Introduction
The kitchen is a fundamental part in obtaining the food that we consume daily. From very ancient times bonfires were used for cooking food, then they evolved into fireplaces with firewood, which continued to preserve the smoke environment difficult to bear and which were uncomfortable for women in charge of preparing meals. With the passage of time, ceramic instruments and the brick chamber that heated food began to be used.
Rustic hunting utensils, made of stone or sticks, were used, since they did not have more technology, but they were useful enough for the moment. Later, with the development of technology, the utensils and methods of hunting, preparing and consuming food began to change, leading to the use of less rustic and more efficient kitchen utensils.
Currently, food service companies are looking for utensils that provide them with the best benefits and are necessary to carry out an adequate practice that contributes to the company's own benefit and, above all, to diners.
Cookware
They are the objects with which the performance of a certain job is allowed, which can be classified into:
Preparation utensils.
Handling utensils.
Cooking utensils.
Preparation utensils
Used to mix, beat, wash or store products.
Handling utensils
With them you can:
Beat or move (beaters).
Add or remove liquid (scoops of various sizes).
Foaming or removing impurities (skimmers).
Strain or filter a preparation (Chinese, colander, cheese).
Drain product (mango or handle drainer).
Mix product (wooden or metal spatula).
Sift product (coarse or fine mesh sieve).
Measure product (measures of different capacities).
Weigh product (scales, weights of different graduations).
Uncover product (fixed or movable bottle openers).
Immerse product in liquid (wire basket)
Cooking utensils
In which the products are stewed, they can be of materials such as aluminum, stainless steel, copper, iron, Teflon.
The set of all cooking utensils of different sizes or shapes is called a battery:
Pots or also called kettles: they are cylindrical containers with handles, used to cook a moderate amount of food.
Casserole or Russian: it is a round container with a handle of various sizes, used to cook food in limited quantities.
Bracera: it is rectangular and with a lid, used to braise products.
Lubinera: it has a double bottom provided with a grid for handling. It is used to cook large pieces of fish.
Roasting pan or plate: rectangular and of varying depth. It is used for roasting or rotating.
Pans: they are of different shapes, sizes and depth, they have a handle and they are used to sauté, brown, saute.
Paella pan: different sizes, round, with handles, it is used to prepare paellas.
Lids: with different sizes and shapes, they are used to cover containers.
In many occasions the term tools is used to refer to the utensils that are used by the personnel in charge of preparing food before cooking. The most common are:
Striking knife: used to break soft bones.
Half-hit knife: used to cut a large piece.
Onion knife: it has multiple uses, either to chop or cut various foods.
Carving knife: it is long and thin blade, it is used to cut pieces into slices or slices.
Boning knife: it is of sharp, hard and pointed blade, used to cut or debone.
Fillet knife: short, thin and flexible blade, especially used to remove fillet from small pieces.
Serrated knife: with a long, thin and ribbed blade, it is used to cut bread, puff pastry or cakes.
Lace knife: short, thin and sharp blade, easy to use, used for turning, molding or peeling.
Hatchet: Wide and heavy blade, used to cut bones, pieces or solid products.
Manual saw: with a thin steel blade, it is used to saw bones.
Espalmadera: in different ways, it is heavy and flattens any product that requires it.
Chaira: used to sharpen knives.
Grater: cylindrical or square, stainless steel and used for grating.
Mortar: used to crush.
Wooden or metal knee: of different sizes and serves to stretch.
Other tools that are manipulated in the kitchen are:
- Bridle and wick needles. Oyster opener. Can opener. Skewers or skewers. Decorative cutters. Molding spoons (Parisian). Portion spoon (ice cream). Fence spatulas (metal or rubber). Sleeve and nozzles. syrup, sugar).Trench or large fork. Remove bone (olive)
Material from which the utensils are made
It is also important that companies dedicated to the food service take into account the material of the utensil. This can vary between the following:
Stainless Steel: It has a high price but it is very resistant, easy to clean and shiny. Above all, as the name implies: they do not rust.
Pewter: this material has been displaced by the use of stainless steel, however this material is of practical use. Shocks or falls should be avoided, as they lose their original color and texture.
Aluminum: it is a light material and resistant to oxidation.
Copper: it is a decorative material, light and fast to heat but very expensive and difficult to clean.
Glass: It is a very hygienic, decorative, light and fast material to heat but very expensive and difficult to clean. It requires a lot of care for being so fragile.
Kitchen equipment inventory
It is the meticulous control of the physical existence of the utensils in the work area, at a certain moment, shown in a way that facilitates the rapid analysis of the conditions and quantities that are available, since well, knowledge of the state of said utensils is essential for an adequate response to the demands of diners and the company as responsible for the service.
The personnel in charge of food preparation must know what utensils should be used in the different dishes; on this will depend on the availability of these and the quality of the work carried out, the time and effort used.
Importance of inventory
The importance of the inventory resides in the possibility of obtaining updated information on the conditions of the utensils in use and reserve, since they constitute an important part of the company and their breakdown or loss affects the quality of the service and therefore puts the objective at risk. from the kitchen.
Carrying out inventories of kitchen utensils constitutes a basic administrative task to be carried out by the Kitchen Assistant. Inventory should be quick and easy work, avoiding falling into a tedious and complicated task. For this, it may be essential to use a checklist or verification where the utensil is indicated in one column and the state, quantity, and existing number in another. The inventory will be based on the policies and requirements of the company.
conclusion
The provision of utensils in a feeding system is one of the most important issues that the company that is dedicated to it must take into account, since to obtain good quality products, good quality and specific utensils are necessary for each activity, since be it preparation, cooking or presentation of food. If said company does not have the necessary utensils, an unwanted product can be obtained both for diners, as well as for the company, and both parties would be affected.
Due to this, it is necessary to have trained and experienced personnel in the preparation of dishes and drinks, to make known at the appropriate time, the utensils that will be used for their preparations, as well as if any is damaged or needs to be replaced, to always maintain quality standards in their preparations and satisfy both customers and the company.
References
- Good to know. The kitchen and its importance: Kitchen history (web page) Available at: http://buenosaber.blogspot.mx/2011/10/la-cocina-y-su-importancia-historia.htmlWithout author. Culinary terms: Kitchen work utensils (website) Available at: http://closet.galeon.com/aficiones1426898.htmlRed Nacional Escolar. Utensils in the kitchen. RENA (web page) Available at:
