Fichas
Group C Food Service Equipment Vocab
Fichas del conjunto (20)
- 1Balance scale/baker’s scaleA balance scale weighs dry ingredients in the bake shop area.
- 2Balance scale/baker’s scale
- 3Bimetallic stemmed thermometerA thermometer that stays in food as it cooks and provides an instant read.
- 4Bimetallic stemmed thermometer
- 5ThermocoupleAn accurate thermometer that measures temperature in thick or thin food instantly.
- 6Thermocouple
- 7Countertop blenderUsed to purée, liquefy, and blend food. The blender consists of a base that houses the motor and a removable lidded jar with a propeller-like blade in the bottom.
- 8Countertop blender
- 9Food chopperChops vegetables, meat, and other food using a vertical rotating blade and a bowl that rotates the food under the blade. This unit is often called a buffalo chopper.
- 10Food chopper
- 11Horizontal cutter mixer (HCM)This mixer cuts, mixes, and blends food quickly with a high-speed horizontal rotating blade that is housed in a large bowl with a tight cover.
- 12Horizontal cutter mixer (HCM)
- 13MixerAvailable in 5-quart, 20-quart, 60-quart, and 80-quart sizes. Used to mix and process large amounts of food with any number of specialized attachments, including paddles, wire whips, dough hooks, meat grinders, shredders, slicers, and juicers.
- 14Mixer
- 15Flat beater paddleUsed in a mixer to mix, mash, and cream soft food items.
- 16Flat beater paddle
- 17Dough arm (hook)A mixture attachment used to mix heavy, thick dough.
- 18Dough arm (hook)
- 19Pastry knife (paddle)Used in a mixer to mix shortening into dough.
- 20Pastry knife (paddle)
Información
- Descripción
- Fichas sobre Group C Food Service Equipment Vocab, creado por Alex Ramey el 17/10/2016.
- Creado por
- Alex Ramey
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