Kitchen Equipment, Tools and Uniform

Kitchen Equipment ,Tools and Uniform

 Many people who are looking forward to open their own restaurant or
dine out are confused about the kitchen equipments they would
require that will fit their bill nicely. Not only the equipments would be
perfect from commercial point of view, they will also be just right as per
their budget. Another factor that needs to be kept in mind while
buying commercial kitchen equipment is energy efficiency. More
and more restaurants are opening every year and due to the issue of
global warming, it has become all the more necessary to ensure that
there are no negative impacts on the environment.
 These days, the market is full of a variety of commercial kitchen
equipment. The appliances are equipped with modern features. Since,
these equipments are going to be fixed assets, a lot of care and thought
should be put into the decision. The equipments must also be able to
handle cooking for a large number of people on a daily basis so that the
very purpose of buying them is served. Quality is the most important
factor that every restaurateur or commercial kitchen entrepreneur
must realize and keep in mind. The best quality equipments will
definitely help them in this endeavour but at the same time, they
must take care to use best quality raw materials and hygienic cooking
practices.
Kitchen Equipment ,Tools and Uniform
Main Kitchen Equipment

1. RANGE - provides necessary heat for cooking (electric,

gas, kerosene, coal or wood)

2. REFRIGERATOR – Storage for perishable goods

- Types of Individual Freezer Units
a. Upright
b. Chest type
3. Sink-central to all food preparation which require water
Kitchen Equipment ,Tools and Uniform
U-shaped kitchen – All of the appliances and cabinets
are arranged in a continuous line along the three
adjoining walls.

L- shaped Kitchen – Appliances and cabinets forms a

continuous line, along two adjoining walls.

Horizontal/Corridor Kitchen – Appliances and

cabinets are arranged in two non-adjoining walls.
Kitchen Equipment ,Tools and Uniform
Island Kitchen – in this kitchen, a counter stands alone
in the center of the room.

Peninsula Kitchen- is most found in large rooms. In

this kitchen, a counter extends into room, forming a
peninsula

One-wall kitchen- all of the appliances and cabinets are

along one wall. This arrangement generally does not
give adequate storage or counter space.
Kitchen Equipment ,Tools and Uniform

A kitchen utensil is a hand-held, typically small tool or utensil that is used

in the kitchen, for food-related functions. A cooking utensil is a utensil
used in the kitchen for cooking. Other names for the same thing, or
subsets thereof, derive from the word "ware", and describe kitchen
utensils from a merchandising (and functional) point of view: kitchenware,
wares for the kitchen; ovenware and bake ware, kitchen utensils that are
for use inside ovens and for baking; cookware, merchandise used for
cooking; and so forth.
Pots and Pans and Their Uses
Stock pot
1.A large, deep, straight-sided pot for preparing stocks and simmering
large quantities of liquids. Stock pots with spigots allow liquid to be
drained off without disturbing the solid contents or lifting the pot.
Sizes: 8 to 200 quarts ( or liters)

2.Sauce pot
Round pot of medium depth. Similar to stock pots, but shallower,
making stirring or mixing easier. Used for soups, sauces, and other
liquids. Sizes: 6 to 60 quarts (or liters)

3. Sauté pan
Also called fry pan. Used for general sautéing and frying of meats, fish,
vegetables, and eggs. Sloping sides allow the cook to flip and toss items
without using a spatula, and they make it easier to get at the food when
a spatula is used. Sizes: 6 to 14 inches (160-360 mm) top diameter.
Pots and Pans and Their Uses
4. Double boiler
Lower section, similar to a stock pot, holds boiling water.
Upper section holds foods that must be cooked at low
temperatures and cannot be cooked over direct heat. Size
of top section: 4 to 36 quarts (or liters)

5. Baking pan
Rectangular pan about 2 inches deep.
Used for general baking. Comes in a variety of sizes.

6. Stainless steel bowl

Round bottom bowl. Used for mixing and whipping, for
production of hollandaise, mayonnaise, whipped cream,
egg white foams. Round construction enables whip to
reach all areas. Come in many sizes.
Measuring Devices
 Scales. Most recipe ingredients are measured by weight, so
accurate scales are very important. Portion scales are used for
measuring ingredients as well as for portioning products for
services.
 Liquid measuring cup used for liquids and have lips for easy
pouring. Each size is marked off into fourth by ridges on the
sides.
 Dry/Solid Measuring cups are available in 1-, ½-, 1/3-, and
¼-, and ¼- cup sizes. They can be used for dry ingredients.
 Measuring spoons are used for measuring very small
volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼
teaspoon. They are used most often for spices and seasonings.
Can be used for both liquid and dry ingredients.
 Ladles are used for measuring and portioning liquid. The
size, in ounces, is stamped on the handle.
 Scoops come in standard sizes and have a lever for
mechanical release. They used for portioning soft solid foods.
Measuring Devices
 Thermometer measure temperatures. There are many
kinds for many purposes.
 A meat thermometer indicates internal temperature
of meats. It is inserted before cooking and left in the
product during cooking.
 Fat thermometer and candy thermometer test
temperatures of frying fats and sugar syrups. They
read up to 400°F
 Special thermometer are used to test the accuracy of
oven, refrigerator, and freezer thermostat.
 Knives and Their Uses

French knife or chef’s knife

Most frequently used knife in the kitchen, for general purpose
chopping, slicing, and dicing, and so on. Blade is wide at the heel
and tapers to a point. Blade length of 10 inches (260 mm) is most
popular for general work. Larger knives are for heavy cutting and
chopping.
Paring Knife
Small pointed blade 2 to 4 inches (50-100 mm) long. Used for
trimming and paring vegetables and fruits.
Boning Knife
Thin, pointed blade about 6 inches (160 mm) long. Used for boning
raw meats and poultry. Stiff blades are used for heavier work.
Flexible blades are used for lighter work and for filleting fish.
Bread Knife
Like a knife, but with serrated edge, used for cutting breads, cakes, and
similar items.
Cutting boards and knives color code

Cleaver
Very heavy, broad blade. Used for
cutting through bones.
Vegetable peeler
Short tool with a slotted, swiveling
blade. Used for peeling vegetables
and fruits.
Steel
Not a knife, but an essential part of
the knife kit. Used for truing and
maintaining knife edges
Kitchen Equipment ,Tools and Uniform
Uniform and The Role of the Uniform

The Hat or Toque

It contains the chef’s hair, preventing it from falling into the food and catching
fire. It also absorbs the sweat from the brows

The jackets and the Pants

The jacket protects the chest area from burns, splashes and spills. Sleeves are long
to cover the arms from possible burns and scalds. The same is also true with the
pants.

Apron and side Towels

The apron is worn to protect the jacket and pants from excessive staining. Side
towels are used to protect your hands when working with hot tools and
equipment.

Shoes
A hard-leather shoes to protects the feet from falling knives and scalds. Kitchen
clogs also prevents the feet from straining and slipping.
Neckerchief
To avoid perspiration