In the world of professional cooking, The quality of the equipment is essential to ensure the effectiveness and efficiency of the processes. That is why chefs and chefs make sure they have at their disposal everything necessary to carry out their work effectively, Even cooking teams.
What is the minor kitchen team?
The minor kitchen team refers to all those utensils, small tools and equipment that are used in the kitchen to carry out different tasks. From cut, peel and mix to beat, Measure and weigh. They are small but fundamental elements for work in the kitchen.
Examples of minor kitchen equipment
- Knives of different sizes and shapes
- Vegetable and fruits peels
- Cutting tables
- Kitchen scissors
- Kitchen tweezers
- Spatulas
- Measure spoons
- Kitchen scales
- Kitchen thermometers
- Gradores
- Citrus squeezers
- HAND AND ELECTRIC BATTERN
- Opener
- Knife sharpeners
- Egg clearers and light separators
The importance of the minor kitchen equipment
Although it may seem that the minor kitchen equipment is not as important as large appliances or specialized tools, The truth is that these small elements can make the difference between a successful preparation and a disastrous.
Some of these utensils can even be considered essential for the preparation of certain cooking dishes or techniques. A good knife, For example, It is essential to cut ingredients with precision and speed, While a kitchen balance is essential to accurately measure the ingredients in recipes.
Avoid cross contamination
Following these tips, You can use your cutting tables safely and efficiently, avoiding cross pollution and guaranteeing food security in your kitchen.
- Use a cutting table for each type of food: As mentioned above, It is important to have at least two cutting boards, one for raw meat and fish, and another for fruits and vegetables. This way, Cross contamination is avoided and food security is guaranteed.
- Identify your cutting boards: Use different colors to identify each cutting table. For example, You can use a red cutting table for raw meat and fish, and a green cutting table for fruits and vegetables. This way, You will always know what table use for each type of food.
- Wash your cutting boards: After each use, It is important to wash the cutting boards with hot water and soap. If you have used a cutting table for raw meat, It is advisable to disinfect it with a little vinegar or lemon before washing it.
- Dry your cutting boards: After washing your cutting boards, It is important to dry them well before saving them. If you get wet guards, They can proliferate bacteria.
- Use the cutting tables properly: Use the cutting tables on stable and flat surfaces to avoid accidents. It is also important to use sharp knives to avoid unnecessary cuts.
The minor kitchen team is a very important category within culinary utensils and tools. These elements can be of great help to improve the quality of the dishes and make the work easier and more efficient.
Knowing the different types of tools and their specific function, You can equip your kitchen properly and carry out your culinary creations successfully. Do not forget to take care of your team and always keep it in optimal conditions for your best performance!
