Tools and Equipment horough knowledge of equipment is essential for success in the kitchen. Few food service operations depend on nothing more than a range and an oven, an assortment of pots and pans, and knives and other hand tools. Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor.
Much of this equipment is so complex or so sophisticated that only firsthand instruction and practice will teach you how to operate it effectively and safely. Other items, especially hand tools, are simple and need no explanation but require much practice to develop good manual skills.
A vast array of specialized equipment is available for today's kitchens. It would take a large book, not just a short chapter, to describe all of the many items you will come in contact with in your career—items such as pasta machines, crêpe machines, burger formers, breading machines, cookie droppers, beverage machines, Greek gyro broilers, doughnut glazers, conveyor fryers, and so on. In this technological age, nearly every year brings new tools to simplify various tasks.
This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.
After reading this chapter, you should be able to identify the do's and don'ts associated with the safe and efficient use of standard kitchen equipment; processing equipment; holding and storage equipment; measuring devices; and knives, hand tools, and small equipment.
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