Fichas
Group E
Fichas del conjunto (10)
- 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
- 3Counter 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.
- 4Counter top Broiler
- 5Hotel BroilerUse this large, radiant broiler to broil large amounts of food quickly.
- 6Hotel Broiler
- 7RotisserieA 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.
- 8Rotisserie
- 9SalamanderA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
- 10Salamander
Información
- Descripción
- Fichas sobre Group E, creado por Noe Garcia el 31/10/2018.
- Creado por
- Noe Garcia
- Visitas
- 16
- Valoración