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Chapter 5
Kitchen Essentials:
Part 2—Equipment
and Techniques
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Receiving and
Storage Equipment
 The receiving area is the first stop in the flow of food. It is
where all food deliveries enter the restaurant or
foodservice operation.
 Before accepting the product, an employee checks the
quality and quantity of the items ordered against those
being delivered.
 After food is delivered and received into the receiving
area, it must be stored properly.
 Dry goods must be stored at least 6 inches off the floor
on stainless-steel shelving.
 Perishable goods are stored in refrigerators and freezers.
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Knives & Knife Care
 Foodhandlers use knives in most
cooking preparations, from slicing
to chopping to shredding.
 Each knife is designed for a
specific purpose.
 A good knife is made of stainless
steel because it is very durable
and stays sharp for a long time.
 A knife has two main parts, the
blade and the handle.
 The blade is made of metal and is
either forged or stamped.
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 The blade of the knife
has several parts:
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Knives & Knife Care (cont.)
 Honing is the regular maintenance required to keep knives in the
best shape.
 A sharpening stone is used to grind and hone the edges of steel
tools and implements.
 A steel is a long metal rod that is used to remove the microscopic
burrs that are created as a knife is used.
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Hand Tools and Small Equipment
 Every restaurant and
foodservice kitchen has
small hand tools and small
equipment called
smallware.
 Hand tools are designed to
aid in cutting, shaping,
moving, or combining
foods.
 Hand tools are easy to
use, and are an essential
part of food prepreparation.
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Measuring Utensils
Measuring utensils are widely used in restaurant and
foodservice kitchens to measure everything from spices to
liquids to dry goods like oats, grains, sugar, and flour. They
can also measure temperature.
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Pots and Pans
 Pots and pans are available
in many shapes and sizes
and are made of a variety of
materials, such as copper,
cast iron, chrome, stainless
steel, and aluminum, with or
without nonstick coating.
 In general, pots are larger
vessels with straight sides
and two loop handles. Pans
tend to be shallower with
one long handle and either
straight or sloped sides.
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Processing Equipment:
Cutters and Mixers
 Cutters and mixers are used to cut meats and vegetables and to mix
sauces and batters.
 Always use safety guards when using cutting machines.
 Employees must be properly trained and informed of all precautionary
measures that should be taken when operating the equipment.
 It is illegal for minors to use, clean, or maintain cutters or mixers.
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Steamers & Broilers
 Steamers are used in restaurant and foodservice operations to
cook vegetables and grains. They allow the food to come into
direct contact with the steam, heating the food very quickly.
Cooking with steam is a very efficient method of cooking.
 Using very intense direct heat, broilers cook food quickly. For
broilers, the heat source is above the food.
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Ranges, Griddles, Fryers,
and Ovens
 The range is usually the most frequently utilized piece of equipment
in restaurant and foodservice kitchens. Ranges are cooking units
with open heat sources. Ranges come in multiple sizes and
variations suitable to the specific needs of an individual operation.
 There are many types of ovens available to suit a variety of
restaurant and foodservice operations. They vary in size and
method of operation.
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Holding and Serving Equipment
 Once the food arrives in the holding and service area, it
is usually ready to be presented to the guest.
 Though most of the hard work in preparing a meal has
already been done, the final touches made in the holding
and service areas are important to delivering a quality
meal.
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Section 5.1 Summary
 Receiving equipment includes receiving tables/area, scales, and
utility carts. After food is received, it is stored on shelving or in
refrigerators and freezers.
 Pre-preparation equipment includes knives, measuring utensils,
hand tools and small equipment, and pots and pans.
 Pots come in many shapes and sizes and are made of copper, cast
iron, stainless steel, and aluminum, with or without nonstick coating.
 Pans also come in many shapes and sizes.
 Preparation equipment includes cutters and mixers, steamers,
broilers, ranges, griddles, fryers, and ovens.
 Holding and serving equipment can include the bain-marie, food
warmer/steam table, hot-holding cabinet, coffee maker, tea maker,
ice machine, hot box, chafing dishes, and espresso machines.
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Mise en Place
Getting ready to cook is called mise en place. Mise en place is French
for “to put in place.”
 Mise en place refers to the preparation and assembly of
ingredients, pans, utensils, equipment, or serving pieces
needed for a particular dish or service.
 The goal of pre-preparation is to do as much of the work in
advance without any loss in ingredient quality
 The basic elements of mise en place—knife cuts,
flavorings, herbs and spices, and basic preparations—are
the building blocks of a professional chef ’s training. These
methods and techniques will be essential throughout a
professional career.
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Knife Basics
 Usually, cleaning and cutting raw foods is one of the first
steps of mise en place. Fresh vegetables, fruit, and meat
often require trimming and cutting.
 To use most knives, hold the food on the cutting board with
one hand and hold the knife by its handle with the other.
 There are three basic knife grips. In every grip, the hand
that is not holding the knife, called the guiding hand,
prevents slippage and helps to control the size of the cut.
 When using a knife, move the knife in a smooth downward
and forward slicing motion. With practice, a cook is able to
cut food in many different ways, increase knife speed, and
become more accurate with cuts.
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Seasoning and Flavoring
 A seasoning is something that enhances the flavor of an item
without changing the primary flavor of the dish. They must be
used with care to prevent overuse, but seasoning generally
should be added at the start of the dish to create a depth of flavor.
 There are four basic types of seasoning ingredients:




Salts
Peppers
Sugars
Acids
 Flavor refers to the way a food tastes, as well as its texture,
appearance, doneness, and temperature. A flavoring should
enhance the base ingredients of the dish, or it can also bring
another flavor to the product.
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Herbs and Spices
 Herbs and spices are important ingredients used to enhance and
add to the flavor of food:
 Herbs are the leaves, stems, or flowers of an aromatic plant.
 Spices are the bark, roots, seeds, buds, or berries of an aromatic plant.
 Storing spices and herbs properly helps to keep them fresh and
flavorful. Heat, light, and air all speed the loss of flavor and color.
 Add volatile spices and herbs toward the end of cooking to
provide the full benefit of their aromas and flavors.
 Some herbs and spices must be used carefully because their
dominant flavors can overpower the flavor of the dish.
 Use salt and pepper at the beginning of the cooking process to
ensure that sauces, butter, or other liquids will not wash off the
seasoning.
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Pre-preparation
Techniques
 Mise en place also involves pre-preparing certain
ingredients that need to be refined before they are ready
for use at the time of preparation.
 Basic cooking techniques in pre-preparation include
separating eggs, whipping egg whites, setting up a bainmarie, and making parchment liners for pans.
 Blanching is another pre-preparation technique. It is a
moist-heat method of cooking that involves cooking in a
liquid or with steam just long enough to cook the outer
portion of the food. The food is immediately placed in ice
water to stop carryover cooking, also referred to as
shocking.
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Section 5.2 Summary
 Mise en place is French for “to put in place.”
 To use knives properly, hold the food on the cutting board with
one hand and hold the knife by its handle with the other.
 In every grip, the hand that is not holding the knife prevents
slippage and helps to control the size of the cut.
 A seasoning is something that enhances the flavor of an item
without changing the primary flavor of the dish.
 Flavor refers to the way a food tastes, as well as its texture,
appearance, doneness, and temperature.
 Basic cooking techniques in pre-preparation include
separating eggs, whipping egg whites, setting up a bainmarie, making parchment liners for pans, and blanching and
shocking.
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Heat Transfer
Heat is a type of energy. When two items of different temperatures
have contact, energy, in the form of heat, transfers from the warmer
item to the cooler until they both reach the same temperature.
 Conduction is the transfer of heat from one item to another
when the items come into direct contact with each other.
 Convection is the transfer of heat caused by the movement
of molecules (in the air, water, or fat) from a warmer area to a
cooler one.
 Radiation does not require physical contact between the heat
source and the food being cooked. Instead, heat moves by
way of microwave and infrared waves.
 Infrared heat is created when the heat from a source is
absorbed by one material and then radiated out to the food.
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Dry-Heat Cooking Methods
In dry-heat cooking, food is cooked either by direct heat, like on a grill,
or by indirect heat in a closed environment, like in an oven.
 Broiling is a rapid cooking method that uses high heat from a
source located above the food.
 Grilling is a very simple dry-heat method that is excellent for
cooking smaller pieces of food.
 Roasting and baking are techniques that cook food by surrounding
the items with hot, dry air in the oven.
 Griddling is cooking a food item on a hot, flat surface (known as a
griddle) or in a relatively dry, heavy-bottomed fry pan or cast-iron
skillet.
 The sautéing method cooks food rapidly in a small amount of fat
over relatively high heat. The fat adds to the flavor.
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Dry-Heat Cooking Methods (cont.)
 Stir-fry is a cooking method closely related to sauté. Like
sauté, it is a quick-cooking, dry-heat method.
 To pan-fry food, cook it in an oil over less intense heat than
that used for sautéing or stir-frying.
 To deep-fry food, bread or batter coat it, immerse (completely
cover) it in hot fat, and fry it until it is done:
 A breading has the same components as batter, but they are not blended
together. A standard breading would be seasoned all-purpose flour and an
egg and buttermilk dip.
 The “float” of the item, the point when the item rises to the surface of the
oil and appears golden brown, indicates doneness.
 Recovery time is the amount of time it takes oil to reheat to the correct
cooking temperature once food is added.
 The smoking point is the temperature at which fats and oils begin to
smoke, which means that the fat has begun to break down.
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Moist-Heat
Cooking Methods
Moist-heat cooking techniques produce food that is delicately flavored and moist,
which can be served as a separate course or used as a sauce base.
 When simmering, completely submerge food in a liquid that
is at a constant, moderate temperature.
 When poaching, cook food between 160°F and 180°F. The
surface of the poaching liquid should show some motion, but
no air bubbles should break the surface.
 Blanching is a variation of boiling. When blanching, partially
cook food and then finish it later.
 Steaming is cooking food by surrounding it in steam in a
confined space such as a steamer basket, steam cabinet, or
combi-oven. Direct contact with the steam cooks the food.
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Combination-Cooking
Methods
When the best method for preparing certain food is a combination of
dry-heat and moist-heat cooking methods, it is called combination
cooking.
 In braising, first sear the food item in hot oil, and then
partially cover it in enough liquid to come halfway up the
food item. Then cover the pot or pan tightly and finish the
food slowly in the oven or on the stovetop until it is tender.
 When stewing, first cut the main food item into bite-sized
pieces, and either blanch or sear them. As with braising,
cook the food in oil first, and then add liquid. Stewing
requires more liquid than braising. Cover the food
completely while it is simmering.
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Sous Vide and
Microwave Cooking
 Sous vide is a method in which food is cooked for a long
time, sometimes well over 24 hours. Sous vide is French
for “under vacuum.” Rather than placing food in a slow
cooker, cooks place food in airtight plastic bags and then
place the bags in water that is hot but well below boiling
point.
 Many foods can be baked or roasted in a microwave
oven. However, microwave ovens do not give the same
results as convection or conventional ovens because
they cook food with waves of energy or radiation—
microwaves—rather than with heat.
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Determining Doneness
& Plating
 There are two important qualities that cooks look for to
determine a product’s doneness:
 Has it achieved the desired texture?
 Has it reached the minimum internal temperature it needs to be
safe?
 Portioning is the amount of an item that is served to the guest.
 Overportioning results in increased cost and lower profit from
an item.
 Plating is the decision about what serving vessel will be used
to present the product as well as the layout of the item on the
plate or in the bowl and the garnishing of the item.
 Garnish enhances the food being served.
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Section 5.3 Summary
 Heat is transferred to food in three ways:
 Conduction
 Convection
 Radiation
 Types of cooking methods include dry-heat cooking, moist-heat
cooking, and combination-cooking methods.
 Broiling, grilling, roasting, baking, sautéing, pan-frying, stir-frying,
and deep-frying are kinds of dry-heat cooking.
 Simmering, poaching, blanching, and steaming are techniques
used in moist-heat cooking.
 Braising and stewing are types of combination cooking.
 To determine when food is done cooking, identify if the product
has its desired texture and minimum internal temperature.
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Healthy Diets
 A healthy diet:
 Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk
and milk products
 Includes lean meats, poultry, fish, beans, eggs, and nuts
 Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added
sugars
 Dietary Reference Intakes (DRIs) are recommended daily amounts
of nutrients and energy that healthy people of a particular age range
and gender should consume:
 Recommended Dietary Allowances are daily nutrient standards
established by the U.S. government.
 Adequate Intakes identify daily intake levels for healthy people, and
are typically assigned when scientists don’t have enough information to
set an RDA.
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Vegetarian Diets
A vegetarian is a person who consumes no meat, fish, or poultry
products. There are different types of vegetarians:
 A vegan follows the strictest diet of all and will consume no
dairy, eggs, meat, poultry, fish, or anything containing an
animal product or byproduct, including honey. They
consume only grains, legumes, vegetables, fruit, nuts, and
seeds.
 A lacto-vegetarian consumes all the vegan items plus
dairy products.
 An ovo-vegetarian consumes all vegan foods plus eggs.
 A lacto-ovo-vegetarian consumes all the vegan items plus
dairy products and eggs.
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Dietary Guidelines for Americans
 The Dietary Guidelines
for Americans 2005 is a
document published jointly
by the Department of
Health and Human
Services and the USDA.
 This report offers sciencebased advice for healthy
people over the age of 2
about food choices to
promote health and reduce
risk for major chronic
diseases.
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MyPyramid
 MyPyramid translates the RDAs and dietary guidelines
into the kinds and amounts of food to eat each day.
 Nutrition Facts panels help people select the
appropriate packaged food products to meet their
nutritional needs.
 MyPyramid replaces the 1992 Food Guide Pyramid and
incorporates the recommendations of the Dietary
Guidelines for Americans 2005.
 The MyPyramid symbol emphasizes six key themes:
1. Proportionality
2. Variety
3. Physical Activity
5.4
4. Moderation
5. Gradual Improvement
6. Personalization
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Nutrition Labels
 Each nutrient on the panel is reported as a
percentage of Daily Values (DV).
 The DVs are provided in percentages based on
a 2000-calorie diet.
 The mandatory components on the Nutrition
Facts label are:









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Serving size and servings per container
Total calories and calories from fat
Total fat and saturated fat
Trans fat
Cholesterol
Sodium
Total carbohydrate, dietary fiber, and sugars
Protein
Vitamin A, vitamin C, calcium, and iron
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The Problem of Obesity
A person who is overweight or obese has a weight that is greater than
what is generally considered healthy.

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Section 5.4 Summary
 A healthy diet emphasizes fruits, vegetables, whole grains, and fatfree or low-fat milk and milk products. It includes lean meats, poultry,
fish, beans, eggs, and nuts. It is low in saturated fats, trans fats,
cholesterol, salt, and added sugars.
 The Dietary Guidelines for Americans offer advice for healthy people
over the age of 2 about food choices to promote health and reduce
risk for major chronic diseases.
 MyPyramid teaches people how to eat a balanced diet from a variety
of food groups without counting calories, how to include physical
activity in their daily lives, and how to adjust food intake for the
amount of activity.
 A nutritional label is useful in selecting food for a healthy diet.
 Obesity is considered a major health problem. It can be prevented
by eating a healthy diet, exercising, and eating fewer calories.
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