TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 3 (part 1) - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved A thorough knowledge of equipment is essential. All kitchen personnel need to be orientated on the proper usage, cleaning, and safety of all equipment. Modern cooking and food processing equipment has an extraordinary capacity to burn, cut, smash, mangle, and amputate parts of the tender human body. Never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must learn how to know when a machine is not operating correctly. Tools and Equipment Not All Models Are Alike It is important to study the operating manual supplied with each item or to be taught by someone who already knows that item well and has operated it. Tools and Equipment Cleaning is part of the operating procedure! Thorough, regular cleaning of ALL equipment is essential. Most large equipment can be partially disassembled for cleaning. Operating manuals should

• Ẩm thực
• 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