tailieunhanh - 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 | 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 describe these procedures in detail. Tools and Equipment Cleaning Look for equipment models that have been tested and certified by recognized agencies that certify products and write standards. Tools and Equipment Cleaning Know the preheating time for all your cooking equipment so you don’t need to turn it on before necessary. Plan production so equipment that requires a lot of energy is not on for long periods when not in use. Tools and Equipment Conserve Energy Machines are intended to be laborsaving devices. The usefulness of specialized processing equipment depends on the volume of food it handles. It takes less time for certain preparations to complete by hand, versus setting up, using, breaking down, and cleaning equipment. This is why it is important to develop good manual skills. Tools and Equipment Your Hands Are Your Best Tools The range is still the most important piece of cooking equipment in the kitchen. Many of its functions have been .