Transcript File

Measuring Devices
Scales
Portioning Scale
• Used for measuring ingredients as well as
for portioning products for service.
• Spring-operated and usually have a dial to
indicate weight.
Digital Scale
• More accurate.
• Electrically operated.
• Provides a digital readout.
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Measuring Devices
Volume Measures
Liquid Volume Measure
• Have lips for easy pouring.
• Sizes are pints, quarts,
half-gallons, and gallons.
Measuring Cups
• Available in 1-, 1⁄2-, 1⁄3- and 1⁄4-cup sizes.
• Can be used for both liquid and dry
measures.
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Measuring Devices
Volume Measures
Measuring Spoons
• Used for measuring very small
volumes.
• 1 tablespoon, 1 teaspoon, 1⁄2
teaspoon, and 1⁄4 teaspoon
Ladles
• Used for measuring and
portioning liquids.
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Measuring Devices
Volume Measures
Scoops
• Come in standard sizes and have
a lever for mechanical release.
• Used for portioning soft solid
foods.
• Scoop sizes are listed in Table
3.1.
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Measuring Devices
Volume Measures
Meat Thermometer
• Inserted before cooking and left
in the product during cooking.
Instant Read Thermometers
• Gives readings within a few
seconds of being inserted in a
food product.
• Reads from 0°F to 220°F.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
French knife or Chef’s knife
• Most frequently used knife.
• For general-purpose
chopping, slicing, dicing.
Santoku Knife
• Wide-bladed knife.
• Blades are usually 5 in. (13
cm) or 7 in. (18 cm) long.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
Utility Knife
• Narrow, pointed knife 6-8 in. (160-200
mm) long.
• Mostly for pantry work; Also useful for
carving roast chicken and duck.
Paring Knife
• Small pointed blade 2-4 in. (50-100
mm).
• Used for trimming and paring fruits and
vegetables.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
Boning Knife
• Thin, pointed blade about 6 in. (160 mm)
long.
• Used for boning raw meats and poultry.
Slicer
• Long, slender, flexible blade up to 14 in.
(360 mm) long.
• Used for carving and slicing cooked
meats.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
Serrated Knife
• Used for cutting breads, cakes, and
similar items.
Butcher Knife
• Heavy, broad, slightly curved
blade.
• Used for cutting, sectioning, and
trimming raw meats.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
Oyster Knife
• Short, rigid, blunt knife with a dull
edge.
• Used for opening oysters.
Clam Knife
• Short, rigid, broad-bladed knife with
a slight edge.
• Used for opening clams.
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Knives, Hand Tools, and
Small Equipment
Knives and Their Uses
Vegetable peeler
• Short tool with a slotted, swiveling
blade.
• Used for peeling vegetables and
fruits.
Sharpening Steel
• Used for truing and maintaining
knife edges.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Parisienne Scoop
• Blade is a small, cup-shaped half-sphere.
• Used for cutting fruits and vegetables into
small balls.
Cook’s Fork
• Used for lifting and turning meats and
other items.
• Must be strong enough to hold heavy
loads.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Palette Knife
• Long, flexible blade with a rounded
end.
• Used mostly for spreading icing on
cakes and for mixing and bowl
scraping.
Sandwich Spreader
• Used for spreading fillings and
spreads on sandwiches.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Offset Spatula
• broad blade, bent to keep the hand
off hot surfaces.
• Used for turning and lifting eggs.
Rubber Spatula
• Used to scrape bowls and pans.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Pie Server
• A wedge-shaped offset spatula.
• Used for lifting pie wedges from
pan.
Bench Knife
• Used to cut pieces of dough and to
scrape workbenches.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Pastry Wheel
• Used for cutting rolled-out dough,
pastry and baked pizza.
Spoons: Slotted, Perforated,
and Solid
• Used for stirring, mixing, and
serving.
• Slotted and perforated spoons are
used when liquid must be drained
from solids.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Skimmer
• Used for skimming froth from
liquids and for removing solid
pieces from soups, stocks, and
other liquids.
Tongs
• Used to pick up and handle foods.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Chinois : a china cap with very fine
mesh.
• Used when great clarity or
smoothness is required in a liquid.
Wire mesh strainer
• Used for straining pasta,
vegetables, and so forth.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Tamis
• Used for sifting flour and other dry
ingredients and for puréeing soft
foods.
Colander
• Used to drain washed or cooked
vegetables, salad greens, pasta,
and other foods.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Food Mill: a tool with a hand-turned
blade that forces foods through a
perforated disk.
• Interchangeable disks produce varying
degrees of coarseness or fineness.
• Used for puréeing foods.
Grater: a four-sided metal box with
grids of varying sizes.
• Used for shredding and grating.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
• 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.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Mandoline : a manual slicing
implement.
• A traditional mandoline has a flat
blade and a serrated blade fitted in a
flat metal or wood framework.
• Additional blades can be used in
combination with the flat blade to cut
julienne and bâtonnet.
• The serrated blade is used to cut
gaufrette
or waffle slices.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Pastry Bag: cone-shaped cloths or
plastic bags with an 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 Brush: used to brush items
with egg wash, glaze, etc.
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Knives, Hand Tools, and
Small Equipment
Hand Tools and Small Equipment
Can Opener
• Heavy-duty can openers are
mounted on the edge of the
workbench.
• They must be carefully cleaned
and sanitized every day to
prevent contamination of foods.
• Replace worn blades, which
can leave metal shavings in the
food.
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