Kitchen Equipment
Kitchen Tools and their Uses
Knives:
- Chef's Knife – The most versatile tool for many different tasks.
- Paring Knife – Ideal for peeling and other small or intricate work.
- Bread Knife – Has a serrated edge ideal for slicing bread and other baked goods.
- Utility Knife – It is somewhere in size between a chef’s knife and a paring knife. Useful for butchering poultry or filleting fish.
Mixing Tools:
- Whisks – To blend ingredients smooth, to incorporate air into a mix or to lighten sauces.
- Wooden Spoons – Slower to heat than metal spoons, also avoid scratching pots and pans.
- Spatulas – For turning or flipping foods. A rubber spatula is often used to scrape batter off the sides of bowls.
Baking and Cooking Equipment:
- Baking Sheets and Roasting Pans – To bake cookies, roast vegetables and cook meats.
- Sauce Pans – Used for boiling, stewing, making sauces.
- Frying Pans – For frying and sautéing foods.
- Dutch Ovens – Great for making stews or baking bread.
Measuring Tools:
- Measuring Cups – To measure out dry or wet ingredients when cooking.
- Measuring Spoons – Useful for measuring small amounts of ingredients, like spices or leavening agents.
- Kitchen Scales – Most accurate way to measure ingredients, especially for baking.
Safe Use and Maintenance of Kitchen Equipment
- Always read the user manual before using a new equipment.
- Switch off and unplug any electrical item when not in use or for cleaning.
- Keep electrical equipment away from wet areas to avoid electrical shocks.
- Use oven mitts or pot handlers to handle hot equipment or vessels.
- Never use sharp objects like knives without proper training.
- Clean and dry tools properly after use. Store them at the right place.
- Regularly inspect your tools and equipment. Look for any signs of damage or wear and tear.
- Dispose of or replace any damaged tools or equipment to prevent accidents.
Hygiene in the Kitchen
- Always wash hands before starting to cook and after handling raw meat or poultry.
- Maintain work surfaces and equipment clean. This includes regular cleaning of chopping boards and knives.
- Separate raw and cooked food to prevent cross-contamination.
- Use different coloured chopping boards for different types of food, i.e., green for veg, red for raw meats.
- Store food at the correct temperature to prevent bacteria growth and food poisoning.
By studying and understanding these points, you can master the art of kitchen safety for Practical Cookery.