TILTING SKILLET/FRYER/STEAMER/STEAM KETTLE

Question 0

The eight steps in using the tilting skillet are:

Answer 0

1. Set thermostat and preheat 15 minutes.
2. Follow recipe directions for oiling skillet and cooking food.
3. Close cover, if possible, to save energy (for simmering and boiling).
4. Adjust vent when cover is closed; vent may be open to allow access steam or vapor to escape.
5. To avoid steam burns stand to one side when opening lid.
6. Use long-handled off-set spatula when grilling.
7. To remove excess grease, skillet maybe tilted slightly.
8. Soak skillet with warm water as soon as possible is completed.

Question 1

A tilting skillet can _____, _____, _____, _____, ______, ______, and ______.

Answer 1

Stew, simmer, boil, braise, Grill, sauté, and fry.

Question 2

The six steps in caring for the tilting skillet are:

Answer 2

1. Put water and detergent in skillet.
2. Wash with soft cloth or brush. Heat if necessary to loosen food.
3. Be certain drip lip and pour spout corners are clean.
4. Rinse sanitize and air dry.
5. Occasionally clean underside and combustion chamber.
6. Keep corner hinge and tilting device oil.

Question 3

What are the two special precautions to protect skillet?

Answer 3

1. Never use steel wool, a metal sponge, our harsh scouring powder.
2. Never tap Spatula on side of skillet.

Question 4

The deep fat fryer ___________.

Answer 4

Submerges food in hot fat or oil to cook.

Question 5

Desirable fats and oils for deep fat frying are _______, ________, ________, and ________.

Answer 5

Hydrogenated vegetable oils, corn oil, cottonseed oil, and soybean oil.

Question 6

Simmer food at

Answer 6

200°

Question 7

Sauté food between

Answer 7

300° and 500°

Question 8

Fry food between

Answer 8

325° and 350°

Question 9

The five steps in using a deep fat fryer are:

Answer 9

1. Fill tank to recommended level with fat or oil.
2. Adjust thermostat, usually between 300° and 350°.
3. Prepare food.
   A. Have uniform size and shapes.
   B. Have as dry as possible.
   C. Remove excess breading.
4. Place food in basket.
   A. Put non-sticky food in basket and lower.
   B. Lower basket first, then place sticky food in fat.
   C. Avoid overloading or food will be greasy.
5. Raise basket and drain when frying is completed.

Question 10

The nine steps in caring for cooking fat or oil is essential for high-quality products:

Answer 10

1. Keep fat or oil below it’s smoking point.
2. Keep water out of fat.
3. Keep salt out of fat.
4. Remove food particles.
5. Add fresh fat to replace what has been absorbed.
6. Replace all fat if it smokes at 350°, is deeply discolored, or has a strong smell and bad flavor.
7. Turn thermostat to 200° during slack periods.
8. Cover fat when cool.
9. Pack solid shortening into fryer before turning on heat to melt; melt at 200°.

Question 11

The five task for cleaning fat and deep fat fryer:

Answer 11

1. Strain fat after each use.
2. Check quality of fat after each use.
3. Clean exterior of deep fat fryer after each use.
4. Clean fryer baskets after each use.
5. Clean interior of fryer when fat is changed.
   A. Gas heated fryers are usually cleaned in place with boiling water and a cleaning agent, rinsed, and dried.
   B. Electric fryers are disassembled and washed at pot sink.

Question 12

Where does steam come from?

Answer 12

Boiling water

Question 13

Steam ________

Answer 13

Cooks food evenly and quickly.

Question 14

Steam comes in _______ with the food in a steamer.

Answer 14

Direct contact

Question 15

What are the five things cooking in a steamer does?

Answer 15

1. Reduces cooking time.
2. Produces better quality food.
3. Increases efficiency of kitchen personnel.
4. Reduces shrinkage.
5. Saves energy.

Question 16

What are the four kinds of steamers?

Answer 16

1. Low-pressure.
2. High pressure.
3. Convection (pressure-less).
4. Combination pressure/convection.

Question 17

What are the 10 steps in using a low pressure steamer?

Answer 17

1. Place prepared food in proper pan (solid pans if liquid is needed; perforated pans otherwise).
2. Check pilot light, if gas model.
3. Check Water-level insight gauge.
4. Fill tank if needed.
5. Turn on heat source.
6. Preheat compartment.
   A. Close and seal the doors.
   B. Pull steam valve.
   C. Allow pressure to reach recommended level (3 to 5 psi).
   D. Vent by pushing in steam valve and waiting for gauge to read “0”.
   E. Open compartment door.
7. Place food in steamer and close and seal the door.
8. Pull steam valve.
9. Set timer went correct pressure is reached.
10. Vent steamer when timer goes off.

Question 18

The seven steps to care for the steamer are:

Answer 18

1. Daily blow down.
2. Remove and clean shelves daily.
3. Clean interior daily.
4. Clean door gasket daily.
5. Remove and clean inner door weekly.
6. Lubricate wheel screw monthly.
7. Leave doors ajar when not in use to prolong life of rubber gasket.

Question 19

What is a steam jacketed kettle?

Answer 19

Steam is captured between two metal pots in a steam jacketed kettle.

Question 20

What are the 10 steps in using a steam jacketed kettle?

Answer 20

1. Close drain valve.
2. Install slotted drain cover, if needed.
3. Check water gauge.
4. Check to see that steam supply is on.
5. Turn steam control valve to full heat.
6. Check pressure gauge.
7. Fill kettle with food to be cooked.
8. Adjust steam control valve to regulate cooking rate.
9. Use safe techniques.
   A. Stand to left and raise lid slowly with handles.
   B. Use long handled utensils.
10. Remove food immediately.

Question 21

What are the five steps to care for steam jacketed kettle?

Answer 21

1. Fill with water as soon as food is removed and add detergent.
2. Scrub interior, hinges, and lid.
3. Drain wash water and clean valve with brush.
4. Rinse interior, sanitize, and air dry.
5. Clean, rinse, and air dry exterior.