Chapter 3 kitchen tools and equipments
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Transcript of Chapter 3 kitchen tools and equipments
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Kitchen Tools andEquipment
Chapter 3
อาจารยปวิธ ตันสกุลสาขาวิชาอุตสาหกรรมทองเที่ยวสํานักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณโทร. 2225 email: [email protected]
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By Aj. Pavit Tansakul WMS : Tourism Industry 2
Outline• Introduction to Quantity Food
Equipment• Cooking Equipment• Processing Equipment• Pot, Pan, and Container• Knives, hand tools, and small
equipment
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By Aj. Pavit Tansakul WMS : Tourism Industry 3
Introduction to Quantity Food Equipment
• Before we look at specific items, we must consider point relating to the use of equipment in general1. Food equipment can be dangerous2. Cleaning is part of the operating procedure3. Not all models are alike4. Conserve energy5. Your hands are your best tools
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Cooking Equipment
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By Aj. Pavit Tansakul WMS : Tourism Industry
1. Rangetops1. Open elements
(Burners)2. Flattop or Hot top3. Induction cooktops
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By Aj. Pavit Tansakul WMS : Tourism Industry 6
2. Oven1. Conventional Ovens2. Convection Ovens3. Combination Steam Ovens4. BBQ Oven or Smoke Ovens5. Infrared Ovens6. Wood Burning Ovens7. Microwave Ovens
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By Aj. Pavit Tansakul WMS : Tourism Industry 7
Ovens
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By Aj. Pavit Tansakul WMS : Tourism Industry 8
3. Broiler and Salamanders
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By Aj. Pavit Tansakul WMS : Tourism Industry 9
4. Grill• Many grill models are
in use. The major differences in operation among them are due to the difference in heat source—gas, electricity, or charcoal.
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By Aj. Pavit Tansakul WMS : Tourism Industry 10
Cooking Equipment5. Griddles6. Rotisseries
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By Aj. Pavit Tansakul WMS : Tourism Industry 11
Cooking Equipment7. Deep fryers
• Standard deep fryers• Automatic fryers• Pressure fryers
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By Aj. Pavit Tansakul WMS : Tourism Industry 12
8. Steamer
• Steam cookers are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor
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Processing Equipments
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By Aj. Pavit Tansakul WMS : Tourism Industry
Mixers• Vertical mixers are
important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen.
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By Aj. Pavit Tansakul WMS : Tourism Industry
Attachments for Mixers and Food Choppers
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By Aj. Pavit Tansakul WMS : Tourism Industry 16
Slicers
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By Aj. Pavit Tansakul WMS : Tourism Industry
Food Processor
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By Aj. Pavit Tansakul WMS : Tourism Industry 18
Blender
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Pot, Pan, and Containers
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By Aj. Pavit Tansakul WMS : Tourism Industry 20
Pot, Pan, and Containers• Stockpot• Saucepot• Brazier• Saucepan• Saute pan• Double boiler• Sheet pan or bun pan• Bake pan
• Rosting pan• Hotel pan or
Gastronorm Tray (GN)• Bain-marie • Stainless-steel bowl
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By Aj. Pavit Tansakul WMS : Tourism Industry 21
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By Aj. Pavit Tansakul WMS : Tourism Industry 23
GN Lid
Rectangular Tray
Oval Tray
Mixing Bowls
Wire-rack/ Grid (Triangular)
Wire-rack/ Grid (Round)
Baking Tray
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Measuring Devices
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Measuring Devices• Scales• Volume measures• Measuring cup• Measuring spoon• Ladles• Scoops• Thermometer
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By Aj. Pavit Tansakul WMS : Tourism Industry 26
Measuring Devices
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By Aj. Pavit Tansakul WMS : Tourism Industry 27
(Dry) Measuring Cups
( ดราย ) เมเชอรร์ ิ�ง คบัซ ์
Measuring Spoons
เมเชอรร์ ิ�ง สปนูซ ์
Portion/ Ice-cream Scoop
ไอศครมีสกูป๊
Digital Scale
ดจิทิอลสเกล
Measuring Jug /
Liquid Measuring Cup
เมเชอรร์ ิ�งจ ั �ก/ลคิวดิเมเชอร ์ร ิ�งคพั
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Knives, Hand tools, and small Equipments
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By Aj. Pavit Tansakul WMS : Tourism Industry 29
Knife• Knives are a commonly used tool that we often
take for granted. We expect them to perform and cut with ease, but we rarely pay any more attention to our knives than that. To understand your knife, it is important to learn about its construction and be able to identify the various knife parts.
• First, it is easy to divide the knife into two main parts, the handle and the blade. But each of those two parts can also be subdivided into its own parts. With the help of the photo at right and the descriptions below, you will better understand what components make up your knife.
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By Aj. Pavit Tansakul WMS : Tourism Industry 30
The Part of a Knife• Point – The point is the part of the knife where the edge and spine come
together. The point is often used for piercing.• Tip – The tip is the forward part of the knife and includes the knife point. The tip
is used detailed or delicate cutting.• Edge – The edge is the cutting part of the blade. It extends from the point to the
heel of the knife.• Heel - The heel is the rear part of the edge, opposite the point.• Spine - The spine is the top of the knife blade, opposite the knife edge.• Bolster - The bolster is the band that joins the blade of the knife to its handle.
The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
• Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade.
• Scales – The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets.
• Rivets – The rivets are metal pins used to join the scales to the tang to form the handle.
• Butt – The butt is the end of the handle of the knife.
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By Aj. Pavit Tansakul WMS : Tourism Industry 31
Type of Knife
1. Cleaver2. Utility knife3. Slicer / Flexible Sliver4. French or chef’s knife5. Boning knife6. Paring knife7. Butcher knife8. Oyster / clam knife9. Tourne knife
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By Aj. Pavit Tansakul WMS : Tourism Industry 32
Sharpening Stone and SteelsSharpening stones• Are essential to the
proper maintenance of knives.
• Sharpen the blade by passing its edge over the stone at a 20 degree angle
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By Aj. Pavit Tansakul WMS : Tourism Industry 33
Sharpening Method 1
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By Aj. Pavit Tansakul WMS : Tourism Industry 34
Sharpening Method 2
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By Aj. Pavit Tansakul WMS : Tourism Industry 35
Sharpening Stone and SteelsSteels• A steel should be used
both immediately after sharpening the blade with a stone to keep the edges in alignment.
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Steeling Methods 1
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By Aj. Pavit Tansakul WMS : Tourism Industry 37
Steeling Methods 2
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Hand tools and Small Equipments
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By Aj. Pavit Tansakul WMS : Tourism Industry 39
Hand tools and Small Equipments1. Ball cutter, melon ball
scoop2. Cook’s fork3. Spatula4. Sandwish spreader5. Rubber spatula6. Dough knife7. Pastry wheel knife8. Spoon9. Skimmer10. Tongs
11. Wire whip12. Chinois 13. Strainer14. Sieve15. Colander16. Foodmill17. Grater18. Zester19. Mandoline20. Pastry Bag and Tubes
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By Aj. Pavit Tansakul WMS : Tourism Industry 40
Hand tools
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By Aj. Pavit Tansakul WMS : Tourism Industry 41
Sieves and Strainers
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Meat tenderizer / hammer
มี �ท เทนเดอรไ์รเซอร ์
Meat Pounder
มี �ท พาวนดเ์ดอร ์
Chopping /
cutting Board
ชอพพิ�ง / คทัทิ�ง บอรด์
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By Aj. Pavit Tansakul WMS : Tourism Industry 43
Blowtorch โบลวท์อรช์
Pasta Machine พาสตา้ มาชนี
Cutting Roller for Pasta Machine (Fettuccini, Lasagna, Spaghetti)
คทัทิ�ง โรลเลอร ์
Regina Pasta Machine
Cutting Roller for Pasta Machine (Ravioli)
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By Aj. Pavit Tansakul WMS : Tourism Industry 44
Rolling Pin โรลลิ�งพนิ
Flour Brush
ฟลาว ( เออะ) บลชั
Pastry Brush
เพสทร ี� บลชั
Pastry Scraper เพสทร ี� สเครปเพอร ์
Dough Cutter โด คทัเทอร ์
Metal Scraper
เมเทิ &ล สเครปเพอร ์
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By Aj. Pavit Tansakul WMS : Tourism Industry 45
Whisk/ Balloon Whisk / Wire Whip
วสิค ์/ บอลลนู วสิค ์/ ไวร(์ เออะ) วพิ
Wooden Spoon
วูด้เดน้ สปนู
Wooden Spatula
วูด้เดน้ สปาทูลา่
Rubber Spatula รบัเบอร ์สปาทูลา่
Palette Knife/ Spatula
พาเล็ท ไนฟ์ / สปาทูลา่
Step Palette Knife/ Offset Spatula
สเต็ป พาเล็ทไนฟ์ / ออฟเซท็ สปาทูลา่
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By Aj. Pavit Tansakul WMS : Tourism Industry 46
Meat Thermometer
มที เธอโมมเิทอร ์
Sugar/Candy Thermometer
ชกูาร ์/ แคนดี & เธอโมมเิทอร ์
Pastry Wheel เพสทร ี�
วลี
Fluted Pastry Wheel
พลูท๊เถ็ด เพสทรลี วลี
Pastry/Piping Bag เพสทร ี/ ไพพ้ิ�ง แบ็ก
Nozzle
นอ้ซเซิ &ล
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Immersion/ Hand Blender
อมิเมอรช์ ั�น / แฮนด ์เบลนเดอร ์
Slicer สไลเซอร ์ Mandoline มานโดลนี
Food Processor
ฟู้ด โพรเซสเซอร ์
Blender/ Liquidizer
เบลนเดอร ์/ ลคิวดิไดซเซอร ์
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Question and Answer
• Thank you • See you, again !!!