Using Small-ware
“Use the right tool for the job.
For a chef, this can make all the difference.
The right spoon, the right whip, the right panyou depend on these tools every day.”
Prem Kumar
Hand Tools
• Hand tools, pots, and
pans are often called
smallware
• Type of smallware
used by a chef
depends on the types
of tasks the chef
performs in the
kitchen
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Five general categories
Cutting and slicing
Shredding and grating
Mixing and cooking
Straining, draining, and
processing
• Measuring
Cutting and Slicing Tools
• Peeler
• Melon baller
• Pizza Cutter/pastry
wheel
• Channel knife
• Olive pitter
• Zester
• Kitchen shears
• corer
Mixing and Cooking Tools
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Mixing bowls
Whisk
Palette knife
Turners
Rubber spatula
Skimmers
Spoons
Tongs
Kitchen fork
Straining, draining, and Processing
Tools
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Food mill
Colander
Ricer
Drum sieve
Conical sieve
Funnel
Measuring Tools
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Measuring Weight
Portion Scale
Balance Scale
Digital Scale
Measuring tools
measure one of the
following:
• Weight
• Volume; temperature
• Measuring is essential in
every recipe not only so a
dish is prepared correctly,
but also to help control
the size and cost of a
single portion.
Measuring Volume
• Measuring cups
• Measuring spoons
• Volume and liquid
measures
• Ladle
• Measuring
Temperature
• thermometer
Cookware
• Copper-transfer heat
• Pots and pans are
rapidly and evenly
often referred to as
• Cast iron-holds heat well
cookware
and transmits it very
• Heat transfer-how
evenly
efficiently heat passes
from the cookware to
the food inside
• Gauge or the
thickness of the
material
Cookware
• Stainless steel-a poor
and uneven heat
conductor, stainless
steel is often used for
cookware because it
is easy to clean.
• Steel-transmit heat very
• Cooper and aluminum
rapidly
is sandwiched in the
• Aluminum
bottom of the pan or
• Nonstick coatings
pot to improve heat
conductivity
Stovetop Cooking
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Stockpot
Saucepot
Saucepan
Saute pans
Wok
Omelet pan or crepe
Double boiler
Steamer
Fish poacher
Oven Cooking
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Roasting pan
Sheet pan
Terrine mold
Souffle dish
Braising pans and
casseroles
• Pate’ mold
• Gratin dish
Cleaning and Sanitizing Small-ware
• Washing by hand
• Use the three
compartment sink
• Clean
• Rinse
• sanitize
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Dishwashers
Under-counter
Single-rack
Conveyer belt
Knife Construction
• In order to know
which knife to use for
a specific task you
must have a working
knowledge of the
different parts of a
knife.
• The blade of a highquality, professional knife
is made of a single piece
of metal that has been
cut, stamped, or forged
into it’s desired shape.
Knife Construction
• Most often used metals
are stainless steel and
high carbon stainless
steel
• Tang is the part of the
blade that continues into
the knife’s handle
• Handle can be made
of several types of
material including
hard woods such as
rosewood and walnut
• Rivet the tang is
attached to the knife
handle with rivets
• Bolster-shank in the
spot where the blade
and handle come
together
TYPES OF KNIVES
• CHEF’S KNIFE most
important knife in the
chef’s tool kit
• All purpose knife-peeling,
slicing, trimming,
chopping, slicing, dicing
• Utility knife-smaller but
similar in shape to a
chef’s knife
• All purpose-peeling,
slicing
• Slicer has a long, thin
blade that is ideal for
cutting large foods such
as meat and poultry
• Boning knife-a small knife
with a thin, angled blade,
the boning knife is used
to remove bones from
meat, fish, and poultry
TYPES OF KNIVES
• Paring knife-to pare or
trim off a thin outer layer
or peel from fruits and
vegetables
• Fillet knife-used to fillet
fish
• Tournee knife-has a
curved blade that looks
like a bird’s beak. Used
to trim potatoes and
vegetables into shapes
that resemble footballs
• Butcher knife-sometimes
called a scimitar
• Used to cut meat, poultry,
and fish
Knife Skills
• One of the most
important skills you’ll
learn is how to use a
knife properly
• Grip-as a general rule
grip the knife firmly
but not so tightly that
your hand gets tired.
• Control-guide the
knife with one hand
while you hold the
food firmly in place
with the other hand
Knife cuts
• Slicing-when slicing
food you will use a
chef’s knife to cut it
into large, thin pieces
• Make sure the flat
side of the food is
down so it won’t slip
• Chiffonade-finely slice
or shred leafy
vegetables or herbs
• Rondelle or round is
another slice, these
disk-shaped slicers
are made from
cylindrical fruits or
vegetables
Knife cuts
• Diagonal cuts oval or
elongated slice of a
cylindrical fruit or
vegetable
• Mincing
• Dicing
• Juliene
• Batonnet
• Brunoise
• Link to the past:
• Knives are the oldest
known manmade tool
Knife Safety & Care
• Sharpening knives
• Sharpening stone
• whetstone
• Sanitizing knives-hot
soapy water after every
cutting task and before
storing them
• Trueing knives-process
used to keep the blade
straight and to smooth
out irregularities
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Storing knives
Slotted knife holder
Knife kit
Custom built drawer