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Commercial cooking equipment and their uses

Brandy Mitchell Inglés 16 fichas

Fichas del conjunto (16)

1Steamer■ Steamer: Use a steamer to steam foods such as 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 foods quickly in very hot (212°F) water vapor.
2Convection SteamerConvection steamers: In a convection steamer, the steam 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 Steamer■ Pressure steamer: A pressure steamer cooks foods with high-pressure
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. The cooking time is
controlled by automatic timers, which open the exhaust valves at the end of
the cooking time to vent the steamer.
4Steam-Jacketed KettleSteam-jacketed kettle: These kettles come in free-standing 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 foods like
soups and stews quickly and evenly. Because the circulating steam evenly
heats all sides of the kettle instead of just the bottom, food cooks faster and
more evenly and is less likely to burn.
5Tilting Fry Pan■ Tilting fry pan: Although this piece of equipment is often called a fry pan
or skillet, cooks use it to grill, steam, braise, saute, and stew many different
kinds of food. Most tilting fry pans have lids that allow the unit to function
as a steamer. They are very easy to clean.
6CharbroilerCharbroiler: Char broilers use 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 adds flavor to broiled foods.
7Counter top Broiler■ Counter top broiler: This is 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.
8Hotel BroilerHotel broiler: Use this large radiant broiler to broil large amounts of food
quickly.
9Rotisserie■ Rotisserie (roe-TIS-er-ee): In a rotisserie, 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.
10Salamander■ Salamander: This is a small radiant broiler usually attached to the back of a
range. Use it to brown, finish, and melt foods to order.
11Bain-Marie■ Bain-marie (bayn mah-REE): A bain-marie is any type of hot-water bath
meant to keep foods warm. Place food in stainless steel inserts, such as hotel
pans, and then place the inserts in a container holding hot water. Inserts
come in many sizes, ranging from 1 quart to 36 quarts. A bain-Marie, when
set properly, holds food at 135°F. Never use it to cook or reheat foods.
12Carbonated Beverage MachineCarbonated beverage machine: This machine is attached to tanks that hold
the premixed blends for selected soft drinks and to a tank that contains
CO2
. When a cook or server presses the switch on the unit, it automatically
mixes the blend and gas to make the completed beverage. The unit contains
a refrigeration unit to chill the lines to reduce foaming in the dispensed
beverage.
13Chafing DishesChafing dishes: Use chafing dishes to keep food items hot on a buffet table.
Typically, the heat source for chafers are Sternos, which are placed underneath
the chafers filled with hot water.
14Food Warmer/ Steam Table■ Food warmer or steam table: This unit differs from the bain-marie in two
ways. The unit is designed to hold hotel pans, either one full-size pan or
multiple smaller pans per slot. Different types of units are designed to work
with water in the holding unit, without water, or either way. A food warmer/
steam table, when set properly, holds food at 135o
F. Never use it to cook or
reheat foods.
15Hot BoxHot box: This is an insulated piece of equipment designed to hold sheet
pans and hotel pans.
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