Chefs Equipment Guide

Chefs Equipment Guide If you’re currently chef in training then no doubt you’ll be learning as many preparation, cooking and presentation techniques but one thing to consider as you near the end of your training, is what equipment you will be using during your career. We at Alliance Online have been providing the various catering equipment industries for over two decades with quality products from a wide and extensive offering which we have cultivated to meet every need the modern-day chef may have. In the following article we are going to outline the various tools and chef equipment you will need and use during your career as a professional chef and offer insight into what you should look for when purchasing such utensils. 1. Professional Chefs Knives As a chef your knives are one of the most important parts of your catering toolkit and you should aim to know each one individually and always maintain them to the highest level. If you are some way through your culinary education you will have some idea how many different knives there are and their uses, if not then allow us to give you an insight (for a more in depth look please refer to our knives guide): Chef Typically, there are four knives we would group under the title chefs’ knives which are: Chef Knife – Having a curved blade allows the user to rock the knife backwards and forwards making it perfect for chopping and dicing vegetables all at once. It’s broad heel area allows it to withstand the pressure of heavy-duty chopping, especially for thicker and denser foods such as onions, parsnips and carrots. All in all, a great versatile all-rounder of a knife and an absolute essential. Utility Knife – A utility knife is pretty much a smaller and slimmer chef’s knife as they both have a similar profile and shape. The utility knife is perfect for fine precise chopping / dicing of smaller foods like shallots and is usually used when the chef’s knife is deemed too big and cumbersome for the job at hand. Paring Knife – Being one of the smallest knives in a chef’s toolkit, the paring knife can be overlooked but its versatility makes it a brilliant option, especially when trying to complete more delicate tasks. Fine chopping, trimming, peeling and removing seeds are just some of the duties this knife excels at. Bread Knife – As one of the most instantly recognisable knives in a chef’s tool kit, the long, sharp serrated nature of the blade is perfect for sawing all sorts of different breads. Alongside breads the knives are also great for cutting cakes and foods with a soft or fluffy texture. Meat Cutting and preparing meat is an important part of chef life, you need to ensure the cuts are a particular size for portioning along with being able to identify areas which need removing. There are three main meat knives a chef will encounter: Carving Knife – Sometimes referred to as a slicing knife, the carving knife has a long, slim profile which tapers to a sharp point. The narrow width of the blade ensures it creates less drag whilst cutting meat meaning it can cut in a cleaner more uniform manner. Cleaver / Butcher Knife – Arguably the most iconic knife thanks to its popularity within the horror movie industry, the cleaver’s rectangular profile makes it both the broadest and heaviest knife at a chef’s disposal. The cleaver is used for chopping raw meat, cutting through bone and can be used for crushing garlic cloves. Occasionally the blade will feature a hole near the spine of the blade which can be used to hang the knife when it isn’t being used. Boning Knife – The boning knife is a slim, short blade which benefits from a rigid construction allowing it to be both easily manoeuvrable but still strong enough for removing bones. Their pointed tip and slim blade allow the user to easily navigate cuts around bone and as well as dealing with any cartilage they encounter. Fish For those working with fish regularly, especially multiple types of fish, a selection of fish knives is essential to help keep prep times down. Below are three common knives you will likely use: Filleting Knife – With a shape which resembles that of a boning knife, the filleting knife boasts a razor sharp edge with a fine pointed tip allowing it to both pierce through skin and remove fine bones with ease. Unlike the boning knife, this blade is flexible allowing it to easily remove bones without causing damage to the delicate flesh of the fish you’re preparing. Salmon Knife – A salmon knife, like a filleting knife is also a flexible blade but is instead a long double edged blade with a rounded tip. The length of the blade combined with its thinness makes it perfect for slicing and filleting larger fish such as salmon. Santoku Knife – Heralding from Japan, the Santoku Bocho (meaning three uses) is a fantastic option for cutting, dicing and mincing. Additionally, the blade has a drop point tip allowing for precision cutting, especially when preparing delicate dishes such as sushi. Vegetable Finally, our last group of knives are those which are best for preparing vegetables and before we begin we appreciate a lot of chefs are content to use their chef, paring and santoku knives for vegetables. However, should you want to invest in vegetable specific knives then the following three are worth considering: Nakiri Knife – The Nakiri, or Japanese vegetable knife is almost a slimmer, smaller cross between a cleaver and a Santoku. It’s broad and rectangular shape makes it an excellent tool for chopping vegetables such as carrots, celery and sweet potatoes. The deep, flat blade is a great choice for shredding larger vegetables like cabbages or lettuce. Tomato Knife – Unlike the multi-functional Nakiri, the tomato life has a much more specific role; cutting and slicing tomatoes. The knife is a must have for businesses that use a lot of tomatoes in their menu, the sharp serrated edge combined with the dual tip make it easier for chef’s when cutting through the delicate skin and soft centres of tomatoes. Peeling Knife – Much like a tomato knife, the peeling knife has one main purpose, peeling fruit, vegetables and potatoes. Its short, rigid sharp blade possesses a slight curve making it perfect when dealing with round vegetables. 2. Professional Cookware For chef’s who are looking at updating their cookware offering there are a few questions which need answering in order to decide what is best and what is needed. Firstly, what material is best for commercial cookware? There are lots of different materials which are used to make professional cookware which are used by chefs, but what are they, which one is best and what are the differences? Aluminium Aluminium is one of the most common cookware materials used in professional kitchens. The reason for its popularity is mainly due to cost with it being the least expensive of the options on this list. Furthermore, aluminium does have very good heat distribution qualities making it a brilliant material for cooking with, it is also durable meaning it can meet the needs commercial use. One of the only draw backs of the material is that aluminium is soft so ensure you use either nylon or wooden implements to prevent scratching of the surface. Cast Iron The first most notable feature of cast iron cookware is its weight as they are heavy. Weight aside they’re exceptionally durable and have fantastic heat distribution due to the natural conductive qualities of iron. Additionally, over time and with continued usage, the cookware becomes seasoned and actually adds flavour to dishes you prepare in them. Copper Copper is an expensive option where cookware is concerned and can be problematic to cook with for the lesser experienced chef. Despite its wonderful surface a lot of food can stick to copper so ensure your staff are well versed in copper cooking techniques. It is probably the best for even heat distribution, but they are prone to scratching and can lose their visual appeal easily if not cared for properly. Stainless Steel Finally, we come to stainless steel which is fantastic where durability and anti-scratch aspects are concerned. The pans aren’t too heavy and they offer chefs a reasonably inexpensive option when compared with cast iron and copper. The one slight issue which some find with stainless steel is it isn’t as good when it comes to heat distribution with some users complaining that unless the cookware is directly over the ring areas of the pans don’t heat up as much. Secondly, what type of cookware are there? The three main types of pans include: Saucepans – One of the most used pieces of cookware with a wide range of uses, the saucepan is a necessity for any kitchen. The design and various sizes allow chefs to easily make a range of meals or meal aspects easily and quickly. Frying Pans – A ubiquitous item in any kitchen all over the world, the frying pan is perfectly designed for frying a wide range of food quickly and efficiently. The wide base allows the pan to effectively be heated helping with ensuring food can be fried quickly. Frying pans are particularly good for cooking eggs. Stockpot / Stewpan – Stockpots design is perfect for cooking large batches of soup, stews, pasta and more. The wide base is perfect for browning whilst the tall sides reduce evaporation ensuring heat stays in the pot. Additional pan types include skillets (often made from cast iron), sauté pans which are used specifically for sautéing vegetable, fish and meat. Woks are another popular pan, particularly when preparing stir frys, noodles or oriental cuisine. Crepe pans are essentially low walled frying pans and are used to make the perfect sized crepes. One last pan which is heavily used in the restaurant industry is the casserole dish. Perfect for making large meals such as casseroles, one-pot roasts, grain dishes and other such meals, the dish is often either aluminium or cast iron. Cast iron casserole dishes are great due to their conductive qualities and ability to effectively cook meals thoroughly and evenly. Finally, we should also mention gastronorms. They may not be “cookware” per se but are still used in the cooking process particularly post-cooking as a vessel for batch dishes to be stored in hot cupboards. 3. Chef Utensils Being a chef requires a wide range of culinary skills and in order to complete the various tasks associated with them comes a dependency on a plethora of utensils and tools. Some of the most popular and commonly used chef’s utensils include: Mixing Spoons – A staple for any kitchen, mixing spoons are often made from wood to help prevent cookware surfaces from being scratched or damaged. Equally there are also exoglass and plastic options which act as a great alternative. Whisks – Much like mixing spoons, whisks are a ubiquitous tool of any kitchen nationwide. Balloon whisks offer chefs a fantastic option for whisking and blending ingredients proficiently whilst sauce whisks are brilliant for creating great tasting sauces. Ladles – When looking to utilise a large stock pot to prepare batch levels of soup, sauce or other related dishes a ladle is a must. Perfect for slowly mixing whilst still providing chefs with a perfect utensil for portioning dishes. Tongs – A brilliant tool for a multitude of purposes including moving items and turning meat and vegetable which are being fried. Opting for V-shaped tongs is better still as their shape helps to eliminate bacteria which can develop when food is trapped inside other designs of tongs. Spatulas / Turners – In kitchens which grills, or that cook a lot of meat turners and stainless-steel spatulas are a great addition, they are easy to use, hardwearing and make the task of turning meat easy and efficient. Serving Spoons – An essential for any chef, serving spoons may not be necessarily used in the cooking process but for serving and portioning meals such as pies they are very useful and proficient. Chip Scoops – Offering chefs a quick and efficient way of plating chips that have been cooked, chip scoops are great for chefs which may cook large batches of chips. All contain perforated scoops ensuring any excess oil can drain and not end up on your customers plates. Carving Forks / Spikes – A more niche utensil but nonetheless vital for chefs who regularly work with meat is a carving fork. Used for holding meat in place whilst being cut for serving. Some restaurants employ a carving spike which looks like a chopping board with a fixed central spike which is used to impale the meat on preventing it from moving. Scissors – A tool which domestic cooks may overlook but one which professional kitchens will always have in stock. Kitchen scissors make light work of tough or difficult to cut and dice foods such as raw chicken. Mashers / Ricers – Any professional kitchen will have a masher of sorts whether it be a traditional handheld masher or a ricer. The head design of the tool may differ kitchen to kitchen but the manner in which it is used will remain the same. Used for making mashed potato most commonly, these are an essential. Moulds / Mousse Rings – Finally, moulds and mousses are an often overlooked but equally critical for restaurant, especially where preparation and presentation are concerned. Graters / Peelers – If your chefs have recipes which require cheese then a grater is another likely utensil to be found in a kitchen, but they are not solely used for dairy products as they are great for zesting citrus fruits too. Thermometers – Digital probe thermometers are required for testing the internal temperatures of foods which are heat specific. Whether you are tempering chocolate, cooking meat or other recipes a thermometer is a great item. Chopping Boards – There are multiple types of boards but most commercial kitchens employ colour coded food safe polyethylene chopping boards. There are typically two types being low density and high density with the latter being more used for larger items which require more force to cut. Tenderisers – Utilised more by kitchens which prepare meat regularly, tenderisers are a necessary item for tenderising cuts of meat before cooking. They are often double sided to give two different types of tenderisation. Colanders – Essential for preparing a variety of foods, a steel colander is brilliant for washing and draining produce before it is used for cooking. Equally it is fantastic for cleaning salads before plating. Naturally, there are other items which chefs use regularly including mixing bowls, funnels, can openers, kitchen timers and more. Equally, disposable items like film, foil and baking parchment are also necessities for any commercial kitchen and should also be readily stocked. 4. Chef Clothing Following on from the equipment chef’s use we move onto their uniform and what options they have available to them. Firstly, most chefs will wear chef trousers, they are comfortable, easy to clean and usually sport an elasticated waist. Trousers usually either come in one block colour such as black or white or they have a gingham pattern. Regarding their upper body, there are a couple of options available: Chef Jackets – Often made from lightweight fabrics which are easy to clean but durable enough to withstand the pressures of commercial kitchens. They are also normally manufactured to promote breathability whilst also being easy to clean too. Another benefit is they portray the quintessential chef image so restaurants with theatre kitchens may prefer this option. Chef Aprons – The alternative to a jacket is for the chefs to wear a t-shirt and twin it with a chef’s apron. Aprons are quick and easy to wear and due to their lack of sleeves stop the chef overheating whilst still providing them with ample coverage. Following on from upper body we turn to an often-overlooked area of chef’s attire but one which is arguably the most important, footwear. When looking to purchase new chef shoes for your staff we would recommend considering the different components which make up the shoe: Upper Part – Breathability is one of the main qualities you should look for in shoes. Ensuring the material allows air flow through it so feet don’t get too sweaty helps to prevent fungal infections from developing. The Lining – Having a shoe with no (or as little as possible) lining on the inside is a huge benefit as this removes the likelihood of friction / pressure build-up which can result in blisters. Toe Area – The toe area can sometimes be too thin causing restriction to the toes, especially in steel toe cap shoes. Having access to footwear which allows for proper spreading of toes is vital. Heel Area – When it comes to the heel you want comfort and support. A shoe with a cushioned inside heel can prevent pressure building up on the foot whilst a reasonably rigid support and structure gives the heel and ankle the solidity it needs. Midsole – We would always recommend that the midsole of any work shoe is made from a shock absorbing material. This will relieve the stress and strain being on your feet for prolonged periods puts on your feet. Ensuring your staff have the right footwear is something which should not be overlooked, by any employer especially where kitchen staff are concerned. Chef’s with aching feet will see their productivity affected so prevent this by investing in shoes which are designed for the industry. Finally, there is the quintessential chefs skull cap, designed to keep hair in place whilst still looking smart and in keeping with your chef’s attire. 5. Signage & First Aid Finally, we look at two components which may not necessarily be thought of as chef utensils but are still relevant and important where the day to day operating of chefs is concerned. All kitchens should be adequately signed with information being clearly displayed where it is necessary. Common signage includes the following: Hand Washing Reminders No Smoking Food Storage Signs Food Preparation Area Signage Chemical Storage Signs First Aid Signs Signs are vital for kitchens to ensure information is shared quickly, efficiently and in a manner that everyone can clearly see and understand. First Aid kits are just as critical in any commercial kitchen because even in the safest environments, accidents happen. Cuts and burns are both incidents that can occur in kitchens and need to be treated as soon as possible with the appropriate response. Blue plasters are a necessity where food is present as the colour is easily visually detectable should any part of it get into the food. Burn care units should be stored alongside first aid kits and can provide much needed relief to burns reducing the amount of potential damage until the individual can be seen by a medical professional. Eye care is another form of first aid which kitchen owners may actively invest in especially if their menu possesses a lot of potent spices or strong cleaning chemicals. The above guide details key product areas that commercial chefs and kitchens need in order to ensure its smooth operation. At Alliance Online we have over 23 years’ experience of supplying professional chefs and kitchens with products perfectly suited to meeting their needs. To view our full offering follow this link to our online chef zone or click any of the links in the article to view the corresponding item.

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