4 answers
brylend
Student
4
Questions
Updated
382 views
What equipment do i need to learn in the kitchen as a culinary student?
future is in culinary
Login to comment
4 answers
Howard Pierceall CEC, CCE WCEC
Chef, Chef Instructor, Business owner
104
Answers
Sun City, Arizona
Updated
Howard’s Answer
Brelend,
The basic items you need to be a cook, or a chef are some knives. You should get a Chef knife 10 inches long, a paring knife, a peeler, utility knives at least 8 inches long, a boning knife 6 inches long, and a slicing knife at least 10 to 12 inches long. They do not have to be expensive. But they need to be good quality. Buy the best quality you can afford and take care of them. If they are good, they will last, you a long time. If you cannot afford good quality buy what you can afford. Then when you make some money down the road you can replace them. You can buy them as you need them. You will need the peeler, Chef knife, and paring knife to start. Add the others when you can or when you need them. I have some knives that are 30 years old. Get a notebook to record recipes and instructions from your teacher and chef. Listen and ask questions. That is how you will learn.
The next thing you need to do is practice. Learn the basic cuts of vegetables and practice, practice, practice. It is the same with making soup, bread, pastry, cookies, meat and chicken. The more times you cook them the better you will get.
I hope this will help you on your journey.
Chef Pierceall
The basic items you need to be a cook, or a chef are some knives. You should get a Chef knife 10 inches long, a paring knife, a peeler, utility knives at least 8 inches long, a boning knife 6 inches long, and a slicing knife at least 10 to 12 inches long. They do not have to be expensive. But they need to be good quality. Buy the best quality you can afford and take care of them. If they are good, they will last, you a long time. If you cannot afford good quality buy what you can afford. Then when you make some money down the road you can replace them. You can buy them as you need them. You will need the peeler, Chef knife, and paring knife to start. Add the others when you can or when you need them. I have some knives that are 30 years old. Get a notebook to record recipes and instructions from your teacher and chef. Listen and ask questions. That is how you will learn.
The next thing you need to do is practice. Learn the basic cuts of vegetables and practice, practice, practice. It is the same with making soup, bread, pastry, cookies, meat and chicken. The more times you cook them the better you will get.
I hope this will help you on your journey.
Chef Pierceall
Paul McClure
28
Answers
Fort Smith, Arkansas
Updated
Paul’s Answer
There is a variety of equipment that you are going to have to learn to use. Nowadays a lot of our computer programmable but that doesn't mean you still can't watch them because some of them some convection ovens will all cook at a different level of different pace so you need to check on your food constantly. Another thing you'll need to learn to use is grills whisk pots and pans and your most important tool is learning how to use a knife that's critical
John Marcy
Food Scientist
13
Answers
Johnson City, Tennessee
Updated
John’s Answer
Brylend, the modern restaurant kitchen has plenty of equipment that can be quite complex or nothing more than a large kettle. They can be computer controlled or simply have a steam valve and you turn a knob to adjust the steam and read the thermometer on the side. Many times the equipment are hand tools like your knives, spatulas, peelers and other types of hand tools.
You will need to learn how to use things that are hot and things that are sharp and how to use them safely. Also you will need to learn how to clean equipment with cleaners that are hazardous because they must remove proteins, fats and carbohydrates for the pots and pans and other surfaces and unfortunately, your body is also protein, fat, and carbohydrates and these chemicals are very hazardous to people and you must be very careful when cleaning. You will be using machines to clean and very seldom will you be handwashing pots and pans..
It is a good job and can be fun. I did it for a time but it was never my real job. I did because a friend who owned the restaurant allowed me to do it so I could see what it was like. I enjoyed it but I was only doing it 2 nights a week and he was not paying me; it was for me to see what it was like. I already had a Ph.D. and was training restaurant managers on Food Safety but had never worked in a restaurant. I actually enjoyed it and I hope you do too. Best wishes.
You will need to learn how to use things that are hot and things that are sharp and how to use them safely. Also you will need to learn how to clean equipment with cleaners that are hazardous because they must remove proteins, fats and carbohydrates for the pots and pans and other surfaces and unfortunately, your body is also protein, fat, and carbohydrates and these chemicals are very hazardous to people and you must be very careful when cleaning. You will be using machines to clean and very seldom will you be handwashing pots and pans..
It is a good job and can be fun. I did it for a time but it was never my real job. I did because a friend who owned the restaurant allowed me to do it so I could see what it was like. I enjoyed it but I was only doing it 2 nights a week and he was not paying me; it was for me to see what it was like. I already had a Ph.D. and was training restaurant managers on Food Safety but had never worked in a restaurant. I actually enjoyed it and I hope you do too. Best wishes.
Jason Fraser
chef
14
Answers
New City, New York
Updated
Jason’s Answer
The first kitchen equipment you should learn to use are the ones in your own house. From knives, oven, stove ,pots , pans,baking sheets ,any electronic devices like blenders stand up mixer, microwave, and any cool utensils you may own. The commercial kitchen will be far different from your homes kitchen but the chef will teach and show you how to use and operate anything your not familiar with. Safety is the most important thing to pay attention to because a lot of equipment in the kitchen runs fast and can be sharp. learn the equipment at your own pace and always ask questions if you are not comfortable with something. Just remember every kitchen is equipped differently based upon the needs of the establishment . Good luck and try to keep all your fingers and watch the heat.