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Chapter 5 Flash Cards Belle Angerman
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- 1CharbroilerUses 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.
- 2Charbroiler
- 3Countertop brolier-A 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.
- 4Countertop brolier
- 5RotisserieA 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.
- 6Rotisserie
- 7SalamanderA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
- 8Salamander
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- Fichas sobre Chapter 5 Flash Cards Belle Angerman , creado por Belle Angerman el 09/10/2017.
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- Belle Angerman
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