Chapter 3: Food Equipment Flashcards
Your _____ are your best tools
Hands
Most important piece of cooking equipment in the kitchen
Rangetops
Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation
Ovens
Large chamber containing many shelves or trays on an attachment like a Ferris wheel? It is also known as?
Revolving ovens, aka Reel Ovens
Special probes that sense when a roast is done
More sophisticated features
Computerized electronic controls
Slow-Cook-and-Hold Ovens
Contain Quartz tubes or plates that generate intense infrared heat
Infrared Ovens
Generate heat from above
Broilers and Salamanders
Same cooking operation as broilers
Grills
Flat, smooth, heated surface on which food is cooked directly; available as separate units or part of a range top
Griddles
Cooks meats and other foods by turning them slowly in front of electric or gas-powered heating elements
Rotisseries
Powered by either gas or electricity; thermostatic controls maintain fat at preset features
Standard Deep Fryers
Remove food from the fat automatically after a preset time
Automatic Fryers
Covered fry kettles that fry foods under pressure so foods cook faster
Pressure fryers
Enables liquids to be poured out of it, also known as?
Tilting Skillets, aka Tilting Brazier and Tilting Fry Pan
Heated not just on the bottom but on the sides as well
Steam-Jacketed Kettles
A flat blade used for general mixing
Paddle
Used for such task as beating
Wire Whip
Used for mixing and kneading yeast dough
Dough Arm
Used for general food chopping, also known as?
Food Cutter, aka Rotation Chopper/Buffalo Chopper
Attachment forces foods through a grid-type blade that cuts them into perfect dice
Dicer
Hold food above 135*F to prevent bacterial growth
Steam Tables
Are also used to keep food hot
Bain-maries and overhead infrared lamps
Guards spoilage and bacterial growth by keeping foods cold, known in the trade as?
Refrigerator, aka cooler or the box
Stores food purchased in frozen form; hold foods for longer time
Freezer
Two factors affect a pan’s ability to cook evenly, these are?
Thickness of the metal
Kind of metal
A pot with two sections
Double Broiler
Log, narrow, straight-sided pan with a removable rack insert
Fish Poacher
Round-bottomed steel pan with two loop handles
Wok
To hold foods in service counters
Hotel Pan
For storage and for holding foods in a bain-marie
Bain Marie
For measuring ingredients as well as for portioning products for service
Portioning Scale
More accurate, electrically operated scale
Digital scale
Indicates internal temperature of meats
Meat Thermometer
Gives reading within a few seconds of being inserted in a food products
Instant-Read Thermometers
Look for equipments models that have been tested and certified by recognized agencies such as?
NSF
CSA International
UL
