TYPE OF COOKING EQUIPMENTSTYPE OF OVENSTYPE OF PROCESSING EQUIPMENTTYPE OF HOLDING AND STORAGE EQUIPMENTTYPE OF POTS, PANS AND CONTAINERSTYPE OF MEASURING DEVICES.TYPE OF KNIVES, HAND TOOLS AND SMALL EQUIPMENTS.

1.1. Cooking Equipment

1.1.1. Open elements (Burners)

- electric coil or gas flames. -fastest to heat and can be turned of after

short use. - space limited- one pot per burner.

1.1.2. Flattop Or Hot Top (lightweight)

-Burner covered with steel plate.

-more cook space is available.

-will support moderately heavy weights.

1.1.3. Heavy Duty Flattop

-Burner covered with cast plate.

-top support many heavy pots.

-set burners for different level and adjust cooking heat

by moving pot to different spots on the top.

1.1.4. Induction cooktops

-works by magnetically agitating the molecule in steel or iron cookware so that the cookware becomes hot.-much less energy is used and the kitchen stays cooler (only the pots and pans and their contents become hot).-no hot surfaces or open flames-only iron and steel pots can be used (pot and pans made of aluminium sandwich between layers of stainless steel.)-greatly reduced power bills.

Gas cooktops

Electric cooktops

1.2. Oven Conventional Ovens

Operate simply by heating air in an enclosed space.

Convection Ovens Contain fans that

circulate the air and distribute the heat rapidly throughout the interior.

Revolving Ovens Slow-cook-and- hold ovens Combination steamer ovens Barbecue ovens or smoke ovens Infrared or reconstituting ovens Microwave ovens

Combination Steamer OvenCombination Steamer Oven

Offers the health benefits of steam cooking to foods that are roasted, grilled and even baked.

It helps reduce the fat in many kinds of meat and poultry— without compromising on flavor, or appearance.

A unique combination of conventional heat with superheated steam makes this healthy way of cooking possible.

It surrounds the food, transferring heat as the steam condenses and melts fat away.

Barbecue Oven / Smoke Oven

oDependable and energy efficient, gas rotisseries

offer a unique opportunities to simultaneously cook

and display a variety of foods.

Infrared / Reconstituting Oven

-Cook foodstuff like pizza by infrared radiation

-Enable to bake a cake just about 20 minutes

Microwave Oven

--Oven expel the microwave radiation, about 2450 MHz.

-The molecule of H2O, grease, and sugar in that food absorb the energy from the microwave of electric heating process

1.3. Broilers And Salamanders

1.4. Grills

1.5. GriddlesFoodservices use either gas or electric griddles.

Stand alone on a platform or as part of a ranges.

Available in a heavy round or rectangular surface.

There are groove or indentation around the edge which allow grease to drain away.

Splash guards contain grease on the griddle surface.

Food are usually cooked directly on the griddle surface.Function prepare large quantity of fried products quickly and with a minimum of labor. e.g french toast, pancake, hamburgers, meats and others

Gas griddle

Electric griddle

1.6. Deep Fryers- A deep fryers are used to fry food in hot fat.

- Commonly used in fast food establishment and chips shops also for home use.

- The fryers may be either gas or electric. Types of fryers.

i). standard deep fryers powered by either gas or electricity and have

thermostatic controls that maintain fat at preset temperatures.

ii). Automatic fryers food from the fat are automatically removed after a

preset time.iii). Pressure fryers

covered fry kettles that fry foods under pressure. foods cook faster, even at lower fat temperature.

Standard deep fryers

Pressure fryers

1.7 Steam Cookers

Types of steam cookers.1. Pressure steamers.

Cook food under a pressure.Low-compression – compartmented units operating at 5 to 7

psi (pounds per square inch). - high volume production. - hold up to six 12” x 20” pans in each compartment . - one to three compartment models

are available

High-compression - compartment units operating at 15 to 17 psi. - use smaller pans but cook much more rapidly. - one compartment models are available.

Pressureless or convection steamer.Food do not cooked under pressure.Closed system – allow the steam to build pressure inside the

cooking compartment.Since pressure does not build up, the door of the compartment can be opened at anytime.

1.8. Processing Equipment

Mixers Food Cutter Attachments For Mixers And Food

Choppers Slicer Food Processor

Food cutter

Attachment for mixer

Food chopper

SlicerSlicer is use to cut meat ,bread cheese or raw vegetables into uniform slices.there are 2 types of slicer.Electric slicer and manual slicer.Slice thickness is determined by the distance between the blade and the carrierSlicer is convenient for preparing moderate to large quantities of food

Manual SlicerMandolin

It is use to slice vegetables and food.

It can also be a cheese cutter.

It can produce many cut styles such as waffle style and paper thin slices.

Tomato Slicer Ham Slicer

Cheese Slicer

Avocado SlicerEgg Slicer

Electric SlicerMeat slicer

it is use to slice meat to sertain size.

It can produce into large volume.

Food chopper and buffalo chopper

It is use to chop onions or grinding bread for crumb.

The size of the cut is depend on how long the food is left in the machine

Available in floor or table top model

Food Processor

Food processor is use to puree cooked food, chop nuts, prepare compound butter and emulsify sauces.

Special disks can be added that slice , shred or julienne foods.

Blender

It is design to process liquid or liquefying foods.

It is use to prepare smooth drinks ,soups ,sauce and chop ice.

Mixer

There are 3 common types of mixer.

The whip (use for whipping egg or cream)

The paddle (use for general mixing)

The dough hook (use for kneading bread)

Juicer

There are 2 types of juicer available: reamers and extractor.

It also know as citrus juicer.

It use to squeeze juice.

1.9. Holding And Storage Equipment

Hot Food Holding Equipment

Cold Food Storage Equipment

1.10. Pots, Pans And ContainersMetal And ConductivityPot And Pans And Their Uses

Stockpot Saucepot Brazier Saucepan Sautepan Bake pan Roasting pan Bain-marie insert Stainless bowl

Roasting Pan

The Use Of Roasting PanRoast meats, poultry and even fish.Make great gravy or pan sauces.Braise meats, poultry and vegetables.Roast potatoes and other vegetablesBake big batches of

lasagne,enchiladas,shepher’s pie or cobbler.Use the pan as a water both for baking

custard or soufflés.

Sauce Pan Sauce pan or just “pot” are vessels with

vertical sides about the same height as their diameter.

Measured by volume. Sauce pots often resemble Dutch oven in

shape. Ironically, sauce pan is not the ideal

vessel to use for making sauces. More efficient to use saucepan with

sloping sides, called windsor pans or sauce pan with rounded sides, called sauciers.

These provide quicker evaporation than straight sided pans and make it easier to stir a sauce while reducing.

Most of the sauce pan used for simmering or boiling.

Saucier Pan

This rounded vessels has multiple user.

The user likes braising, sauces, stock and more.

Sauce Pan

At this sided sauce pan, has a spout. It is for easy pouring.

A generously sized pot for vegetable, custard, and soup.

This sauce pan is suitable for soup and stews.

Sauté PanThe saute pan always use for sautéing.

It have a large surface area, like a fry pan, but with vertical sided.

It is to prevent food from escaping during cooking.

Others photo about sauté pan

Bake PanBaking pan are designed for use in the oven (for

baking) and encompass a variety of different style of bake ware such as cake pans, pie pans, and loaf pans.

These are often made from light or medium gauge metal.

The longest lasting baking sheets and pans are made with heavy-gauged steel aluminium. They are heavier in weight which helps in heat distribution and prevents the metal from warping.

Photo about bake pan

1.11. Measuring Devices-

scales, volume measure, measuring spoons,ladles,scoops and thermometers measure temperatures.

Scales Kitchen scales mainly uses to weight for cooking food

and condiments also uses to weight for other small goods ( liquid, powder and so on )

Accurately record the weight of ingredients.Particularly important for consistent baking results and

for weighing meats in order to estimate cooking time.Two basic type; spring and balance scale. i) spring scales-register weight when an item is placed in the weighing pan,which then

depresses a spring attached to a recording dial. eg: bowl scale ii) balance scales-usually have a pan for

ingredients on one side and a platform for weights on the other.

Salter chromed 22Lb kitchen scale

Salter 11Lb kitchen Salter 11Lb kitchen scalescale

Typhoon 8Lb scaleTyphoon 8Lb scale

Salter electronic diet Salter electronic diet scalescale

Salter diet scaleSalter diet scale Penn balance beam gourmet Penn balance beam gourmet scalescale

Measuring SpoonsA measuring spoon is a spoon used to measure an

amount of a substance, either liquid or dry when cooking.

Measuring spoons may be made of plastic, metal, and other material.

They are available in many size ,including teaspoon and table spoon.

Type of measuring spoons : Dash pinch smidgenNarrow Narrow

stainlessstainless Round stainlessRound stainless

Splash Splash stainlessstainless

HeartsHearts Odd size Odd size stainlessstainless

Nigella lawsonNigella lawson Sleekstor swivelSleekstor swivel

1.12. Knives Types of Knives and their uses-French knife, salad knife, paring knife, boning knife, slicer,serrated slicer, butcher knife, steak knife,cleaver, oysters knife and etc.

An Introduction…An Introduction…

The anatomy of a knifeBlade

Most knives have tapered blades, ending in a point. Consists of a blunt spine and a sharp edge.

EdgeSharp, cutting side of the blade.

BolsterA metallic part that joins the handle with blade, provides weight and balance whilst guarding the fingers.

TangPart of blade that extends to the handle, provides balance.

HandleFits to the hand.RivetHolds tang on handle.

The French Knife

-the most widely used knife in the kitchen –

- also known as the chef’s knife or the cook’s knife.• famous for it’s versatility in handling a huge variety of food.• used for chopping, mincing, slicing and

cutting.• come in blade length measuring from 6in

to 12in.• curved blade allows for rocking back and

forth to fine chop and mince.

The Salad Knife

• used to cut fresh vegetables such as salad greens, breads, cakes, fruits, bars etc.

• made from hard nylon plastic instead of metal to prevent browning of vegetable caused by metallic surfaces.

• have serrated blade.

The Paring Knife

•used for peeling and cutting fruits, deveining shrimps, seeding jalapeno, etc.

• a small blade, 3in to 4in long.

• a miniature French knife.

• ideal for intricate works.

• small blade makes it easy to handle and maneuver

The Slicer Knife

• used to slice bread, fish and meat.

• has very long blade, and occasionally serrated.

• very suitable to slice soft food.

• ham slicer is a special kind of slicer, specially tailored to slice ham.

The Boning Knife

• used to remove bones membranes from poultry, meat and fish.

• 5in to 6 1/2in long.

• one of the smallest and sharpest knife.

• a narrow blade helps to negotiate complex profiles of bones.

• stiff boning knife is good for boning beef and pork, while a flexible one is good for fish and poultry.

Knives and their usesKnives and their uses

A kitchen knife is a knife that is intended to be A kitchen knife is a knife that is intended to be used in food preparation.used in food preparation.

There are also many specialized knives that are There are also many specialized knives that are designed for special task.designed for special task.

Kitchen KnifeKitchen Knife

A kitchen knife is a knife that is intended to be used A kitchen knife is a knife that is intended to be used in food preparation.in food preparation.

There are also many specialized knives that are There are also many specialized knives that are design for specific task.design for specific task.

Serrated Slicer

As know as ‘bread knife’

Usually between 6 & 10 inches.

The serration on the blade make it ideal for cutting bread and other thing that hard on the outside and soft on the inside.

Used for slicing breads, cakes and pastries.Great for thick-skinned fruits like pineapple

and watermelon.

Butcher Knife

Is an utilitarian knife.Is an utilitarian knife.

Used primarily for the butchering and Used primarily for the butchering and dressing animals.dressing animals.

During mid 1840’s, butcher knife was a During mid 1840’s, butcher knife was a key tool for a mountain man.key tool for a mountain man.

In cooking, used for the meet In cooking, used for the meet processingprocessing..

Steak Knife

Used at the table as opposed to the kitchen to cut through especially tough food such as meet.

The blade usually about 4 to 6 inches long and can be wide or thin, serrated or smooth.

Used for cutting steak, chicken and other main courses.

Cleaver

Is a large knifeIs a large knife

The blade usually 10-14 inches long.The blade usually 10-14 inches long.

Chinese cleaver more thinner, used Chinese cleaver more thinner, used for cutting and chopping, not hacking for cutting and chopping, not hacking with force.with force.

Light cleaver used to slice meat, Light cleaver used to slice meat, chop vegetable, flatten garlic bulbs chop vegetable, flatten garlic bulbs and carrying the ingredients. and carrying the ingredients.

Oyster Knife

Special knifes for opening live oyster.

Have short, thick & stout blade & downward at the tip.

The blade is 3-4 inches long & slightly sharp & should be used with butcher glove.

Used to pry open oyster and separate their meat from the shell.

Have a shield built into the handle to prevents the knofe & hand from slipping & going to far into the shell.

1.13. Hand Tools And Small Equipment

Ball cutter,melon ball scoop, parisienne knife, cook’s fork, straight spatula, offset spatula, scraper, sandwich spreader and etc.

China Cap a cone-shaped strainer a cone-shaped strainer

used for straining used for straining stocks, soups, sauces, stocks, soups, sauces, and other liquids and other liquids

Pointed shape allows Pointed shape allows the cook to drain the the cook to drain the liquids through a liquids through a relatively small opening relatively small opening

Strainer

a round-bottomed, cup-a round-bottomed, cup-shaped strainer made shaped strainer made of screen-type mesh or of screen-type mesh or of perforated metal of perforated metal

used for straining used for straining pasta, vegetables, and pasta, vegetables, and so on so on

Sieve

a screen-type mesh supported in a round a screen-type mesh supported in a round metal frame metal frame

used for sifting flour and other dry used for sifting flour and other dry ingredients ingredients

Colander

a large perforated bowl made of stainless steel or aluminum

used to drain washed or cooked vegetables, salad greens, pasta and other foods

Food Mill a tool with a hand-turned blade a tool with a hand-turned blade

that forces foods through a that forces foods through a perforated disk perforated disk

Interchangeable disks have Interchangeable disks have different coarseness or different coarseness or fineness fineness

used for purifying foods used for purifying foods

Grater

a four-sided metal box with different sized grids

used for shredding and grating vegetables, cheese, citrus rinds, and other foods

Zester a small hand tool used for removing

the colored part of citrus peels in thin strips

Channel knife

a small hand tool used mostly in decorative work a small hand tool used mostly in decorative work

Pastry bag and tubes Pastry bag are cone-

shaped cloth or plastic bag with open end that can be fitted with metal tubes or tips of various shapes and sizes

used for shaping and decorating with items such as cake icing, whipped cream, duchesse potatoes, and soft dough

Pastry BagPastry Bag

Pastry TubesPastry Tubes

Pastry brush

Pastry brush is used to brush items with egg wash, Pastry brush is used to brush items with egg wash, glaze, etc glaze, etc

Can opener

a heavy-duty food service type can openers are mounted on the edge of the workbench

They must be carefully cleaned and sanitized every day to prevent contamination of foods

Worn blades have to be replaced to prevent metal shavings leave in the food

Straight spatula or palette knife

Used for spreading icing on cakes and for mixing and scraping

Pastry wheel or wheel knife

Used for cutting rolled-out dough's and pastry and baked pizza

Tongs

Used for pick up and handle foods.

Heavy Wire WhipUsed for general mixing, stirring, and

beating, especially heavy liquids

Ladle

Plastic punch ladle steel ladle soup ladle

Scoops

Food scoops Ice cream scoops

Spade scoopes without defrosting fluid

Thermometers

Candy thermometers Meat thermometers

Thermometer

Oven proof thermometer

Refrigerator thermometer