TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 3 - Wayne Gisslen

Chapter 3 - Tools and equipment. 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. | Tools and Equipment Chapter 3 Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment. Chapter Objectives A thorough knowledge of equipment is essential. All kitchen personnel need to be orientated on the usage and cleaning and safety of all equipment. Standards for Tools and Equipment NSF International promulgates consensus standards for design, construction and installation of kitchen tools, cookware and equipment. NSF standards suggest: Equipment must be easily cleaned and all surfaces must be nontoxic, nonabsorbent and noncreative All contact surfaces and internal corners must be smooth Coating materials must be nontoxic and easily cleaned Waste and waste liquids must be easily removed Selecting Tools and Equipment Only commercial equipment should be used Before purchasing or leasing equipment check the .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking equipment
• Steam equipment
• Professional kitchen
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue