Ashley Shepherd- Broilers

Question	Answer
Charbroiler	Definition: Uses 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. Image: Charbroiler (binary/octet-stream)
Countertop Broiler	Definition: 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. Image: Countertop Broiler (binary/octet-stream)
Hotel Broiler	Definition: Use this large, radiant broiler to broil large amounts of food quickly. Image: Hotel Broiler (binary/octet-stream)
Rotisserie	Definition: A 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. Image: Rotisserie (binary/octet-stream)
Salamander	Definition: A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order. Image: Salamander (binary/octet-stream)

Resource summary

	Created by Ashley Shepherd about 8 years ago