Gauge the thickness of the material
• The thinner the gauge, the faster the cookware
  heats or cools.

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Qualities of Cookware Materials

• Copper - transfers heat quickly, but will react
  with high acid foods
• Cast Iron - holds heat transmits heat evenly,
  but must be treated (seasoned)
• Stainless Steel - uneven/poor heat conductor, but
  easy to clean
• Steel - transfers heat quickly, but will discolor
• Aluminum - excellent heat conductor, but reacts
  with food

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• Glass - is a poor conductor, but retains heat
• Ceramic - conducts heat evenly and retains
  temperature. Mostly used in bakeware
• Nonstick coatings - need to use wood or plastic
  tools to keep from scratching the coating
• Bakeware refers to those pans used in the oven

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Use Cleaning of Pots Pans

• The size of the burner that is used should be the
  same size as the bottom of the pot or pan.
• The easiest way to clean a pan is to put some
  water in in right away so that it can soak.
• For tough spots you can use a scraper, SOS pad,
  or a small amount of cleaner.

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Knife Parts

• Blade the cutting surface made from a single
  piece of metal
• Forged - the blade is heated, dropped into a
  mold, pounded, or cut into shape
• Stamped - the blade is cut from a sheet of milled
  steel

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Blade materials

• High-carbon stainless steel
• Most commonly used
• Hard, durable, easy to clean, hard to sharpen
• Titanium
• Lighter, more resistant, holds an edge longer
• Ceramic
• Maintains a sharp edge a long time, expensive,
  not flexible

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• Tip
• Used for fine work pare, trim, peel, core,
  score
• Cutting Edge
• Taper ground edge where both sides of the blade
  taper to a narrow V shape
• Ground hollow edge the sides form a hollow that
  make it very sharp so used for carving and
  slicing
• Serrated/sawtooth edge has a row of teeth used
  to cut crust or firm skin
• Scalloped edge has small arcs that is used for
  slicing much like the serrated edge

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Parts of the Knife

• Blade - has 6 parts
• Tang
• Continuation of the blade into the knifes handle
• Heavy work needs a full tang
• Lighter work can have a partial tang
• Handle
• Made from wood, textured metal, or composite
  materials
• Rivets attach the handle to the blade and should
  be flush
• Composition handles are molded onto the tang

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• Heel
• Widest/thickest point of the blade
• Used for tasks that require some force
• Bolster
• Where the blade and handle meet
• Gives strength and durability
• Spine
• The noncutting edge of the blade
• Flat side of blade
• Used to crush garlic

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How to hold a knife
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The Guiding Hand
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Knife Safety

• Always hold a knife by its handle.
• Never try to catch a falling knife.
• When passing a knife to someone else, lay the
  knife down on a work surface and allow the other
  person to pick it up.
• If you must carry an unsheathed knife in the
  kitchen, hold it straight down at your side with
  the sharp edge facing behind you.

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• Never borrow a knife without asking permission,
  and always return it promptly after using it.
• Do not allow the blade of a knife to hang over
  the edge of a table or cutting board.
• Do not use a knife as a tool to open bottles,
  loosen drawers, and so on.
• Do not leave knives loose in areas where they
  cannot be easily seen.

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• Never put a knife in a sink filled with soapy
  water.
• Never store or use a knife above waist level.
• Always cut away from your body.
• Never joke or threaten anyone with a knife. This
  will result in a trip to the office.

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Purpose of Cutting

• The general purpose of cutting is to make uniform
  food pieces.
• Why?
• so that they cook evenly
• look more visually attractive

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Basic cutting techniques

• Slice
• Chop
• Mince
• Shred
• grate

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Slice

• Evenly spaced cuts
• Use a long thin blade for fine cuts
• Use a smaller blade for small foods

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Chop or Mince

• Cutting food into pieces that are roughly but not
  exactly the same size.
• Minced foods are smaller than chopped foods.
• To chop or mince keep the tip of the knife in
  contact with the cutting board and lower the
  knife repeatedly.

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Precision cuts

• Cutting foods in a certain way
• Used when you need near perfect uniformity.
• Types
• Rondelles
• Chiffonade
• Julienne/batonnet
• Oblique
• Dice
• Paysanne/fermiere
• Lozenge
• turned

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Rondelles

• Means round in French
• Made by slicing through cylindrically shaped
  vegetables.
• Make slices the same thickness
• Variations
• Diagonal cut
• Ripple
• Gaufrette or waffle

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Shred/Grate

• To make small strips of food
• Both shredding and grating can be coarse or fine.
• Can be done with a knife or a special tool.

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Chiffonade

• To make very fine shreds
• Different than shredding in that the cuts are
  much finer and more uniform
• Used for leafy greens

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Julienne/Batonnet

• Long, regular cuts
• Example French fries
• Julienne cuts are 1/8 thick
• Batonnet cuts are 1/4 thick

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Oblique

• Creates a piece in which the cut sides of a
  vegetable are neither parallel nor perpendicular
• Achieved by rolling the vegetable after each cut

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Dicing

• Making cube shaped food
• Types
• Brunoise (fine) 1/8
• Small 1/4
• Medium 1/2
• Large 3/4

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Paysanne/Fermiere

• Used in traditional dishes
• Start with a batonnet cut
• Then cut at intervals so you have a flat square
• Paysanne is smaller than fermiere

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Lozenge

• Diamond-shaped cut
• Used mostly in garnishes

Turned

• Football-like shape with flat bottom and 3 or 4
  curved sides
• Most time-consuming cut

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Knife Maintainence

• Sharpening stone (whetstone) - used to give the
  knife an edge
• Grit the coarseness or fineness of the stones
  material
• A stone should be used with a lubricant or water
  and the knife should be at a 20 degree angle.

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• Steel a textured steel rod that is used to keep
  the blade straight and to smooth out
  irregularities.
• Done through the process called honing
• Honing also referred to as trueing

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Knife Cutting Surfaces

• A cutting surface is used so that the knife
  doesnt become dull or damages and to prevent
  scarring the countertop.
• Cutting boards are made of wood or composite
  materials. Composite materials are better
  because they are more sanitary.
• Using color coded boards increases the sanitation.