KITCHEN EQUIPMENTS AND TOOLS

Kitchen equipments and tools May Be Divided Into 3 Categories:

 Large Equipments
 Mechanical Equipments
 Utensils And Tools
 
 Large Equipments:
 Ranges
 Steamers
 Boiling Pans
 Deep Fryers
 Sinks
 Tables
 Mechanical Equipments:
 Peeling Machine
 Mincing Machine
 Mixers
 Refrigerators
 Dish-Washers
Utensils and Tools:
Pots
Pans
Bowls
Spoons
Whisks
Spatulas
Peelers
Knives
Criteria For Selection
•Overall Dimension(In Relation To Available Space)
•Weight- Can The Floor Support The Weight?
•Drainage- Where Necessary, Are There Adequate Facilities?
•Water- Where Necessary Is It To Hand?
•Use- Does The Food To Be Produced Justify Good Use?
•Capacity- Can It Cook The Quantities Of Food Required Efficiently?
•Time- Can It Cook The Given Quantities Of The Food In The Time
Available?
•Ease- Is It Easy For Staff To Handle, Control And Use Properly?
•Maintenance- Is It Easy For Staff To Clean And Maintain?
•Attachments- Is It Necessary To Use Additional Attachments?
•Fuel Supply-Is The Existing Fuel Supply Sufficient To Take The
Increase?
•Noise- Does It Have An Acceptable Noise Level?
•Appearance- If Equipment Is To Be On View To Customers Does It Look
Good And Fit In With The Overall Design?
•Spare Parts- Are They And Replacement Parts Easily Obtainable?
•SOME LARGE EQUIPMENTS:
Conventional / Steam oven
Uses: Used for steaming, roasting, baking,
braising, poaching, general oven cooking
and defrosting food.
Also regeneration of ready-made
convenience items.
Gas / electric.

Solid top Stove

Uses: Frying, boiling, poaching, sautéing
etc. Gas / electric. This example shows a
solid top stove with a general purpose
oven and salamander on top.
Microwave / Convection Oven
Uses: Use for roasting , baking, braising
and oven cooking foods both quickly and
efficiently. Also, defrosting food and
regeneration of ready-made convenience items.
Electric.
General Purpose Oven
Uses: Roasting, braising, baking, and
general oven cooking.
Gas/ Electric. This example shows
a general purpose oven with gas burners on top.
Baking oven
Uses: Baking yeast goods, cakes and
pastries etc.
Gas / Electric.
Boiler
Uses: Boiling and stewing food and making
soups and sauces etc.
Gas / Electric.

Bratt Pan/Tilting Pan

Uses: Versatile piece of equipment that can
be used for frying, stewing, braising and
broiling.
Gas / Electric.

Griddle Plate
Uses: Griddling steaks, chops, bacon,
sausages, eggs, vegetable etc.
Gas / Electric.
Bain- Marie
Uses: A piece of equipment containing a
water bath which is used to keep foods
hot without scorching.
Gas / Electric.

Convection oven
Uses: Use for baking, roasting, braising etc.
Special Feature: There is a fan in this kind
of oven that rotates the heat inside oven.
Gas / electric.
Salamander
Uses: under heat grilling, glazing, gratinating
and toasting food.
Special features : Traditional grill where
food is placed under the heat source.
Gas / Electric.
Deep Fryer Machine
Uses: Deep frying fish, poultry, white meat,
made up items, vegetables and sweet and
savoury fritters.
Special features : Thermostatically controlled
to ensure correct frying temperature and
incorporating cool zone to stop burnt particles
sticking to the food and reduce deterioration of
the frying medium.
Electric.

Proving Chamber
Uses: A proving chamber is a warming
chamber used in baking that encourages
fermentation of dough by yeast through
warm temperature and controlled humidity.
Electric.
SOME MECHANICAL EQUIPMENTS:

Peeling Machine
Uses: Use for peeling vegetables like potatoes
and carrots.
Electric

Mincing Machine
Uses: Use for mincing chicken, meat,
vegetable etc.
Electric/Manual
Slicer Machine
Uses: Use for slicing meat, poultry,
vegetable, bread, cheese etc.
Electric

Mixer
Uses: A mixer is a kitchen device that uses
a gear-driven mechanism to rotate a
set of "beaters" in a bowl containing the food
or liquids to be prepared by mixing them.
Electric

Blender
Uses: Use for mixing, blending, pureeing
food items
SOME UTENSILS AND TOOLS
Colander
Uses: A perforated basin made of metal used to
strain liquid from food. Ideal for straining liquid
from vegetables during washing or after cooking.
Available in a variety of sizes.
Saucepan – One handle
Uses : General purpose of cooking like boiling,
stewing ,sauce preparation etc.
Special feature : Sizes vary for very small to
reasonable large e.g. 120-450mm diameter. Used
with or without lid. Stainless steel and tin-lined
copper are best quality.
Chinois
Uses : A conical strainer used for straining
stocks sauces, soups etc. Useful information :
Using a small ladle in the chinois is an effective
way of passed thickened liquids.
Sauteuse
Uses: Making reduction sauces, sabayons,
warm eggs emulsion sauces such as hollandaise
and scrambled eggs.
Braising Pan
Uses: Braising poultry, meat and game. Can also
be used as a general purpose pan.
Special features : Size vary from 250-600mm in
length. Usually oval and used with a lid. Stainless
and tin-lined copper are best quality.
Frying pan
Uses: Shallow frying fish, meat, poultry, game,
vegetables and potatoes.
Special features : Iron and steel frying pans are
the most commonly used in a commercial kitchen.
Should have a thick, smooth base to spread the
heat.
Varies size from 200-600mm diameter. No lid.
Double Boiler:
Uses: Egg based sauce and fondant.
Special features : Two saucepans designed to fit
inside one another. The lower one holding water
which heats the upper pan.
Stock Pot :
Uses: Making poultry, game and beef stocks.
Special features : Large pots with a tap at the bottom
to remove the stock. Use with or without a lid.
Stainless steel and tin-lined copper are the best
quality.
Casserole :
Uses: Pot roasting and braising.
Special features : Various sizes from 175-350mm in
diameter. Usually round or oval and is used with a lid.
May be porcelain, stainless steel and tin-lined
copper
Roasting Pan
Uses: Roasting poultry, game, meat, potatoes
and parsnip etc.
Special features : Iron and steel are
the most common used in the commercial kitchen.
Should have a thick, smooth base to spread the heat.
No lid. Size vary from small to large 200-600mm.
Usually square or rectangular and fairly shallow.
Spatula
Uses: The flat, smooth shape is ideal for stirring
sauces and soups.

Mouli / Small soup machine

Uses: Used for passing and pureeing small
quantities of soups, sauces and vegetables.
Spoons
Uses: Variety of types, shapes and sizes of metal
spoons, both plain and perforated.

Can Opener
Uses: Used for opening most types and sizes of can.

Mandoline
Uses: Normally used for slicing potatoes into
various styles. Useful Information : Once the cutting
edge has been set to the desired thickness,
the potato is held firmly in the palm of the hand
and pushed forwards and backwards across the blade.
Kitchen Scale
Uses: Use for measuring the weight of food items.
Useful Information : Although spring and balance
scales are commonly used, electronic scales that
can measure both small and large quantities of food
are becoming more popular.
Trussing and larding needle
Uses: These come in various sizes and are used for
trussing poultry and feathered game and inserting
strips of fat through meat.
Useful Information : Larding needles have sharp
points and long hollow bodies.
Care should be taken when using this tool.
Sieve
Uses: Has several uses. Remove lumps from flour
and dry mixtures, combining dry mixtures such
as flour, baking powder and spices, making bread
crumbs, sieving forcemeats and pates etc
Whisk
Usage: Use for whisking food stuff like cream, batter,
egg etc. Whisks can be thick-stranded for use with thick
heavy mixture or fine-stranded for whisking air into
cream or egg whites.

Pestle and Mortar

Uses: Used for grinding down dry seeds, spices
and roots etc.

Probe Thermometer
Uses:
Used for measuring the internal temperature of food.
Useful information : An essential tool for ensuring that
food is prepared, stored and served at temperature
that maintain eating quality and microbiological safety.
Cutting Boards
Uses: Used for all general purpose cutting of food.
Red – Raw meat. Blue – Fish.
Green – Salad & fruits. Yellow – Cooked meat.
Brown - Vegetable. White – Dairy foods.
Useful information: Colour – coded boards for use
with each main food group are recommended
(rather than wooden boards). This is an important
feature to reduce cross-contamination.

Ladle
Uses: Variety of shapes and sized. Used for
handling sauces, soups, skimming off fat from
liquid, testing consistency.
Useful information: Ladles may also be perforated
for removing small quantities of food from liquid.
Grater
Uses: Used for grating vegetables, fruits ,cheese
and etc.
Useful information: Clean graters under hot running
water, brushing the food out from the back rather
than front.

Egg Slicer
Uses: Used for cutting eggs into thin slices.
Useful information : Use a stainless steel egg
slicer that does not deteriorate with use.

Measuring Jugs
Uses: Used for measuring food items especially liquid.
Useful information : The jug should have clear,
easy-to read marking.
 SAFETY PROCEDURES IN HANDLING EQUIPMENTS

 Knives  
 1. Should be carried with point held downwards  
 2. Should be placed flat on a table  
 3. Concentrate on work while using a knife  
 4. Always keep them sharp  
 5. Always wash and wipe dry after use  
 Large Electrical Equipments  
 1. Switch off, cool down and remove plug before cleaning  
 2. Clean the machine with hot soap solution, rinse and wipe dry  
 3. Properly clean attachments, blades, plates and holes, if any  
 4. Do not put water into electrical sockets and cover naked wires  
 5. Check the machines properly before operating them
Small mechanical equipments
1. Should be washed thoroughly with warm soap water
solution and brush
2. Care should be taken to specially clean all corners,
holes and blades
3. Should be thoroughly rinsed with water and wiped dry
4. Should be stored properly in separate racks
5. Check for maintenance on a periodic basis
Surfaces, Shelves and Basins
1. Should be washed with warm soap solution and soft
brush
2. Hard scrubber like steel wool should not be used in
case of basins and table tops
3. Should be rinsed thoroughly and wiped dry
4. Periodic fumigation to be done in case of shelves and
cupboards