In the kitchen area it is very extensive to talk about the supply of materials to be used, but it is worth mentioning that utensils and equipment are 2 very different things in terms of their provision, since they vary in terms of quantity and the costs for its acquisition of said materials.
That is why the importance of knowing how to identify these kitchen materials that are the basic tools for the development of products in kitchen establishments.
The importance is to keep track of the utensils that are needed in the establishment and what each one is for, it is important to prioritize utensils of good quality and that are durable, resistant to high temperatures and that do not contaminate foods over time eliminating their chemicals or toxins that can cause some damage to health.
Development
The supply of utensils is the amount of instruments used in a certain establishment, for the preparation of dishes.
These are used in various woods for the development of the raw material to be transformed.
Many of these utensils have double functions for hot and cold food.
Each of them is designed with different materials with are:
Aluminum, stainless steel, aluminum with non-stick coating, plastic, china and porcelain.
In which it is worth mentioning that these materials have their disadvantages when used since temperature changes modify their structure, make them more fragile and even change color and adhere to food, which causes contamination.
Below are some of the recommendations for the provision and selection of materials to be used in the kitchen area.
- Regarding utensils, instruments that have not been designed for use in the kitchen should not be used, one of these reasons is that the origin and where it is manufactured and are not previously intended for food is unknown. triangles, mallets, table rollers, knives, brushes and other similar, should not be made of wood since they are more difficult to clean and are a route of cross contamination between food and pathogens that can cause damage to health food that is in constant manipulation with food ,they must be smooth and without marks. As for cooking food, they must be used in pans must be made of stainless steel materials or aluminum coated with non-stick polymer. with handles for better food distribution.
Table of basic kitchen utensils.
| Name | Function |
| saucepans | They are used for sauce, boiled, purees, creams, among others. They range from 18 to 26 centimeters and have different capacities from 1 to
6 liters. |
| pot | It is used for funds and stocks, there are different capacities, from 12 to 170 liters. |
| cooking pot | It serves to boil, braise and braise. There are different dimensions.
There is also a steam version that reduces cooking time by two thirds. |
| skillet | It is used to sauté, sauté, and sometimes to braise. There are different dimensions and capacities. The materials with which they are made are generally aluminum or stainless steel; some have Teflon coating to prevent food from sticking |
| bracer | It is used to introduce liquid foods into the oven, such as braised or glazed. Regularly its size is 40 x 27 cm,
height may vary. |
| Roaster | It is used, as the name implies, for roasts and roasts; also to poach fish and other products. |
| Strainers | They are used to strain broths, creams, sauces, among others.
A finer product is obtained when passed through conventional strainers or mesh and a more rustic cast with the Chinese strainer or Conical. |
| Spider | It is used to remove cooked products from containers that
are boiling. It has the same function as the skimmer, only this one It has the smallest openings. |
| Mandolin | It is used to cut potatoes or vegetables. It has different
blades to achieve different cuts. The thickness of the slice is adjustable |
| knives | They are the most important work tools in the kitchen. With them the meat cuts are made, vegetables are cut, vegetables are molded, meat is pork, bread is sliced, etc. It is important that they are in one piece so that when worn the handle does not come off the edge; He must take care of himself with the correct affiliation and use. There are designs for each of the tasks to be performed |
Variety of knives:
Baking utensils:
| Smooth duyas and stars | Sleeves |
| Cutters | Horns |
| Paint brushes | Thermometer |
| Whisk | Whisk |
conclusion
As we could see in the endowment of utensils, it is the quantity of instruments that must be counted, in other cases those that must be acquired for the proper functioning of food establishments.
Basic knowledge of the utensils that establishments must have for the proper functioning of the establishment.
References:
- Montes E, Lloret I, López M. Kitchen design and management of food hygiene manual. Editions of saints.2005Gallego, JF, (2001) food and beverage management for hotels, bars and restaurants.Madrid: Auditorium
