Skip to main content

Different Types of Kitchen Equipment

Just like knives there are lots (and I mean lots) of different types of kitchen equipment. From cutting boards and peelers to melon ballers/parisienne scoops, measuring cups and spoons to measuring bowls and scales. I could go on and on and on, you get the picture. It is no doubt that Chef's need a lot of equipment in order to put food on the table for customers every day and night. When it's crunch time during service, the tools you need is a hot rag or very thick towel (for grabbing hot pots, pans, etc.) and a pair of tongs. 

Equipment Used in the Kitchen
Peelers
The peeler is a very indispensable kitchen tool with a slotted blade, designed for removing a thin layer from various fruits and vegetables. There are two main types of peelers, the Y-shaped peeler and the straight peeler. There is also the mechanical peeler, but it is not often used in the household nor the restaurant industry.


Whisks/Whips
A whisk or whip is Beat, blend or whip certain foods to incorporate air for fluffier foams and blend or emulsify sauces without adding too much air.

Scales
Equipment used for receiving exact weights on food items. There are a few diferent types of scales; Digital (electric), Balance Beams, and the Spring balance/portion scales.

Mixing Bowl's and Pans
Usually stainless steel, made up of a nonreactive materials. Mixing bowls and pans are highly required in the kitchen. They are used for storing and prep work. 

Pots and Pans 
Large, medium, small, tall, short, etc. Stock pot, sauté pans, sauce pot, steamers, roasting pans, sheet pans, etc. This is another one I could on and on about. Different pans are used to cook and create different things. You wouldn't want to use a sauté pan to braise ribs.

Large Equipment
Then you have slicers, blenders, mixers, food processors, grinders. These tools are much needed also, some of them you can get by without using, but it will make you smile to have them.
There are kettles, fryers, microwave ovens, stove and ovens. Now these tools, you will be using. All of them, repeatedly!

A chef should be able to choose the right tool, in order to produce high quality foods. With that being said, a chef should also know how to properly clean and maintain their tools. You should know your tools and how the quality of your tools can either make or break your dish.

Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Thank you very much, I appreciate you taking the time to read my blog post.

      Delete

Post a Comment

Popular posts from this blog

Stock Preparation

Gathering and making sure you have the right equipment and ingredients (mise en place) is very important when making a good stock. The size and shape of the pot used to cook the stock plays a major role in assuring that your stock is rich in flavor, full-bodied and have a great color. The stockpot used should hold all of the ingredients and the liquids and still have at least 3 inches of space left over at the top of the pot. Stockpots are always taller than they are wide because the shape helps to create a good stock. The smaller suface area helps to better extract the flavors from the ingredients and it encourages convection by bringing all of the impurities to the top of the stock to be skimmed away more easily. The best selection of the ingredients determines if you are going to have rich flavorful, full-bodied stock or not. There is nothing like having a delicious stock to flavor soups, stews and sauces.

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak      Ground Beef      Flank Steak Short Loin - middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.      Top Loin Steak      T-Bone Steak      Porterhouse Steak      Tenderloin Steak (filet mignon) Sirloin - lower back cut, very t

Enchilada Sauce

1# Ground Beef 1 Red Bell Pepper (medium dice) 1 Yellow Bell Pepper (medium dice) 1 medium Yellow Onion (medium dice) 1 Jalapeño Pepper (small dice) 4 Garlic Cloves (chopped) 3 oz White Wine 1 C Water 1 gl Tomato Sauce (previous recipe) ⅔ C Cumin Powder ⅔ C Chili Powder ¼ C Paprika ⅛ C Garlic Powder ⅛ C Onion Powder 2 Tbsp Salt 1 Tbsp Black Pepper ¼ C Fresh Basil (chopped) ¼ C Green Onions (chopped) Brown ground beef in a medium-sized stockpot, over medium-high heat. Once beef has browned, add bell peppers, jalapeño and garlic. Sauté about 4 to 5 minutes, when onions has started to become translucent, reglaze with white wine and add water. Add tomato sauce and reduce heat to a simmer. Add cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to simmer for about 20 to 25 minutes. Add basil and green onions and simmer for another 3 to 5 minutes, stirring to incorporate ingredients. Sauce is ready for use or refrigerated for up to 4 days