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Chapter 5 Equipment (Group E Part1)
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- 1STEAMERUsed to steam food items like vegetables and grains. It uses low or high
steam pressure. A steamer often consists
of a set of stacked pots. The lower pot
holds boiling water. The upper pot has a
perforated bottom that allows the steam to
enter through and cook the food in the pot
above. All types of steamers cook food items
quickly in very hot (212°F) water vapor. - 2CONVECTION STEAMERSSteam is generated
in a boiler and then piped to the cooking
chamber, where it is vented over the
food. Pressure does not build up in the
unit. Rather, it is continually exhausted,
which means the door may be opened at
any time without danger of scalding or
burning as with a pressure steamer. Cooks
use convection steamers to cook large
quantities of food.
- 3PRESSURE STEAMERCooks food with
high-temperature steam. Water is heated
under pressure in a sealed compartment,
allowing it to reach temperatures greater
than 212°F. It’s very important to release
the pressure before opening the door on a
pressure steamer.
- 4STEAM-JACKETED KETTLEAvailable in freestanding
and tabletop versions and in
a very wide range of sizes. The kettle’s
bottom and sides have two layers, and
steam circulates between the layers,
heating liquid food like soups and stews
quickly and evenly.
- 5TILTING FRY PANOften called a fry pan or
skillet; used to grill, steam, braise, sauté,
and stew many different kinds of food.
Most tilting fry pans have lids that allow
the unit to function as a steamer.
- 6CHARBROILERUses 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.
- 7COUNTERTOP 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.
- 8HOTEL BROILERUse this large, radiant broiler
to broil large amounts of food quickly.
- 9ROTISSERIEA 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.
- 10SALAMANDERA small radiant broiler
usually attached to the back of a range. Use
it to brown, finish, and melt food to order.
- 11BAIN-MARIEAny type of
hot-water bath meant to keep food items
warm.
- 12CARBONATED BEVERAGE MACHINEThis
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.
- 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.
- 14FOOD 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.
- 15HOT BOXThis is an insulated piece of
equipment designed to hold sheet pans
and hotel pans.
- 16HOT-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.
- 17ICE MACHINEMake ice cubes, flakes, chips,
and crushed ice.
- 18TEA MAKERWorks the same as the coffee
maker, but it makes tea for iced tea.
- 19SPEED RACKSGenerally made of metal and
have slots into which foodhandlers can
slide sheet pans. This can create shelves of
various heights, depending on need.
Información
- Descripción
- Fichas sobre Chapter 5 Equipment (Group E Part1), creado por Adrianna Adams el 29/03/2017.
- Creado por
- Adrianna Adams
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