Chapter 7: Food Service

Equipments
Sub-topic: Kitchen and Dining area
Equipments
Reporter no.
Discussant : Gonzales, Rommelson E.
Course, Yr. & Sec.: BSED TLE – 3A
Professor : Mr. Villalon
Date : 7/17/13

Kitchen Equipments
A.    Hand Tools and Small Equipment
1. Ball Cutter, Melon Scoop, or Parislenne Knife Cutter: A sharp edged scoop or cup shaped, half sphere implement

2. Bench Scraper of Dough Knife/ Cutter: A cone shaped strainer used to strain soups, stocks, sauces, and either liquids. A broad, rectangular stiff
piece of metal with wooden handle on one edge

3. Channel Knife: A small hand tool used generately in decorative works such as in making garnishes.

4. China Cap: A cone shaped strainer used to strain soups, stocks, sauces, and either liquid.    
    
5. Colander: A perforated bowl of varying sizes made of stainless steel, aluminum or plastic

6. Cook’s Fork: A heavy, two pronged fork with a long handle

7. Fine China Cap or Chinois: Very fine meshed china cap used when great clarity or smoothness is needed in a liquid.

8. Food Mill: A device with hand- turned blade that forces food through perforated disk that are interchangeable with different coarseness or
fineness reduce a solid to small, fine pieces or powdery particles like vegetables, coffee, pepper, spices, etc.

9. Offset Spatula: A broad- bladed implement to bend to keep the hand off hot sauces.

10. Pastry Bag and Tubes/ Tips: A funnel like or cone shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or
tips of varying sizes and designs.

11. Pastry Wheel or Wheel Knife: A round, rotating blade plain or flated with a handle

12. Pastry Brush: A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.

13. Rubber Spatula or Scraper: A broad, flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side.

14. Sieve: A screen- type mesh supported by a round metal frame

15. Skimmer: A perforated disk, slightly cupped with a long handle used to skim or remove surfaces layers of flat, froth and a cum from simmering
stock, sauce or soup, stew or jam, or used to remove solid pieces from soups, stocks and other liquids.

16. Spoons: Solid, Slotted and Perforate: Large stainless spoons holding about 3 ounces used for mixing, stirring, basting and serving. Slotted and
perforated spoons are large, long handled spoons with holes in the bowl used to remove larger solid particles from liquids.

17. Straight Spatula or Palette Knife: A 2 to 3 cm. wide, flexible handled blade with a rounded, unsharpened end

18. Wire Whip or Whisk: A device with loops or stainless steel wire fastened to a handle.

19. Zester: A small fine toothed metal grater often mounted on a wooden or plastic handle
 
B. Thermometer

 An instrument to measure temperature essential for cooking, especially for determining the meat doneness, for baking, for freezer, refrigerator,
fat and sugar temperatures and for ensuring defrosting and cooking in microwave oven.
1. Fat thermometer and Candy Thermometer: Determine temperatures of frying fats and sugar syrups. Reads up to 400 degree Fahrenheit.

2. Instant- Read Thermometer: inserted in a particular food item and reads from 0 to 220 degree Fahrenheit.

3. Meat Thermometer A metal thermometer with the measuring element in a sharp point and a circular dial,

4. Special Thermometer: Used to test the accuracy of oven, refrigerator and freezer thermostats.

C. Pots and Pans

1. Bain Marie Pan or Bain Marie insert: Tall cylindrical stainless steel containers

2. Brazler: Around, shallow, heavy duty pot with straight sides used for browning, braising, and stewing meats.

3. Casserole Pan: A covered utensil of oven- proof pottery, metal of glass with one or two handles

4. Cast Iron Skillet: A very heavy, thick bottomed frying pan

5. Chafing Dish: A small portable bain- Marie used to keep the food warm for use at the table; may be electric or alcohol burning.

6. Double Broiler: Two nested handled saucepans equipped with a single cover which is used to cook food over boiling or simmering water

7. Marmite: A special metal or earthenware pot with a lid and handles used for long, slow cooking usually 8- 12 ounces in capacity.

8. Non- Stick pans: Pans known by various brand names like Telfon and Silverstone, with a very slippery finish

9. Ramekin: A small individual circular, usually white, porcelain, glass earthenware oven- proof, dish from 4- 15 inches in diameter

10. Roasting Pan: A large rectangular pan, deeper and heavier than an ordinary baking pan used to roast meats and poultry,

11. Sauce Pot: A round pot of medium depth similar to stock pots, but shallower, thus making stirring or mixing process easier.

12. Saucepan: A medium- deep cooking utensil with one long handle and slightly rounded bottom used with or without a cover available in varying
sizes from 1 ½ to 15 quarts or liter.
 
13. Service Pan, Counter or Steam Table Pan: Rectangular pans made of stainless steel designed to hold foods in service counters to keep the
warm,

14. Sheet Pan or Bun Pan: A rectangular shallow pan to bake cakes, rolls and cookies, and for baking or broiling certain meats and fish.

15. Stock Pot: A large, cylindrical, deep, straight pot for preparing stocks and simmering large quantities of liquids.

D. Knives

1. Boning Knife: A thin, pointed blade about 6 inches in length

2. Butcher Knife: A heavy, broad, slightly curved blade

3. Clam knife: A short, rigid, broad- bladed knife with a slight edge

4. Cleaver: A very heavy, broad blade

5. French knife of Chef’s Knife: The most widely

6. Oyster Knife: A short, rigid, blunt knife with a dull edge

7. Paring Knife: A small pointed blade about 2 to 4 inches in length

8. Salad Knife or Utility Knife: The type of knife used mostly for pantry work, cutting, and preparing salad greens and fruits.
9. Steak Knife: A curved, pointed blade

Dining Area Equipments

E. Dinnerware

1. Bread and Butter Plate: A 6 inch plate

2. Cereal Bowl: A 6 inch multipurpose deep dish

3. Dining Plate: A 10 inch plate

4. Luncheon Plate or Breakfast Plate: A 9 inch all- purpose plate for daily dining.

5. Platter: Oval- shaped serving ware that come in varying sizes.

6. Salad Plate: A 7 inch to serve salads, desserts, fish or under liners for steam ware and even cereal bowls.

7. Soup Plate: A 9 inch plate used in formal sit- down dinners.

F. Flatware

1. Butter Server: A small broad spatula bigger than a butter spreader.

2. Butter Spreader: A small broad spatula used as an individual butter server.

3. Demitasse spoon: A 4- inch long spoon

4. Dessert Spoon: A 7-inch long spoon

5. Dinner Fork: A 4- pronged fork

6. Dinner knife: A straight or serrated knife usually broad and with a rounded tip.

7. Dinner Spoon: A type of spoon with an oval bowl

8. Fish knife: An 8 ½ inch long having distinct shaped at the tip.

9. Iced spoons: Long- handled spoons about 8- inches long with a small oval bowl for all glasses.

10. Oyster Fork: A 3- pronged small fork

11. Pickle Fork: A 2 pronged small fork

12. Salad or Dessert Fork: A 4- pronged but shorter and broaden fork for salads and desserts.

13. Soup Spoon: A type of spoon with a round bowl used for soups approximately 8 ½ inches long.

14. Teaspoon: A small spoon with an oval bowl

G. Others

1. Apple Corer: A tube- shaped hand tool

2. Baster: A small utensil with a bulb for moistening food while cooking.

3. Bean Pot: A heavy covered crockery pot made of crude material

4. Blender: An electric kitchen appliance consisting of glass, stainless steel, or plastic vessel with a rotating steel blade directly attached or coupled
an electric motor below.

5. Bread Pan: An oblong or rectangular pan

6. Butter Board: A wooden board with ridges

7. Butter curler: A hand tool used for making butter curl.

8. Butter Melter: A small heavy pot to melt butter.

9. Cake Pan or Cake Tin: A metal or glass pan usually of different sizes, shapes, and designs for baking cakes.

10. Cake Rack: A metal framework usually round, square or rectangular in shape.

11. Candelabras: A candle holder usually of varying sizes designs and shapes to add an elegant touch to be the focal point of a buffet or head table.

12. Canisters: Containers made of varied materials, in different shapes, sizes, designs and colors

13. Carving Board: A large wooden board, usually grooved, for carving meats and poultry.

14. Charlotte Molds: A straight slope- sided mold

15. Cocktail Shaker: A glass like vessel with tight fitting cover usually made of stainless metal.

16. Cocotte: A French casserole, usually a shallow earthenware cast iron, or porcelain dish with a tight fitting lid.

17. Cookie Press: A hollow cylindrical device which is filled with batter or soft dough press through various disks tubes onto cookie sheet.

18. Cookie Sheet: A metal sheet, rectangular in shape,

19. Cooling Rack: A metal rack, slightly elevated allowing a circulation,

 
20. Custard Cups: Small deep ovenware bowls occasionally

21. Dry Measuring Cup: Measuring cups are available in 1, 1 ½ , 1/3 and ¼ cup sizes made of stainless steel, aluminum or plastic, either in 1 piece or
nested.

22. Dutch Oven: A deep metal cooking pot equipped with a tight- fitting cover

23. Egg poacher: A miniature bain-marie with an upper dish containing indentions each sizes to hold an egg or contains separate device for
poaching.

24. Enamel Ware: Cooking utensils coated with enamel

25. Fish Boiler: A long narrow kettle with the cover suitable

26. Flan Ring/ Pie ring: A plain or fluted med ring placed on a flat baking tray or cookie sheet in baking parts or tarts and pies.

27. Fluted knife: A ridged zigzag edged knife for decorative cutting of food materials.

28. Fluter: A device use to create an indention pressed into the edge of pie or pastry for decoration or to seal two edges of pastry together.

29.  Fondue Service: A food preparation set- up consisting of a fondue pot over an alcohol flame and fondue forks,

30. Funnel: A cone shaped kitchen tool with a  tube at the point used to transfer liquids or powders into narrow necked containers to avoid spills.

31. Garlic Press: A kitchen tool used to extract the pulp and juice from garlic gloves.

32. Gem Pan: A variation o the muffin pan with smaller indentions.

33. Griddle: A flat, smooth, heated surface wherein foods like pancakes, burger and other meats and eggs requiring less oil are directly cooked.
34. Hibachi: An oriental type of grilling device consisting of a compartment

35. Kitchen Shears: A double- bladed multi- purpose cutting device very much similar to scissors

36. Larding Needle: Large needle with a wide eye

37. Liquid Measuring Cup: Made of clear glass or plastic that comes in 1 piece, with lips for easy pouring, marked off into fourths by ridges on the
side.

38. Mallet: A wooden, metal, or plastic hammer like device to crack ice or flatten meat and poultry.

39. Muffin Pans: A sheet like pan holding 6-12 deep pans to make muffins and cupcakes;

40. Omelet Pan: A heavy based frying pan usually of cast iron or copper rounded sloping sides

41. Pastry Blender: A handled wire tool used for cutting, shortening into dry ingredients in making pastries.

42. Reamer: A device or tool used to extract juice from sheed lemon or orange.

43. Ricer/ Potato Ricer/ Potato Masher: A kitchen gadget designed to press potato and similar cooked vegetables through perforated container,
resulting in strings about the diameter of a rice grain.

44. Roaster: A heavy pan with or without a rack cover that goes with it, used for

45. Rotisserie: A stainless steel rod with a handle

46. Sauce Boat: An oval, shallow, wide mouth container standing on an oval plate used to serve sauces usually with a small ladle.

47. Skewer: A pointed wood or metal rod used for trussing joints of meats and poultry or for holding meat, fish, pieces of vegetables for grilling.

48. Snail Pan: A pan containing 6 or 12 depressions or indentures used for cooking and serving snails.

49. Soufflé Dish: A straight sided oven proof dish wherein soufflés are baked.

50. Springform Pan: A deep cake pan usually round in shape with a special clasp allowing rim to be removed from the caked.

51. Stew Pot: A large cooking vessel with a tight fitting lid to stew varied food materials.

52. Teapot: A heating vessel with a spout wherein tea steeped and from which it serves.

53. Trivet: A decorative metal plate on very short stand use for holding a hot dish on a table or on the stove as an asbestos mat or for steaming
puddings in pots.

54. Trussing Needle: A special kind of kitchen needle bigger than the sewing needle, sometimes curved, used to meat or poultry in roasting.

55. Vegetable Brush: A small brush with a stiff bristles

56. Waffle Iron: A utensil to cook waffles having two thick metal plates hinged along one edge with handles at the opposite edge and with the
heated indented mating surfaces which give the characteristics appearance in waffles; may be electric or manual.

57. Wine Basket: A basket that allows the wine bottle to rest horizontally during serving.

58. Wire basket: A small wire utensil for shaping and frying foods in deep fat or a small wire basket