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The Junior Culinarian's Code

I pledge to advance the profession and to pass it on.

I shall foster a spirit of cooperation.

I shall be honorable.

I shall not use unfair means.

I shall be fair, courteous and considerate.

I shall refrain from (non-constructive) criticism.

I shall subject no one to risks (I would not be willing to assume).

I shall help to protect all members.

I shall be enthusiastic (about others success and my own)

I shall be too big for worry, too noble for anger, too strong for fear

and too happy to hurt anyone.

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Introduction to Culinary ArtsKitchen Equipment

.

CA-ICA-3. Students will name and describe various fixed

equipment and small wares associated with the

commercial kitchen.

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FOCUS STANDARDS

GPS Focus Standards: CA-ICA-3. Students will name and describe various fixed equipment and small wares

associated with the commercial kitchen.

a. List and describe the tools used for commercial food preparation, cooking, and

serving and demonstrate proper use.

b. Identify and distinguish between a standard and convection oven, stoves,

ranges, steamers, fryers, refrigerators, freezers, slicers, food processors, coffee

and tea brewing equipment, and food storage equipment. Demonstrate proper use

and cleaning of each.

c. Identify and distinguish between the various mixers and small wares,

demonstrating proper use and cleaning.

GPS Academic Standards:

ELAALRL5. The student understands and acquires new vocabulary and uses it correctly

in reading and writing.

National / Local Standards / Industry / ISTE:

NFCS-8.3. Demonstrate selecting, using, and maintaining food production equipment.

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UNDERSTANDINGS & GOALS

Enduring Understandings:

An important part of beginning a career in culinary arts is to understandand be able to identify kitchen tools and equipment used in a commercialkitchen. Students should have an understanding of how to operate andalso determine what equipment is needed when based on menu, size ofkitchen and how much production is needed.

Essential Questions:

What types of kitchen tools are used in professional kitchen on a dailybasis?

Why is it essential to identify and use the correct equipment in thekitchen?

How is equipment sanitized? Why is it essential to know how to measure ingredients?

What are the main uses and functions of large fixed equipment in acommercial kitchen setting?

How does each contribute to kitchen production and what is the processto determine what equipment is needed?

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UNDERSTANDINGS & GOALS

Knowledge from this Unit: Factual information.

Students will have the knowledge to choosekitchen equipment that is appropriate for aspecific function.

Skills from this Unit: Performance.

Students will be able to identify specific toolsin a kitchen and know their individual

function. Students will also be able to measure out

ingredients.

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Before we begin

Click to play

http://www.youtube.com/watch?v=Vqjzt8uZTvk&feature=relatedhttp://www.youtube.com/watch?v=Vqjzt8uZTvk&feature=related

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Essential Questions

What kitchen equipment did you see in this video?

Why is it so essential that a kitchen be outfitted with theproper equipment?

How does a well-organized and properly outfitted kitchenpromote efficiency and safety in the culinary arts lab?

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KITCHEN EQUIPMENT

Culinary TerminologyCA-ICA-3. Students will name and describe various fixed equipment and

small wares associated with the commercial kitchen.

Mise en place

Work flow

Work lines Work sections

Workstation

Conduction

Smallwares Pot

Pan

Preventive Maintenance Schedule

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KITCHEN EQUIPMENT

Culinary Terminology Mise en place-to put in placedoing whatever is necessary to be

ready for your culinary operation (tools

Work flow- planned movement of food and kitchen staff as food is

prepared

Work lines- geometric arrangements of equipment

Work sections- combination of workstations in a kitchen

Workstation- a work area containing equipment and tools needed for

accomplishing a specific set of culinary tasks

Conduction-how well pots and pans transfer heat from the burner or

oven to the food they contain. Smallwares- the pots, pans, and other hand tools used to prepare food

Pot- a cooking container that is as tall, or taller, than it is wide

Pan- a cooking container that is wider than it is tall

Preventive Maintenance Schedule-a list of tasks to be performed to

ensure that equipment stays in proper working order.

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Essential Kitchen Equipmentfor your Culinary Arts Lab

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6 StraightSpatula

A straight spatula orpalette knife, has along, flexible blade

with a rounded end.It is useful forscraping bowls andspreading icing oncakes.

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7 Offset Spatula

An offset spatula, or turner,has a broad stainless steelblade that is bent to keepthe users hands off the hot

surfaces. It is used to liftand turn foods, such aspancakes and cookies, sothey can cook on bothsides.

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8 Eggbeater / Rotary Beater

Used to beat foods to incorporate air in such

foods as eggs, egg whites, whip cream etc.

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9 Colander

Metal or plastic

bowl with 1/8 inch

holes pressed

through out it.

Used for rinsing and

draining foods.

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10 Ladles

These can be made of wood,plastic or metal and come inmany sizes ranging from 116 ounces.

A tool with a bowl with a longhandle for reaching to thebottom of deep pots andtransferring liquids.

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11 Masher

Has a long handle and has a grid and openings to it.

Used to break up solid foods: boiled fruits or vegetables.

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12 Large Spoons

These can be made ofwood, plastic or metal.

Large spoon: used forstirring or turning foods

Slotted spoon: flat withholes pressed through it;used for straining orskimming food particles oritems from liquids

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13 Pastry Brush

Made of wood or plastic, with

real or artificial hair.

Used to brush sauce onto

food, glazes on desserts,

greasing cake pans, etc.

Select brushes made with

natural hairs rather than

synthetic fibers, since the

synthetic ones don't absorb

liquid as well as natural ones

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14 Pastry Bag & Accessories

A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet longwith a large and small opening

Accessories: star, cone, flat, curved, three hole and slanted tips, whichrange in size and diameter

Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc

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15 Tongs

Metal, wooden, or plastic pinching tools used

to grab foods without using your hands or

fingers.

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16 Whisks

Regular: A long utensil with aset of slim stainless steel,plastic, silicone, or wood wiresthat are gathered at one endand looped at the other.

Used to hand beat, incorporate,whisk, blend, and stir.

Bal loon: Same as above,except shorter and wider

Used to incorporate air intocreams, fillings, mixtures, etc.

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17 Chefs Fork / Kitchen Fork

Is used to lift and turn meat and other foods . It

is also used to hold larger pieces of food whencutting them.

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18 Scooper

Scoops are used to measureequal amounts of food. Theyhave a lever to mechanicallyrelease food and are numberedaccording to size. The number

indicates how many level scoopsit takes to fill a quart. The higherthe number, the smaller theamount of food the scoop holds.

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19 Cutting Surface

A hard surface on which you place foods to becut.

These are made of plastic, wood and evenglass, and are available in a variety of sizes

Plastic ones are easy to maintain, since thesewon't splinter or shatter, unlike the wooden orglass types

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20 Juicer

A beveled cone made ofplastic, glass or wood.

Used to break up food's

fibres (citrus fruits: lemon,orange, lime, etc.), thus

releasing their juices

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21 Measuring Cups

The standard set comes with1/4, 1/3, 1/2 and 1 cupincrements.Made of stainless steel, metalor plastic. Most sets can be

nested/stacked inside eachother for easy storage.

Used for measuring dryingredients (flour, sugar, etc.)

Scoop up or spoon

ingredient, and then run astraight knife or spatula acrossrim to level off excessingredient (leveling).

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22 Teaspoons & Tablespoons

A set of individual plastic or metal utensils,ranging in increments of: 1/8, 1/4, 1/2, 1teaspoon and 1, 1-1/2 tablespoons.

Used to measure liquid or dry ingredients

These are more accurate than cutleryteaspoons and tablespoons, since cutleryspoons vary from one manufacturer to another

Wash and dry well to prevent plastic onesfrom discoloring and metal ones fromrusting

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23 Measuring Cups - Glass

These come in 1, 2, 4 and 8 cupcapacities.

Also available in plastic.

Used for measuring liquidingredients (milk, water, etc.)

Place on a leveled surface and

check at eye level for accuratemeasuring

It's a good investment to have the1 and 4 cup measuring cups

The glass type are usually heatresistant and their markings don'trub off as easily as the plastic

ones

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24 Meat Thermometer A short metal probe with a

gauge, which is inserted intofood and instantly indicates thefood's internal temperature.

This tool is used to determine afood's (roast, bread, etc.)doneness by registering itsinternal temperature

The most accurate way todetermine if a food is cooked.Cooking foods to their propertemperature is essential to helpprevent food borne illnesses.

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25 Portion Scale

Is a type of spring scale used to determine the

weight of an ingredient or portion of food. It canbe reset to zero so you can measure individual

ingredients.

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26 Balance Scale

A Balance Scale is used tomeasure most bakingingredients. Theingredients being weighed

are placed on one sidewhile weights are placedon the other side. Whenthe two sides arebalanced, the ingredients

weigh the same as theweights.

http://www.instawares.com/products/k/kil-852825_full.jpg

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27 Electronic Scale

An electronic, or digital, scale weighs an item when it isplaced on its tray. The weight is displayed in numberson a digital readout rather than by a needle. Thereadout is more accurate than a portion scale.

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28 Blender

A tall and narrowcontainer with smalldetachable blades.

Used to liquify foods

quickly: e.g., sauces,soups, etc.

Not recommended formashing starch items:e.g., cooked potatoes,

carrots, etc.

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29 Microwave Oven

It uses invisible waves of energy calledmicrowaves to heat, reheat, defrost, and cookfoods.

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30 Electric Mixer

A small appliance thatranges in size, speedsettings and comesfreestanding or mounted ona base.

Used to mix foods thatrequire time and endurance:whipping cream, whippingegg whites, mixing batter,

etc.

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31 Kitchen Shears

Are used to tackle avariety of cuttingchores, such assnipping string,, and

butchers twine,trimming artichokeleaves, and dividingtaffy. To be used onlyin the kitchen with

foods, not forhousehold use.

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32 Skimmer

Has a flat, perforated

surface for removing

food from stocks and

soups. It is also usedto skim impurities

from the top of liquids.

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33 Meat Tenderizer

Each side of a meat tenderizer has different-sized toothlike points that are made of

aluminum, steel or wood. These pointstenderize meat by breaking up and bruising thefibers.

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34 Garlic Press

Used to mince garlic

by pressing garlic

cloves through thefine holes on the

garlic press.

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35 Whisk / Spring Beater

Has a spring

end that beats

foods. Has

similar functionslike the egg

beater and

whisk.

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36 Grater / Box or Tower Grater

The most common ofgrater is the four-

sided. Each side has

different sized holes

that determine the sizeof the grated food

pieces, from slices to

shreds to crumbs.

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37 Microplane

With razor-sharp edges and comfortable grips,grater creates flakes of hard cheese, chocolateand zest. Top salads and pastas with ParmesanReggiano or add natural flavors to lemon crmebrle or vinaigrette. Stainless steel plane

grates fine, lacy wisps from even the hardestcheeses. Soft-touch handle eases fatigue.Blades made in the USA, assembled

http://www.surlatable.com/product/PRO-622035/Microplane-Soft-Handle-Zester-Gratershttp://www.surlatable.com/product/PRO-706572/Microplane-Soft-Handle-Medium-Graters

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38 Spoon Rest

Used to rest a spoon, fork, whisk, pasta server, etc. in

between use to help keep it clean. Do not use counter,sink, or outside of food containers, because they contain

germs.

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39 Strainer or Sieve

Comes in a variety of sizes.Has a cup shaped bodymade of perforated mesh.The holes range from extra

fine to coarse. Strainer canbe used to drain pastas,vegetables, and stocks, orsift foods like powdered

sugar, flour, chocolate etc.

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40 Sheet (Cookie) Pan / Tray

These range in size (half and fullsheet pans) and are usuallymade of metal or a combinationof metals, and have only oneedge to them, or all four as a jellyroll pan: available with or without

a nonstick coating.

Specifically made for bakingcookies and similar items

Designed to allow heat tocirculate freely around bakedgoods

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41 STOCK POT

Has straight sides and istaller than it is wide. Astockpot is used to cooklarge quantities of liquid onthe range, such as stocks,or soups. Some stockpotshave a spigot at the sidenear the bottom, so liquidcan be drained off without

lifting the pot.

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42 SAUCE PAN WITH LID

Has a long handle and straight sides. Primarilyused for heating and cooking food in liquid,

sauce pans come in many sizes in order toaccommodate a variety of needs.

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43 Saut Pan

There are two types of saut pans: a pan with

straight sides and a pan with sloped sides. Both

are used to saut and fry foods. The slope-

sided pan allows the chef to flip items without

using a spatula.

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44 Wok

A wok is useful for fast stove topcooking. The woks height andsloped sides are well-suited fortossing ingredients, an essentialstep in stir-frying. Once food has

been cooked, it can be pushed tothe side of the pan, leaving thehot center free for newingredients to be cooked orheated.

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45 Hotel Pans

The cooked foods in a steam table are held inhotel pans. Hotel pans are often used to storerefrigerated food and hold casseroles duringbaking. They come in many different sizes.

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Cooking Equipment

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COOKING EQUIPMENT

Rangetops Open Elements

Flattop/Heavy-Duty Flattop

Induction Cooktops

Ovens Conventional ovens

Convection ovens

Revolving ovens (reel ovens)

Slow-cook-and-hold ovens

Combination steamer ovens

Barbecue ovens (smoke ovens)

Infrared ovens (reconstitutingovens)

Wood-burning ovens

Microwave ovens

Broilers and Salamanders

Overhead broilers

Heavy-duty broilers

Salamander

Grills

Gas

Electric

Charcoal

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Griddles

Flat, smooth heated surfaces

Rotisseries

Cook by turning foods slowly in front of a heating element

Deep fryers

Standard deep fryers

Automatic fryers

Pressure fryers

Tilting skillet

Tilting brazier

Tilting fry pan

Griddles, Rotisseries, Deep Fryers, and Tilting Skillets

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Steam Equipment

Steam Jacketed Kettles

Tilt or trunnion kettles

Non-tilt kettles

Steam Cookers

Pressure steamers

Pressureless or convection steamers

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Processing Equipment

Food Chopper or

Buffalo Chopper

Blenders

Juicers

Mixers

Slicers

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Holding and Storage Equipment

Steam tables

Bain-marie

Overhead lamps

Freezers

Refrigerators

Storage Containers

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Small Equipment

Cookware (pots, pans)

Measuring devices

Knives

Hand tools

Cookware

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Cookware

Metal and Heat Conduction

Copper

Aluminum

Anodized aluminum

Stainless steel

Cast iron

Ceramics and glass

Plastic

Enamelware

Nonstick coatings

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Measuring and Portioning Devices

Scales Balance scale

Electronic scale

Portion scale

Volume measures

Measuring cups

Ladles Portion scoops

Thermometers

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COMMERCIAL KITCHEN EQUIPMENT

RECEIVING & STORAGE

Cold Storage Area

Dry Storage Area

Counter Scale

Floor Scale Hanging Scale

Platform Scale

Infrared Thermometer

Low Boy

Portable Refrigeration Cart

Reach-In

Walk-In

Undercounter reach-in

Refrigerated drawer

HOLDING & SERVICE

Chafing Dish

Heat Lamp

Holding Cabinets

Hot Plate

Hotel Pans

Plate Cover

Service Cart Sneeze Guards

Steam Table

Tray Stands

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Blender Broiler

Buffalo Chopper

Combination Steamer Oven

Convection Oven

Convection Steamer

Countertop Blender

Countertop Mixer

Deck Oven

Deep-Fat Fryer

Flattop Range

Food Chopper

Food Processor

Freestanding Mixer Griddle

Immersion Blender

Meat Grinder

Meat Slicer

Mixer

Open-Burner Range

Planetary Mixer

COMMERCIAL KITCHEN EQUIPMENTPREPARATION & COOKING

Pressure Steamer

Ring-Top Range

Salamander

Smoker

Spiral Mixer

Steam-Jacketed Kettle

Tilting Kettle

Swiss Braiser

Vertical Chopping Machine (VCM)

Food Chopper

Food Slicer

Deep-Fat Fryer

Charbroiler/Grill

Broiler/Salamander

Ice Machine

Dish Machine

KITCHEN EQUIPMENT

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KITCHEN EQUIPMENT

ASSIGNMENThttp://en.wikipedia.org/wiki/Food_preparation_utensils

Create a booklet, brochure,

powerpoint, or handout that

displays the name of theequipment, an image and the

purpose of various types of

kitchen equipment.