Production Flashcards
Moist heat
Boil, simmer, poach, steam, braise
LEED
Leadership in Environmental and Energy Design
Promotes design and construction practices that minimize the negative environmental impacts of buildings and improves the internal environments of buildings for their occupants (certified, silver, gold, and platinum)
Earn points in: sustainable sites, water efficiency, energy and atmosphere, materials and resources, and indoor environmental quality
Dry heat methods
Roast/bake, barbecue, broil, pan-broil, grill, sear
Cooking with fat
Sauté, deep fry, pan fry, stir fry
Equipment electrical specs
Voltage, watts, type of current
Equipment gas specs
BTU British thermal hnit
Equipment steam specs
PSI, pounds per square inch
National sanitation foundation (NSF)
Voluntary participation
Complies with food safety and sanitation standards
Equipment is of acceptable design, materials, construction, performance
Rounded tightly sealed corners and edges, surfaces are smooth and free if crevices, easy to clean
Underwriters Laboratories (UL)
Voluntary participation
Safety of electrical equipment
Stainless steel
Durable, wears well
Gauge
Measures weight; lower the gauge, the stronger the metal; want metal lighter than 16 gauge
Stainless steel 10-14 gauge
Finish of metals
Numbered 1-7; higher numbers, higher polish or finish (luster)
4 grind - table tops, counters
Aluminum
Strong, light weight
Used for mobile equipment, storage cabinets
Deck ovens
Pizza ovens, stacked to save space so you can have high production in limited space; not energy efficient; dry heat
Convection oven
Fan for circulation; even heat distribution; more quantity at a lower temp; takes less time (10-15%)
Rotary, reel, revolving tray
Food is in motion while in the oven, large volume baking now also used for meat cookery
Combi ovens
Combination of three cooking methods: steam, hot air, and combi cooking which melds hot air with superheated steam; moisture maintains flavor and nutrients; hot air speeds up cooking (40% faster than convection ovens)
At low heat settings, combi ovens can replace holding units, proofers, or slow cookers
Steam cooking
More energy efficient than electrical or gas; may be direct steam or self generated; reaches 212F; measured in PSI
Large batch compartment steamers
5-8 PSI, cooking foods quickly in large quantities: potatoes, root veggies (100 in 35 min) and other vegetables cooked in 5-10 mins
High pressure steamer
15 PSI, jet steamer bc fast and good for batch cooking, especially veggies; reduces long holding periods so better quality, uninformed cooking, fewer leftovers, located next to serving line
No pressure convection oven
Compact; can handle large quantities, steam enters at 212f and is connected or circulated continuously over the food
Steam Jacketed Kettle
Dry heat, not steam cooked, inner shell where water circulated which takes it to a higher temperature
Uses convection and radiation, need water source nearby, energy efficient
Tilting skillet
Fry pan, braising pan, kettle steamer, oven, very versatile
Deep fat fryers
Recovery time - how quickly it returns to proper temp after a batch food has been cooked, fry under pressure to decrease cooking time, stainless steel inside and out
