Kitchen Equipment & Handling

One needs to take utmost care while working inside the kitchen. It is of paramount importance to handle to kitchen equipment in a correct manner. This not only is safe but also aids to increase the equipment-life. Following are a few guidelines to handle various kitchen equipments.

SMALL EQUIPMENT: This comprises of basic set of tools.

SHARPENING OF KNIVES:

a) STEEL ROD: It should be well groomed. Hold the steel in the left hand and the knife in the right, draw the blade away from you at an angle of 45 Degrees. Six or seven times on each side of the steel exerting slight pressure.

b) CARBORUNDUM STONE: The stone should not be too coarse as a saw edge may result. Angle the blade of the knife to 45 Degrees and sharpen alternate sides of the knife using considerable pressure & drawing almost the whole length of the blade edge. Always wipe the knife on a cloth before use as small particles of the stone stick to the blade.

1) COOK TONGS: Turning small pieces of food during cooking.

2) VEGETABLE GROOVERS: Decorating lemons, oranges, limes, and carrots.

3) VEGETABLE CUTTERS:

  · Pea shaped round (Solferino cutter).
  · Small ball shaped round (Parisienne cutter)
  · Slightly larger ball shaped round (Noisettes).

4) PASTRY CUTTING WHEELS - Ravioli cutters.

5) TRELLIS CUTTER: Net appearance.

6) KITCHEN SCISSORS - Trimming fish, jointing game, poultry etc.

7) GRATERS

Handling of small equipment:

1) Do not apply too much pressure while handling these equipments as they can break easily.
2) Always wash and wipe well after each use personally. Do not put these in the wash up area as it can be misplaced or broken.
3) Keep in the correct and safe place of the kitchen for the others to use.

UTENSILS

1)  POTS AND PANS:  Use the right pots for the right work. If any food sticks to the pan, soak in gutter & clean easily.

2)  BOWLS / DISHES / MOULDS: Use the right bowl/mould for the appropriate dish. Wash in warm water, wipe dry after every use.

3)  WHISKS: Do not bang whisks when using & washing, special attention should be paid to where the wires meet at the base.

4) SIEVES / STRAINERS / COLANDERS: Wash immediately after every use under full power of water.

5) TEFLON ITEMS:   Avoid scrubbers which scratch, steel spoons and slicers as they cause the items to loose their non-stick quality always use a wooden

 spoon.

6)  WOODEN ITEMS: Scrub with a brush & hot water. Dry thoroughly. If items are left wet, cracks can appear. Do not use broken wooden spoons as it can

 leave shavings in the food.

7) PLASTIC ITEMS:  Jugs, etc should not be kept near direct heat as it can disfigure.

ELECTRICAL EQUIPMENTS

1) OVENS/RANGES / HOBS/ CONVOTHERMS - Avoid spills and water from failing as it can lead to a short circuit. To clean switch off electric supply. Do not use more water than necessary. Dry thoroughly when clean. For gas equipment, turn off gas supply to appliances. Clean thoroughly and remove parts that can be cleaned separately & fit them correctly. Check if pilot light is functioning.

2) GRILLS/ SALAMANDERS - Ensure the tray beneath the bars is always clean. Switch off electrical supply and clean the bars thoroughly, as well as the top. Do not clean when hot.

3) FRYERS – Check the level of oil is above the heater coils. Avoid spilling any water in the oil. Do not overheat the oil. To clean, ensure fuel supply is off. When cool, drain off the oil into a container & close tap. Lift up coils and take out containers & wash thoroughly. Rinse & dry well. Ensure drain tap is closed & add clean oil.

4) BAIN MARINE – Ensure there is water at all times when the Bain Marie is on. Do not let the water boil vigorously. To clean drain off the water, clean thoroughly with hot water & detergent rinse & dry. Close the drain tap. Refill with clean water.

5) HOT PLATES -Avoid spilling water on helpless switch off parts, which are not being used. Cool hot plates before cleaning the sides with a wet cloth and detergent.

6) POWER DRIVEN EQUIPMENT

a) Mixing machines: These include dough mixers in pantry. Procedures for usage to be followed.
b) Mincers
c) Slicers
 · No bones included in the food to be sliced.
    · Guards are in place.
    · Only one person operates
    · Handles are free of grease.
d) Potato chip machines
e) Garlic peeling machine
f) Masala grinders
g) Pureeing machine
h) Rolling machine - In the pastry. Do not use knife on the rolling sheet.
i) Domestic mixers and rob coupe - Do not overload. Fix jar properly before starting. Check plug point. Ensure blade is fixed properly. Clean thoroughly before and after use.

GENERAL SAFETY PRECAUTIONS

1) Equipment must be correctly turned off/remove plug. Before dismantling for cleaning.
2) Use correct cleaning materials.
3) Any specific instructions should be observed.
4) After cleaning, washing & drying the equipment & parts thoroughly reassemble and check that it is ready for use.
5) Any attachments should be stored correctly.
6) Ensure there is no particle of food left in the equipment, or else it can contaminate other foods when the machine is next used.
7) Use gloves if using any reactive detergent.
8) In the event of equipment not working satisfactorily, do not ignore it; report the fault to your supervisor.

BE SAFETY CONSCIOUS. "MAKE A HABIT TO WORK SAFELY, CHECK SAFETY PRECAUTIONS AND OBEY ALL WARNING SIGNS AT ALL TIMES"