Chapter 11 Flashcards
A utility cart is an example of this type of food service equipment
Receiving
A walk in refrigerator is an example of this type of food service equipment
Storing
Dry goods must be stored at least how many inches off the floor on stainless steel shelving
6 inches
All refrigerators must maintain temperatures between…
32°F and 41°F
Purées, liquefies, and blends foods
Countertop blender
Cutters the mixers are part of this food service equipment
Preparation
Grinds, purées, blends, crushes and kneads foods
Food processor
A wire whip is used…
To beat and add air to light foods
This is used to whip cream and mash heavier foods
Wing whip mixer
Steams braises salutes stews different kinds of food
Tilting fry pan
Uses gas or electricity to mimic the effects of a charcoal grill
Char broiler
Used to cook large amounts of food quickly
Hotel broiler
Places food on a stick and roast it over or under a heat source
Rotisserie
The most frequently used in restaurant in food service kitchens
Range
Cooks food in hot oil
Deep fat fryer
Supplies direct heat by way of an open flame to the item being cooked
Open burner
Has 2 to 4 shelves that are stacked on top of each other and on which food is directly cooked
Deck oven
Primarily used by restaurants and food service kitchens to thaw and reheat food
Microwave oven
Has a belt that moves the food along in One Direction
Conveyor oven
Is attached to tanks that hold premixed blends for selected soft drinks and a tank that contains CO2
Carbonated beverage machine
To keep food items hot on buffet table use…
Chafing dishes
A long stick like machine that houses a motor on one end of the machine with a blade on the other end is called an…
Immersion blender
In manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a…
mandolin
Used to mix mash and cream soft foods
Flat beater paddle
Steam generator and a boiler and then piped to the cooking chamber, where it is vented over the food
Convection steamer
Broiler that is used to brown, finish, and melt food to order
Salamander
A rotisserie is a type of
Broiler
A type of burner that cooks food on a thick slate of cast iron and provides consistent and even heat
Flat top
Type of oven that has a fan that circulates hot air around the food as it cooks
Convection
Has 3 to 5 circular shelves on which food cooks as the shelves move around the central rod
Rotary oven
Is used to keep food warm
Bain Marie
Type of holding equipment that is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot
Steam table
Small and sits on to of a work table
Countertop broiler
Type of burner generates heat by means of magnetic attraction between the countertop and a steel pan
Induction burner
A type broiler is used primarily in quick service restaurants
Countertop broiler
Type of burner provides even and consistent heat
Flat top burner
Cooks food directly on its surface and is usually designed with edges to contain the food and a drain to collect waste
Griddle
Oven roasts meat at low temperatures
Slow roasting
Deep fat fryers cook food in oil at temperatures between
300 degrees Fahrenheit to 400 degrees Fahrenheit
Traditionally a cylindrical or barrel shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top.
Rotary oven
