The equipment

Professional equipment Chefs learn to be creative, but they must know how to utilize at their best the professional tools they find in their working environments. Exercises are made on cooking plants and equipment which is similar to that used in restaurants, only smaller in size. The course will also focus on how to distinguish the various tools, giving instructions on how to deal with different cooking conditions.

Using knives and chopping boards: exercises on how to use professional knives, from cleavers to filet slicers, how to keep them tidily stored and in good hygienical conditions.
Using the right pots and pans: each dish requires to be cooked in a specific casserole or pan. During the practice sessions, students are given information about the different tools, their qualities, how to use them and how to clean the cooking tools after the cooking session is over. Before starting a new restaurant activity, on request, the students can have advice to decide what and how much cookware to buy, based on the kind of kitchen, the number of chefs and the intended quality level.
Some examples of presentation and implementation of topics and contexts
1. Various types of ladles, dippers and spoons. This includes all the tools used to stir, whisk, blend and mix food. They can be either made of stainless steel or wood. In this categories are: whisks, various types of ladles and big spoons, flat or holed scoops, various types of froth-makers.
2. Cookware and storage containers. These are all the objects used to cook sauces, make dough, to drain and filter, to measure and measure ingredients. They can be made of steel or plastic, or glass. To this category belong: bowls, strainers, sieves, various chopping-boards, plastic containers with lids, brushes, lemon-squeezers, potato-peelers, palette knives, can-openers and bottle-openers, scales, vegetable mills.
3. Cooking containers or vessels. These are the food containers designed to be heated. To this category belong: saucepans, frying-pans, casseroles, pots, steak-pans, egg frying-pans, fish kettle.
4. Knives are fundamental elements for the cooking equipment. The blade’s shape and size differ according to the knife’s intended use:
Vegetable and fruit knives: these are useful in different operations, like slicing, peeling, mincing and chopping. Their length are different according to the kind of vegetables or fruits for which they are designed to be used. Blades can be straight or curved.
’Speluchino’ carving knife, can have both a curved or straight blade, and is
used to peel and carve fruits and vegetables.
Small paring scalloped knife, has a serrated edge to give a zigzag cut to certain types of vegetables.
Raw meat and fish knives: meat or fish knives must have the correct qualities to be able to easily cut into pieces, bone, fillet, and dice meat. The specific knives belonging to this group are: fish filet slicer, used to cut sole turbots or other types of flat fish.
Boning knife, generally ’bouscher’, used to to cut meat and separate meat from the bones. Meat slicer and carving knife, used to cut lean meat.
Cleaver and butchers knife. Slicing knives: these are knives with long and flexible blades. They include: Roast Beef Knife, used to cut ham, salami and cooked meat in general.
Salmon knife with alveolar blade, used to slice smoked or marinated salmon or trout.
Cheese knives: they have different qualities, requiring rigid blades for hard or semi-hard cheese, while light knives are used for soft cheese.
Classic forked-tip cheese knife. Parmesan knife.
Various knives and kitchenware: this category includes particular tools and gear utilized for specific operations, divided into:
Steel rod, used to sharpen knives
Can-opener
Butter curler
Meat mallet
Carving fork for roast meat
Chestnut knife
Apple corer
Roller knife used to cut pasta
Round corer
Potato masher
Poultry shears
mandoline vegetable slicer