Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment

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Flashcards on Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment , created by Jonathan Hawks on 17/10/2019.
Jonathan Hawks
Flashcards by Jonathan Hawks, updated more than 1 year ago
Jonathan Hawks
Created by Jonathan Hawks almost 5 years ago
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Resource summary

Question Answer
Charbroiler Used to mimic the effects of charcoal in a grill.
Countertop Broiler Small broiler with the heat source located above the food-produces intense radiant heat. (Primarily used in quick-service restaurants)
Hotel Broiler Used to broil large amounts of food quickly.
Rotisserie Used to roast food on a stick or spit over/under a heat source.
Salamander Small radiant broiler used to brown, finish, and melt food to order.
Bain-Marie Cylindrical stainless-steel pot meant to sit in a steam table. Holds food at 135 degrees.
Carbonated Beverage Machine Machine that holds CO2 and premixed drink blends and mixes them together.
Chafing Dishes Used to keep food items hot on a buffet table.
Food Warmer/Steam Table Designed to hold hotel pans. Some work with water and some work without water; holds food at 135 degrees.
Hot Box An insulated piece of equipment designed to hold sheet pans and hotel pans for food.
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