Catering 6 kitchen equipment by Catharine Snell

Catering On Board Ship series

6. Kitchen Equipment

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CATERING ON BOARD SHIP SERIES 6. Kitchen Equipment A VIDEOTEL PRODUCTION

In association with Garretts International Ltd

The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe

Catering on Board Ship â&#x20AC;&#x201C; 6. Kitchen Equipment

Contents About the CATERING ON BOARD SHIP SERIES

1. INTRODUCTION

2. EQUIPMENT LISTS

3. POINTS TO REMEMBER

4. CONVERSION TABLES

5. REFERENCE

6. ASSESSMENT QUESTIONS

7. ASSESSMENT ANSWERS

About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •

emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene

This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series

Catering on Board Ship – 6. Kitchen Equipment The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 6 – Learning objectives This programme is aimed primarily at the catering department. The learning objectives for cooks and other food handlers are to: • understand what kitchen equipment is needed • how to use the equipment safely and effectively Masters will also benefit from knowledge about the range of equipment used in the galley, particularly when orders have to be put in, or when equipment is reported defective.

About the Catering on Board Ship Series

1. INTRODUCTION Summary of equipment needed A ship’s galley must have a range of equipment items in order to operate safely and efficiently: • • • •

food safety equipment equipment to prepare food cleaning equipment clothing and Personal Protective Equipment (PPE)

All the equipment should be used and maintained correctly by the cook and their assistants.

Introduction

Catering on Board Ship – 6. Kitchen Equipment

2. EQUIPMENT LISTS 2.1 Food safety equipment Under the Maritime Labour Convention, MLC 2006, as amended, the ship must have “suitable equipment” for the catering department, so that “adequate, varied and nutritious meals can be prepared and served in hygienic conditions”. The following items are considered advisable, though not obligatory, for achieving high standards of food safety: • a digital food thermometer (to be cleaned after each use) • alcohol impregnated wipes (the most effective item of equipment for cleaning and disinfecting hard surfaces) • day of the week labels (to mark the day when food should be eaten or discarded by) • self-adhesive signs about food safety and storage • a paper hand towel dispenser • a hand wash soap dispenser • colour coded cloths (to prevent cross contamination between different food areas and tasks) • a chopping board set in six different colours and rack Colour coding system for chopping boards (recommended by EU) Red = raw meat Blue = raw fish Yellow = cooked meat or poultry White = bakery or dairy products Brown = vegetables Green = washed and prepared fruit and salads

Equipment Lists

2.2 Knives and sharpeners Knives • Cook’s knife – a multi-purpose knife that can be used for chopping vegetables, and for slicing and jointing meat and poultry • Fish filleting knife • Boning knife – for fish, meat and poultry • Palette knife – this is flexible and can be easily slipped under pastry or other cooked food to move or lift it • Peeler – for fruit and vegetables • Paring knife – a smaller version of a cook’s knife, to use for chopping and peeling • Serrated knife – for cutting bread or other food that must not be squashed, such as tomatoes or cakes • Carving knife – for meat Whatever the type of knife, it should always have a wallet or box to keep it (and food handlers) safe when not in use. The blades and handles of knives should be thoroughly washed and dried after each use. Cutting techniques Handle all knives with care! Thin vegetables Use the end of the blade nearest the handle, and cut in a rolling motion. The blade should never leave the cutting board. With your other hand, keep the food item in place but protect the tips of your fingers by keeping the blade in contact with your middle knuckles as you cut. Herbs Keep your non-cutting hand on the knife, applying pressure on the tip of the blade. The tip should continue to maintain contact with the board, as you chop in a circular motion. Larger food, e.g. potatoes or onions Use an up and down technique and cut with the centre of the blade.

Equipment Lists

Catering on Board Ship – 6. Kitchen Equipment Sharpeners It is extremely important to keep all knives sharp. Check the condition of your knives frequently to see whether they need sharpening. Any knife that is chipped or damaged is potentially unsafe and should be discarded. You will need: • a diamond steel • a whetstone • an electric sharpener Sharpening with a steel The cook’s knife should be sharpened at least once a day with a steel. Hold the blade at a 20º angle and pass the knife along the steel, alternating the side of the knife to achieve an even result. Sharpening with a whetstone To sharpen a blunt edge, use a whetstone. First soak the stone in water for about half an hour. Lay it on a cloth and moisten the stone with a little more water. Place the blade on the stone at an angle of about 20º and apply pressure, stroking it smoothly across the abrasive surface without lifting it off the stone. Continue until you feel that the edge of the blade has started to curl under in one direction. Then turn the knife over and repeat until the edge is curling in the other direction. Now reduce the number of strokes on each side gradually until the curl has disappeared. You should now have a perfectly sharp, pointed edge which is not only safe to work with but also a pleasure to use. The knife should be given a thorough sharpening with the stone well before it becomes blunt – this might be once a week or once a month, depending on how much use the knife gets. Sharpening with an electric sharpener An electric sharpener is an alternative to manual sharpening with a stone. It is very safe because, as you run the knife through, your hand is protected by guides that hold the knife at the correct angle. The meat slicer This should have a safety guard and as with all electric equipment it should be used as per the manufacturer’s instructions. There should be no wires visible. It should be secure and level. Clean it after every use.

Equipment Lists

2.3 Other basic equipment • Stainless steel kitchen scissors – for cutting and trimming fish, seafood and poultry • Can-opener – with antibacterial blades made from high grade steel to achieve a clean cut. It should have a dishwasher safe trigger mechanism and quick releasing blades for easy cleaning • Grater – for vegetables, fruit and cheese • Mandolin – to slice root vegetables for stir-fries and potatoes for sautéing, and to julienne vegetables. For safety, use the hand guard or a flat hand when operating it • Heavy duty scales – with an extra large stainless steel platform. These should be capable of measuring up to 100kg • Perforated stainless steel spoons – for lifting eggs or potatoes out of boiling water • Stirring spoon – for stirring food while it is cooking • Plastic spatula – to mix and fold food • Steel ladle – for serving only. It should not be used for stirring food while it is cooking • Conical strainer - for straining vegetables and pasta • Steel lifter – used to remove vegetables from boiling water or deep fried items from oil • Steel spaghetti basket – for draining cooked vegetables and potatoes as well as pasta • Colanders of different sizes – for draining food • Strong small, medium and large hand whisks – with seamless handles, for eggs, cream or sauces. • Rolling pin • Food grade scoops – these should have solid handles with finger grips. They come in a wide range of sizes up to 2 litres • Mixing bowls of different sizes • Four ingredients bins – to hold flour, sugar, rice and pulses. Clear polycarbonate lids keep the contents visible. The lids should slide or lift up for ease of access and the bins should have lockable heavy duty castors so that they can be secured in position or moved easily • Food processor – useful for puréeing soups, sauces and desserts, or for processing meat, chicken and fish for mousseline recipes. It should be simple to use and robust • Mixer – with variable speed control is good for reducing leftover meat to mince, for example for burgers • Hand blender – good for making smooth soups Equipment Lists

Catering on Board Ship – 6. Kitchen Equipment For stove and oven cooking • Non-stick frying pans of different sizes – coated four times for extra long life • Saucepans – in different sizes. These should be heavy duty and preferably have a pouring lip • 12 litre thick-bottomed pot – for soups, stews and curries • Shallow casserole • Roasting trays – made of hard anodised aluminium which is twice as hard as stainless steel • Muffin tray • Non-stick spring form cake tins • Non-stick rectangular cake tin • Stainless steel cooling grid – for putting dishes down on, straight out of the oven • Cotton/linen mix oven gloves – resistant to heat and liquid • For handling food • Elbow length oven gloves – resistant to heat and liquid • Disposable vinyl gloves (as required by company policy – for handling raw meat and fish) • Chainmail gauntlets – for boning and chopping meat and fish

2.4 Serving equipment • Stainless steel gastronorm trays with lids – in a range of sizes to fit in the hot or cold food cabinets • Polished stainless steel tongs – with dishwasher proof, heat-resistant handles. These are for serving food as well as for turning food while it is cooking, and for tossing salads

2.5 Useful extra equipment • • • • • • • • • •

Icing pipes – for decorating cakes Pastry bag – reusable, greaseproof, sealed cotton, heavy duty Pastry brush – with flat bristles and plastic handle Pastry cutter(s) – heat resistant Lattice roller – for strudel, cakes and pastries Bow saw – used for cutting through frozen meat and bones Steak hammer – for tenderising and flattening meat Skewers – for holding meat and vegetables together when making kebabs Steel funnel – for channelling liquid or fine-grained substances into containers Ice cream scoop - the type with conductive fluid in the handle which warms in your hand, making scooping easier

Equipment Lists

• Exoglass spoon and spatula – for mixing food up to temperatures of 220ºC • Measuring jug(s) • Quiche tins – non-stick, with a removable base. These can also double as cake tins

2.6 Cooks’ clothing Food handlers’ attire will be set out by the company but will normally consist of: • • • • • •

jacket trousers neck tie apron (bib or long white apron) hairnet and/or hat safety shoes

Clothing should be cleaned once a day, or more often when cooks are doing butchery or dirty jobs.

Equipment Lists

Catering on Board Ship – 6. Kitchen Equipment

3. POINTS TO REMEMBER • The galley needs a wide range of equipment items for food safety, cooking, cleaning and personal protection. • Suitable equipment to prepare adequate, varied and nutritious meals is a legal requirement. • Knives must be handled with great care to avoid injury. • Techniques for cutting vary according to the size and consistency of the food item. • Sharp knives are safer than blunt ones. They should be sharpened daily with a steel and at least once a month with a whetstone or electric sharpener. • Cooks should wear the appropriate clothing to protect themselves and the food they work with.

Points to Remember

4. CONVERSION TABLES Note: Measurements given are approximate, using British units. Oven temperatures A ‘cool’ oven is 110º-160ºC (225º-325ºF). A ‘moderate’ oven is 180º-200ºC (350º-400ºF). A ‘hot’ oven is 220º-230ºC (425º-450ºF). A ‘very hot’ oven is 240ºC (475ºF). ºC (Celsius) 100 110 120 130 140 150 160 170 180 190 200 210 220 230 240

ºF (Fahrenheit) 210 225 240 250 275 300 310 325 350 375 400 410 425 450 475

Conversion Tables

Catering on Board Ship – 6. Kitchen Equipment Weights for dry ingredients Grams (g) 10 20 25 40 50 60 75 100 110 125 150 175 200 225 250 275 300 350 450

Ounces (oz) ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 7 8 9 10 11 12 1 lb (16 oz)

Liquid volume Millilitres (ml) Litres (l) 25 ml 50 75 100 150 250 275 570 725 1 litre 1.2 1.5 2

Fluid ounces (fl oz) 1 fl oz 1.75 fl oz 3 fl oz 3½ fl oz 5 fl oz 8½ fl oz 10 fl oz 17 ½ fl oz 1¼ pint 1¾ pint 2 pints (1 quart) 2½ pints 3½ pints

Conversion Tables

Fluid ounces (fl oz) 1 fl oz 2 fl oz 3 fl oz 5 (¼ pint) 10 (½ pint) 1 pint 1¼ pint 1¾ pint 2 pints 2½ pints 4 pints

Millilitres (ml) Litres (l) 25 ml 55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 l 1.5 l 2.25 l

Dimensions Centimetres (cm) 1 2 4 5 6 7 8 9 10 15 20 25 30

Inches (in) ½ 1 1½ 2 2½ 3 3½ 4 5 6 7 8 9 10 11 12

Inches (in) ½ 1 1½ 2 2½ 2¾ 3¼ 3½ 4 6 8 10 12

Centimetres (cm) 1 2 4 5 6 7.5 9 10 13 15 18 20 23 25.5 28 30

Spoons/cups and millilitres Imperial 1 teaspoon (tsp) 1 dessertspoon (dsp) 1 tablespoon (tbsp) ¼ cup 1/3 cup ½ cup 1 cup

Metric 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml

Conversion Tables

Catering on Board Ship – 6. Kitchen Equipment

5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)

Reference

6. ASSESSMENT QUESTIONS 1. The Maritime Labour Convention, MLC 2006, as amended, requires ships to have suitable catering equipment so that meals can be prepared and served in hygienic conditions. TRUE or FALSE? 2. How often should digital food thermometers be cleaned? a) After every use b) Once a day c) Once a week d) Once a month 3. What is the most effective item of equipment for cleaning and disinfecting hard surfaces? a) A dishcloth with washing up liquid b) Alcohol impregnated wipes c) A sponge and detergent d) A soft cloth and soap 4. The EU recommends that chopping boards are colour-coded. What colour board is for cutting raw fish on? a) Red b) Green c) Blue d) Yellow e) White f) Brown 5. The EU recommends that chopping boards are colour-coded. What colour board is for cutting cooked meat or poultry on? a) Red b) Green c) Blue d) Yellow e) White f) Brown Assessment Questions

Catering on Board Ship – 6. Kitchen Equipment 6. The purpose of colour coded cloths is to prevent cross contamination between different food areas and tasks. TRUE or FALSE? 7. What is a palette knife for? a) For peeling fruit b) For cutting bread, tomatoes and cakes c) For chopping herbs d) For moving or lifting pastry or other cooked food 8. What is a serrated knife for? a) For peeling fruit b) For cutting food that must not be squashed c) For chopping herbs d) For moving or lifting pastry or other cooked food 9. What technique should you use for cutting thin vegetables with a cook’s knife? a) A rolling motion b) A circular motion c) The tip of the blade d) Up and down 10. What technique should you use for chopping herbs with a cook’s knife? a) A rolling motion b) A circular motion c) The tip of the blade d) Up and down 11. To sharpen a knife’s blunt edge, use a steel. TRUE or FALSE?

Assessment Questions

12. What is the best item of equipment for cutting and trimming fish, seafood and poultry? a) A paring knife b) A filleting knife c) Kitchen scissors d) A meat slicer 13. What is the best item of equipment for cutting potatoes for sautĂŠing? a) A cookâ&#x20AC;&#x2122;s knife b) A mandolin c) A serrated knife d) A meat slicer 14. What is the best item of equipment for mixing and folding food? a) A plastic spatula b) A mandolin c) A conical strainer d) A polythene scoop 15. What is the best item of equipment for stirring food while it is cooking? a) A plastic spatula b) A steel ladle c) A mandolin d) A stirring spoon 16. How often should the meat slicer be cleaned? a) After every use b) Once a day c) Once a week d) Once a month

Assessment Questions

Catering on Board Ship – 6. Kitchen Equipment 17. What are the best type of gloves to wear when boning and chopping meat and fish? a) Disposable gloves b) Elbow length oven gloves c) Chainmail gauntlets d) Cotton and linen mix 18. What is the best item of equipment for cutting through frozen meat and bones? a) A filleting knife b) A serrated knife c) A cook’s knife d) A bow saw 19. Cook’s clothing should be cleaned at least once a day. TRUE or FALSE? 20. What is the best item of equipment for holding meat and vegetables together when making kebabs? a) A skewer b) Tongs c) A cook’s knife d) Kitchen scissors 21. What do you have to do with a whetstone before you begin to use it? a) Give it a thorough sharpening b) Soak it for half an hour in water c) Soak it for five minutes in oil d) Rub it vigorously with sandpaper

Assessment Questions

7. ASSESSMENT ANSWERS Question

Correct answer

Found in section

True

2.1

True

2.1

2.2

False To sharpen a knifeâ&#x20AC;&#x2122;s blunt edge, use a whetstone, not a steel.

2.2

2.3

2.2

2.3

2.5

True

2.6

2.5

2.2

Assessment Answers

Catering on Board Ship â&#x20AC;&#x201C; 6. Kitchen Equipment

NOTES

Catering on Board Ship â&#x20AC;&#x201C; 6. Kitchen Equipment

NOTES

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