Fichas
Group E
Fichas del conjunto (5)
- 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.
- 2countertop 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.
- 3hotel broilerUse this large, radiant broiler to broil large amounts of food quickly.
- 4rotesserieA 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
- 5salamanderA small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
Información
- Descripción
- 9th grade Culinary Fichas sobre Group E, creado por MALLORIE GARDNER el 07/09/2017.
- Creado por
- MALLORIE GARDNER
- Visitas
- 6
- Valoración