The Junior Culinarian's Code
I pledge to advance the profession and to pass it on.
I shall foster a spirit of cooperation.
I shall be honorable.
I shall not use unfair means.
I shall be fair, courteous and considerate.
I shall refrain from (non-constructive) criticism.
I shall subject no one to risks (I would not be willing to assume).
I shall help to protect all members.
I shall be enthusiastic (about others success and my own)
I shall be too big for worry, too noble for anger, too strong for fear and
too happy to hurt anyone.
Kitchen Equipment
Students will name and describe various fixed equipment and small wares
associated with the
commercial kitchen.
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UNDERSTANDINGS & GOALS
Essential Questions:
 What types of kitchen tools are used in professional
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kitchen on a daily basis?
Why is it essential to identify and use the correct
equipment in the kitchen?
How is equipment sanitized?
Why is it essential to know how to measure
ingredients?
What are the main uses and functions of large fixed
equipment in a commercial kitchen setting?
How does each contribute to kitchen production and
what is the process to determine what equipment is
needed?
KITCHEN EQUIPMENT
Culinary Terminology
 Mise en place-”to put in place”…doing whatever is necessary to be
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ready for your culinary operation (tools
Work flow- planned movement of food and kitchen staff as food is
prepared
Work lines- geometric arrangements of equipment
Work sections- combination of workstations in a kitchen
Workstation- a work area containing equipment and tools needed for
accomplishing a specific set of culinary tasks
Conduction- how well pots and pans transfer heat from the burner or
oven to the food they contain.
Smallwares- the pots, pans, and other hand tools used to prepare food
Pot- a cooking container that is as tall, or taller, than it is wide
Pan- a cooking container that is wider than it is tall
Preventive Maintenance Schedule- a list of tasks to be performed to
ensure that equipment stays in proper working order.
Essential Kitchen Equipment
6 Straight Spatula
 A straight spatula or
palette knife, has a
long, flexible blade
with a rounded end.
It is useful for
scraping bowls and
spreading icing on
cakes.
7 Offset Spatula
 An offset spatula, or turner,
has a broad stainless steel
blade that is bent to keep
the users hands off the hot
surfaces. It is used to lift
and turn foods, such as
pancakes and cookies, so
they can cook on both
sides.
8 Eggbeater / Rotary Beater
 Used to beat foods to incorporate air in such
foods as eggs, egg whites, whip cream etc.
9 Colander
 Metal or plastic
bowl with 1/8 inch
holes pressed
through out it.
 Used for rinsing and
draining foods.
10 Ladles
 These can be made of wood,
plastic or metal and come in
many sizes ranging from 1 –
16 ounces.
 A tool with a bowl with a long
handle for reaching to the
bottom of deep pots and
transferring liquids.
11 Masher
 Has a long handle and has a grid and openings to it.
 Used to break up solid foods: boiled fruits or vegetables.
12 Large Spoons
 These can be made of
wood, plastic or metal.
 Large spoon: used for
stirring or turning foods
 Slotted spoon: flat with
holes pressed through it;
used for straining or
skimming food particles or
items from liquids
13 Pastry Brush
 Made of wood or plastic, with
real or artificial hair.
 Used to brush sauce onto
food, glazes on desserts,
greasing cake pans, etc.
 Select brushes made with
natural hairs rather than
synthetic fibers, since the
synthetic ones don't absorb
liquid as well as natural ones
14 Pastry Bag & Accessories
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 A coned shaped bag (vinyl, nylon or plastic coated cotton), about 2 feet long
with a large and small opening
 Accessories: star, cone, flat, curved, three hole and slanted tips, which
range in size and diameter
 Used to: pipe cream or mixtures, fill pasta or baked goods (eclairs), etc
15 Tongs
 Metal, wooden, or plastic pinching tools used
to grab foods without using your hands or
fingers.
16 Whisks
 Regular: A long utensil with a
set of slim stainless steel,
plastic, silicone, or wood wires
that are gathered at one end
and looped at the other.
 Used to hand beat, incorporate,
whisk, blend, and stir.
 Balloon: Same as above,
except shorter and wider
 Used to incorporate air into
creams, fillings, mixtures, etc.
17 Chef’s Fork / Kitchen Fork
 Is used to lift and turn meat and other foods . It
is also used to hold larger pieces of food when
cutting them.
18 Scooper
 Scoops are used to measure
equal amounts of food. They
have a lever to mechanically
release food and are numbered
according to size. The number
indicates how many level scoops
it takes to fill a quart. The higher
the number, the smaller the
amount of food the scoop holds.
19 Cutting Surface
 A hard surface on which you place foods to be
cut.
 These are made of plastic, wood and even
glass, and are available in a variety of sizes
 Plastic ones are easy to maintain, since these
won't splinter or shatter, unlike the wooden or
glass types
20 Juicer
 A beveled cone made of
plastic, glass or wood.
 Used to break up food's
fibres (citrus fruits: lemon,
orange, lime, etc.), thus
releasing their juices
21 Measuring Cups
•The standard set comes with
1/4, 1/3, 1/2 and 1 cup
increments.
Made of stainless steel, metal
or plastic. Most sets can be
nested/stacked inside each
other for easy storage.
•Used for measuring dry
ingredients (flour, sugar, etc.)
•Scoop up or spoon
ingredient, and then run a
straight knife or spatula across
rim to level off excess
ingredient (leveling).
22 Teaspoons & Tablespoons
 A set of individual plastic or metal utensils,
ranging in increments of: 1/8, 1/4, 1/2, 1
teaspoon and 1, 1-1/2 tablespoons.
 Used to measure liquid or dry ingredients
 These are more accurate than cutlery
teaspoons and tablespoons, since cutlery
spoons vary from one manufacturer to an
other
 Wash and dry well to prevent plastic ones
from discoloring and metal ones from rusting
23 Measuring Cups - Glass
 These come in 1, 2, 4 and 8 cup
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capacities.
Also available in plastic.
Used for measuring liquid
ingredients (milk, water, etc.)
Place on a leveled surface and
check at eye level for accurate
measuring
It's a good investment to have the
1 and 4 cup measuring cups
The glass type are usually heat
resistant and their markings don't
rub off as easily as the plastic
ones
24 Meat Thermometer
 A short metal probe with a
gauge, which is inserted into
food and instantly indicates the
food's internal temperature.
 This tool is used to determine a
food's (roast, bread, etc.)
doneness by registering its
internal temperature
 The most accurate way to
determine if a food is cooked.
Cooking foods to their proper
temperature is essential to help
prevent food borne illnesses.
25 Portion Scale
 Is a type of spring scale used to determine the
weight of an ingredient or portion of food. It can
be reset to zero so you can measure individual
ingredients.
26 Balance Scale
 A Balance Scale is used to
measure most baking
ingredients. The
ingredients being weighed
are placed on one side
while weights are placed
on the other side. When
the two sides are
balanced, the ingredients
weigh the same as the
weights.
27 Electronic Scale
 An electronic, or digital, scale weighs an item when it is
placed on its tray. The weight is displayed in numbers
on a digital readout rather than by a needle. The readout
is more accurate than a portion scale.
28 Blender
 A tall and narrow
container with small
detachable blades.
 Used to liquify foods
quickly: e.g., sauces,
soups, etc.
 Not recommended for
mashing starch items:
e.g., cooked potatoes,
carrots, etc.
29 Microwave Oven
 It uses invisible waves of energy called
microwaves to heat, reheat, defrost, and cook
foods.
30 Electric Mixer
 A small appliance that
ranges in size, speed
settings and comes
freestanding or mounted on
a base.
 Used to mix foods that
require time and endurance:
whipping cream, whipping
egg whites, mixing batter,
etc.
31 Kitchen Shears
 Are used to tackle a
variety of cutting
chores, such as
snipping string,, and
butcher’s twine,
trimming artichoke
leaves, and dividing
taffy. To be used only
in the kitchen with
foods, not for
household use.
32 Skimmer
 Has a flat, perforated
surface for removing
food from stocks and
soups. It is also used
to skim impurities
from the top of liquids.
33 Meat Tenderizer
 Each side of a meat tenderizer has different-
sized toothlike points that are made of
aluminum, steel or wood. These points
tenderize meat by breaking up and bruising the
fibers.
34 Garlic Press
 Used to mince garlic
by pressing garlic
cloves through the
fine holes on the
garlic press.
35 Whisk / Spring Beater
 Has a spring
end that beats
foods. Has
similar functions
like the egg
beater and
whisk.
36 Grater / Box or Tower Grater
 The most common of
grater is the four-sided.
Each side has different
sized holes that
determine the size of
the grated food pieces,
from slices to shreds to
crumbs.
37 Microplane
 With razor-sharp edges and comfortable grips,
grater creates flakes of hard cheese, chocolate
and zest. Top salads and pastas with Parmesan
Reggiano or add natural flavors to lemon crème
brûlée or vinaigrette. Stainless steel plane
grates fine, lacy wisps from even the hardest
cheeses. Soft-touch handle eases fatigue.
Blades made in the USA, assembled
38 Spoon Rest
 Used to rest a spoon, fork, whisk, pasta server, etc. in
between use to help keep it clean. Do not use counter,
sink, or outside of food containers, because they contain
germs.
39 Strainer or Sieve
 Comes in a variety of sizes.
Has a cup shaped body
made of perforated mesh.
The holes range from extra
fine to coarse. Strainer can
be used to drain pastas,
vegetables, and stocks, or
sift foods like powdered
sugar, flour, chocolate etc.
40 Sheet (Cookie) Pan / Tray
 These range in size (half and full
sheet pans) and are usually made
of metal or a combination of
metals, and have only one edge
to them, or all four as a jelly roll
pan: available with or without a
nonstick coating.
 Specifically made for baking
cookies and similar items
 Designed to allow heat to
circulate freely around baked
goods
41 STOCK POT
 Has straight sides and is
taller than it is wide. A
stockpot is used to cook
large quantities of liquid on
the range, such as stocks,
or soups. Some stockpots
have a spigot at the side
near the bottom, so liquid
can be drained off without
lifting the pot.
42 SAUCE PAN WITH LID
 Has a long handle and straight sides. Primarily
used for heating and cooking food in liquid,
sauce pans come in many sizes in order to
accommodate a variety of needs.
43 Sauté Pan
 There are two types of sauté pans: a pan with
straight sides and a pan with sloped sides. Both
are used to sauté and fry foods. The slopesided pan allows the chef to flip items without
using a spatula.
44 Wok
 A wok is useful for fast stove top
cooking. The wok’s height and
sloped sides are well-suited for
tossing ingredients, an essential
step in stir-frying. Once food has
been cooked, it can be pushed to
the side of the pan, leaving the
hot center free for new
ingredients to be cooked or
heated.
45 Hotel Pans
 The cooked foods in a steam table are held in
hotel pans. Hotel pans are often used to store
refrigerated food and hold casseroles during
baking. They come in many different sizes.
Cooking Equipment
COOKING EQUIPMENT
Rangetops
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Open Elements
Flattop/Heavy-Duty Flattop
Induction Cooktops
Ovens
 Conventional ovens
 Convection ovens
 Revolving ovens (reel ovens)
 Slow-cook-and-hold ovens
 Combination steamer ovens
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Broilers and Salamanders
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Overhead broilers
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Heavy-duty broilers
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Salamander
Grills
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Gas
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Electric
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Charcoal
 Barbecue ovens (smoke ovens)
 Infrared ovens (reconstituting
ovens)
 Wood-burning ovens
 Microwave ovens
Griddles, Rotisseries, Deep Fryers, and Tilting Skillets
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Griddles
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Flat, smooth heated surfaces
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Rotisseries
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Cook by turning foods slowly in front of a heating element
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Deep fryers
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Standard deep fryers
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Automatic fryers
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Pressure fryers
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Tilting skillet
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Tilting brazier
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Tilting fry pan
Steam Equipment
 Steam Jacketed Kettles
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Tilt or trunnion kettles
Non-tilt kettles
 Steam Cookers
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Pressure steamers
Pressureless or convection steamers
Processing Equipment
 Food Chopper or
Buffalo Chopper
 Blenders
 Juicers
 Mixers
 Slicers
Holding and Storage Equipment
 Steam tables
 Bain-marie
 Overhead lamps
 Freezers
 Refrigerators
 Storage Containers
Small Equipment
 Cookware (pots, pans)
 Measuring devices
 Knives
 Hand tools
Measuring and Portioning Devices
 Scales
 Balance scale
 Electronic scale
 Portion scale
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Volume measures
Measuring cups
Ladles
Portion scoops
Thermometers
COMMERCIAL KITCHEN EQUIPMENT
RECEIVING & STORAGE
 Cold Storage Area
 Dry Storage Area
 Counter Scale
 Floor Scale
 Hanging Scale
 Platform Scale
 Infrared Thermometer
 Low Boy
 Portable Refrigeration Cart
 Reach-In
 Walk-In
 Undercounter reach-in
 Refrigerated drawer
HOLDING & SERVICE
 Chafing Dish
 Heat Lamp
 Holding Cabinets
 Hot Plate
 Hotel Pans
 Plate Cover
 Service Cart
 Sneeze Guards
 Steam Table
 Tray Stands
COMMERCIAL KITCHEN EQUIPMENT
PREPARATION & COOKING
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Blender
Broiler
Buffalo Chopper
Combination Steamer Oven
Convection Oven
Convection Steamer
Countertop Blender
Countertop Mixer
Deck Oven
Deep-Fat Fryer
Flattop Range
Food Chopper
Food Processor
Freestanding Mixer
Griddle
Immersion Blender
Meat Grinder
Meat Slicer
Mixer
Open-Burner Range
Planetary Mixer
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Pressure Steamer
Ring-Top Range
Salamander
Smoker
Spiral Mixer
Steam-Jacketed Kettle
Tilting Kettle
Swiss Braiser
Vertical Chopping Machine (VCM)
Food Chopper
Food Slicer
Deep-Fat Fryer
Charbroiler/Grill
Broiler/Salamander
Ice Machine
Dish Machine
KITCHEN EQUIPMENT
ASSIGNMENT
http://en.wikipedia.org/wiki/Food_preparation_utensils
Create a booklet, brochure,
powerpoint, or handout that
displays the name of the
equipment, an image and the
purpose of various types of
kitchen equipment.