COOKING EQUIPMENT
RANGETOPS
The range is still the most important piece of cooking equipment in the kitchen,
even though many of its functions have been taken over by other tools such as
steamers, steam kettles, tilting skillets, and ovens.
Types of Cooktops
1. Open elements (burners), either electric coils or gas flames.
These tops are the fastest to heat and can be turned off after short use .However ,cooktop
space is limited to one pot per burner.
2. Flattop or hot top (lightweight). Burners covered with steel plate. More cook space is available. Top supports moderately heavy weights.
3. Heavy-duty flattop. Burners covered with heavy cast steel. The top supports many heavy pots .A thick top requires longer preheating. Set burners for different levels,and adjust cooking heat by moving pots to different spots on the top.
4. Induction cooktops. A fairly new type of rangetop, the induction cooktop is slowly making its way into commercial kitchens.The top itself does not become hot. Rather, it works by magnetically agitating the molecules in steel or iron cookware so the cookware becomes hot.As a result,much less energy is used and the kitchen stays cooler, because only the pots and pans and their contents become hot. There are no hot surfaces or open flames.Also,no warm-up is required. The top can be turned instantly on or off.Small,easily portable induction burners are available.
These are useful for off-premise catering operations, for buffet service, and even for tableside heating and cooking.The disadvantage of this cooktop is that only iron or steel pots can be used.Traditional aluminum or copper cookware will not work. Some manufacturers of cookware have responded to the new demand by producing pots and pans made of aluminum sandwiched between layers of stainless steel. In this way, the good heat-conducting qualities of aluminum are preserved as well as adapted to this new technology.
OVENS
The oven and the rangetop are the two workhorses of the traditional kitchen, which is why they are so often found in the same unit. Ovens are enclosed spaces in which food is heated, usually by hot air or, in some newer kinds of ovens, by microwaves or infrared radiation.
In addition to roasting and baking, ovens can do many of the jobs normally done on the rangetop. Many foods can be simmered, stewed, braised,or poached in the oven, freeing the rangetop and the chef’s attention for other tasks.
There are many kinds of ovens beyond those discussed here, but they are often for specialty or high-volume uses. These include conveyor ovens, which carry foods through the oven on a steel conveyor belt; holding ovens or warmers, which are designed to hold many types of foods at serving temperatures for extended periods without drying out or overcooking (this category includes ovens that also cook the food, then automatically switch to holding temperature); and high-volume roll-in ovens, with large doors into which one can roll carts loaded with trays of food.
Conventional Ovens
Conventional ovens operate simply by heating air in an enclosed space. The most common ovens are part of the range unit, although separate oven units or ovens as part of a broiler unit are also available. Stack ovens are units that consist of individual shelves or decks arranged one above the other. Pans are placed directly on the oven deck rather than on wire shelves. Temperatures are adjustable for each deck.
Convection Ovens
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. Because of the forced air, foods cook more quickly at lower temperatures. Also, shelves can be placed closer together than in conventional ovens without blocking the heat flow.
Do’s and Don’ts
1. For most products, set the temperature 25°F to 50°F (15°C to 30°C) lower than you would a conventional oven. Check manufacturer’s recommendations.
2. Watch cooking times closely. The forced heat cooks foods more quickly and tends to dry out some foods excessively if they are overcooked. Roasts shrink more than they do in conventional ovens.
3. Many convection oven models should not be operated with the blower switch off, as the motor may burn out.
4. The forced air of a convection oven may deform soft items. Cake batters, for example, develop ripples.
Check manufacturer’s recommendations.
Revolving Ovens
Revolving ovens, also called reel ovens, are large chambers containing many shelves or trays on an attachment like a Ferris wheel. This oven eliminates the problem of hot spots or uneven baking because the mechanism rotates the foods throughout the oven. Revolving ovens are used in bakeshops and in high-volume operations.
Slow-Cook-and-Hold Ovens
The traditional oven is nothing more than a heated box equipped with a thermostat. Some modern ovens have more sophisticated features, such as computerized electronic controls and special probes that sense when a roast is done and tell the oven to switch from cooking temperature to holding temperature.
Many of these ovens are designed to be especially useful for low-temperature roasting .The sensitive controls make it possible to cook at steady, reliable temperatures of 200°F (95°C) or lower and to hold foods at 140°F (60°C) for long periods.
Large cuts of meat take many hours to roast at a low temperature like 200°F (95°C).By setting the controls in advance, the operator can even let meats roast overnight, unattended.
These ovens are available as convection ovens and as regular stationary-air ovens.
Combination Steamer Ovens
The combination steamer oven, also called a combi oven, is a relatively new kind that can be operated in three modes: as a convection oven, as a convection steamer ,and, with both functions on at once, as a high-humidity oven. Injecting moisture into an oven while roasting meats can help to reduce shrinkage and drying.
Barbecue Ovens or Smoke Ovens
Barbecue ovens are like conventional ovens, but with one important difference:They produce wood smoke, which surrounds the food and adds flavor while it bakes or roasts.Special woods such as hickory,mesquite,or fruit woods such as apple or cherry must be added to the smoke-producing part of the oven according to the manufacturer’s instructions.This device is usually nothing more complicated than an electric heating element that heats small blocks or chips of the wood so they are hot enough to smoke but not hot enough to burst into flame. Depending on the model, various cooking features are available.Thus, ovens may have smokeless roast/bake cycles, cold-smoke cycles (with the smoke element on but the oven off),holding cycles,and broiling capabilities.
A barbecue oven that uses wood smoke should not be confused with a smoker, used for making hot-smoked and cold-smoked foods
Infrared or Reconstituting Ovens
Infrared units contain quartz tubes or plates that generate intense infrared heat. These ovens are used primarily for reconstituting frozen foods. They bring large quantities of foods to serving temperature in a short time. The heat is even and controllable.
Wood-burning Ovens
Ancient ovens were made of heavy masonry, brick, or clay and heated by building a wood fire inside them. In this type of oven, the brick absorbs the intense heat of the fire and cooks foods long after the fire has gone out and the ashes removed. Items such as breads and pizzas are baked directly on the floor of the oven, just as in modern deck ovens. Wood-burning ovens have once again come into fairly wide use, mostly in specialty restaurants that feature roasted meats, pizzas, and similar items. The foods absorb some of the appealing wood-smoke flavors and aromas. Because a traditional wood-burning oven lacks a temperature control knob, some experience is needed to produce consistent quality baked foods. During the firing of the oven, a wood fire is built directly on the hearth inside the oven. The flue and the door are kept open to allow the smoke to escape. After the fire is stopped, the ashes and embers are swept out. The door and flue are closed to allow the heat to equalize inside the dome of the oven. Initial temperatures inside the oven at this point may be as high as 850°F (450°C). Pizza can be baked at this temperature. For meats and breads, the oven is left to stand until the temperature gradually drops to the desired range. Alternatively, a fire can be kept going in the back of the oven while foods are roasted to-ward the front, with the flue kept open.
Combination ovens, also available, are more controllable. These can be fired by gas alone, by wood alone, or by gas and wood together.
Microwave Ovens
In these ovens, special tubes generate microwave radiation, which creates heat inside the food.
BROILERS AND SALAMANDERS
Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops , chicken, and many other items.
Heavy-duty broilers produce very high heat and consume vast quantities of energy.
Some broilers are said to go as high as 2,000°F (1,100°C) at the burner. Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food.
Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours.
Salamanders are usually mounted above the range, as illustrated in the photo. In addition, the photo of an open-burner gas range on page 43 shows a salamander under the griddle.
BROILERS AND SALAMANDERS
GRILLS
Grills are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. Many people like grilled foods because of their charcoal taste, which is created by smoke from meat fats that drip into the heat source.
Although smoke from meat fats creates the taste people associate with grilled foods, actual wood-smoke flavors such as hickory or mesquite can be added to foods if those woods are burned in the grill under the food. In order to do this, you must use a grill designed to burn such fuels.
Types
Many grill models are in use. The major differences in operation among them are due to the difference in heat source—gas, electricity, or charcoal. To operate, set areas of the grill to different temperatures and place foods in the areas with the appropriate cooking temperature. Keep grills clean, as the high temperatures can easily start grease fires.
GRIDDLES
Griddles are flat, smooth, heated surfaces on which food is cooked directly. Pancakes, French toast, hamburgers and other meats, eggs, and potato items are the foods most frequently cooked on a griddle. Griddles are available as separate units or as part of a rangetop.
Clean griddle surfaces after every use so they will cook at peak efficiency. Polish with a griddle stone or griddle cloth until the surface shines. Follow the grain of the metal to avoid scratching.
Condition griddles after each cleaning or before each use to create a nonstick surface and to prevent rusting. Procedure: Spread a thin film of oil over the surface and heat to 400°F (200°C).Wipe clean and repeat until griddle has a smooth, nonstick finish.
ROTISSERIES
Rotisserie broilers cook meats and other foods by turning them slowly in front of electric- or gas-powered heating elements. Even though classical cooking theory categorizes spit-cooking as roasting, these cookers are more closely related to broilers in that the foods are cooked by the infrared heat of the elements.
Although they are especially suitable for chicken and other poultry, rotisseries can be used to cook any meat or other food that can be held on a spit or in any of various attachments or accessories.
Both enclosed (ovenlike) rotisseries and open or unclosed units are available. Small units hold about 8 chickens, and sizes range all the way to very large models that can hold as many as 70 chickens.
Because the heating elements are on the side (or sometimes above), the fats and juices don’t drip into the flames as they do with grills. Drip pans catch juices, which can be used for basting or gravy making.
DEEP FRYERS
A deep fryer has only one use: to cook foods in hot fat. Yet because of the popularity of fried foods, this function is an important one.
Standard deep fryers are powered by either gas or electricity and have thermostatic controls that maintain fat at preset temperatures.
Automatic fryers remove food from the fat automatically after a preset time. Pressure fryers are covered fry kettles that fry foods under pressure. Foods cook faster, even at a lower fat temperature.
Do’s and Don’ts
Frying procedures and the care of frying fat are discussed in detail in Chapter 4.The following
points relate to the operation of the equipment.
1. When filling kettles with solid fats, set the thermostat at 250°F (120°C) until the fat has melted enough to cover the heating elements.
2. Keep kettles filled to the fill line.
3. Make sure the drain valve is shut before adding fat to the empty kettle.
4. Check the accuracy of the thermostat regularly by reading the fat temperature with a thermometer.
Cleaning
Cleaning procedures differ greatly depending on the model.Here is a general procedure.
1. Shut off the power.
2. Drain the fat through a filter into a dry container (unless you are discarding it).Be sure the container is large enough to hold all the fat before you start.
3. Flush food particles from sides and bottom of the kettle with some of the hot fat.
4. Wash the kettle with a mild detergent solution. If the kettle is not removable, turn on the fryer and bring the detergent solution almost to a boil (beware of foaming over).Scrub with a stiff brush.
5. Drain and rinse thoroughly with clean water.
6. Dry the kettle,heating elements,and baskets thoroughly.
7. Refill with strained or fresh fat.
TILTING SKILLET
The tilting skillet, also known as the tilting brazier and tilting fry pan, is a versatile and efficient piece of equipment. It can be used as a griddle, fry pan, brazier, stewpot, stockpot, steamer, and bain-marie or steam table.
The tilting skillet is a large, shallow, flat-bottomed pot. To look at it another way, it is a griddle with 6-inch-high sides and a cover. It has a tilting mechanism that enables liquids to be poured out of it. Power may be gas or electric.
Clean the skillet immediately after each use, before food has time to dry on. Add water, turn on the skillet to heat it, and scrub thoroughly.
STEAM-JACKETED KETTLES
Steam-jacketed kettles, or steam kettles, are sometimes thought of as stockpots that are heated not just on the bottom but on the sides as well. This comparison is only partly accurate. Steam kettles heat much more quickly and have more uniform and controllable heat than pots on the range.
Types
Steam kettles range in capacity from 2 gallons to over 100 gallons. Some large institutional kettles hold 4,000 gallons. Tilt or trunnion kettles can be tilted for emptying, either by turning a wheel or by pulling a lever. Nontilt kettles are emptied by a spigot and drain on the bottom. Heat is controlled by regulating the steam flow or by adjusting the thermostat. Steam may be from an outside source or self-generated. Exercise caution when operating all steam equipment. Steam can cause serious burns.
Clean immediately after use to avoid food drying on surfaces. Disassemble the spigot and drain, and clean with a bottle brush.
STEAM COOKERS
Steam cookers are ideal for cooking vegetables and many other foods rapidly and with minimum loss of nutrients and flavor. For this reason, they are becoming more common in both large and small kitchens.
Types
Pressure steamers cook foods under a pressure of 15 pounds per square inch (high pressure steamers) or 4 to 6 pounds per square inch (low-pressure steamers).They are operated by a timer, which shuts the equipment off after a preset time. The door cannot be opened until the pressure returns to zero.
Pressure less or convection steamers do not operate under pressure. Jets of steam are directed at the food to speed the heat transfer, just as the fan in a convection oven speeds cooking. The door can be opened any time during cooking.
All steamers hold standard-size counter pans (12 x 20 inches or 325 x 530 mm) or fractions thereof. Their capacity varies from one to many pans. Steamer operation varies greatly, depending on the model. Check operating manuals and be sure you understand a particular model well before attempting to operate it. Caution is important with all steam equipment because of the danger of severe burns.
PROCESSING EQUIPMENT
MIXERS
Vertical mixers are important and versatile tools for many kinds of food mixing and processing
jobs, both in the bakeshop and in the kitchen.
Types
Bench-model mixers range in capacity from 5 to 20 quarts (5 to 20 L).Floor models are available as large as 140 quarts (133 L).Adaptor rings enable several bowl sizes to be used on one machine. Most mixers have three operating speeds.
Agitator Attachments
There are three main mixing attachments, plus some specialized ones. The paddle is a flat blade used for general mixing. The wire whip is used for such tasks as beating cream and eggs and making mayonnaise. The dough arm is used for mixing and kneading yeast dough.
FOOD CUTTER
The food cutter or food chopper, familiarly known as the buffalo chopper, is a common piece of equipment used for general food chopping. A variety of attachments (described in the next section) makes it a versatile tool.
General Operation
Food is placed in a rotating bowl, which carries the food to a pair of knives that are spinning rapidly under a cover. The fineness of the cut depends on how long the food is left in the machine.
SLICER
The slicer is a valuable machine because it slices foods more evenly and uniformly than can be done by hand. Thus it is valuable for portion control and for reducing cutting loss.
Types
Most modern slicers have blades set at an angle. Slices fall away from these blades with less breaking and folding than from vertical blades. With manual machines, the operator must move the carriage back and forth to slice the food. Automatic machines move the carriage with an electric motor.
FOOD PROCESSOR
Food processors were used in commercial kitchens long before home models were introduced. Professional models are two to four times larger than the largest home models.
They consist of a motor in a heavy base, topped by a cylindrical work bowl containing an S-shaped blade. Processors are used to chop or purée foods, including raw or cooked meats, and to mix or emulsify such items as sauces and flavored butters. With special disk attachments in place of the standard blade, they can also slice, shred, and julienne solid foods such as vegetables.
In basic design,a food processor is similar to a vertical cutter/mixer. The same do’s and don’ts should be observed.
BLENDER
Like the VCM and the food processor, a blender consists of a motor in a base, topped by a container with a spinning blade. Because the blender’s container is tall and narrow, it is more suited for mixing and puréeing liquids than for chopping solid foods, however. In the commercial kitchen, the blender is used to mix,purée, and emulsify liquids such as soups, sauces, and batters. It is also used in bars and coffeehouses to prepare certain drinks.
Blender motors may have from 2 to 10 or more speeds. The containers are made of stainless steel, glass, or plastic. The blade assembly at the base of the container can be disassembled for thorough cleaning.
IMMERSION BLENDER
An immersion blender, also called a stick blender or burr mixer, consists of the blade of a blender, protected by a guard, at the bottom end of a long wand or shaft that has a motor at the top. Using an immersion blender, the cook can purée or mix hot or cold foods in any container without transferring them to a blender jar. This makes it possible to blend hot foods in their cooking pots. The largest stick blenders are long enough to be used to purée foods in large steam kettles.
HOT FOOD HOLDING EQUIPMENT
Several types of equipment are used to keep food hot for service. This equipment is designed to hold foods above 135°F (57°C) in order to prevent the growth of bacteria that can cause disease. Because food continues to cook at these temperatures, it should be held for as short a time as possible.
1. Steam tables are standard holding equipment for serving lines. Standard-size counter pans or hotel
pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the foods.
Check water levels in steam tables periodically to make sure they don’t go dry. Electrically heated
counters that operate dry—without steam—are also available.
2. A bain-marie is a hot-water bath. Containers of foods are set on a rack in a shallow container of water, which is heated by electricity, gas, or steam. The bain-marie is used more in the production area, while the steam table is used in the service area.
3. Overhead infrared lamps are used in service areas to keep plated food warm before it is picked up by the service staff. They are also used for keeping large roasts warm. Foods dry out quickly under holding lamps. This is a disadvantage for almost all foods except French fries and other deep-fried foods, which lose their crispness if they are kept moist.
COLD FOOD STORAGE EQUIPMENT
The quality of the food you serve depends to a great degree on refrigeration equipment. By keeping foods cold, usually below 41°F (5°C),the refrigerator (known in the trade as the cooler or the box) guards against spoilage and bacterial growth. Freezers are used to hold foods for longer times, or to store foods purchased in frozen form.
There are so many sizes, models, and designs of refrigeration equipment that it would be futile to try to describe them all here.
To enable refrigerators and freezers to work at top efficiency, observe the following rules:
1. Place items far enough apart and away from the inside walls of refrigerators so cold air can circulate. Freezers,on the other hand, work most efficiently when they are full.
2. Keep the door closed as much as possible. When storing or removing an item, do it quickly and shut the door.
3. Keep stored foods well wrapped or covered to prevent drying and transfer of odors. Meats are an exception to this rule.
4. Keep refrigerators spotlessly clean.
POTS AND PANS AND THEIR USES
Stockpot.
A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids. Stockpots with spigots allow liquid to be drained off without disturbing the solid contents or lifting the pot. Sizes:8 to 200 quarts (liters).
Saucepot.
A round pot of medium depth. Similar to a stockpot but shallower, making stirring or mixing easier. Used for soups, sauces, and other liquids. Sizes: 6 to 60 quarts (liters).
Brazier.
A round, broad, shallow, heavy-duty pot with straight sides. Used for browning, braising, and stewing meats.Sizes:11 to 30 quarts (liters).
Saucepan.
Similar to a small, shallow, light saucepot, but with one long handle instead of two loop handles. May have straight or slanted sides. Used for general range-top cooking.Sizes:11⁄2 to 15 quarts (liters).
Sauté pan, straight-sided.
Similar to a shallow, straight-sided saucepan, but heavier. Used for browning, sautéing, and frying. Because of its broad surface area, the sauté pan is used for cooking sauces and other liquids when rapid reduction is required. Sizes:21⁄2 to 5 inches (65 to 130 mm) deep;6 to 16 inches (160 to 400 mm) in diameter.
Sauté pan, slope-sided.
Also called fry pan. Used for general sautéing and frying of meats, fish, vegetables, and eggs. The sloping sides allow the cook to flip and toss items without using a spatula, and they make it easier to get at the food when a spatula is used.Sizes:6 to 14 inches (160 to 360 mm) top diameter.
Cast-iron skillet.
Very heavy, thick-bottomed fry pan. Used for pan frying when steady, even heat is desired.
Double boiler.
A pot with two sections. The lower section, similar to a stockpot, holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4 to 36 quarts (liters).
Sheet pan or bun pan.
A shallow rectangular pan (1 inch/25 mm deep) for baking cakes, rolls, and cookies, and for baking or broiling certain meats and fish. Sizes: full pan, 18 x 26 inches (46 x 66 cm); half pan, 18 x 13 inches (46 x 33 cm).
Bake pan.
A rectangular pan about 2 inches (50 mm) deep. Used for general baking. Available in a variety of sizes.
Roasting pan.
A large rectangular pan, deeper and heavier than a bake pan. Used for roasting meats and poultry.
Hotel pan, also called counter pan, steam table pan, or service pan. A rectangular pan, usually made of stainless steel. Designed to hold foods in service counters. Also used for baking, steaming, and subsequent serving. Also used for storage.
Standard size: 12 x 20 inches. Fractions of this size (1⁄2, 1⁄3, etc.) are also available.
Standard depth:21⁄2 inches (65 mm).Deeper sizes are also available.(Standard metric pan is 325 x 530 mm.)
Bain-marie insert, usually called simply bain-marie. A tall,cylindrical stainless-steel container.Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1 to 36 quarts (liters).
Stainless-steel bowl.
A round-bottomed bowl. Used for mixing, whipping, and producing hollandaise, mayonnaise, whipped cream, and egg white foams. Round construction enables whip to reach all areas.Available in many sizes.
MEASURING DEVICES
The following equipment is discussed in terms of U.S.measurements.Comparable items in metric units are also available.
1. Scales.Most recipe ingredients are measured by weight,so accurate scales are very important. Portion scales are used for measuring ingredients as well as for portioning products for service.
2. Volume measures used for liquids have lips for easy pouring. Sizes are pints,quarts, half-gallons,and gallons. Each size is marked off into fourths by ridges on the sides.
3. Measuring cups are available in 1-, 1⁄2-, 1⁄3-, and 1⁄4-cup sizes.They can be used for both liquid and dry measures.
4. Measuring spoons are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon.They are used most often for spices and seasonings.
5. Ladles are used for measuring and portioning liquids. The size, in ounces, is stamped on the handle.
6. Scoops come in standard sizes and have a lever for mechanical release. They are used for portioning soft solid foods.
The number of the scoop indicates the number of level scoopfuls per quart. In actual use, a rounded scoopful is often more practical than a level scoopful, so exact weights will vary.
7. Thermometers measure temperatures. There are many kinds for many purposes.
• A meat thermometer indicates internal temperature of meats. It is inserted before cooking and left in the product during cooking.
• An instant-read thermometer gives readings within a few seconds of being inserted in a food product. It reads from 0°F to 220°F.Many chefs carry these in their jacket pocket like a pen, ready whenever needed. Instant read thermometers must not be left in meats during roasting, or they will be damaged.
• Fat thermometers and candy thermometers test temperatures of frying fats and sugar syrups. They read up to 400°F.
• Special thermometers are used to test the accuracy of oven,refrigerator, and freezer thermostats
KNIFE MATERIALS
The metal that a knife blade is made of is an important consideration,as the metal must
be able to take and hold a very fine edge.
1. Carbon steel was for many years the traditional favorite because it can be honed to an extremely sharp edge. Its disadvantages are that it corrodes and discolors easily, especially when used with acid foods and onions. Also, it discolors some foods (such as hard-cooked eggs) and may leave a metallic taste. Because of these disadvantages, it has given way to high-carbon stainless steel (described in item 3 below), which is now the preferred material for the best knives.
2. Traditional stainless-steel alloys will not rust or corrode, but they are much harder to sharpen than carbon steel. Stainless steel is used mostly for low-cost, lightweight knives.
3. High-carbon stainless steel is a relatively new alloy that combines the best aspects of carbon steel and stainless steel. It takes an edge almost as well as carbon steel, and it will not rust, corrode, or discolor. Knives made of this material are highly prized and relatively expensive.
KNIFE HANDLES
The tang is the portion of the metal blade that is inside the handle. The highest-quality,
most durable knives have a full tang, which means that the tang runs the full length of the handle.
KNIVES AND THEIR USES
11. French knife or chef’s knife.
Most frequently used knife in the kitchen, for general-purpose chopping, slicing, dicing, and so on. The blade is wide at the heel and tapers to a point. Blade length of 10 inches (260 mm) is most popular for general work. Larger knives are for heavy cutting and chopping. Smaller blades are for more delicate work. This is your most important tool, so you must learn to handle it and care for it well.
12. Santoku knife or Japanese cook’s knife.
A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife. Blades are usually 5 inches (13 cm) or 7 inches (18 cm) long.
13. Utility knife or salad knife.
A narrow, pointed knife 6 to 8 inches (160 to 200 mm) long. Used mostly for pantry work, cutting and preparing lettuce, fruits, and so on. Also useful for carving roast chicken and duck.
14. Paring knife.
A small pointed blade 2 to 4 inches (50 to 100 mm) long. Used for trimming and paring vegetables and fruits.
15. Boning knife.
A thin, pointed blade about 6 inches (160 mm) long. Used for boning raw meats and poultry. Stiff blades are used for heavier work. Flexible blades are used for lighter work and for filleting fish.
16. Slicer.
A long, slender, flexible blade up to 14 inches (360 mm) long. Used for carving and slicing cooked meats.
17. Serrated slicer.
Like a slicer, but with a serrated edge. Used for cutting breads,cakes,and similar items.
18. Butcher knife.
A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in the butcher shop.
19. Scimitar or steak knife.
A curved, pointed blade. Used for accurate cutting of steaks.
10. Cleaver.
A very heavy, broad blade. Used for cutting through bones.
11. Oyster knife.
A short, rigid, blunt knife with a dull edge. Used for opening oysters.
12. Clam knife.
A short, rigid, broad-bladed knife with a slight edge. Used for opening clams.
13. Vegetable peeler.
A short tool with a slotted, swiveling blade. Used for peeling vegetables and fruits.
14. Steel.
Not a knife, but an essential part of the knife kit. Used for truing and maintaining knife edges.
15. Cutting board.
An important partner to the knife. Hardwood boards are favored by many chefs. Hard rubber or plastic boards are thought to be more sanitary, but there is some evidence that bacteria survive longer on plastic and rubber than on wood. Cutting boards must be kept very clean.