Abstract
When considering “tools of the trade” in culinary arts, we must also include relevant scientific principles, a description of the components of this equipment, and how this equipment will function under certain conditions common to food processing and preparation. Here, we will discuss cutting tools, heating utensils, and sources of heat and equipment (stoves, etc.) to be used.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1996 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Vieira, E.R. (1996). Equipment Used in Food Preparation. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_23
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5112-3_23
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
eBook Packages: Springer Book Archive