Karteikarten
Chapter 5 Essentials
Karten in diesem Stapel (28)
- 1Speed RacksAre generally made of metal and have slots into which foodhandlers can slide sheet pans. This can create shelves of various heights, depending on need
- 2Speed Racks\
- 3Tea MakerWorks the same as the coffee maker, but it makes tea for iced tea.
- 4Tea Maker
- 5Ice MachineMakes ice cubes, flakes, chips, and crushed ice.
- 6Ice Machine
- 7Hot BoxThis is an insulated piece of equipment designed to hold sheet pans and hotel pans.
- 8Hot Box
- 9Hot holding CabinetA heavily insulated cabinet designed to hold either hotel pans or sheet pans on racks in the interior. A thermostat controls the temperature so that the cabinet holds food at the desired temperature.
- 10Hot Holding Cabinet
- 11Food Warmer or Steam tableThis unit differs from the bain-marie in two ways. First, the unit is designed to hold hotel pans, either one full-size pan or multiple smaller pans per slot. Second, different types of units are designed to work with water in the holding unit, without water, or either way.
- 12Food Warmer or Steam table
- 13Chafing DishesUsed to keep food items hot on a buffet table. The heat source for chafers are sternos that are placed underneath the chafers filled with hot water.
- 14Chafing Dishes
- 15Carbonated Beverage Machinehis machine is attached to tanks that hold the premixed blends for selected soft drinks and to a tank that contains CO2. Pressing the switch on the unit automatically mixes the blend and gas to make the completed beverage
- 16Carbonated Beverage Machine
- 17Bain- MarieAny type of hot-water bath meant to keep food items warm.
- 18Bain -Marie
- 19SalamanderA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
- 20Salamander
- 21RotisserieA 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.
- 22Rotisserie
- 23Hotel BroilerUse this large, radiant broiler to broil large amounts of food quickly.
- 24Hotel Broiler
- 25Counter Top 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.
- 26Counter Top Broiler
- 27CharbroilerUses gas or electricity to mimic the effects of charcoal in a grill. Food juices drip onto the heat source to create flames and smoke, which add flavor to broiled food items.
- 28Charbroiler
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- Karteikarten am Chapter 5 Essentials, erstellt von malcum kroll am 12/10/2016.
- Erstellt von
- malcum kroll
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