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Some tools and equipment used in the professional kitchens are
the same today as they were centuries ago; others are brand-new.
The ability to use and maintain all equipment is very important
to running a smooth kitchen operation. It is the chef's responsibility
to learn how these tools may benefit his or her development as a
culinarian. As a your cooking skills develop, these are some more
advanced tools a junior chef may use to prepare their culinary creations.
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The stockpot
(marmite) is the largest pot in the kitchen; it is tall, and
it is wide with straight sides. It is usually made of aluminum
or stainless steel—and often has a spigot at the bottom
so the liquid can be drained without lifting the heavy pot.
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The
chef's knife or French knife is the
extension of the chef's hand. It is the most used piece of equipment
in the kitchen. The length of the blade ranges from 8-inches to
14-inches.
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A pastry
bag may be canvas, nylon or plastic and is used to pipe
out puréed foods, whipped cream, or toppings. By using
the various sized tips with the bag, the product can be piped
to different shapes and thickness. |
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A blender
consists of a base, which houses the motor, and a removable
lidded jar with a propellor like blade in its bottom. A blender
can have as many as 18 speeds or as little a two.
Blenders are excellent for puréeing or liquefying
foods because the tall, narrow shape of the jar keeps food
circulating and in close contact with the blade.
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The food processor is a
processing machine that houses the motor separately from the
bowls, blades, and lid. Food processors can grind, puree,
blend and crush. With special disks, they can slice, julienne,
and shred foods.
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