TDC 103 KITCHEN ORGANIZATION (chapter5)

TDC 103 KITCHEN ORGANIZATION

CHAPTER 5

INTRODUCTION TO KITCHEN EQUIPMENT

hello !  in this chapter we will going to know about kitchen equipment which is very important to kitchen and it makes our jobs work smoothly. 

5.1 INTRODUCTION TO QUANTITY OF FOOD EQUIPMENT 

~ hands is the best tools

~conserve energy

~cleaning is part of operating procedure

5.2 CLASSIFY OF COOKING EQUIPMENT

1. RANGETOPS

         - on top of it,we can cook and at the bottom ,we can bake using the gas heat,make sure you      control the heat.

2. ovens

 - it is used for baking,roasting and so on.

- do not open the door ,so the temperature doesn't decrease.

-space item well,to make sure there have air circulations.

3.convention ovens

-watch cook time ,because it forced heat cook the food quickly,that can make the food dry.

- use fans

-set temperature 15-30c lower than you would.

4. Deep fryer 

-make sure it is 120c 

-keep kettle filled into the fill line.

5. slicer

-keep blade sharp with sharpening stones

-unplug machine before use

-always use the end weight to press the food against the blade.

6. mixer

-use the right size attachment for the bowl

-turn off machine if you want to scrapping.

POTS,PANS & CONTAINER

-stockpot,sauce pot,brazier,saute pan

HOLDING & STORAGE EQUIPMENTS

-soup kettle ,hot-holding pan,display rack

MEASURING DEVICE

-scale,measuring cup,measuring spoon

KNIVES ,HAND TOOLS & SMALL EQUIPMENT

-knives,grater,colander

5.3 FACTOR TO BE CONSIDER IN EQUIPMENT SELECTION

EQUIPMENT SLECTION 

1. TYPE OF MENU & STYLE OF SERVICE- based on your menu. If you're serving asian food,you should have wok,pot,rice cooker.
2. CAPACITY- if you serve 100 people, you don't need to but 100 blender, you can use 2 blender is enough.
3. COST & BUDGET- some equipment is expensive,so you should know the budget that suitable.
4. MANUFACTURE- quality and branded equipment more good and expensive.
5. PERFORMANCE AND USEFULNESS - make sure you buy the equipment that has a lot of function and usefull.
6. CARE & MAINTANANCE- buy the equipment should have warranty and it is important. 

* equipments helps to serve food smoothly and more faster.

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