Knives are among the oldest known tools made by humans.

Early
people sharpened pieces of stone, such as flint, into knives for cutting
12,000 B.C. and chopping. They also used bone, shell, and the volcanic glass
Egyptians make knives with called obsidian to create cutting blades. By about 1500 B.C.,
flint blades. people were using knife blades forged from bronze. Other
cooking and serving implements developed later. The
6500 B.C. earliest spoons were shaped from clay or carved from
The first known butcher shop provides meat bone or wood. The earliest forks had only a single
cuts in Jordan. prong, but by the Middle Ages, serving forks
were two-pronged, often with handles
2500 B.C. made of precious metal or stone.
Craft workers in the Near East produce iron, a harder
and more functional metal than bronze.

A.D. 1860
Mass production of cast-iron kitchen gadgets begins.

1938
A DuPont chemist develops Teflon, a nonstick coating for pans.
 Knife Construction
KEY TERMS
tang
rivet
bolster
The knife is the most valuable tool in the commercial kitchen.An understanding of how
serrated
mincing cutlery is constructed aids in the selection of appropriate knives and the care required to
chiffonade maintain them.See Figure 8-1.
rondelle
julienne Blade The blade of a professional knife is a single piece of metal that has been cut, stamped, or
batonnet forged into shape. Most professional knife blades are made from high-carbon stainless steel—an
paysanne alloy of iron, carbon, chromium, and other metals. The metal combines the best features of stain-
brunoise less steel and carbon steel, resulting in a blade that can be easily sharpened but is resistant to rust
and discoloration.
macédoine
Before the development of high-carbon stainless steel, most professional knives were made of
parmentier
carbon steel. Although carbon steel knives are still available today, they are not as desirable as
carré
tomato concassée
those made from high-carbon stainless steel. Carbon steel blades rust easily and can impart a 85
metallic flavor to food. The edge wears down quickly, as well.
gaufrette Some knives are made from stainless steel, which is an alloy of chromium and carbon steel.
mandoline Stainless steel knives are extremely durable. They do not rust, discolor, or contribute off-flavors to
tourné food, and they hold their edge longer than carbon steel knives do. However, because the metal is
whetstone very hard, these knives are difficult to sharpen.
trueing Tang The tang is the portion of the blade that extends into the knife’s handle.A full tang that runs
hand tools through the entire length of the knife handle contributes strength and durability to the knife. For
smallwares this reason, knives meant for heavy use, such as French knives and cleavers, should have a full tang.
marmite Paring knives, utility knives, or other knives used for lighter work may have a partial tang.
russe Handle The knife handle can be made from hardwoods, such as walnut or rosewood, or other
rotissoire materials, such as plastic or vinyl. When choosing a knife, consider the feel and fit of the handle.
rondeau Knives are held for long periods of time, so the handle must fit comfortably in the hand.
sautoir A handle that is either too small or too large can be uncomfortable to hold.
sauteuse Rivet Metal rivets hold the tang in the handle. Rivets should lie smooth and flat against the han-
braisière dle to prevent rubbing and irritation against the hand. They should also be flush with the surface
heat transfer so that there are no crevices in which dirt or microorganisms can collect.
Bolster The shank, or bolster, is the metal point on the knife where the blade and handle meet.
Although not all knives have a bolster, those that do are very strong and durable. The bolster also
helps block food particles from entering the space between the tang and the knife handle.

F i g u r e 8 - 1
A knife is constructed of the
elements shown below.
Types of Knives
The choice of knife depends on the type of food being prepared and the specific
cutting or chopping task required.Although there are a number of specialty knives,
the following list includes the basic types used by professionals.

Types of Knives a

a French knife
The French knife, or chef’s knife, is the most frequent knife choice.This
all-purpose knife comes in lengths from 8 to 14 inches (200 to 350 mm),
the longest knives being best suited for heavy cutting and chopping.The
blade of the French knife is wide at the heel and tapered at the point.
b
b Utility knife
Smaller and lighter than other knives, this knife is intended
for light cutting assignments. The blade is 5 to 7 inches long
(127 to 178 mm).

c Boning knife c
The boning knife is a thin, angled knife with a blade that may be from
5 to 7 inches (130 to 180 mm) in length. As its name indicates, the
boning knife is used for separating bones from meat. It is available
with either a rigid or flexible blade. Choose a rigid blade for heavier
work and a flexible blade for lighter tasks.

d Fillet knife d
The fillet knife is used primarily to fillet fish. The 8- to 9-inch
(200- to 230-mm) blade comes in both rigid and flexible styles.

e Paring knife
The paring knife has a pointed, rigid, 2- to 4-inch (50- to 100-mm)
blade. It is used for paring or trimming vegetables and fruits.
e
f Tourné knife
The tourné knife is similar to the paring knife but with a curved blade
that resembles a bird’s beak. Use a tourné knife to trim potatoes
and other vegetables into football-shaped pieces.

g Slicer
f
The slicer is used for carving and slicing
cooked meats. It has a long, thin blade with
either a rounded or pointed tip. Slicers come
in rigid or flexible blade styles, and some
have serrated, or saw-toothed, edges.
The serrated slicer smoothly slices coarse g
foods, such as bread or pastry items.

h Butcher knife
The butcher knife has a broad, rigid blade that
measures 6–14 inches (150–350 mm), with a
tip that curves up at a 25° angle. Use the butcher
knife for cutting and trimming meat and poultry. h

F i g u r e 8 - 2
Grip the knife by placing four fin-
gers on the bottom of the handle
and the thumb against the other
side of the handle.

Knife Skills
Using a knife properly is one of the culinary professional’s most important
tasks.Good technique not only improves the appearance of food items but also
speeds preparation times and reduces fatigue.
Grip A good grip provides control over the knife, increases cutting efficiency, min-
imizes hand fatigue, and lessens the chance of an accident. The size of the knife, the
task at hand, and personal comfort determine how best to grip the knife. No matter
which gripping style is used, avoid placing the index finger on the top of the blade.
See Figure 8-2 and Figure 8-3.
F i g u r e 8 - 3
Grip the knife by placing three fin-
Control Knife movement must be controlled in order to make safe, even cuts. gers on the bottom of the handle, the
Guide the knife with one hand while holding the food firmly in place with the other index finger flat against the blade on 87
hand.Allow the sharp edge of the blade to do the work, rather than forcing the blade one side, and the thumb on the oppo-
site side. Although this grip may be
through the food. A sharp knife provides the surest cuts and is the safest to use. uncomfortable for some, it offers
Smooth, even strokes work best. maximum control and stability.
The hand holding the food is referred to as the guiding hand. To protect the guid-
ing hand from cuts, curl the fingertips back. The knife blade rests against the second
knuckle of the index finger, which acts as a guide for the cut. See Figure 8-4.

F i g u r e 8 - 4
To make slices of
equal width, adjust
the index finger
while working,
moving the thumb
and fingertips
down the length of
the food.

F i g u r e 8 - 5 Figure 8-6

Knife Cuts A swivel peeler is ideal for

removing thin peels and mini-
mizing waste. Peeling over a
paper towel helps keep the
The hard woody stems of
asparagus need to be cut
from the stalk before cooking.
A knife is used to cut food into uniform shapes or sizes.Food work area clean.
that has been cut into equal pieces looks more attractive and cooks
more evenly.

Basic Peeling Techniques

For best appearance, texture, and flavor, many kinds of vegetables and
fruits must be peeled before cuts are made. Before peeling, thoroughly
wash vegetables and fruits to remove dirt and other contaminants. To
maintain highest quality, wash and peel vegetables and fruits as close as
possible to the time they are used.
Using a Vegetable Peeler
Use a swivel-bladed vegetable peeler to remove the skin from thin-
skinned vegetables and fruits.Asparagus, carrots, parsnips, and potatoes
are examples of thin-skinned foods that are best peeled with a vegetable
peeler. A vegetable peeler shaves off only a thin layer of skin without
F i g u r e 8 - 7 Figure 8-8
removing too much of the edible flesh.An added advantage of the swivel- Hold the fruit or vegetable in the Use a French knife to peel
guiding hand and the paring knife extremely thick-skinned
bladed peeler is its ability to remove the peel with either an upward or in the cutting hand. Use the thumb vegetables and fruits, such
downward stroke. See Figure 8-5. Remove the stem with a French knife. on the guiding hand to control the as a pineapple.
See Figure 8-6. movement of the fruit or vegetable
as the knife is held in position.
Using a Paring Knife
A paring knife can be used in much the same way as a vegetable peeler to
shave the peel from thin-skinned vegetables and fruits. Hold the paring
knife at a 20° angle to the food surface, and shave the skin from the fruit
or vegetable. Thick-skinned vegetables and fruits should be peeled with
a paring knife rather than shaved with a peeler. See Figure 8-7.
Using a French Knife
Use a French knife to remove the peel from large vegetables and fruits
or from those with very thick skins. The French knife works well for
removing the peel, core, stems, or seeds from vegetables and fruits
such as winter squash, pineapple, and grapefruit. Before beginning to
peel, cut off the top and bottom of the fruit or vegetable to
create a flat, stable end. When peeling, follow the contours of the fruit
or vegetable. See Figure 8-8.

Coarse Chopping
F i g u r e 8 - 9
Coarse chopping is useful when
Figure 8-10
Mincing creates a very fine cut.
Coarse chopping is the process of cutting food into imprecise but relatively the final appearance of the cut
uniform pieces. Use a coarse chopping technique for mirepoix or when- ingredients does not matter.
ever the recipe calls for fruits, vegetables, or other cut foods with no spe-
cific shape. Coarse chopping is especially appropriate when cut foods will
be puréed or removed from the dish before presentation. See Figure 8-9.

Mincing
Mincing is the process of cutting food into very fine pieces. Herbs and
some vegetables, such as shallots and garlic, lend themselves to mincing.
Using a French knife, begin by coarsely chopping the food. Then use the
guiding hand to hold the tip of the knife against the cutting board.Quickly
rock the knife up and down, keeping the blade tip stationary. Gradually
move the knife blade back and forth across the food. Continue mincing
until the food reaches the desired fineness. See Figure 8-10.
Vegetable Cuts
Vegetable cuts influence the appearance and the even cooking of foods. Cuts can
enhance the natural shape of a vegetable, maximize the release of flavor to a dish,
or create an impressive presentation. See Figure 8-11 for standardized dimensions
of each cut.
Ve g e t a b l e C u t s Figure 8-11

batonnet
Dimensions
1/4
1/4
2–2 1/2 inches (6
6
50–60 mm)

car ré
Dimensions
3/4
3/4
3/4 inch (20
20
20 mm)

julienne/alumet te
89
Dimensions
1/8
1/8
1–2 inches (4
4
25–50 mm)

ronde l le
Dimensions
brunoise 1/8–1/2 inch (4–12 mm) thick
Dimensions
1/8
1/8
1/8 inch (4
4
4 mm)

macéd oine
Dimensions tour né
1/4
1/4
1/4 inch (6
6
6 mm) Dimensions
2 inches (50 mm), with 7 sides
Olivette, 1–2 inches (25–50 mm)
Chateau, 2–2 1/2 inches (50–60 mm)
Fondante, 3 inches (75 mm)

pa r ment ier
Dimensions
1/2
1/2
1/2 inch (12
12
12 mm)
paysanne
Dimensions
1/2
1/2
1/8 inch (12
12
4 mm)
 Chiffonade The chiffonade cut creates
fine ribbons or strips of leafy herbs or veg-

Making etables. The resulting shreds often are used

as a garnish or in salad such as coleslaw.
Rondelle A rondelle is a round cut made

Chiffonade Cuts to a cylindrical vegetable, such as a carrot

or cucumber. Make a rondelle by cutting
perpendicular to the vegetable, thus creat-
Chiffonade cuts are fine strips or ribbons of leafy vegetables.
ing a disk-shaped slice. See Figure 8-12.
To make a chiffonade cut:
• A variation on the straight rondelle is the
diagonal or bias-cut. By cutting the veg-
1 Wash the vegetable leaves, and discard the
stems as necessary. Remove the core from
etable on the diagonal, an oval or elon-
gated slice is created.The more elongated
vegetables such as cabbage or Belgian endive. the cut is, the faster the cooking time is.
See Figure 8-13.

2 Stack several
F i g u r e 8 - 1 2
A rondelle cut made perpendic-
leaves on top of
ular to a cylindrical vegetable
one another, and produces a disk-shaped slice.
then roll them
into a cylinder.
This step is
unnecessary for
vegetables with
firm heads, such
as cabbage.

3 Use a French
knife to slice

F i g u r e 8 - 1 3
through the
layers, making Angling the knife against the
very fine vegetable surface will create
parallel cuts. a diagonal cut.

Oblique or roll cut The oblique or roll

cut creates a wedge-shaped piece with two
diagonally cut sides. It is most often used
with long, cylindrical vegetables, such as
carrots or parsnips.
Julienne A julienne is a 1/8-inch (4-mm)
thick, matchstick-shaped cut about 1–2
inches (25–50 mm) long.
Batonnet A batonnet is a long, rectan-
gular cut similar to the julienne, but the cut
Making Oblique Cutting Julienne
or Roll Cuts and Brunoise
Oblique or roll cuts are used with most long, cylindrical Before cutting a brunoise dice, the vegetable must first
vegetables. be cut into a julienne or matchstick shape.
To make an oblique or roll cut: To do this, follow these steps:

1 Wash and peel the vegetable. 1 Wash and peel the vegetable.

2 Place on the
cutting board,
2 On a cutting
board, use a
and make a French knife to
diagonal cut. trim the food,
squaring the
sides and ends.
Save the trim-
mings for
another use.

91
3 Roll the
vegetable to
3 Evenly slice
through the
make each trimmed food
subsequent cut. to create slices
1/8 inch
(4 mm) thick.

4 Stack a few
slices, and cut
to create
1/8-inch (4-mm)
matchsticks.

5 Evenly stack the

matchsticks, and
cut across the
stack to make
1/8 inch (4 mm)
thick dice.
 sticks are slightly wider and longer (1/4

1/4
2–2 1/2 inches/6
6
50–60
mm). To make a batonnet cut, follow the
same procedure as for julienne, increasing
the dimensions of the cut food.
Dicing Dicing produces cubes between
1/8- and 3/4-inch (4- to 20-mm) square. To
make the cubes, begin by cutting the foods
into julienne or batonnet.
• The paysanne cut is similar to a dice,
but instead of a true cube, the cut pro-
duces a square slice that is 1/2
1/2

1/8 inch (12
12
4 mm). To cut
paysanne, cut 1/2-inch (12-mm) sticks
into 1/8-inch (4-mm) slices.
• The brunoise is a very fine dice cut,
producing a 1/8-inch square (4-mm)
cube.
• The macédoine is a 1/4-inch square
(6-mm) dice cut.
• The parmentier is a 1/2-inch square
(12-mm) dice cut.
• The carré is the largest dice cut,
3/4-inch square (20-mm).
Additional Preparation
Techniques
A variety of special techniques are used
to cut tomatoes,onions,and other vegetables.
Tomato concassée Tomato concassée
describes a tomato that has been peeled,
seeded, and diced or chopped.
The French verb concasser refers
to the act of chopping or pounding.
Tomatoes are not the only food that
the French prepare concassée.
Herbs, meat, and even crushed ice
is concassée with a meat cleaver,
chopper, or French knife.
Peeling and dicing an onion Diced
onions are one of the most frequently used
ingredients in the commercial kitchen. For
best taste and texture, dice onions as close to
the time of use as possible.
Gaufrette A gaufrette, or waffle cut, is
made with a mandoline, a specialized cut-
ting tool that can quickly and precisely slice
or julienne vegetables and fruits. Cuts such
as the gaufrette can be accomplished only
with a tool such as the mandoline.
Fanning Fanning is a decorative cut used
on raw and cooked foods, such as pickles,
avocados,and strawberries.The cut is used to
spread vegetables and fruits into a fan shape.
Fluting Fluting is a decorative cut used to
prepare vegetables such as mushrooms for
garnish or for use in a prepared dish.
Tourné Tourné is a cut used to trim and
shape vegetables, such as potatoes, beets, or
carrots. The verb tourner means “to turn”
in French. The final shape resembles a foot-
ball or barrel, with the food’s cut ends
narrower than its center. The cut food has
seven sides and blunt ends.
Until the late 1500s, Europeans used
knives not only to cut their food but
also to spear and hold the food
while eating. Individuals carried
their knives with them, strapped to
the belt, and the color of the knife
handle reflected the season or holi-
day. Round-ended knives emerged
around 1630, supposedly to discour-
age the habit of picking one’s teeth
with the sharp tip of the knife.
 4 Remove the

Preparing Tomato tomato from the

ice water. Use
a paring knife to

Concassée peel away the

skin and cut out
the core.
Another important procedure is preparing a tomato
concassée.
To prepare tomato concassée:

1 Use a paring
knife to mark an 5 Cut the peeled
X on the bottom tomato in half
of the tomato. horizontally, and
gently squeeze
to remove the
seeds and juice.

93
2 Blanch the tomato in boiling water.
6 Dice or chop the
tomato into the

3 After 10–20
seconds, remove
desired size.

the tomato from

the boiling
water, using a
skimmer, spider,
or slotted spoon.
Place the tomato
immediately in
ice water.
 5 Turn the onion,

Peeling and and make per-

pendicular cuts at
regular intervals

Dicing Onions through all of its

layers. Begin the
cuts at the stem
end, and work
Onions are a common ingredient in a commercial kitchen,
therefore it is important to learn the proper peeling and toward the
dicing procedures. root end.

To peel and dice an onion:

1 Use a pairing knife to remove the root end

from the onion.
6 Keeping the tip
of the knife on
the cutting
board, rock the
2 Peel away the
outer skin, and
knife up and
down over the
trim underlying cut onions to
layers if neces- make a smaller
sary. Cut a thin dice.
slice from the
stem end to
remove the peel.

3 Using a French
knife, cut the
onion in half from
the root end to
the stem end.

4 Place the onion

half cut side
down on the cut-
ting board. Make
parallel vertical
cuts through the
onion, beginning
each cut at the
stem end. Do not
cut completely
through to the
root end.
Making a Making a
Gaufrette Cut Fan Cut
Gaufrettes, or waffle cuts, are another common The decorative fanning procedure adds elegance to any
vegetable cut. vegetable tray.
To make gaufrette cuts using a mandoline, To make a fan cut:
follow these steps:

1 Select the ridged blade on the mandoline, and

1 Using one hand to guide, grasp the food by
the stem end.
set to the desired thickness.

2 Hold the
2 With a paring
knife, make par-
mandoline with allel lengthwise
one hand and slices in the
the food with the food, beginning
other, then slide at the stem end.
the food across Do not cut
the blade to
make grooves.
entirely through
to the stem.
95
The cut vegetable
should look
like this.

3 Spread the slices into a fan shape.

3 Turn the food to
a 60º–90º angle
and slide the
food across the
blade again.
This will create
the crosshatch
pattern and cut
the first waffle-
like slice.

4 Turn the food

back to its origi-
nal position and
start the process
again. Continue
until the desired
number of slices
is cut.
F luting a Making a
Mushroom Tourné Cut
Another important decorative technique is fluting. Tourné, or turned, vegetables can be cut into olivette,
To flute a mushroom: chateau, or fondante. The same process can be used
for most root vegetables.
To tourné a potato, follow these steps:
1 Hold the mush-
room in the 1 Wash and peel the potatoes.
guiding hand,
between the
thumb and fore-
2 Cut the potato
just slightly
finger. Angle larger than the
the sharp edge desired length of
of a paring knife the finished
against the product. A large
center of the potato may have
mushroom cap. to be cut in half.

2 Using the thumb

of the cutting
hand as a brace
against the
3 Grip the potato
firmly, and begin
mushroom, cut shaping the
thin slivers from potato with a
the mushroom tourné knife.
cap. Use the
guiding hand to
rotate the mush-
room away from
the cutting hand.

3 Continue the
cuts until the 4 Continue turning
entire mush- the potato to cut
room cap is even sides.
fluted.

4 Trim off the stem and mushroom slivers. 5 The finished

tourné potato
should be evenly
shaped with
seven sides and
flat edges.
Knife Safety and Care Figure 8-14

Good knives are an investment.With proper use and care,quality knives will last for

Safety Guidelines
Always use the appropriate knife
many years.Maintain knives in good condition by keeping them clean and sharp. for the cutting task.
Never use a knife for a task for
which it was not designed. Opening
Knife Use Guidelines cans and prying open lids are not
Knives can be dangerous if mishandled or used improperly. Follow the safety guidelines in tasks meant for knives.
Figure 8-14. Always use a sharp knife. Dull
knives require more force, creating a
Sharpening Knives situation in which the knife might
slip and cause an injury.
Use a sharpening stone, or whetstone, to sharpen knives. The stone can be dry or wet with
water or mineral oil.As the edge of the blade is passed over the whetstone, the grit in the stone Always use a cutting board with a
sharpens the cutting edge.A whetstone can be made of either silicon carbide or stone and may knife. Marble and metal surfaces
have up to three sides, which range from coarse to fine grain. Begin by sharpening against dull the blade and may cause
the coarsest stone and end with the finest stone, taking only about 10 strokes against the damage to the knife.
coarsest stone before moving on to the next. Never let the knife blade or its han-
dle hang over the edge of a cutting
Trueing Knives board or work table. Someone
might be injured by bumping into
In a process called trueing, a steel is used to keep the knife blade straight and to smooth out
any irregularities. Trueing does not sharpen the blade, but it does help maintain the edge
the knife, or the knife might fall
and be damaged.
97
between sharpenings.
When carrying a knife, hold it by
Sanitizing Knives the handle with the point of the
blade pointed straight down.
Wash, rinse, and sanitize knives after every cutting task to avoid cross-contamination and See Figure 8-15.
to destroy harmful microorganisms. Do not leave a knife in a water-filled sink. Someone could
Never try to catch a falling knife.
reach into the sink without seeing the knife and be cut. Step away from the knife, and let
it fall.
Storing Knives To hand a knife to someone else,
Storing knives properly will protect lay the knife down on the work
both the knives and the people who surface, or hold the knife by the
work around them. A slotted knife dull side of the blade while carefully
holder or a magnetized bar hung on extending the handle toward the
the wall are two convenient storage other person.
solutions. A custom-built drawer with Do not leave a knife in a water-
a slot for each knife is another storage filled sink. Someone could reach
option.A knife kit is a safe,convenient, into the sink without seeing the
and portable storage unit. Individual knife and get cut.
slots hold knives safely in the kit.Vinyl
Always wash, rinse, sanitize, and
cases are easy to clean and sanitize. air-dry knives before putting
them away.
Do not clean knives in the dishwasher.
They pose a risk to the person load-

F i g u r e 8 - 1 5 ing and unloading the dishwasher,
Always carry
a knife by the and the blades could be dented or
handle, blade damaged through contact with other
pointed down. utensils. Also, wooden handles can-
not stand the intense heat and
prolonged exposure to water.
Dry the blade by carefully wiping
from its dull side.
Sharpening a Knife Trueing a Knife
A whetstone may be used to sharpen a knife, but it must Trueing a knife with a steel maintains the edge between
be oiled to be effective and avoid damaging the stone. sharpenings.
To use a whetstone to sharpen knives: Follow these steps to use a steel:

1 Moisten the stone by applying honing oil or

dipping it into the oil reservoir. Lock into place.
1 Rest the heel of
the blade at a
Start using the coarsest grade and then proceed 20º angle against
to the finest grade. the inner side of
the steel at its
2 With the cutting
hand, hold the
tip. The steel
should be held
knife at a 20º slightly above
angle with the waist height, a
heel of the blade comfortable dis-
against the stone. tance away from
Use three fingers the body, on a 0º
on the guiding to 45º angle.
hand to apply
pressure. 2 Draw the blade
downward along
3 Maintain a 20º
angle, and gently
the entire length
of the steel,
push the blade maintaining the
from heel to tip knife’s 20º angle.
across the stone.
The guiding hand
should continue to
apply even pres-
sure on the blade.

4 Continue to move 3 Complete the

movement with the
the knife smoothly
and evenly across tip of the blade just
the stone, all the above the base of
way to the tip the steel.
of the blade.

5 Gently bring the knife off the stone. Repeat the

process 3–10 times as necessary.
4 True the opposite
6 Turn the knife
over, and repeat
side of the blade
by repeating steps
1–3, but this time
the process,
pass the blade
pulling the knife
over the outer
toward you as
side of the steel.
you move it
across the stone.

7 Rotate the stones to the finer grits, maintaining

the same 20º angle and pressure throughout.
Finish with a sharpening steel, and then wash,
sanitize, and air-dry the knife before using.
5 Repeat these steps about 3–5 times on each
side of the blade.
6 Wipe the blade to remove any metal particles.
Hand Tools
NSF standards NSF tests tools and equip-
ment according to a set of design, construc-
tion, and installation criteria. NSF standards
reflect the following requirements:
Handheld tools used in the preparation,cooking,baking,and service of food are • Tools, equipment, and their coatings
known as hand tools.Most hand tools are made from stainless steel,aluminum,or plastic. must be nontoxic, with no ill effect on
the taste, odor, or color of food with
Durability,ease of use and cleaning,characteristics of heat transfer,and price determine which they come into contact.
the material from which each hand tool is made.See the chart that follows for some of • All surfaces that come into contact with
food must be smooth and free from
the most frequently used hand tools in the commercial kitchen.
cracks, crevices, rivet heads, and bolts.
• External corners and angles of tools
Selecting Appropriate Tools and equipment must be smooth and
sealed. Internal corners and edges
To withstand the heavy use of a busy commercial kitchen,foodservice tools must meet high stan-
must be rounded and smooth.
dards for quality and durability. Choose tools that are well constructed, safe to operate, and com-
• Coatings and exposed surfaces of
fortable to hold. NSF International, formerly known as the National Sanitation Foundation,
equipment and tools must resist chip-
performs rigorous tests on tools and equipment used in the foodservice industry. Many states
ping and cracking.
require that all tools and equipment used in foodservice operations be NSF-certified.
• Waste must be easily removed from
equipment, tools, and their surfaces.
• Tools and equipment must be easy
to clean.

99
Hand Tools a

a Apple corer/slicer
An apple or fruit corer/slicer quickly and cleanly removes the core in one
long round piece from the fruit’s center. The handle fits easily into the
palm of the hand. It is important to choose handles with nonskid grips
because a good grip is necessary to guide the corer through the apple.
A serrated ring forms the tip. The tip is inserted through the fruit’s center.
A deep, open groove under the ringed tip holds the core as it is pulled b
from the fruit’s center.

b Bench scraper
The bench scraper, also called a dough knife, has a sturdy handle and a
stainless steel blade that is used to scrape work surfaces and cut dough
into equal-sized pieces.

c Box grater c
The box grater has four sides and is made of stainless steel. Each side
contains a sharp cutting surface. The size and distance between each
raised, open, cutting circle determines the function of each side. Two
sides are used for grating; two sides are used for shredding.
d
d Butter curler
Butter can be cut with a butter curler, which is used to produce butter
garnishes. Butter is placed in cold water, and the butter curler is placed
in warm water. As the warm curler moves through the cold butter, curls
or butter balls are formed cleanly.

e Cheese slicers
Cheese slicers are special knives with a handle on each side of the e
blade, allowing one to safely push down into firm cheeses using
both hands.
 f
Hand Tools continued
f Chef’s fork
This double-tine fork is larger than a regular serving fork. Chef’s forks
test for doneness in vegetables or meats that have been braised. A chef’s
g
fork also may be used for carving. When used in this way, the chef’s fork
steadies the meat while it is being carved.

g Chinois or China cap

h The chinois or China cap is a cone-shaped metal strainer used to strain
stocks or sauces. Sometimes a pestle is used to press soft foods through
the chinois.

h Colander
Colanders are used to drain cooking liquids from pasta or vegetables.
Colanders also can be used to rinse beans and rice before cooking or to wash
and rinse fruits, vegetables, or salad greens.A colander can have a raised,
sturdy base, allowing it to be set in a sink without contaminating the food.
A metal colander can be set as an insert into a pan for boiling. Perforations,
i or circular holes, allow the water or other cooking liquid to drain.

i Corkscrews
Corkscrews are used to remove corks from wine bottles.There are a number
of corkscrews used in food service, including the ah-so, butterfly, screw
pull, and waiter’s friend.

j Cutting boards
j Cutting boards are used to cut, chop, or slice fruits, vegetables, meat,
or pastry dough. Cutting boards can be made from plastic or hardwood,
such as maple, and should be free of any surface imperfection.

k Egg slicer/wedger
Egg slicers evenly and uniformly slice hard-boiled eggs. These uniform
disks are used in salads and sandwiches. To create oval-shaped disks,
position the egg lengthwise; place eggs horizontally to create circular
disks. Stainless steel wires do the cutting. Use an egg wedger to cut
hard-boiled eggs into sections.
k
l l Food mill
The food mill is used to purée and strain food. Place food in the mill, and
turn the handle, forcing the food through a disk. Use a variety of disks to
control the degree of coarseness or fineness of strained food.

m Food molds
Food molds are used to make gelatins, custards, and puddings more visually
appealing. The liquids for these desserts are poured into the molds and
require refrigeration to set. To remove the mold, fit a plate over the open
m end of the mold. Gently invert both mold and plate, and lift the mold away.

n Fruit corer
The fruit corer is used to core and remove stems from fruit.

o Funnel
Funnels are used to transport liquids from larger containers to smaller
containers with narrower openings. Funnels are open-ended and wider
at the top, narrowing to a small opening at the tip.

o
 p

p Kitchen shears
Kitchen shears with curved, razor-sharp blades are used to make a
variety of kitchen cuts. These shears can cut anything from fresh herbs q
to poultry pieces, so it is important to clean and sanitize them to avoid
cross-contamination.

q Mandoline r
The mandoline is used for slicing vegetables and fruits into thin
slices, strips, or waffle cuts.

r Meat mallet/tenderizer
Meat mallets are used to tenderize meat. A long handle is topped with a
hammerlike head, each side of which has a different surface. The different
surfaces can create various types of impact on meat. The meat is tender-
ized by breaking up and bruising the muscle fiber. s

s Parisienne scoop
The Parisienne scoop, also called a melon baller, is used to scoop
out small balls of cheese, butter, potatoes, and melons.
t
t Pasta machine
A pasta machine is used to roll and cut fresh dough for pasta.
u Pastry bags and tips
Pastry bags and tips are made from plastic, canvas, and nylon. 101
Interchangeable tips create different styles for piping creams, meringues,
icings, and puréed foods and can be used to dress up deviled eggs or to shape
potatoes. Pastry bags and tips are used in bakeshops and regular kitchens. u
v Pie marker
A pie marker is a circular tool that partitions pie into uniform servings
or wedges. The tool is placed over the pie and gently pressed on the top,
marking the pie in pieces.
v
w Pizza cutter
A razor-sharp circular wheel attaches to a longer handle to roll- w
cut pizzas.
x Ricer
To create smooth texture in mashed or pureéd potatoes, use a potato ricer.
Place boiled potatoes in a chamber, and use the top handle to force the
potato through a perforated bottom.
y Rolling pins
Rolling pins are used to roll and stretch the dough used in baking and for
x
pasta. Rolling pins made from hard, tightly grained wood do not absorb
fats and flavors. There are two styles of rolling pins. A long, cylindrical
piece of wood is characteristic of the French-style rolling pin. The palms y
of the hand move the pin to roll over the dough. A second style of rolling
pin is the rod-and-bearing pin. A metal rod runs lengthwise through a
wooden shaft. The bearings in the metal rod make rolling the pin easy.
Rolling pins made from wood should not be washed with soap and water.
Instead, dry thoroughly with a towel, and store in a clean, dry place.

z Rubber, straight, and

offset spatulas
A rubber spatula has a wide, flexible rubber or plastic tip useful for scraping z
food from bowls, pots, and pans or for folding whipped cream or egg
whites into batters. A straight spatula, also called a palette knife, has a
long, flexible metal blade with a rounded end. It is useful for spreading
icing, soft cheese, butter, or mayonnaise. An offset spatula, also called a
turner, has a wide, bent stainless steel blade and is designed to lift and
turn food that must cook on both sides.
 aa
Hand Tools continued
aa Skimmer/spider
A skimmer, with its flat, perforated surface, is designed for removing solids
from stocks and soups and for skimming surface impurities from liquids. bb
A spider is a long-handled skimmer used for the same purpose.

bb Solid, perforated, and

slotted spoons
Large solid spoons are used for serving and for basting meats, poultry, and
other foods to be kept moist while roasting. Slotted spoons lift and drain
foods cooked in liquid.The design of the perforated spoon makes it perfect
for skimming or removing fat from cooking liquids, soups, and sauces.
cc
cc Strainer
Made from a fine or a coarse mesh, strainers can be used for a variety
of purposes, such as draining pastas, vegetables, or stocks. Strainers
can also be used to smooth cream soups or decorate cakes by dusting
powered sugar.
dd
dd Tongs
Tongs have long handles and a spring action. Some tongs lock to secure
the hold on large items. Scalloped edges help grasp and lift steaks,
chicken breasts, or other sliced meats or vegetables.

ee Vegetable brush
The short, stiff bristles of a vegetable brush make it ideal for cleaning
raw vegetables.

ff Vegetable peeler
Vegetable peelers remove thin layers of skin without removing too
much of the edible flesh. Chocolate curls and carrot curls for garnishing
desserts and other dishes can be made with a vegetable peeler. ee

gg Whisk ff
Whisks are made from stainless steel wires formed in an elongated pear
shape extending into a long handle.They are used to beat eggs, delicately
mix sauces, or whip dressings. Whisks with thin wires draw air in and
should be used to make foams. Those with thicker wires should be used
to make sauces.

hh Zester
The zester is used to remove the outer skin from citrus fruits, such as
lemons, limes, and oranges.

gg

hh
 Smallwares
A variety of smallwares,small,nonmechanical kitchen equipment that includes mea-
suring equipment,pots,and pans,is used to accomplish food preparation and cooking
tasks in commercial kitchens.

Measuring Equipment
Accurate measurements are essential for success in a commercial kitchen. Consistency in
measuring is key to controlling cost and portion sizes and creating tasteful and reliable fin-
ished products. Measurements are determined in different ways and are dependent on the
types of ingredients and the measurement system specified in the recipe. Measuring equip-
ment is used to measure weight, volume, and temperature. The commercial kitchen must have
measuring devices suitable for measuring large quantities of both liquid and dry ingredients.
Depending on the operation, the kitchen may need equipment to measure volume and weight
in either U.S. or metric systems and to measure temperature in both Fahrenheit and Celsius.

a 103
Measuring Equipment
a Portion scale
A portion scale is a spring scale used to determine the weight of b
an ingredient or portion of food. Resetting the scale to zero allows
the user to measure individual ingredients as they are combined.

b Electronic scale
An electronic, or digital, scale weighs items placed on its tray.
The weight is displayed as a digital readout, so the electronic scale
makes more precise measurements than does a portion scale.

c Balance scale
A balance scale is chosen most often for weighing flour, sugar, and
other baking ingredients. Bakers place the ingredients in the pan on
one side of the scale and put standard weights on the other side of
the scale. The ingredients weigh the same as the weights when the
two sides are balanced. c

d Dry measures
Dry ingredients can be measured in measuring cups or containers
without pour spouts. This allows dry ingredients to be scooped into
the dry measure and leveled with a knife or metal spatula for accurate
volume measurement. Dry measures often come in sets with
1/4-cup, 1/3-cup, 1/2-cup, and 1-cup measures.
d
 e

Measuring Equipment continued

e Liquid measures
A volume of liquid is measured in either plastic or metal containers.
Glass measures are not recommended for foodservice operations
because of the risk of breakage. A lip or spout on the liquid measure
helps prevent spills and makes pouring easier. Liquid measures come f
in a variety of sizes, such as pint, quart, half-gallon, and gallon.

f Measuring spoons
Measuring spoons measure the volume of small amounts of either
liquid or dry ingredients. Measuring spoons usually come in sets of
1/4-teaspoon, 1/2-teaspoon, 1-teaspoon, and 1-tablespoon measures.
Stainless steel measuring spoons resist warping and hold up well
under heavy use.

g Ladle
A ladle is used to divide liquids such as sauces, soups, and batters
into portions. The long handle allows one to reach to the bottom
of a deep pot or pan. The ladle’s capacity is marked on the handle.

h Scoops
Scoops are used to portion foods such as ice cream, rice, stuffing
or mashed potatoes. The bowls of the scoops come in different sizes g
coded by numbers. Color coding can help identify scoop size and use.

i Thermometers
Use instant-read thermometers to determine the internal temperatures
of cooked or refrigerated foods and foods being held for service.

i
 Selecting Cookware a

The commercial kitchen uses a wide array

of cookware. Cookware includes pots, pans,
and baking dishes made from a variety of
heat-conducting materials, including
stainless steel, aluminum, copper, cast iron,
or ceramic.
b

Cookware
a Stockpot
The stockpot, or marmite, is a tall, straight pot with loop handles. c
The stockpot is taller than it is wide, making it useful for simmering
or boiling large amounts of liquids, such as stocks and soups.
A spigot on the bottom of some stockpots allows liquid to be
drained off without lifting the pot.

b Saucepot
The saucepot is similar to a stockpot but not as tall. Like the stockpot,
the saucepot is meant for range cooking and is well suited to braising, d
stewing, blanching, poaching, or boiling.

c Saucepan
105
The saucepan, or russe, has a long handle and straight sides.
Saucepans come in a variety of sizes and in either shallow- or high-
sided versions. They can be used for stewing, blanching, poaching,
and boiling.

d Roasting pan
The roasting pan, or rotissoire, is a rectangular pan with rounded
corners that is used for roasting meat and poultry. The roasting pan e
may have a lift-out rack that fits in the bottom of the pan, allowing
fat and juices to drain away from the food.

e Sauté pan
The sauté pan, or sautoir, is a straight-sided shallow pan with a f
long handle, used to sauté or fry foods.

f Sauté pan
The sauteuse is a sauté pan with sloped sides. The sloping sides
allow food items to be flipped without the aid of a spatula.

g Braising pan g
The braising pan, or braisière, is a shallow, heavy-duty pan with
loop handles and a tight-fitting lid. It is suited to browning, braising,
and stewing meat and poultry.

h Fish poacher
The fish poacher, also called a salmon kettle, is a long, deep cooking h
vessel used for poaching fish in a minimal amount of liquid. A two-
handled perforated rack that fits inside the fish poacher allows the
whole fish to be easily lowered into and raised from the poacher.
 i

j Cookware continued
i Omelette pan
The omelette pan is a shallow skillet with sloped sides. It is designed
for cooking omelettes and eggs.
k
j Crêpe pan
The crêpe pan is a very shallow skillet with very short, slightly
angled sides.

k Wok
The wok is used for fast, Asian-style range top cooking. The sides
of the pan slope, giving height to the pan. The wok’s curved bottom
requires only a small amount of oil when cooking. Food cooked in
a wok generally is cut into small pieces. The size of the food pieces
l combined with the continuous tossing of the ingredients allow the
food to cook quickly.

l Cast-iron skillet
The cast-iron skillet is a heavy frying pan that can sustain very high
heat. A cast-iron skillet is appropriate for frying foods that require
steady, even heat.
m Hotel pans
Hotel pans are rectangular pans used for holding cooked foods in
steam tables and for storing foods under refrigeration. Hotel pans
m also can be used in steamers or in food preparation. Hotel pans come
in a variety of sizes and in both shallow- and deep-sided versions.

n Sheet pans
Sheet pans are rectangular, shallow-sided pans suitable for baking a
variety of foods, such as chicken breasts, meatloaf, sheet cakes, and
rolls. Sheet pans are available in full and half sizes.

o Stainless steel mixing bowls

Stainless steel mixing bowls are used for combining, mixing, and
whipping ingredients. The bowls come in a variety of sizes to
accommodate the needs of the commercial kitchen.

o
 Cookware and Heat Transfer
Size, shape, and quality are all important
aspects of cookware. However, heat trans-
fer, or the efficiency with which heat
passes from one object to another, is a
critical factor to consider when choosing
cookware. The type of material used and
its gauge, or thickness, determines how
well the cookware conducts heat. Cookware
that heats up too quickly or has hot spots
may cause food to burn or cook unevenly.
No single cookware material suits every
purpose, so different types of cookware
should be used according to the nature of
the cooking task. See Figure 8-16.

F i g u r e 8 - 1 6
Different cookware is used to meet various needs.
Aluminum The most commonly used
material for commercial cookware is
aluminum. Aluminum is lightweight, inex-
pensive, rust free, and a good conductor of
heat. However, aluminum is relatively soft
and easily dented. In addition, aluminum
reacts chemically with acidic foods. Light-
colored soups, sauces, and gravies cooked
in aluminum can discolor if stainless steel
utensils scrape against the surface of the
cookware, releasing microscopic amounts
of aluminum. Avoiding the use of metal
utensils when cooking with aluminum will
prevent this problem. Anodized aluminum
has a corrosion-resistant surface that
resists sticking and discoloration from
chemical reactions.
Cleaning and Sanitizing
Smallwares
Stainless steel Stainless steel offers the
benefit of a rust-free, nonreactive, and
dent-resistant surface. However, stainless
steel is a poor and uneven conductor of
heat. To improve heat transfer, stainless
steel pots may be clad across the bottom
with copper or aluminum. Some top-
quality stainless steel cookware contains an
aluminum core that extends across the
bottom and up the sides, between the
inner and outer stainless steel surfaces.
Aluminum-core stainless steel cookware
offers the best of both stainless steel and
aluminum by joining rapid and uniform
heat conduction traits with the superior
surface characteristics of stainless steel.
Copper Copper is an excellent heat con-
ductor. Copper cookware heats quickly,
conducts heat evenly, and cools rapidly.
Although copper cookware effectively uses
heat, copper can produce dangerous results
when cooking with acidic foods. Copper
reacts with foods that have a pH of 6.0 and
below. Upon contact with the food, corro- 107
sion occurs. Copper, acting as a contami-
nant, is released onto or into the foods it
touches. The toxic compound formed is a
source of metal poisoning. Fruits, fruit
juices, salad dressings, tomatoes, vinegar,
sauerkraut, and carbonated beverages
should not be cooked, served, or mixed in
copper cookware or bowls. Copper bowls
can be used to beat egg whites or foods
high in sugar because they are alkaline and
will not produce the toxic chemical reac-
tion. Utensils with copper bottoms on the
outside and stainless steel, aluminum,
or porcelain interiors maximize heat
conductivity and keep foods safe.
When cleaning smallwares, remove food
scraps, and then wash, rinse, sanitize, and
air-dry after each use.