KITCHEN UNIVERSITY EQUIPMENT

PRESENTED BY CHEF LJ KLINK

IN CONJUNCTION WITH O SPI Equipment

If there is one thing I wish I’d studied at school, it’s mechanics. It’s very hard to fix your stoves, your kettles, your dish washer, and all that. Chef-restaurateurs need to be versed in the mechanical aspects of machinery they work-otherwise, it’s fifty or a hundred dollars for a visit to hear “Well, you’re going to need a new compressor, son…” Chef Victor Gielisse, CMC

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI PROFESSIONAL EQUIPMENT

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI HAND

• Rotary or swivel-bladed • Parisienne scoop (melon baller) • Kitchen fork • Palette (metal ) • Whip/ • Offset spatula • Rolling pin

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI NAME THAT

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI NAME THAT TOOL

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI MEASURING EQUIPMENT

• Measuring pitcher (cups, quarts, and gallons) • Spring scale (ounces and pounds) • Balance beam scale (baking scale) • Electronic scale (digital) • Thermometer/Bio-therm • Measuring spoon • Calculator

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI AND STRAINERS

• • Drum • Conical sieve • Colander • Ricer • Cheesecloth

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI CHOOSING POTS AND PANS

• Choose a size appropriate to the food being cooked. • Choose material appropriate to the cooking technique. • Use proper handling, cleaning, and storing techniques.

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI POTS AND PANS FOR STOVETOP COOKING

• Stockpot (marmite) • Omelet/crêpe pan • Saucepan • Bain-marie (double boiler) • Sauce pot • Griddle • Rondeau • Fish poacher • Sauteuse • Steamer • Sautoir

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI ITEMS FOR COOKING

• Roasting pan • Specialty mold • Sheet pan • Loose-bottomed tart pan • Hotel pan • Pie pan • Bio-Therm • Loaf pan • Parchment Paper • Muffin tin • Pyrex pan • Lidded Brazier • Oven Mitts • Foil/Vinyl covering

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI KETTLES AND STEAMERS

• Steam-jacketed kettle • Titling kettle • Pressure steamer • Convection steamer • Deep-fat fryer

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI INDUSTRIAL EQUIPMENT

Buffalo Chopper Commercial Mixer

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI INDUSTRIAL EQUIPMENT

Immersion Warming Cabinet or “Hot Box”

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI LARGE EQUIPMENT

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI RANGES AND

• Open-burner range • Flattop range • Ring-top range • Induction cook top • Convection oven • Conventional/deck oven • Combi-oven • Microwave oven

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI COOKING OPTIONS

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI REFRIGERATION EQUIPMENT

• Walk-in • Reach-in • On-site refrigeration • Portable refrigeration • Display refrigeration

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI GRINDING, SLICING, MIXING, AND PURÉEING EQUIPMENT

• Food chopper (buffalo • Meat grinder chopper) • Blender • Food/ • Food processor • Mandolin • Immersion blender • Standing mixer • Vertical chopping machine (VCM)

PRESENTED BY CHEF LJ KLINK IN CONJUNCTION WITH OSPI Chef LJ Klink [email protected]

Information provide is to used solely as a training piece for Luck Junky Consulting and affiliate companies. No uses of information unless expressed written consent of Lucky Junky Management. Luck Junky Consulting 20001 West Williams Lake Road Suite 333 Cheney, WA 99004 509-828-2425