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Tools and Equipment

Tools and Equipment. NSF International. NSF International

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Tools and Equipment

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  1. Tools and Equipment

  2. NSF International • NSF International • Founded in 1944, our mission is to protect and improve global human health. Manufacturers, regulators and consumers look to us to develop public health standards and certifications that help protect food, water, consumer products and the environment. As an independent, accredited organization, we test, audit and certify products and systems as well as provide education and risk management. • This mark is your assurance that the product has been tested by one of the most respected independent certification organizations in existence today. It is valued by consumers, manufacturers, retailers and regulatory agencies worldwide. • http://www.nsf.org/business/about_NSF/

  3. Standards for Tools and Equipment • See the complete list of NSF/ANSI food equipment standards at the link below…. • NSF food equipment standards include requirements for material safety, to ensure the product will not leach harmful chemicals into food; design and construction, to ensure the product is cleanable and is not likely to harbor bacteria; and product performance. • http://www.nsf.org/services/by-type/standards-publications/food-equipment-standards

  4. Standards for Tools and Equipment (examples…) • Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed • Coating materials must be nontoxic and easily cleaned; coating must resist chipping and cracking • Waste and waste liquids must be easily removed

  5. Knives • The most important item in the tool kit • A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

  6. Forged -vs- Stamped

  7. Knife Construction

  8. The Blades, Material • Carbon steel • Stainless steel • High carbon stainless steel • Ceramic

  9. Chef’s Knife or French Knife

  10. Boning Knife

  11. Paring Knife

  12. Cleaver

  13. Slicer

  14. Slicer

  15. Butcher Knife or Scimitar

  16. Oyster and Clam Knives

  17. Sharpening Devices

  18. Measuring and Portioning Devices • Scales • Are necessary to determine the weight of an ingredient or portion of food • Volume measures • Ladles • Portioning scoops • Measuring cups • Measuring spoons

  19. Scales

  20. Volume Measures

  21. Thermometers • Stem-type thermometers, including instant-read models, are inserted into food to obtain temperature readings

  22. Metal and Heat Conduction • Copper • Aluminum • Stainless Steel • Cast Iron

  23. Other Materials Used in Cookware • Glass • Ceramic • Plastic • Silicone bakeware • Enamelware

  24. Common Cookware Common Saucepan Rondeau / Brazier Sauteuse (Sloped Sides) Sautoir (Straight Sides)

  25. Common Cookware (cont.) Hotel Pans Stockpot with Spigot Wok

  26. Processing Equipment • Slicer • Mandoline • Food chopper or buffalo chopper • Food processor • Blender • Immersion blender • Mixer • Juicer

  27. Heavy Equipment • Heavy equipment includes the gas, electric or steam operated appliances used for cooking, reheating or holding food; these items are usually installed in a fixed location

  28. Stove Tops

  29. Ovens

  30. Broilers and Grills

  31. Tilt Skillets and Steam Kettles

  32. Steamers and Deep-Fat Fryers

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