Types of Kitchen Equipment

What appliances and kitchen utensils would be included in your perfect kitchen?

Your New Place

Types of Kitchen Equipment

3 basic kinds of equipment

Major appliances

Small appliances

Utensils

A large device that gets its energy from electricity or gas

2 major appliances

Refrigerator-freezer for cold storage

Range for cooking

Other major appliances include a microwave and dishwasher

Major appliance

Small electrical household device used to perform simple task.

Mixer

Food processor

Blender

Toaster

Small Appliance

Kitchen tools

Cups

Knives

Peelers

Pots

Pans

Other cookware

Utensils

Designed for a specific kitchen task

Includes equipment needed for task, storage space, and safe work area

Kitchen Work Centers

Cold Storage Center-refrigerator/freezer is the focus

Plastic storage bags, food wraps, containers for left over food might be nearby

Sink Center-main source of water

Used for washing fruits and vegetables, draining foods, washing dishes

Dishpans and other cleaning supplies should be kept close

Basic Work Centers

Cooking center-includes the range and cooking tools, pots and pans, potholders

Microwave could be part of cooking center but might be near the refrigerator for quick heating of leftovers

Basic Work Centers

Some kitchens contain separate work centers

Mixing center-preparing and mixing foods

Measuring cups, bowls, mixing spoons, electric mixer stored here

Planning center-space to store cookbooks, recipes, and coupons

Other work centers

Why is it important to organize kitchens around work centers?

Kitchen Safety

Dont let hair, jewelry, sleeves, or apron strings dangle. They can catch on fire or become tangled in appliances.

Keep your mind on what youre doing.

Prevent clutter. Put items back where they belong as you finish with them or after youve washed them.

General Safety Guidelines

Close drawers and doors completely after you open them. You could be seriously hurt if you bump into an open door or drawer.

Use the right tool for the job. Dont use a knife to pry off a jar cover, for example. Take the time to find the tool you need.

Store heavy or bulky items, such as cookware, on low shelves so you can reach them easily.

General Safety Guidelines

Wipe up spills immediately

Eliminate slippery rugs

Replace damaged flooring

Dont wear untied shoes, floppy slippers, or long clothing

Preventing Falls

Keep knives sharp and use properly

Use a drawer divider or knife block

Dont try to catch a falling knife

Dont soak knives in a sink or dishpan

Sweep up broken glass immediately

Preventing Cuts

Read the owners manual

Dont use an electric appliance when your hands are wet or standing on a wet floor

Avoid damage to electrical cords

Use outlets properly

Use care with any plugged-in appliance

Watch for problems

Using Electricity Safely

Dont transfer from one container to another

Never mix chemical products together

Spray products-point nozzle where chemical is supposed to go

Store away from food

Hazardous Chemicals

Use potholders and oven mitts

Lift up far edge of the cover on the pot when uncovering it

Use only those in good condition

Keep handles turned to the back or middle of range

Keep flammable items away

Dont use plastic near the range

Preventing Range and Microwave Accidents

Arrange oven racks before you start the oven

Stand on the side when opening the oven door

Dont reach into a hot oven

Clean up spills and crumbs after oven is cool

Turn off when not in use

Keep a fire extinguisher handy

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Never leave them alone

Use safety latches on cabinets

Model safe work habits

Children

Use water as warm as you can

Lather well using soap

Rub hands together paying attention to areas between fingers and around nails

Scrub at least up to your wrist

Rinse well under running water

Dry thoroughly with clean towel

Proper Handwashing Technique

Food Safety-following practices that help prevent foodborne illness and keep food safe to eat

Approximately 80 million people suffer from foodborne illness, also known as food poisoning.

Most cases of food borne illness can be traced to harmful microorganisms-tiny living creatures visible only through a microscope

Keeping Food Safe to Eat

Most harmful microorganisms associated with foodborne illness are bacteria, which are carried by people, animals, insects, and objects.

Sometimes an illness is not caused by the bacteria, but the poisons they produce known as toxins.

Bacteria will reproduce quickly in the presence of food, warmth, and moisture.

Harmful microorganisms

Personal Hygiene

Wear clean clothes and cover them with an apron. Spots and stains can hold bacteria.

Remove jewelry, roll up long sleeves, ties back long hair.

Wash your hands for 30 seconds with warm soapy water.

Wear gloves if you have an open wound on your hand.

Cleanliness in the Kitchen

Wash hands immediately after using the bathroom or blowing your nose.

Do not sneeze or cough into food.

Do not touch your face, hair, or any other part of your body while working with food

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Be sure work areas and equipment are clean before you start preparing food

Avoid cross-contamination-letting microorganisms from one food get into another

Avoid using cutting boards made of soft wood, they can be a breeding ground for harmful bacteria

Work Methods for Food Safety

Wash the top of a can before opening it to keep dirt from getting in the food

Wash a spoon after each use if using it for tasting to avoid the spreading of harmful bacteria

Keep pets out of the kitchen

Keep two towels handy in the kitchen, one for wiping hands, the other for drying dishes

Use a clean dishcloth each day. Allow sponges to air dry before reuse.

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Temperature is one of the most important factors in food safety

Keeping food at proper temperatures can be critical to preventing foodborne illness

Bacteria multiply rapidly at temperatures between 60 and 140 degrees Fahrenheit

This range does include room temperatures

Bacteria that thrive in these temperatures cause most foodborne illness

Proper Food TemperatureHow Temperature Affects Microorganisms

High food temperatures kill most harmful bacteria

Some bacteria produce spores:

Cells that will develop into bacteria if conditions are right

Freezing food stops the growth of bacteria, but if bacteria or spores were already present, freezing will not kill them

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Cook food to proper internal temperature or until thoroughly cooked

Taste foods containing ingredients from animal sources only after they are completely cooked

Ensure even, thorough cooking when microwaving

Dont leave food out more than 2 hours at room temperature, or more than 1 hour if the temperature is above 90F

Food Handling Guidelines

Keep extra quantities of food either hot on the stove or in another cooking appliance, or cold in the refrigerator

Do not add more food to a serving dish of food that has been out for a while

Discard foods that have been held at room temperature for more than 2 hours

Refrigerate food in shallow containers

Bring reheated food to an internal temperature of 165F or higher to kill any bacteria

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Place food in the refrigerator where it will thaw slowly

For faster thawing, put the package in a watertight plastic bag and submerge in into cold water

Change water every 30 minutes

Use the microwave for quick, safe defrosting. Foods thawed this way should be cooked immediately

Thawing Food Safely

When food is not properly stored it begins to lose quality and nutrients.

Some types of spoilage can cause foodborne illness.

Under the right conditions, harmful bacteria, yeasts, and molds can spoil food.

Storing Food

Heat speeds up chemical reactions that cause spoilage.

Air: Exposure to oxygen can destroy some nutrients such as vitamin C and E.

Too little moisture can cause fresh foods to dry out, wilt, or lose nutrients.

Too much moisture can provide a breeding ground for bacteria and molds.

What causes food spoilage?

Light can destroy nutrients, especially vitamin C and riboflavin.

Dirt contains harmful microorganisms.

Damage to food or packaging:

Bulging cans, liquids that spurt when you open the container, or liquids that are cloudy when they should be clear.

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Every food has a shelf life-the length of time it can be stored and still retain its quality

Shelf life depends on the type of food, packaging, and storage temperature, and how it is handled.

Basic Storage Principles

Buy only what you need

Follow rule of first in, first out

Look for sell by or use by dates

Clean storage areas regularly. Throw out food that has started to spoil or containers have been damaged.

How to Avoid Loss of Quality in Stored Food

Canned, bottled, and packaged foods are shelf-stable-can last for weeks or months at room temperature

Shelf-stable foods should be kept between 32F and 85F

Some foods need to be refrigerated after opening

Room Temperature Storage

Foods that are refrigerated in the store such as dairy, eggs, deli foods, fresh meat, poultry, fish

Most fresh fruits and vegetables

Onions, potatoes, and sweet potatoes should be in a cool, dry area

Some whole grain products, nuts, and seeds. They contain oils that can spoil and give foods an off flavor.

Cold Storage

Leftover cooked foods

Baked goods with fruit or cream filling

Any other foods that indicate refrigerate after opening

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Dont overload

Keep foods tightly covered

Store meat, poultry, and seafood in the store wrap and in a plastic bag to prevent leaks

Wash fruits and vegetables only if removing dirt. Wipe hard-skinned fruits dry and drain others well

Refrigeration Guidelines

Label leftovers with the date

Dont let the temperature of the refrigerator fall where frost or ice forms

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Keep foods at 0F from one month to one year

Fresh meats, poultry, fish, breads, and leftovers can be frozen

Foods that do not freeze well are cheese, products made with mayonnaise, whole raw eggs, and fresh vegetables that are meant to eat raw

Freezer Storage

Freezer burn-a condition that results when food is improperly packaged or stored in the freezer too long

When wrapping solid foods, squeeze out as much air as possible

For best quality, freeze food quickly

Keep an inventory of food products, date frozen, and quantity

Discard any food that thawed or was held above 40F for more than 2 hours

Packaging and Freezing Foods

Discard fresh meats, poultry, fish, lunch meats, eggs, milk, and cooked foods if they have been held above 40F for more than 2 hours

Keep butter or margarine if it has not melted and does not smell

Fresh fruits and vegetables are safe if they show no signs of mold or sliminess and do not smell

Keeping Refrigerated Foods Safe