What are the main cooking tools?

Cookware Cookware is a tool for heating when cooking, and it is also the main equipment in the kitchen. Any chef must know the basic knowledge of cookers, be familiar with the performance of cookers, and master the usage of cookers, so as to use all kinds of heat correctly, cook properly and make dishes with good fragrance, taste and shape.

The structure, performance and efficiency of the stove have great influence on cooking. Generally speaking, a good stove must be efficient and can fully burn fuel; The strength and size of firepower are easy to manipulate; Observe labor protection, which is convenient for cleaning and hygiene.

(a) the classification of stoves 1? According to the method of conveying air: We know that oxygen in the air has the function of supporting combustion, so there must be enough air when burning, and air must be continuously conveyed to the furnace. According to the way of conveying air, it can be generally divided into two types.

Suction stove: there is chimney equipment, so that the hot air in the furnace flows outward from the chimney, and the fresh cold air outside the furnace quickly convects in the furnace, as if the air is sucked into the furnace, so it is called suction stove. The ash room of this stove should be deep, and the ash room door should be open. Bituminous coal and anthracite can be used.

Blow the stove; There is no chimney equipment, and air is sent into the furnace by blast equipment, so it is called blast furnace. The door of the ash room of this stove should be closed properly, so that the air can't flow out, and anthracite can only be used.

2? According to the fuel used, it can be divided into smoke coal stove, anthracite stove, rice husk sawdust stove and gas stove.

3? According to the use of cooking stoves, they can be divided into frying stoves, steaming stoves, baking stoves, baking ovens and battery stoves (a main burner and one or two auxiliary burners with waste heat) suitable for various cooking methods.

(2) the structure of the stove The structure of the coal stove can be mainly divided into three parts.

1? Melting furnace Furnace is a burning place, made of refractory bricks or refractory mud. It's shaped like a waist drum or a narrow step in the middle, but the bottom is slightly wider than the top, so it must be narrower, because the flame needs to be concentrated at the top. Coal blocks are piled below, and the air needs to circulate, so it must be wider, but not too wide, otherwise it will waste fuel.

2? Grate, which consists of a group of iron bars, is located between the furnace and the ash chamber and can be pulled out. The density of the strips varies according to the air conveying method and the type of coal used. Generally, the blowing furnace should be dense, the suction furnace should be thin, the large coal should be thin and the small coal should be dense.

3? The ashes room. The ash room is the place where coal ash and chicken suction are removed, and it is located under the grate. The ash chamber of the air suction furnace should be deeper to make the ventilation smooth. The ash chamber of the blower should be shallow and sealed with bricks. The ash door (ash outlet) of the ash room should be located on the opposite side of the console or outdoors, so as to avoid the dust flying when discharging ash and the indoor temperature being too high, which will affect the operation and cleaning.

(3) combustion principle combustion is a process of chemical reaction, that is, the phenomenon produced by the combination of combustible substances in fuel and oxygen in the air. Insufficient or excessive air supply will affect the combustion of fuel, so the air in the furnace must be suitable.

1? The factors that determine the air supply are as follows.

Fuel contains a lot of volatile substances. For example, firewood contains more volatile substances than coal, so more air must be supplied when burning firewood, and there must be more space above the stove to increase the chance of mixed combustion.

The fuel accumulation on the grate is too thick, the air is not easy to penetrate, the air supply is less, and carbon monoxide is produced more. Therefore, secondary air (the air entering from the ash gate below the grate can be called primary air, and the air entering from the small wind tunnel above the grate can be called secondary air, both of which are beneficial to combustion-supporting) needs more.

When the temperature in the furnace is low and the fuel combustion slows down, it is necessary to expand ventilation or use blast to increase the supply of air.

2? According to the above reasons, there are generally three ways to improve the combustion speed.

Increase the air supply. Increasing the supply of air can increase the chance of contact between fuel and air, and can quickly eliminate the produced carbon dioxide, so that the oxidation reaction can proceed quickly.

Control the size of fuel. The smaller the fuel block, the larger the contact area with air and the faster the combustion speed. However, if the fuel is too fine, it will block the gap on the grate, affect the passage and penetration of the main wind, and reduce the combustion speed. Therefore, it is necessary to avoid too much fuel and too little fuel, and to master it properly.

Raise the temperature of the stove. Increasing the temperature in the furnace can accelerate the decomposition of fuel into carbon and volatile substances, and make carbon monoxide and volatile substances burn rapidly.

There are many kinds of other cookers, and because of the different usage habits of cuisines in different places, it is difficult for many cookers to say uniform specifications. The following can only introduce several commonly used main cookers; (1) utensils (wok) needed for cooking: wok includes raw wok and cooked wok. Cooked woks are generally used for cooking, while raw woks are used for cooking and steaming. Raw wok is easily broken, heat transfer is not as fast as cooked wok, and it is not suitable for cooking with raw wok. There are two kinds of cooked woks for cooking: double ears and single handle. Distinguish the quality of iron pot, mainly depends on the iron luster. The white color of the cooked wok is better than the dark color, and the green color of the raw wok is better. In addition, pay attention to whether the pot body has defects such as sand holes and cracks.

Handspoon: Handspoon is a tool used to stir the dishes in the pot, add seasonings, and take the prepared dishes out of the pot and put them into the pot. The round one has a long handle and a wooden handle at the end. The specifications of the spoon depend on the quantity.

Hand shovel: Hand shovel is an instrument used for cooking and stirring when cooking.

Leaky spoon: Leaky spoon is mainly a tool for filtering oil and taking materials from soup pot. It is an iron spoon with a handle and many small holes in the middle.

Fence: similar to colander, it is divided into three types: iron wire, copper wire and bamboo wire.

Screen: Screen is a tool for filtering soup or liquid seasoning.

Iron fork: iron fork is a tool used to take materials from boiling soup. A fork has a hooked head to prevent raw materials from slipping.

Iron chopsticks: iron chopsticks are used to spread the raw materials in the pot, similar to ordinary bamboo chopsticks, but slightly longer.

Steamer: Steamer is used to steam vegetables. There are two kinds of cage covers in common use, one is flat-topped and the other is inclined dome. When using a flat-top cage, steam water will drip into the raw materials and affect the taste, so it is appropriate to use an inclined dome cage cover.

(2) Appliances needed for making fire, stirring fire, adding coal and discharging ash on the stove: the fire hook is an appliance used to hook the cinder at the bottom of the stove. It is a straight round iron bar with a hook at one end and a round handle at the other end. The length and thickness vary according to the size and convenience of the furnace.

Fire skewer: Fire skewer is a tool used to insert from the furnace core and dredge the coal seam. A sharp point and a round handle at the other end are shaped like a fire hook.

Firetongs: Firetongs are used to clamp coal blocks, cinders or sundries in the furnace. One end is a double handle (shaped like scissors), and the other end is flat and round.

Coal shovel: Coal shovel is used to shovel coal ash, cinder and coal. The shovel head is shaped like a dustpan, with a wooden handle and a handle at the end.

Iron harrow: Iron harrow is a tool used to harrow coal after quenching. One end is a rake and the other end is an iron handle.

Coal screen: Coal screen is used to screen coal ash and coal dust, and it is a circular screen plate made of barbed wire.

The above are all commonly used electrical appliances at present. On the one hand, we know them and learn to use them. On the other hand, because these appliances have been used for several years, some styles and efficiency are very poor, which need to be improved and innovated to improve their use value and work efficiency. Basic cooking operation requirements and basic skills training