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UNIT 3 KITCHEN AND TOOLS

 UNIT 3 KITCHEN HAND TOOLS



INTRODUCTION


The time cooking in the vessels evolved, starts the history of cooking equipments. Right from stones, clay pots to automatic microwave ovens, and the innovation in this field never ends. Using the accurate recipe and cooking with the right equipments will give excellent results with respect to saste very essential freshness, cooking time, casiness of to use the right equipments cooking, portion control etc. It is so that the end product for the customer is of quality. Other than the standard equipment used in a quantity kitchen there are many superior traditional/ethnic ones used at different parts of the world.

 CLASSIFICATION


I. WEIGHT or SIZE


•HEAVY DUTY EQUIPMENT 

•MEDIUM DUTY EQUIPMENT.

•LIGHT DUTY EQUIPMENT


1. HEAVY DUTY EQUIPMENT

•Made from heavy metal and are heavy.

•Cannot be moved

•Installed at a place.

•Fixed on a platform or free standing with 10 cm or 6inches above the floor for ease of cleaning



FEATURES

•Perform heavy work

•Operates for long hours.

•longer operational life. Increase                       productivity.

Improve cleaning and manufacturing.


HEAVY DUTY EQUIPMENT


1. High Pressure Cooking Ranges with A Star Pipes

2. Brat Pan or Tilting Pan-combination of tawa and handi without stick pan

3. Deep Freeze

4. Steamer

5. Industrial Pressure Cooker-Food is cooked in higher pressure and temperature-cooking is faster.

6. Griddle: Cast iron surface with ribbon burner emits bottom heat.

7. Salamander: Heat from up. E.g. Toasting-cheese, Bread

8. Tandoor

2. MEDIUM DUTY EQUIPMENT

It is referred to equipment which can be moved around for rearrangement and for occasional cleaning. Medium heavy metal are used


FEATURES: 

It can be dismantle for ease of cleaning. On wheels for easy mobility.

MEDIUM DUTY EQUIPMENT.

i. Induction panuse magnetic field to create heat

ii. Deep fat fryer,

i. Industrial Milk Boiler iv. Mixers, Blenders, Grinder

v. Mincers

vi. Storage and service Equipment:

3. LIGHT DUTY EQUIPMENT.

Light in weight and convenient in construction.


FEATURES:

. Thinner metal or material.

. Can be moved to work area, cleaning area      and washing area.

LIGHT DUTY EQUIPMENTS AND TOOLS.

i. Colander

ii. Sieve

iii. Soup strainers

iv. Rolling pin

v. Chopping boards (color coded: Red-beef, yellow-fish)

vi. Conical strainers

vii. Egg beater. viii. Frying spoon

ix. Flat spoon

x. Thali

xi. Sharping steel

xii. Scooper

II. ORDER OF USE

The classification is based on the order in which the equipment is used in the food production and service cycle.


•RECEIVING AND STORAGE EQUIPMENT.

•FOOD PRODUCTION EQUIPMENT.

•SERVICE EQUIPMENT

•CLEANING EQUIPMENT.

•CLEANING AND WASTE DISPOSAL                EQUIPMENT.


RECEIVING AND STORAGE EQUIPMENT.

Receiving of food and Non food material. Equipment like: Weighing machine. Trolleys Trays, Shelves, Storage bins, Lifts etc.

FOOD PRODUCTION EQUIPMENT.

All equipments required for food preparation, cooking, holding, and cleaning eg. cooking ranges, ovens, refrigerators, Trolleys, Food processor, Small oven, Cooking Pans.



SERVICE EQUIPMENT.

It covers all heating and holding equipments portioning tools, table dishes and disposables, cutlery, crockery and glassware.

CLEANING EQUIPMENT.

For cleaning kitchen and service equipment. Sinks, Dishwasher, shelves and trolleys,

CLEANING AND WASTE DISPOSAL EQUIPMENT.

Installed away from the main area. Garbage bin or bags. Wet (refrigerated) and dry garbage storage area and incinerator.

III. MODE OF OPERATION

The classification is based on the method of operation.


HAND OPERATED.

SEMI-AUTOMATIC.

AUTOMATIC.


IV. TEMPRATURE

The classification is based on the Heating Or Cooling effect.


HOT.

I. Hot case display units: Meant for savory items and fried food

 ii. Bain Marie: Meant for liquid items and gravies 160° F-180° F double bath.


COLD.

Below 20 degree F

i. Cold food display units salad/fruits 20" F

ii. Refrigerated table tops/Cold counter.

iii. Cold Room


Heavy equipments

1) Refrigerator

2) Heavy duty mixer

3) Walk in cooler

4) Mincers

5) Masala grinder

6) Dough mixer

7) Potato peeler

8) Hot-plate (Tawas)

9) Convection oven

10) Griller

11) Deep fat fryer

12) Tandoor

13) High & low pressure burners

14) Tilting pan


Light equipments:

1) Degchis of different size

2) Karai

3) Spoons

4) Flat spoons

5) Colanders

6) Mixer

7) Chopper

8) Hand-bowl

9) Flat Karai

10) Pressure cooker

Introduction

Food production equipment

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