Appendix B: Foodservice Equipment

Learning Objectives:

  • Identify equipment used in commercial foodservice kitchens.
  • Select appropriate commercial equipment to use in a quantity foodservice recipe originally written for home use.

Key Terms:

  • Rangetop
    • a device commonly used for cookery which is commonly found in kitchens, for applying heat to the base of pans. Cooktops are commonly powered by gas or electricity and often found integrated with an oven.
An oven with a gas burner stove on top is shown. Black metal rod grates allow pots and pans to sit atop the flames.
Range top. By Marcelo on Pixnio –CC0
  • Flattop
    • a type of cooking range whose surface is sort of a cross between a griddle and a grill. Unlike a grill, a flat top doesn’t have a grate, but simply a flat cooking surface.
      A grill's flat metal surface that is used to cook ingredients.
      Flat top range. By M from Wikimedia Commons –CC0 Public Domain
  • Induction Cooktop
    • A stove where your pan is heated by a magnetic field instead of having its bottom sitting on a flame with a gas cooktop or on an element with an electric stove.

 

  • Ovens
    • Conventional
      • An oven that uses radiant heat (such as from burners or heating elements) to heat; and does not use a fan to recirculate heated air or electromagnetic induction or other means to heat.
image of a conventional oven
Conventional oven. By HomeSpot HQ on Flickr –CC-BY
  • Convection
    • An oven that has a fan with a heating element around it. A small fan circulates the air in the cooking chamber.
image of a convection oven
Convection oven. By BoneDaddy on Flickr er –CC-BY-SA
  • Combi
    • an oven with three functions: convection, steam and combination cooking.
image of a convection oven
Convection oven. By BBCLCD from Wikimedia Commons –CC-BY-SA
  • Broilers and Salamanders
    • a grill characterized by very high temperature overhead electric or gas heating elements.An oven that heats from above.
  • Grill
    • a metal framework used for cooking food over an open fire; a gridiron.
image of burgers on a grill cooking
Burgers cooking on a grill. By bkchaundy on Pixabay –CC0
  • Deep Fat Fryer
    • A heated vessel for frying food by immersing in hot fat or oil, as opposed to shallow frying in a frying pan.
image of a heated vessel for frying food by immersing in hot fat or oil
Frying potatoes. By byrev on Pixabay –CC0
  • Tilt Skillet
    • a versatile restaurant appliance that holds 30 gallons and can be used to simmer, steam, braise, roast, saute, fry, boil or broil.
A large versatile restaurant kitchen appliance.
  • Steam-Jacketed Kettles
    • an improved, self-contained version of the large stockpot used for range top cooking. Steam kettles are often used to boil pasta, simmer sauces, stocks and stews.
An electrical appliance for making soups and stews, it is a metal pot with a spout that can be tilted to pour.
  • Steam Cookers
    • a kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape.

 

image of a steam cooker used to cook or prepare various foods with steam heat
Steam Cooker. By noktao on Pixabay –CC0
  • Mixers
    • a kitchen utensil that uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared which automates the repetitive tasks of stirring, whisking or beating.
      • Bench
        • a mixer which sits on a counter and has hinges to allow the beaters to rise out of the mixing bowl.
image of two mixers siting on a counter; they have hinges to allow the beaters to rise out of the mixing bowl
Mixers. By Pear285  on English Wikipedia –CC0
  • Floor
    • A large mixer which is 3 to 4 feet tall and sits on the floor.
image of a large white mixer with a wisk
Large mixer. By falco on Pixabay –CC0
  • Attachments
    • Paddle
      • an accessory for a mixer that spins to mix the contents of the mixer’s bowl.
A metal fan-shaped accessory for a mixer
  • Wire Whip
    • Also called a whisk, this is a cooking utensil which fits into a mixer and can be used to blend ingredients smooth or to incorporate air into a mixture.

closer image of the large mixing bowl, showing the cooking utensil Wire whip used in the mixer to mix ingredients

  • Dough Arm
    • a metal helical accessory for a mixer used to make dough.
A strong helical metal attachment for a mixer

 

  • Buffalo Chopper (Food Chopper)

 

  • Slicer
    • a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. Also called a slicing machine, deli slicer or a meat slicer.
closer image of the large mixing bowl, showing the cooking utensil Wire whip used in the mixer to mix ingredients
Metal meat slicer. By Sailko from Wikimedia Common –CC-BY
  • Food Processor
    • an electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, puréeing, or otherwise processed at high speeds.
image of a grey food processor plugged into the wall
Food Processor. By Your Best Digs on Flickr –CC-BY
  • Blender
    • a kitchen appliance used to mix, purée, or emulsify food and other substances. A stationary blender consists of a blender jar with a rotating metal blade at the bottom, powered by an electric motor in the base.
      image of a white blender with a rotating metal blade at the bottom
      Blender. By an Unknown on Pxhere –CC0
  • Burr Mixer (Immersion Blender)
  • Sous Vide
    • Immersion Circulator: an electrical appliance used for sous vide cooking that is immersed in a container of water and that circulates and heats the water to a precise, consistently maintained temperature.
image of Sous Vide used to cook meat in water at a precise temperature
Sous Vide. By Erikoinentunnus on Wikimedia Commons –CC-BY-SA
  • Vacuum Sealer
    • a device that enables a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package.
image of a chunk of meat being vacuum sealed by an EasyVac Pro sealer
Vacuum Sealer. By BBCLCD on Wikimedia Commons –CC-BY
  • Steam Table

 

  • Cold Food Storage Equipment
    • Cooler – Walk-in & Reach-in
      • an enclosed storage space refrigerated to temperatures equivalent to a normal refrigerator that can be walked into, and has a total chilled storage area of less than 3,000 square feet.
        image of a walk-in, reach-in cooler that stores food at a refrigerated temperature
        Walk-in & reach-in cooler. By Sarah Oh on Flickr –CC-BY-NC-SA
  • Reach-in
    • an enclosed storage space refrigerated to temperatures equivalent to a normal refrigerator and is closer in size to a household refrigerator than a walk-in cooler.
image of a reach-in fridge used to store food items while saving space
Reach-in cooler. By Barebibotra on Wikimedia Commons –CC-BY-SA
  • Freezer – Walk-in & Reach-in
    • an enclosed storage space refrigerated to temperatures equivalent to a freezer that can be walked into, and has a total storage area of less than 3,000 square feet.
image of a walk-in & reach-in freezer. used to store crates and boxes of food
Walk-in & reach-in freezer. By U.S. Department of Agriculture Attribution on Flickr -CC-BY
  • Cold Pass-through
    • a combination of a walk-in and reach-in cooler where you can enter the refrigerated area and stock the shelves in the back, while customers can access the refrigerated products through glass doors on the front.
image of a reach-in fridge used in a supermarket
Cold pass-through refrigerator. By Unknown on Pexel –CC0 (Pexel specific licensing)
  • Cold drawers
    • Refrigerated storage that opens like drawers.
image of cold drawers used to store food in a refrigerated drawer that pulls out
Cold drawers. By Susan Serra on Flickr –CC-BY-SA
  • Pots & Pans
    • Stockpot
      • a generic name for one of the most common types of cooking pot used worldwide. A stockpot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes.
        image of a Stockpot being used to cook miso soup
        Stockpot. By Unknown on Pixabay –CC0
  • Saucepot
    • a cooking pot that has handles on either side and tight-fitting lid; used for stewing or boiling.
      image of a sauce pot on a stovetop
      Saucepot. By Marcelo on Pixnio –CC0
  • Brazier/Rondeau
    • a cross between a pan and a pot, this pot is about 3-4 inches deep and about 1 foot in diameter with 1 long handle or 2 on either side and a lid.
      image of a Brazier/Rondeau which is a mix between a pot and a pan
      Brazier/Rondeau. By Erik Streb on Wikimedia Commons –CC-BY-SA
  • Saucepan
    • a deep stovetop pan with a long handle and, usually, a lid, used to cook sauce.
      image of a metal saucepan
      Saucepan. By Unknown on Pxhere –CC0
  • Sauté Pan
  • Straight
    • a pan with a wide flat bottom and vertical sides 4-5 inches high with a long handle on one side and a helper handle on the other and a lid.
      image of a Straight Pan with a handle on either side
      Straight pan. By FiveRings on Wikimedia Commons –CC0
  • Sloped
    • a pan with a wide flat bottom and sloped sides 3-4 inches high with a long handle on one side.
      an image of a sloped pan with a wide flat bottom and sloped sides 3-4 inches high with a long handle on one side.
      Sloped pan. By Cooks & Kitchens on Wikimedia Commons –CC-BY
  • Cast Iron Skillet
    • Cast-iron cookware is valued for its heat retention properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect the bare cast iron from rust and to create a non-stick surface.
      an image of a black Cast Iron Skillet with a handle
      Cast Iron Skillet. By Evan-Amos on Wikimedia Commons –CC0
  • Double Boiler
    • A large pan containing hot water, into which other smaller pans are set in order to cook food at low heat (below the boiling point) or to keep food warm.
      an image of a Double Boiler pot
      Double Boiler pot. By Beth on Flickr –CC-BY
  • Sheet Pan
    • a flat, rectangular metal pan typically about 2 feet by 1 foot and 1 inch deep used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.
      image of a flat, rectangular metal sheet pan, typically about 2 feet by 1 foot and 1 inch deep
      Sheet pan. By Unknown on Pxhere –CC0
  • Baking Pan
    • deeper than a sheet pan at about 3-4 inches and used for cooking meats.
      image of a baking pan being used to roast chicken and potatoes
      Baking pan. By Michael J. Bennett on Wikimedia Commons –CC-BY-SA
  • Roasting Pan
    • a piece of cookware 5-6 inches deep typically with a lid used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
      image of a roasting pan that is 5-6 inches deep and is roasting a piece of meat
      Roasting pan. By Carol VanHook on Flickr –CC-BY-SA
  • Wok
    • a versatile round-bottomed cooking vessel with a long handle, originating from China and used in a range of different Chinese cooking techniques, including stirfrying, steaming, panfrying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.
      image of a wok, a versatile round-bottomed cooking vessel with long handle
      Wok. By Clem Onojeghuo on Pexels –Pexels Photo Licensing Info
  • Hotel Pan
  • Bain Marie
    • a type of heated bath used in cooking to heat ingredients gently and gradually to fixed temperatures, or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients. Also known as a water bath or double boiler.
      image of a Bain Marie on a stovetop
      Bain Marie. By grongar on Wikimedia Commons –CC-BY
  • Scales
  • Portioning Scale
    image of a silver Portioning Scale
    Portioning Scale. By Unknown on Pxhere –CC0
  • Digital Scale
    image of a metal Digital Scale at zero grams
    Digital Scale. By xw7229525 on Pixabay –CC0
  • Volume Measures
  • Liquid
  • Measuring Cups
    image of a measuring cup with a handle and ounces labeled on the side in red
    Measuring cup. By HomeSpot HQ on Flickr –CC-BY
  • Measuring Spoons
    image of a set of measuring spoons; 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon
    Measuring spoons. By Julie Magro on Flickr –CC-BY
  • Portion Control Tools
  • Ladles
    image of a bunch of Ladles
    Ladles. By Graeme Bartlett on Wikimedia Commons –CC-BY-SA
  • Scoops/Dishers
  • Spoodles
  • Solid
  • Perforated
  • Thermometers
  • Bimetallic
  • Meat
    • a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
      image of a thermometer used to measure the internal temperature of meat
      Thermometer. By Steven Jackson on Flickr –CC-BY
  • Thermocouple
    image of a yellow thermocouple
    Thermocouple. By Harke on Wikimedia Commons –CC-BY-SA
  • Instant Read
  • Knives
  • Chef’s (French)
  • Santoku
    • a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. The santoku has long been the Japanese equivalent of a chef’s knife.
      image of a Santoku knife, a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip
      Santoku. By Plonk420 on Wikimedia Commons –CC-BY-SA
  • Utility
    • The utility knife was originally a fixed blade knife with a cutting edge suitable for general work such as cutting hides and cordage, scraping hides, butchering animals, cleaning fish, and other tasks.
      image of a utility knife with a cream handle
      Utility Knife. By Simon Speed on Wikimedia Commons –CC0
  • Paring
    • A thin-bladed knife intended for coring and paring (peeling) fruit such as apples as well as slicing small ingredient it is majorly used for detailed & controlled cutting.
      image of a pairing knife, A thin-bladed knife with a black handle
      Paring Knife. By on Wikimedia Commons –CC-BY-SA
  • Boning
    • a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish
      image of a boning knife with a sharp point and a narrow blade
      Boning Knife. By MrDarcy on Wikimedia Commons –CC0
  • Slicer
  • Serrated
    • its edge is lined with small teeth, similar to a saw’s. It will cut tomatoes, bread, and meat more effectively than a smooth-edged blade.
      image of a serrated knife that has its edge lined with small teeth
      Serrated Knife. By WLU on Wikimedia Commons –CC0
  • Butcher
    • a large, very sharp knife for cutting or trimming meat.
      image of a butcher knife with a black handle
      Butcher Knife. By Seniju on Flickr –CC-BY
  • Clam
    • A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat.
      image of a wooden clam, a kitchen utensil
      Clam. By Wotlarx on Wikimedia Commons –CC-BY-SA
  • Oyster
    • a short, thick blade that is used to pry open oysters and separate their meat from the shell (shucking).
      image of an oyster knife with a short, thick blade
      Oyster Knife. By VIUDeepBay on Wikimedia Commons –CC-BY
  • Vegetable Peeler
    • a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables.
      image of a three different types of vegetable peelers
      Vegetable Peeler. By Peter Halasz on Wikimedia Commons –CC-BY-SA
  • Tomato Shark
  • Sharpening Steel
    • a rod of steel, ceramic or diamond-coated steel used to realign/sharpen blade edges.
      image of a sharpening steel on a square of wood
      Sharpening Steel. By Donovan Govan on Wikimedia Commons –CC-BY-SA
  • Hand Tools & Small Equipment
  • Parisienne Scoop
    • is a small spoon-like tool used to cut round- or oval-shaped sections of melon, known as a melon baller, by pressing them into the melon’s flesh and then rotating. It can also be used to cut other soft fruit and ice cream.
      image of a metal Parisienne Scoop with a wooden handle
      Parisienne Scoop. By Alan Levine on Wikimedia Commons –CC-BY
  • Cook’s fork
    • A type of fork that is used for many different cooking tasks when working with a variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks may be very short in length to enable smaller foods to be moved or removed from pans or they may be longer in length and larger in size to keep hands away from heat and to enable larger food items to be easily handled.
      image of two different types of Cook’s forks; one type shown has only 2 fork points, while the other type has one, think point
      Cook’s fork. By UNC Sea Grant College Program on Flickr –CC0
  • Palette knife
    • A palette knife is a knife with a broad, flat, flexible blade used in cooking, or in painting to apply oil paint to a canvas or other surface.
      image of a palette knife with a broad, flat, flexible blade
      Palette knife. By Just plain Bill on Wikimedia Commons –CC0
  • Sandwich spreader
  • Offset Spatula
    • long, narrow tools that have a thin, flat metal blade or paddle at one end. The blade is blunt, not sharp, and is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan.
      image of an offset spatula that has a thin, flat metal dull blade or paddle at one end
      Offset Spatula. By Dnor on Wikimedia Commons –CC0
  • Rubber Spatula
    • a flat thin implement used especially for spreading or mixing soft substances, scooping, or lifting.
      image of two rubber spatulas. One is orange with a plastic handle and the other is purple with a metal handle.
      Rubber Spatula. By Marco Verch on Flickr –CC-BY
  • Pie Server
    • A cake and pie server, also called a cake shovel, pie knife, crépe spade, pie-getter, pie lifter or cake slice, is a serving utensil used in the cutting and serving of pies and cakes. Some cake and pie servers have serrated edges. Another use can be to serve pizza.
      image of three different pie servers
      Pie Server. By 3268zauber on Wikimedia Commons –CC-BY-SA
  • Bench Knife
    • a straight-edged metal rectangle with a handle along one side. Its primary use is to scrape unrolled dough from a work surface and cut dough into smaller pieces, but it comes in handy for other tasks, too.
      image of a bench knife, a straight-edged metal rectangle with a handle along one side
      Bench Knife. By Schnolle on Wikimedia Commons –CC0
  • Pastry Wheel
    • A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking.
      image of a pastry wheel. A brown plastic handle with a metal wheel that is ridged in the ends.
      Pastry Wheel. By Dnor on Wikimedia Commons –CC0
  • Spoons (metal, plastic)
  • Slotted
  • Perforated
    image of a perforated spoon, a spoon with holes to help liquids strain
    Perforated Spoon. By Coyau on Wikimedia Commons –CC-BY-SA
  • Solid
    image of a solid metal spoon
    Solid Spoon. By Donovan Govan on Wikimedia Commons –CC-BY-SA
  • Skimmer
    • A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used in Chinese cuisine.
      image of a skimmer spoon that has little holes to strain liquids
      Skimmer. By Dnor on Wikimedia Commons –CC0
  • Tongs (metal, plastic) (short, medium, long-handled)
    • a type of tool used to grip and lift objects instead of holding them directly with hands. There are many forms of tongs adapted to their specific use. Some are merely large pincers or nippers, but most fall into these few classes:
      • Tongs that have long arms terminating in small flat circular ends of tongs and are pivoted at a joint close to the handle used to handle delicate objects. Common fire-tongs, used for picking up pieces of coal and placing them on a fire without burning fingers or getting them dirty are of this type. Tongs for grilling, tongs for serving salad or spaghetti are kitchen utensils of the same type. They provide a way to move, rotate and turn the food with delicate precision, or fetch a full serving in one grab.
      • Tongs consisting of a single band of metal bent round one or two bands joined at the head by a spring, as in sugar-tongs (a pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar), asparagus-tongs and the like.
      • Tongs in which the pivot or joint is placed close to the gripping ends are used to handle hard and heavy objects. Driller’s round tongs, blacksmith’s tongs or crucible tongs are of this type.
        image of metal tong with red, plastic coverings on the ends
        Tongs. By Sac86738 on Wikimedia Commons –CC0
  • Chinois
    • a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredients.
      image of a metal chinois
      Chinois. By Laurent van Roy on Wikimedia Commons –CC-BY-SA
  • Wire Mesh Strainer
    • A sieve, or sifter, is a device for separating wanted elements from unwanted material or for characterizing the particle size distribution of a sample, typically using a woven screen such as a mesh or net or metal.
      image of a metal, wire mesh strainer
      Wire Mesh Strainer. By jhusemannde on Pixabay –CC0
  • Tamis
    • A tamis (pronounced “tammy”, also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the tamis above a bowl and adds the ingredient to be strained in the center of the mesh.
      image of a tamis strainer that is shaped like a snare drum and has a mesh surface used for sifting
      Tamis. By João Carvalho on Wikimedia Commons –CC-BY-SA
  • Colander
    • A colander (or cullender) is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta or rice.
      image of a white colander in a sink
      Colander. By Hustvedt on Wikimedia Commons –CC-BY-SA
  • Food Mill
    • A food mill (also called passatutto, purée sieve, moulinette, mouli légumes, or passe-vite) is a food preparation utensil for mashing and sieving soft foods.
      image of a metal food mill
      Food Mill. By Rickwakenyc on Wikimedia Commons –CC0
  • Grater
    • A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in the 1540s, originally to grate cheese.
      image of a metal grater
      Grater. By Donovan Govan on Wikimedia Commons –CC-BY-SA
  • Zester
    • A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit.
      image of a zester, a smaller version of a grater that is used to zest fruit
      Zester. By Steven Jackson on Flickr –CC-BY
  • Tomato Shark
  • Mandolin
    • a cooking utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Its name is derived from the wrist-motion of a skilled user of a mandolin, which resembles that of a player of the musical instrument mandolin.
      image of a mandolin with a blue knob
      Mandolin. By Alex Sims on Wikimedia Commons –CC-BY-SA
  • Pastry Bag
    • A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.
      image of a pastry bag with six different heads for decorating
      Pastry Bag. By Polyparadigm on Wikimedia Commons –CC-BY-SA
  • Pastry Brush
    • A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.
      image of a pastry brush with a plastic handle
      Pastry Brush. By Evan-Amos on Wikimedia Commons –CC0
  • Can Opener
    • A can opener (in North American English and Australian English) or tin opener (in British and Commonwealth English) is a device used to open tin cans (metal cans).
      image of a can opener
      Can Opener. By Evan-Amos on Wikimedia Commons –CC0

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Introduction to Food Production and Service by Beth Egan is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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