Created by Jonathan Hawks
almost 5 years ago
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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.
Image:
Hotbox (binary/octet-stream)
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