COOKING EQUIPMENTS

 Cooking equipments need to produce food for a large

number of consumers. It needs to be robust, durable, and
easy to operate. The equipment should consume less
electricity, improve the productivity of food production
operations, and must be eco-friendly. Last but not the least,
it should serve its purpose effectively.
 Most kitchen equipment are operated electronically. There
is a wide range of cooking, cutting, baking, and cleaning
equipment available for the kitchen staff.
WHY IS COOKING EQUIPMENTS IMPORTANT?

 Proper cooking systems is of utmost importance. They do

enhance the speed of the cooking process, and make serving
the food better procedure, in order to maintain the hygienic
environment, it is extremely important to have a cook system in
place.
BURNERS
 They are used for cooking, boiling, and
steaming. They often operate on Liquid
Petroleum Gas (LPG). Now induction burners
and hot plates are available, which operate on
electricity. They come with open top, mesh top,
or flat top.
COOKING RANGES
2 TYPES OF COOKING RANGES

 Restaurant range  Heavy Duty range

-Less expensive, good for less -Expensive, suits a large volume
food volume, and is stand alone. of food production, and can be
banked with other ranges using a
battery.

Cooking ranges come with multiple burners usually 4 to 8, depending

upon the volume of food to be handled.
OVENS

 They are used for cooking, baking, roasting, and

browning. They operate either on LPG or electricity.
 There are myriad number of ovens available in the
market, which vary according to the energy they
consume, the manner of heating food, sizes, and
shapes.
TYPES OF OVENS
 Rack oven − It  Deck oven − It contains
contains a set of stacked
racks often placed
equidistant, one above the
other in a tall stainless
steel frame. This oven is
good to produce large
volume of food items such
as breads, cookies, and
croissants.
 Tunnel oven − It comes
racks or rotisseries that in direct heat and
can cook various meats indirect heat variants. It
such as chicken, duck, is suitable for high
lamb, etc. simultaneously
temperature baking.
and evenly. They also come
in baking deck and pizza
deck variants. The number
of decks are generally up
to four.
GRIDDLES
 They are flat plates made of iron, stainless steel, or
aluminium, which transfer heat to the food. Griddles are
prone to heat loss when the plate is partially unused.
 Griddles are mainly used for preparing breakfast items such
as omelets, scrambled eggs, patties, sandwiches, burgers,
and pancakes.
 PANS AND COOKING SPOONS

 Pans − Depending upon the Pots − The pots are used  Spoons − The spoons help
type of cooking, the cook for cooking and preparing to check the thickness of
selects a pan. The pans stocks. They are generally liquids, tenderness of solids,
serve the purpose of shallow accompanied with lids. The stir, and turn the food in the
frying, boiling, and stir frying. steamer is used to prepare pots and pans. Various
steamed food such as rice. spoons used during cooking
are skimmer, turner,
masher, ladle, fork-spoon,
and utility spoon.
KETTLES

 The kettles are used for cooking, warming, and storing food.
They are two layered pots- one inside the other with a gap in
between for steam. They are usually jacketed, agitator tilting for
better view and food handling. The kettles also have a product
discharge valve that provides an efficient transfer of kettle
product to a service area without damaging delicate food items.
2 TYPES OF KETTLES
 Deep kettles are best for soups,  Shallow kettles are best for cooking
gravies, spaghetti sauces, pie fillings, and warming stews, patties, steamed
and puddings as the quality of these vegetables, where this kettle offers
food items remains the same better view and less food handling.
irrespective of their volume and
frequent stirring. Lentils, beans, and
pasta can be cooked in deep kettles.
VEGETABLE CUTTERS/CHOPPERS
 The cutters or choppers are used in cutting, dicing,
shredding, and slicing vegetables in various shapes and
sizes. They are also used to cut bread into small pieces for
puddings or soups. The handheld cutters are used for
cutting fruits, salads, etc. for presentation.
MIXERS

 Mixers are used for mixing and blending. There are broadly two
types of mixers − table mounted and floor mounted.

 Mixers have the following standard accessories

-Flat beater
-Wire whipper
-dough arm
  Wire Whipper  Dough arm
 Flat beater − whipping cream, − It handles heavy
− Mashing and eggs, frosts and and bulky
beating foods of other light foods ingredients such as
medium that contain air. It bread dough at low
consistency such works on high speed.
as boiled potatoes. speed.
COOKERS AND STEAMERS

 Pressure cooker is a large metal container with

a lid that fits tightly, in which you can cook food quickly
using steam at high pressure.
 The steamers are used for preparing steamed food.
FRYER

A FRYER IS A TYPE OF DEEP PAN WHICH YOU CAN USE TO

FRY FOOD IN HOT OIL.
 Two basic versions of fryer
 Electric fryer and Gas fryer. The frying time and oil
temperature varies directly with the food type and the size
of the fryer. It consists of a fryer basket and heating
element and a thermostat controls a fryer.
WHY IS GAS FRYER BETTER THAN ELECTRIC
FRYER?

 Space – As compared to gas fryers, electric deep fryers are

usually
larger in size which of course can help you fry a huge amount
of fries in one go.
 Cost – Installing electric deep fryer at your home may cost you
a bit higher than the gas fryer. Apart from the equipment, you
may have to pay the installation charges as well.
 Time – If you are always in hurry or do not love sparing much
time for cooking then go for electric deep fryer which can help
you cook quicker & properly.
 Cleaning – Once in a week, make sure to clean your dryer.
Cleaning is somehow similar for both the fryers.
JUICER

 Juicers extract juices and pulps from fruits and

vegetables. It operates on electricity and speeds up
the juice production process. The fruits are added in
the juicer from the top. It separates the juice and left
over peels and unused fibers from the fruits.
3 TYPES OF JUICERS
 Centrifugal− It works by
crushing fruits. It is quick
and yields plain juice.
 Masticating − It works  Twin-gear − It uses
longer to yield juice of various gears and
specified texture and membranes to yield best
consistency. quality juice of almost any
fruit, carrot, tomato, or
leafy vegetables. It also
helps to prevent oxidation
of the juice.
FREEZER

 a refrigerated compartment, cabinet, or room

for preserving food at very low temperatures.

 4 different types of freezer

CHEST FREEZERS

 The most economical freezer is the chest freezer. It is called this because it
is typically shaped like a large box or chest with a hinged lid that opens
upward. Because of the lid, a chest freezer requires adequate space with
plenty of head room.
 Chest freezers range in size from compact models as small
as 2.1 cubic feet to commercial sizes with more than 40
cubic feet of space.
 Common place to find a chest freezer is the garage,
utility room, or basement of a house, since it tends
to be such a large appliance.
DRAWER FREEZERS

 Drawer freezers are typically found in larger kitchens or gourmet kitchens

and provide convenience for the cook who needs to have certain items at
hand while preparing foods.
 Many drawer freezers are cabinet height so that they can be installed
seamlessly into existing cabinetry, and some even have a finished top so
that they can extend the countertop space in whatever room they are being
used.
UPRIGHT FREEZERS

 An upright freezer may cost a little more than a chest freezer, but the
convenience they offer makes the extra cost more than worth it.
 Upright freezers are usually auto defrosting, which makes them much more
easily maintained than chest freezers, and they are also much easier to
clean.
PORTABLE FREEZERS

 The development of small, portable freezers has made it possible to

transport items in danger of spoiling without the mess and inconvenience of
a cooler filled with ice.
CHILLER
 As defined in the Code of Federal Regulations (CFR), “walk-in cooler” and
“walk-in freezer” (WICFs) mean an enclosed storage space refrigerated to
temperatures, respectively, above, and at or below 32 degrees Fahrenheit
that can be walked into, and has a total chilled storage area of less than
3,000 square feet.
KITCHEN KNIVES

 Knives are used across various small volume dicing, cutting, slicing,
carving, and filleting. There are various knives used for different
cutting and carving purposes-
 Paring knife − It is used for fine cutting work, removing onion skins,
and cutting small fruits.
 Utility knife − It is used in general purpose cutting and scraping.
 Steak knife − It is used for cutting steaks.
 Santoku knife − Originated in Japan, this knife is used for cutting,
dicing, and mincing. (Santoku = Three virtues)
 Chef’s General knife − It is a multi-purpose knife used on multiple
commodities such as vegetables, fruits, meat, and poultry.

 Serrated knife (Bread Knife) − It has a long thin blade with serrated
edge that provides sawing-like motion. It is used to slice certain foods
with firm skins or outer layers such as bread, tomatoes, and capsicums.
 Boning/Filleting knives − They come with a narrow, sharp, and flexible
blade and a protruding heel near the handle. They can run along the
bones of flat fish or ribs smoothly.
 Carving knife − This knife comes with a long, thin and sharp blade to
ensure neat and accurate cutting.
 Slicing knife − It has a long sharp blade that tapers at the end and
helps slicing fruits and vegetables finely.
 Turning knife − It is an essential component to present the food in a
unique way. This knife has a small curved blade that is used to carve
the vegetables into the shape of a container.
 Cleaver − It is a butchers’ knife. It is very strong and sharp to cut
through large pieces of meat such as pork and beef.
 FIN
QUIZ TIME:
 1.It is used for cooking , boiling, and steaming. That is often operates with
LPG?
 2. what is the meaning of LPG?
 3-4 name two types of oven
 5.it is a type of knife that is used for fine cutting work, removing onion skins,
and cutting small fruits?
 6-7. give 2 types of juicers?
 8-10.give 3 reasons why are gas fryer better than electric fryer?
 11-12. give two standard accessories for Mixers?
 13. It is a type of range that is Less expensive, good for less
food volume, and is stand alone?
 14. It is a multi-purpose knife used on multiple commodities such as
vegetables, fruits, meat, and poultry?
 15.in your own word why is cooking equipment important?