Transcript SECTION 10-2

Section 10-2
Smallwares
Section 10-2
Hand Tools
(See pages 241-245.)
• Vegetable Peeler.
• Cutting Boards.
• Apple/Fruit
Corer.
• Cheese Slicer.
• Tomato/Fruit
Corer.
• Egg Slicer.
• Butter Cutter.
• Kitchen Shears.
Culinary Essentials
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Section 10-2
Hand Tools
(continued)
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Pizza Cutter.
Zester.
Melon Baller.
Whisks.
Solid, Perforated,
and Slotted
Spoons.
• Rubber, Straight,
and Offset
Spatulas.
• Chef’s Fork.
Culinary Essentials
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Section 10-2
Hand Tools
(continued)
• Skimmer.
• Colander.
• Tongs.
• Food Mill.
• Meat Tenderizer.
• Box Grater.
• Strainers.
• Chinois or China
Cap.
Culinary Essentials
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Section 10-2
Hand Tools
(continued)
• Funnel.
• Bench Scraper.
• Pie Dividers.
• Food Molds.
• Pastry Tools.
• Vegetable Brush.
• Rolling Pins.
Culinary Essentials
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Section 10-2
NSF Standards
• Tools, equipment, and their coatings must
be nontoxic and should not affect the taste,
odor, or color of food.
• Surfaces that come into contact with food
must be smooth.
• Tools and equipment need to be easily
cleaned.
Culinary Essentials
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Section 10-2
NSF Standards
(continued)
• External corners and angles must be
smooth and sealed.
• Internal corners and edges must be smooth
and rounded.
• Waste must be easily removed from tools,
equipment and their coatings.
• Coatings and exposed surfaces must resist
chipping and cracking.
Culinary Essentials
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Section 10-2
Measuring Equipment
(See page 247.)
• Portion Scale.
• Liquid Measures.
• Electronic Scale.
• Measuring
Spoons.
• Balance Scale.
• Volume Measures. • Ladle.
Culinary Essentials
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Section 10-2
Cookware
(See pages 248-250.)
• Stockpot.
• Wok.
• Saucepot.
• Cast-Iron Skillet.
• Saucepan.
• Hotel Pans.
• Sauté Pans.
• Roasting Pan.
Culinary Essentials
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Section 10-2
Cookware
(continued)
• Sheet Pan.
• Loaf Pan.
• Stainless Steel
Mixing Bowls.
• Muffin Pan.
• Springform Pan.
• Tube Pan.
• Tart Pan.
• Pie Pan.
Culinary Essentials
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Section 10-2
Heat Transfer
• Heat Transfer: How efficiently heat passes
from one object to another.
• Gauge: The thickness and type of material
determines how well the cookware
conducts heat.
Culinary Essentials
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Section 10-2
Heat Transfer
(continued)
• Aluminum: Lightweight, inexpensive,
rust-free, and fairly heat efficient.
• Stainless Steel: Rust-free, and poor
conductor of heat; sometimes a layer of
aluminum or copper is added on the bottom
to aid heat efficiency.
Culinary Essentials
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Section 10-2
Cleaning & Sanitizing
• Scrape and prerinse smallwares.
• Wash, rinse, and sanitize smallwares.
• Air-dry smallwares.
Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.