Appliances, Equipment and Utensils

1. Introduction

Kitchens play home to many different tools, each serving a particular function when it comes to the preparing, cooking and storing of food. Other tools are needed to keep kitchen appliances, equipment and utensils clean.

 Kitchen Equipment Rules

• -          know how to identify each piece of equipment and its use
• -          clean every utensil, tool and appliance immediately after use
• -          pack all tools and equipment safely away when not in use
• -          follow the manufacturer’s instructions for installing, operating and cleaning appliances
• -          make regular checks to see that all kitchen equipment is in good working order
• -          always disconnect appliances from their source of energy when not in use or while being cleaned
• -          contact a registered technician to report industrial equipment faults

2. Types of kitchen equipment

Kitchen equipment plays an essential role in food preparation and kitchen efficiency. In this course, kitchen equipment is introduced by category to help learners clearly understand its purpose and proper use. The main types include preparation equipment (used for cutting, mixing, and measuring), cooking equipment (used for heating and cooking food), storage equipment (used to preserve ingredients and finished products), and cleaning equipment (used to maintain hygiene and safety). Learning about these categories provides a foundation for safe, organized, and effective kitchen work.

2.1. Kitchen Tools

1.       Knives and sharp tools: Knives and other cutting tools play an important role in a kitchen. These instruments – consisting of 1 or more, sharp, metal blades and a handle - are used to cut, chop, slice, dice, mince, carve, nip, cleave or strip fruit, vegetables and meat. For safety reasons, it is important to keep the blades of knives and other cutting devices as sharp as possible.

2.       Measuring utensils: Measuring tools help to ensure that the correct amount of ingredients are used in cooking so that results are consistent. Measurement is usually noted in weight or volume, and can be carried out using a number of devices that come in a variety of shapes and sizes.

3.       Storing and separating tools: Bowls and containers help to hold ingredients during the preparation process, or to keep food fresh for extended periods of time; while other tools can be used to separate liquids from solids, or refine dry ingredients like flour.

4.       Cooking utensils: Cooking utensils cover all those heat-resistant containers that are used to cook food in the oven or on top of the stove. Pots and pans that are used on the stove top are forms of cookware, while any vessel used in the oven (e.g. casserole dish, muffin tray, etc) fall into the category of bake-ware.

5.       Food processing: A number of appliances and tools have been designed to transform food from one state into another.

Appliances are used to chop, mix or liquidize food – processes that would usually take a significant amount of time if carried out by hand.

Many of the most useful tools that can be found in a kitchen fall into the category of hand-held utensils. These tools are mostly used in the preparation of food, while some are used in the actual cooking process.

2.2. Cooking and Cooling Appliances

1.       Ovens: An oven is a thermally insulated container that is used to cook food. It is one of the most important appliances in the kitchen. Ovens come in many different shapes and forms, and make use of different types of energy sources to generate heat – from electricity to gas, fire to radiation.

2.       Stove-tops: Many ovens come fitted with stove-tops. Electrical stove-tops can be made from metal, ceramic or glass and are usually flat and solid, but sometimes in the shape of a coil. Gas versions have burners on the stove top, and make temperature control easier by being able to view and adjust the strength of the open flame.

3.       Fryers: Fryers are devices that are used to cook food by immersing it in hot oil.

4.       Boilers and brewers: Boilers are appliances that have been specifically designed to heat liquid (usually water) or bring it to the boil by means of a furnace. Brewers relate specifically to making coffee, where hot water is infused with ground coffee beans. Brewers can also be used to describe appliances that are used in making tea and beer.

5.       Automated cookers: Automated cookers are those appliances which have been designed to cook food (in various methods) using a heat source, a container and a thermostat which (which usually runs on a timer).

6.       Hot surface cookers: A wide range of appliances can be used to cook food by applying dry heat directly to the food surface. Hot surfaces are usually made out of stainless steel, ceramic or glass and allow food to sit on top, beneath or sandwiched in between until cooked.

7.       Smokers & steamers: Smokers are appliances used to cook and enhance flavors by exposing food to smoke. Different types of wood are burned to infuse the food (usually meat or fish) with interesting aromas that can alter the taste of the food. Steamers, on the other hand, circulate hot steam around the cooking compartment in order to cook food.

8.       Roasters & toasters: Roasters are various types of appliances that are used to rotate food and expose it to dry, hot air – usually from an open flame - so that it cooks evenly throughout. Toasters are electrical appliances that expose food – like bread and other baked goods - to radiant heat, browning and crisping the surface of the food in the process.

9.       Heating: Some appliances are not necessarily intended to cook food, but to rather keep food warm before serving. Usually, food should only be heated once after it has been cooked so as to reduce the chances of it spoiling and causing food poisoning.

10.   Cold storage: Most kitchens are fitted with appliances that serve to keep food cool or frozen. Cold storage helps to prevent food contamination by preserving fresh food for extended periods of time.

2.3. Cleaning Equipment

1.       Cleaning agents: A number of substances – ranging from sprays to gels, powders to liquids – have been developed to assist in the process of cleaning. Different cleaning agents serve different purposes, and can be used to help wipe, scrub, dust, polish or wash. Some agents are also used to reduce bad odors from the air or stubborn stains in fabrics.

2.       Cleaning materials: Different materials have been developed for their convenience and practicality in terms of achieving a certain level of cleanliness. Rags and cloths, along with sponges and scrubs, act as an extension of the hand when it comes to cleaning kitchen equipment.

3.       Cleaning tools: Beyond the need to clean kitchen utensils and appliances, is the need to also keep kitchen surfaces clean. Hardy equipment can be used to clean floors and waste disposal areas to ensure an acceptable level of hygiene is maintained in and around the kitchen.

4.       Cleaning appliances: A number of appliances are available to help with ongoing chores such as dishwashing and vacuuming. Using machines to assist in this process saves time and ensures a more reliable result.

3. Glossary