Introduction to Kitchen Tools and Equipment

 Tools /Utensils

Tools/Utensils 10 Essential Kitchen Tools Every Starter Kitchen Needs 1. KNIVES whether
they’re super sharp or very dull. Very sharp knives can easily cut skin, and dull knives
can slip, putting you at risk for losing control and getting cut. 2.CUTTING BOARDS is a
durable board on which to place material for cutting. The kitchen cutting board is
commonly used in preparing food; other types exist for cutting raw materials such as
leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in
various widths and sizes. 3. MIXING BOWLS is a deep bowl that is particularly well suited
for mixing ingredients together in. These come in many materials, such as stainless
steel, ceramic, glass, and plastic. 4. MEASURING CUPS & SPOONS a cup marked in
graded amounts, used for measuring ingredients in cooking. spoon is a utensil consisting
of a small shallow bowl (also known as a head), oval or round, at the end of a handle. A
type of cutlery (sometimes called flatware in the United States), especially as part of a
place setting, it is used primarily for serving. 5. CAN OPENER (also known as a tin
opener) is a device used to open steel (not tin) cans. Simple can openers, like those
found in pocket knives, are operated by walking the device around the edge of the can
while digging into the lid. 6. COLANDER is a kitchen utensil used to strain foods such as
pasta or rice or to rinse vegetables. The perforated nature of the colander allows liquid
to drain through while retaining the solids inside. It is sometimes also called a pasta
strainer or kitchen sieve. 7. VEGETABLE PEELER is a kitchen tool consisting of a slotted
metal blade attached to a handle that is used to remove the outer layer, informally
dubbed the "skin", of certain vegetables, often broccoli stalks, carrot roots, and
potatoes, and sometimes fruits such as apples, pears, etc. 8. SPOONS, WHISKS,
SPATULAS, AND TONGS * whisk is a cooking utensil which can be used to blend
ingredients smooth or to incorporate air into a mixture, in a process known as whisking
or whipping. * Spatula is a flat thin implement used especially for spreading or mixing
soft substances, scooping, or lifting. *Tongs are a type of tool used to grip and lift
objects instead of holding them directly with hands. Tongs that have long arms
terminating in small flat circular ends of tongs and are pivoted at a joint close to the
handle used to handle delicate objects. 9. MEAT THERMOMETERS is a thermometer
used to measure the internal temperature of meat, especially roasts and steaks, and
other cooked foods. 10. TOWELS AND POTHOLDERS *towels a piece of cloth or paper
used for drying someone or something that is wet: 2. to rub something with a towel to
dry it *POTHOLDER a small cloth pad used for handling hot cooking utensils or
containers.
  Types of knives

Preparing food is easier, faster, and safer when you have the right tools, but with so many
different types of knives on the market, finding the one that suits your needs can be tricky.
Without the right knowledge, it’s all too easy to buy a selection of specialist knives you
hardly ever use — meaning you end up with a selection of unused knives languishing at the
back of your utensil drawer. To complicate matters even further, naming conventions for
knives can be seriously confusing, with many cutting tools having multiple names for the
same style. To help you make sense of it all, we’ve compiled a guide to every type of knife
and their uses, including advice on which one is best for different kitchen tasks. So, whether
you’re starting in catering and want to know which knives to invest in, or simply want to
kit out your kitchen at home, this guide will tell you everything you need to know. We’ll
discuss:
 Parts of a kitchen knife
 Forged vs stamped knives
 Essential kitchen knives, including paring, bread and cook’s knives
 Meat knives, including butcher, boning and carving knives
 Fish knives, including salmon, fillet and santoku knives
 Vegetable knives, including tomato, peeling and nakiri knives
 Cutlery knives
 Knife edges, including serrated, straight, hollow ground and scalloped
 Knife blade materials: stainless steel vs titanium vs ceramic vs Damascus steel

Throughout, we’ll also talk about which qualities to look for in a good kitchen knife,
including which of our professional-quality chef’s knives is best for a specific task. So,
whether you’re a kitchen novice or a seasoned cook looking to brush up your knowledge,
just read on to find out everything you need to know about the many

 Cleaning,sanitizing and maintenance tools and equipment

A Guide to Cleaning and Sanitizing Kitchen Tools and Equipment Keep bacteria at bay
with our complete guide to sanitizing kitchen tools and equipment, helping you to
create a healthy space that you can cook in.
If you don’t clean your kitchen properly, germs and bacteria can start to grow – and
quickly, too! This definitely isn’t ideal in a place where you prepare and cook food as it
can lead to the people who live in your house getting ill. To avoid this, it’s important
you’re cleaning and sanitizing kitchen utensils properly after you use them. Cleaning
After CookingAfter you’ve finished cooking, it’s vital you’re cleaning and sanitizing
kitchen tools and equipment to prevent the spread of bacteria. To start with, here’s how
you can clean your tools:Scrape any food debris into a bin before cleaning and sanitizing
tools and equipment.Fill your sink with warm to hot water and an antibacterial
detergent.Use a clean sponge or brush to scrub each item thoroughly, making sure to
 remove all bits of food and getting into all the little, hard-to-reach areas.Either leave to
air dry or use a dish cloth, which should be cleaned with a quality detergent, such as
Sunlight Liquid Detergent, to ensure you’re properly cleaning and sanitizing kitchen
tools and equipment.
Sanitizing Kitchen Tools and EquipmentIf you need to be thoroughly sanitizing kitchen
tools and equipment to ensure there’s no chance of anybacteria, follow these steps:Put
your utensils in a large pan, covering them fully in water. Carefully bring the water to
the boil, putting a lid on the pan, for 5 minutes. Remove the lid and wait for the water to
stop boiling before removing the utensils with prongs.Another method for cleaning and
sanitizing kitchen utensils is to combine a tablespoon of bleach with a gallon of water,
leaving your tools to soak before rinsing them thoroughly with hot water. How to Clean
and Store Cooking Tools and Equipment If you’re wondering how to clean and store
cooking tools and equipment, clean using one of the above methods, before moving
onto storing. Use a sanitized container, such as a large plastic or metal box, and place
only the cleaned tools in it. Clean the box regularly to keep germs and bacteria at
bay.Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy
kitchen, whether it’s in your home or a restaurant – and it’s not hard, either! Just
remember that it’s not just about cleaning, but also about drying and storing your
utensils too. Follow all of the tips above and you’ll banish bad bacteria

 Safety rules in Handling and equipment

Basics for Handling Kitchen Equipment Safely

When frying foods, use only as much oil as you need to completely submerge the item
being fried, and leave plenty of room for the food that is being cooked so that the
displacement caused by adding food doesn't cause the oil to spill over the top of the
pot. Be very careful when adding frozen foods to hot oil--their ice crystals can cause a
violent bubbling in hot oil, and could result in oil spilling under the burner, potentially
causing a grease fire.
Vent smoke and cooking steam through the range hood, and be sure to remove its filter
and wash it regularly to reduce grease build-up, which can catch fire.
Do not use a wet pot holder or dish cloth to remove items from the oven--these conduct
heat instantaneously and can cause severe steam burns. Watch broiling foods carefully
to ensure they do not burn or burst into flame from their proximity to the intense heat
source. Clean up spills in the oven as soon as it is cool. Remove foods from the oven
carefully to avoid spilling hot food.

 Preventing maintenance
 Preventive maintenance (or preventative maintenance) is maintenance that is
regularly performed on a piece of equipment to lessen the likelihood of it failing. It is
performed while the equipment is still working so that it does not break down
unexpectedly. In terms of the complexity of this maintenance strategy, it falls
between reactive (or run-to-failure) maintenance and predictive maintenance.

 Dispose of waste

The best way to handle kitchen waste is to have your own mechanism of composting
them. Composting can be done at household level using:
Kitchen Bin ,Pot Composting ,Pipe Composting
Presence of carbon could be ensured by using Dried leaves or by using treated Coco-
peat. Shredded & wet pieces of newspaper can also be added in small quantity to
increase carbon content. Moisture There should be ample moisture - 50%. Higher
content of moisture would facilitate anaerobic composting resulting in the release of
Methane & other foul smelling gases. Avoid pouring water/gravy/oil/juices etc into the
composting unit. Left over vegetables could be squeezed, a bit, before adding in your
unit. Aeration Avoid place the unit where air is stagnant. Mix the contents once in while
to allow aeration. Presence of Microbial bacteria Treated Inoculum, diluted curd (1:5
ratio), bread crumps with fungus, water- cowdung solution (1:10 ratio), could be sources
of essential microbail bacteria for efficient composting. These agents need to be
sprinkled only after 5–6 rounds of kitchen waste addition, considering that kitchen
wastes is added only once in a day to the unit .
For material on composting please go through the below mentioned links

SIMORTIN, JONA MARIE C .

BSHM 2103