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Food Systems 1 Exam #2 > Equipment > Flashcards

Equipment Flashcards

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1
Q

Fixed

A

Equipment that is considered permanent. Walk-in refrigerators, freezers, exhaust hoods.

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2
Q

Cantilevered

A

Supported by the wall rather than legs. Cabinets and shelves.

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3
Q

Modular

A

Components put together to give a customized appearance. Serving equipment.

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4
Q

Depreciation

A

Accounting procedure that prorates the cost over the expected life of the equipment

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5
Q

Bid

A

A price quoted by a vendor in response to the specs.

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6
Q

Underwriters Laboratories (UL)

A

Evaluates products for safe use at home and work. The UL mark means representative samples of equipment have met nationally recognized safety standards for fire, electric shock, and related safety hazards. In 1998 the UL started a sanitation certification service. UL sticker should never be removed.

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7
Q

Nation Sanitation Foundation (NSF)

A

Formally known as National Sanitation Foundation. Founded in 1948 and acts as an authoritative and independent clearinghouse for users, manufacturers, and health authorities to solve sanitation problems.

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8
Q

American Gas Association (AGA)

A

The AGA seal shows what gas fired meets national safety and operation standards for that type of equipment.

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9
Q

Energy Star

A

A voluntary partnership among US organizations, the US Environmental Protection Agency (EPA), and Department of Energy to promote energy efficiency in buildings and homes.

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10
Q

Environmental Protection Agency (EPA)

A

Provides participants unbiased technical information, customized support services, public relations assistance, and access to a broad range of resources and tools.

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11
Q

Ampere

A

A unit of electric current produced by 1 volt applied across the resistance of 1 ohm.

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12
Q

British Thermal Unit (BTU)

A

Amount of heat energy needed to raise the temperature of 1 pound of water 1 degree F.

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13
Q

Horsepower

A

A unit of power equal to 745.7 watts in the United States.

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14
Q

Joule

A

Unit of electrical, magnetic, and mechanical energy; equal to the work done by a current of 1 ampere across a resistance of 1 ohm for 1 second.

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15
Q

Kilowatt

A

A unit of power equal to 100 watts.

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16
Q

Kilowatt Hour (kWh)

A

Unit of energy equal to 1 kilowatt of power for 1 hour; used in electric meters to measure energy use.

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17
Q

OHM

A

A unit of electrical resistance.

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18
Q

Therm

A

Unit of heat equal to 100,000 Btu; used in natural gas meters to measure energy use.

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19
Q

Volt

A

Unit of electric potential and electromotive force that will produce a current of 1 ampere in a circuit that has a resistance of 1 ohm.

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20
Q

Watt

A

A unit of power equal to 1 joule per second; used to measure electrical and mechanical power.

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21
Q

Conduction

A

Transfer of heath through direct contact from one object or substance to another.

22
Q

Convection

A

Distribution of heat by the movement of liquid or vapor; may be either natural or forced.

23
Q

Radiation

A

Generation of heat energy by wave action within an object.

24
Q

Infrared

A

Type of radiation used in food production that has a longer wavelength than visible light.

25
Q

Microwaves

A

Very short wavelengths that penetrate partway into food and agitate water molecules, causing friction to create heat.

26
Q

Induction

A

Use of electrical magnetic fields to excite the molecules of metal cooking surfaces.

27
Q

Moist Heat Methods

A

Heat is conducted to the food product by water or steam.

28
Q

Steam-Jacketed Kettle

A

One kettle in a larger kettle with an open space, or jacket, between the two into which steam is introduced.

29
Q

Pressure Steamer

A

Equipment that works by trapping and removing air from its cavity, causing steam pressure to build.

30
Q

Pressureless Convection Steamer

A

Equipment in which heat is transferred from steam to food, thus cooking it without pressure.

31
Q

Broiler

A

Has the heat source above the rack that holds the food, usually meat, poultry, and seafood.

32
Q

Charboiler

A

Either gas or electric equipment with a bed of ceramic briquettes above the heat source and below the grid.

33
Q

Salamander

A

Specialty broiler that is much smaller and often are mounted above a range.

34
Q

Grilling

A

Cooking on an open grid over a heat source, which may be an electric or gas-heated element, ceramic briquettes, or exotic woods and flavored chips.

35
Q

Griddling

A

Cooking of food on a flat surface (griddle) that is heated from below by gas or electricity.

36
Q

Clamshell

A

Hinged or removable top with its own heat source has been added to a gas or electric grill that permits cooking both sides of the food at one time.

37
Q

Deep Fat Fryer

A

Tank of oil or fat heated by gas or electricity into which foods are immersed; fryer has thermostatic control and fast recovery of fat temperature.

38
Q

Range Oven

A

Part of a stove, generally called a range, located beneath the cooking surface.

39
Q

Deck Oven

A

Oven that comes in basic sections, each with two shelves and its own source of heat, and that may be stacked on each other.

40
Q

Convection Oven

A

Fan on the back wall of an oven creates currents of hot air either natural or forced.

41
Q

Conveyor Oven

A

A gas or electric oven, often called a pizza oven in quick-service operations, with a belt running through a hot chamber on which products are baked.

42
Q

Impinger

A

Conveyorized gas-fired or electric oven that toasts the bottom of pizza crust and makes it flaky.

43
Q

Microwave Oven

A

An oven in which food is cooked by the absorption of microwave energy by water molecules in the food.

44
Q

Smoker Oven

A

Electric, compact oven with racks to smoke up to 100 pounds of meat at a time.

45
Q

Low-Temp Cooking and Holding Oven

A

Cooking temperatures are from 100 to 325F, giving a 25% yield increase for meat; holding temperatures are from 60-200F.

46
Q

Rotisserie Oven

A

Contains rows of metal spits or baskets on which food is placed. The spits or baskets are rotated and the food slow cooked in the oven’s warm, usually moist, cavity. The cooking source can be gas, electric, wood, or charcoal.

47
Q

Wood-Fired Oven

A

Burns wood in a well-insulated cavity to heat stone or brick blocks on which the food items are cooked.

48
Q

Combi-Oven

A

Flow of both convected air and steam through oven cavity producing super-heated, moist, internal atmosphere.

49
Q

Tilting Skillet or Tilting Frypan

A

Floor-mounted rectangular pan with a gas or electric-heated flat bottom, pouring lip, and hinged cover.

50
Q

Convection/Microwave Oven

A

Multifunction equipment that can use convection air alone, microwave energy alone, or a combination of the two.

Food Systems 1 Exam #2 (3 decks)

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