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114-Introduction to kitchen equipment

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by

Natasha Lynch

on 4 September 2013

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Transcript of 114-Introduction to kitchen equipment

Utensils
Spoons with and without holes
Sieve
Wooden spoons
Whisk
Tongs
Spatula
Pastry brush
Fish slice
Ladel
Potato masher
114-Introduction to kitchen equipment
Fridge/freezer/blastchiller
Record tempatures
Fridge 0-5c recomended
Freezer below 18c
Use the correct
machine or utensil
for the job
The 'chefs' rules of kitchen equipment
Respect the equipment
it isn't just yours
clean and put equipment away correctly
Prevents cross contamination
Some kitchens may have colour coded knives too
Chopping boards
Oven
Control the heat/steam
Have heat and steam
Control the fan
Clean themselves
Racks pull in and out
Careful when opening the door as steam and heat will rush out which will burn you and others if not careful
Cool food at room temp for 30min
Blast chill for 90min until 0-5c
If food isn't 5c after 90mins you cannot use it
Remember the correct tool gets the job done faster
Industry machinery
Steel
Bread knife
Cooks knife
palette knife
Filleting knife
Fork
Boning knife
Paring Knife
Turning Knife
Peeler
Knives
REMEMBER- USE THE KNIFE MOST SUITABLE FOR THE JOB TO MINIMISE RISK OF INJURY
Full transcript