CHAPTER 7: KITCHEN

EQUIPMENT & TOOLS

Learning Outcomes
 Identify and differentiate the kitchen
equipment & tools.

 Categorized the kitchen equipment by

following their category.

 Explain the functions and describe the

characteristic each equipment and tools.
KITCHEN TOOLS
Kitchen tools have been used to make the
preparation of a meal or recipe easier
since ancient times.
Each kitchen tools is designed to perform a
specific task, such as cutting, mixing,
whisking, grating, cooking and measuring.
Kitchen tools can be distinguised based on
their functions as utensils and equipments
KITCHEN TOOLS
KITCHEN EQUIPMENT
 Kitchen equipment are tools
that needs electricity to
function like ovens
microwaves and more so on
 There are equipment which
does not required electricity
but are required to do
larger jobs such as storage
or transporting goods.
KITCHEN UTENSILS
 Kitchen utensil is a
smallest thing that you
can use with your
hands ,some of them are
knife, scissor, fork,
spoon, spatula, strainer,
etc.
 There is no need of
electricity.
Equipment Selection
Factors to be considered when purchasing
equipment:
Cost (harga)
Performance (prestasi)
Satisfaction of specific needs (keperluan)
Safety and sanitation (keselamatan dan
sanitasi)
Appearance and design (ciri fizikal)
General utility value (nilai utiliti)
CATEGORIES OF EQUIPMENT AND
UTENSILS
EQUIPMENTS
Receiving and storage equipment
Cooking equipment
Processing equipment
Receiving & Storage Equipment

Receiving Carts
•To transport foods from
receiving to storage area.
•To support heavy items
 Receiving & Storage Equipment

Receiving Scale
•To check the weight of product
and compare it to the weight
noted on the shipping level
Receiving & Storage Equipment

Stainless Steel Shelves

•Used in walk in refrigerators,
walk in freezers and dry storage
to keep and arrange all the items
that has been received.
 Receiving & Storage Equipment

Reach in Refrigeration &

Freezers
•To store all the perishable items.
•Provide convenient cold storage
near the production area.
Receiving & Storage Equipment

Walk in Refrigeration
•Used to store foods
(perishable) in a bulk quantity/
large volume.
 Cooking Equipment
Convection Oven
•Contain fans that circulate the
air and distribute the heat
rapidly.
•Energy efficient and cooking
time is reduce.
•Roasting products like meats,
baked potatoes or even bakery
products can be prepared.
•Convection is about 25%
faster than conventional oven.
Even Cooking – Food cooks
and browns more evenly in a
Cooking Equipment

Combi Oven / Steamer

•Oven and steamer in single
unit.
•Used both converted heated air
and steam as energy sources of
cooking.
•Efficient use of kitchen space
 Cooking Equipment

Microwave Oven
•Widely used in restaurants and
industries to thawing @ defrost
quickly small quantities of food
•Other function is to reheat food
– faster than heat on the stove.
Cooking Equipment

Stack or Deck Oven

•Consist of individual shelves or
decks.
•Arranged one above the other.
•Temperature are adjustable for
each deck.
•Can cook food in a large
quantity.
 Cooking Equipment

Open Burner Gas Range

•Open burners either electric
coils or gas flames.
•Faster to heat and can be
turned off after short use.
•Cook top space is limited to
one pot per burner
•Have two function - Stove and
oven in a single unit.
Cooking Equipment

Flattop or Hot Top Range

(Light Weight)
•Burners covered with steel
plate.
•More cook place is available.
•Top will support moderately
heavy weight.
 Cooking Equipment

Tilting Braising Pan

•Known as tilting skillet.
•Can be used for grilling,
steaming, braising, sautéing or
stewing.
•Bain marie for holding foods in
a hot water bath.
Cooking Equipment

Griddles
•Flat, smooth, heated surfaces
on which food is cooked
directly.
•Example; pancakes, French
toast, hamburgers, meats, eggs
and potato items are the food
usually cooked on griddle.
 Cooking Equipment

Rotisseries
•Cook meats or other foods by
turning them slowly.
•Requires no added fat and
offers the pleasant taste.
Cooking Equipment
Deep Fryers
•et you cook foods in deep oils
or fats heated to high
temperatures. They make crispy
chicken fingers, fish, French
fries and other foods quickly
and easily.
•Have 3 types:
•Standard deep fryer – either
gas or electricity.
•Automatic fryer – remove food
from fat.
•Pressure fryer – covered fry
 Cooking Equipment

Salamander
•Generate heat from above and
food is place beneath the heat
source.
•Small broilers used primarily
for browning or glazing the tops
of some foods.
•Eg : melted and browning the
cheese on top a pizza.
Cooking Equipment
Pressure Steamers
•Cook foods under pressure.
•Operated by timer, which shuts
the equipment off after preset
time.
•The door cannot be open until
the pressure return zero.
• They are ideal for preparing
juicy turkey and chicken, root
vegetables, and bread pudding
in large quantities.
 Cooking Equipment

Steam Jacketed Kettles

•Stockpot that are heated not
just on the bottom, but on sides
as well.
•Heat much more quickly.
•Have more uniform and
controllable heat.
Processing Equipment
Large Floor Model
Mixer
•Available as large as 140
quarts.
•Enable several sizes of bowls
to be used on one machine.
•Used by bakeries, restaurants
and other commercial kitchens
that do a large amount of
mixing and kneading on a
regular basis
 Processing Equipment
Small Table Model
Mixer
- Mixers help automate the repetitive tasks
of stirring, whisking or beating
Processing Equipment
Agitator Attachments
•Paddle – flat blade used for
general mixing
•Wire whip – used for beating
cream and eggs and making
mayonnaise
•Dough Arm – used for mixing
and kneading yeast dough
 Processing Equipment

Food Cutter / Food Chopper

•Also known as buffalo
chopper.
•Commonly used for general
food chopping.
•A variety attachments make it a
versatile tools.
Processing Equipment

Slicer
•Sliced foods more evenly and
uniformly.
•Valuable for portion control &
reducing cutting loss
To be continued in next class……..