Karteikarten
flash cards
Karten in diesem Stapel (16)
- 1Countertop BroilerA small broiler that sits on top of a work table. Primarily quick-service restaurants use these. The heat source is located above the food and produces an intense radiant heat.
- 2Hotel BrolierUse this large, radiant broiler to broil large amounts of food quickly.
- 3RotisserieA unit in which cooks place food on a stick, or spit, and roast it over or under a heat source. The unit may be open or enclosed like an oven. Cooks use it most often for cooking chicken, turkey, and other types of poultry.
- 4SalamanderA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
- 5Deep-fat fryerGas and electric fryers cook food in oil at temperatures between 300°F and 400°F. Some computerized fryers lower and raise the food baskets automatically.
- 6Flat-top burnerAlso called a French top; a flat-top burner cooks food on a thick slate of cast iron or a steel plate that covers the heat source. A flat-top burner provides even and consistent heat.
- 7GriddleSimilar to a flat-top range, a griddle has a heat source located beneath a thick plate of metal. Cook food directly on this surface, which is usually designed with edges to contain the food and a drain to collect waste.
- 8Induction BurnerGenerates heat by means of magnetic attraction between the cook-top and a steel or cast-iron pot or pan. The cook-top itself remains cool. Reaction time is significantly faster with the induction cook-top than with traditional burners. Do not use pans on this burner that contain copper or aluminum. They will not work.
- 9Open burnerA grate-style gas burner supplies direct heat by way of an open flame to the item being cooked. The heat can be easily controlled.
- 10Ring-top burnerWith a ring-top burner, cooks add or remove different-sized rings or plates to allow more or less heat to cook the food item. A ring-top burner provides direct, controllable heat. It can be either gas or electric.
- 11Work burnerA gas burner (or propane for home use) with multiple jets, designed to cradle a rounded wok pan in extremely intense heat. The high heat of a wok burner produces the "wok hey," which is a particularly savory charred flavor associated with the best wok-cooked dishes.
- 12Convection ovenHas a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently.
- 13Combi-ovenCombines a convection oven with a steamer. Using a combi-oven, cooks can work with convective steam, with convective dry hot air, or with a combination of both. These are very efficient, flexible units, but they are relatively expensive.
- 14Conventional ovenHas a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently.
- 15Conveyor ovenIn this type of oven, a conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom.
- 16Deck OvenA deck oven is a type of conventional oven in which two to four shelves are stacked on top of each other. Cook food directly on these shelves, or decks.
