Chapter 7 - Food Service Equipment Flashcards
What is the receiving area considered to be?
The first stop in the flow of food.
What enters the restaurant at the receiving area?
Food deliveries.
What should an employee do before accepting any food item?
Check the quality and quantity of the items ordered against those being delivered.
What should happen to the food after it has been checked and received?
It must be stored properly.
How should dry foods be stored?
At least 6 inches off the floor on stainless steel shelving.
How should perishable foods be stored?
Store perishable food in refrigerators and freezers.
What are commercial cutters used for?
To cut meats and vegetables.
What are commercial mixers used for?
To mix sauces and batters.
What should always be used when working with a cutting machine?
Safety guards should always be used when working with a cutting machine.
What should happen before employees start using commercial equipment?
Employees must be properly trained and informed of all precautionary measures (safety rules) that should be taken.
What are steamers used for?
To cook vegetables and grains.
How do steamers work?
Steamers allow the food to come into direct contact with steam, heating the food very quickly. Steam is very efficient for cooking food.
What are broilers and what do they do?
Broilers use very intense direct heat to cook food quickly. The heat source is above the food.
Discuss the range.
A range is the most frequently utilized piece of equipment in a kitchen.
A range has open heat source (like the gas stove in our home kitchen)
Ranges come in multiple sizes and variations.
Discuss ovens:
There are many types of ovens.
Ovens vary in size and method of operation.
(Convection, combi oven, conveyor, microwave)
What is the holding and service area?
The holding and service area is where the food waits before being served. Final touches are made in the holding and service area.
What type of equipment is used in receiving?
Equipment used in receiving includes:
Receiving table or area
Scales
Utility carts
What type of equipment is used in storage?
Equipment used in storage includes:
Shelving
Refrigerators
Freezers
What type of equipment is used in Pre-Preparation?
Equipment used in pre-preparation includes: Knives Hand tools Small equipment Measuring utensils Pots and pans
What type of equipment is used in food prep?
Equipment used in food prep includes: Cutter Mixer Steamer Broilers Ranges Griddle Fryer Oven
What type of equipment is used in holding and serving?
Equipment used in holding and serving includes: Bain-Marie (water bath) Carbonated beverage machine (soda machine) Chafing dishes (has heat source under it to keep food hot) Coffee maker Espresso machine Food warmer Steam table Hot box Hot holding cabinet Ice machine Tea maker Speed racks
What is an immersion blender?
AKA hand blender, stick blender, burr mixer
An immersion blender is a long stick-like machine with a motor on one end and blades on the other end. It works like a countertop blender except that it goes directly into a container of food (soup, sauce, puree).
What is a mandolin?
A mandolin is a manually operated slicer made of stainless steel with adjustable slicing blades to slice and julienne.
What are the uses of mixer attachments?
Flat beater paddle - used to mix, mash, or cream soft foods
Wire whip - adds air to light food (egg whites, frosting)
Wing whip - heavier version of wire whip (whip, cream, mash heavier foods)
Pastry knife - used to mix shortening into dough
Dough hook - used to mix heavy, thick dough
What does a convection oven do that a conventional oven can’t do? What is the outcome?
Convection ovens have a fan that circulates heated air around food. This shortens cooking time and uses energy efficiently.
You need to reduce recipe temperatures by 25 to 50 degrees when using a convection oven.
What is the purpose of a Bain-Marie?
A Bain-Marie is a hot water bath used to hold food at 135 degrees. It is NOT used to cook foods.
What is a chafing dish?
A chafing dish is used to keep foods hot. It is usually heated by Sterno (flame canister) placed below the chafing dish.
What is a speed rack?
AKA baker’s rack
A speed rack is a stainless steel rack with slots to slide baking sheets into. It is used to create shelves of various heights. Most have wheels and can be used to store food for prep, can be wheeled into a walk-in cooler or freezer.
What is a steam table?
Like the Bain-Marie, it is a hot water water bath used to keep food warm. Large and holds hotel trays. NOT for cooking food.