Chapter 11 Review Flashcards
Countertop Blender
Used to puree, liquefy, and blend food. The blender consists of base that houses the motor and a removeable lidded jar with a propeller-like blade in the bottom.
Food Processor
A mixer that grinds, purees, blends, crushes, and kneads foods.
Ranges
Are the most used piece of equipment in restaurant and foodservice kitchens.
Deep-Fat Fryer
Cooks food in hot oil.
Open Burner
Supplies direct heat by the way of open-flame, to item being cooked.
Microwave Oven
Used in a professional kitchen mostly to thaw and reheat food.
Carbonated Beverage Machine
The machine is attached to tanks that hold the premixed blends for selected soft drinks and to a tank that contains CO2. Pressing the switch on the unit automatically mixes the blend and gas to make the completed beverage.
Chafing Dishes
Used to keep food items hot on a buffet table.
Immersion Blender
Long, stick-like machine that houses a motor on one end and a blade on the other.
Mandoline
A manually operated slicer made of stainless steel with adjustable slicing blades to slice and julienne.
Salamander
A type of broiler used to brown, finish, and melt food to order.
Flat-Top Range
A type of burner that cooks food on a thick slate of cast-iron and provides consistent and even heat.
Convection Oven
Has a fan that circulated heated air around the food as it cooks.
Bain Marie
Any type of hot-water bath meant to keep food items warm.
Griddle
Similar to flat-top range, a griddle has a heat source located beneath a thick plate of metal. Cook food directly on this surface, which is usually designed with edges to contain the food and a drain to collect waste.
Speed Racks
Are equipped with wheels and suitable for kitchens, bake shops, dry-storage, and refrigerators.
Receiving Area
First stop in the flow of food.
Utility Cart
Used to transports food and supplies from one are of the operation to another.
Walk-In Refrigerator
Is built into the foodservice facility itself. Allow you to store food products in bulk.
Shelving
Equipment used to store dry goods; operations use stainless steel shelves because they are very strong and easy to clean.
Wire Whip (Whisk)
Used in a mixer to beat and add air to light food items, such as egg whites and cake frosting.
Charbroiler
Uses gas or electricity to mimic the effects of charcoal in a grill.
Rotisserie
A type of broiler that uses a turning device on which food is cooked.
Flat-Top
Type of burner that cooks food on a thick slate of cast iron and provides consistent and even heat.
Steam Table
A type of holding equipment designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot.
Induction Burner
Generates heat by means of magnetic attraction between the cook-top and a steel or cast-iron pot or pan.
Slow-Roasting Oven
Roasts meats slowly at low temperatures to reduce shrinkage, maintain moisture, and brown the surfaces of meats.
Countertop Broiler
A small broiler that sits on top of a work table. Primarily quick-service restaurants use these.
