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Description
Flashcards by COLLIN PRIEN, updated more than 1 year ago
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Created by COLLIN PRIEN
over 7 years ago
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| Question | Answer |
| Convection Oven | Has a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently. |
| Convection Oven | |
| Combi-Oven | Combines a convection oven with a steamer. Using a combi-oven, cooks can work with convective steam, with convective dry hot air, or with a combination of both. These are very efficient, flexible units, but they are relatively expensive. |
| Combi-Oven | |
| Conventional Oven | The heat source is located on the floor of the oven. Heat rises into the cavity, or open space in the oven, which contains racks for the food to sit on as it cooks. These ovens are usually located below a range-top burner. |
| Conventional Oven | |
| Conveyor Oven | In this type of oven, a conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom. |
| Conveyor Oven | |
| Deck Oven | A deck oven is a type of conventional oven in which two to four shelves are stacked on top of each other. Cook food directly on these shelves, or decks. |
| Deck Oven | |
| Microwave Oven | Heats food not with heat, but with microwaves of energy that cause a food's molecules to move rapidly and create heat inside the food. |
| Microwave Oven | |
| Rotary Oven | Has three to five circular shelves on which food cooks as the shelves move around a central rod. |
| Rotary Oven | |
| Slow-Roasting Oven | Use this oven to roast meat at low temperatures. This helps preserve the meat's moisture, reduce shrinkage, and brown its surfaces. |
| Slow-Roasting Oven | |
| Smoker | Use a smoker for smoking and slow-cooking food items. A true smoker treats food with smoke and operates at either cool or hot temperatures. Smokers generally have racks or hooks, allowing food to smoke evenly. |
| Smoker | |
| Tandoori Oven | A cylindrical or barrel-shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top. Food can be thrust inside the oven on long metal spikes (famously, chicken), or portions of thin dough can be slapped against the inside of the oven to develop characteristic bubbling and charring. These ovens easily reach 800°- 900°F. |
| Tandoori Oven | |
| Range | Cooker, or oven is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. |
| Range | |
| Deep Fat-Fryer | |
| Deep Fat-Fryer | Gas and electric fryers cook food in oil at temperatures between 300°F and 400°F. Some computerized fryers lower and raise the food baskets automatically. |
| Flat-Top Burner | Also called a French top; a flat-top burner cooks food on a thick slate of cast iron or a steel plate that covers the heat source. A flat-top burner provides even and consistent heat. |
| Flat-Top Burner | |
| Griddle | Similar to a flat-top range, a griddle has a heat source located beneath a thick plate of metal. Cook food directly on this surface, which is usually designed with edges to contain the food and a drain to collect waste. |
| Griddle | |
| Induction Burner | Generates heat by means of magnetic attraction between the cook-top and a steel or cast-iron pot or pan. The cook-top itself remains cool. Reaction time is significantly faster with the induction cook-top than with traditional burners. Do not use pans on this burner that contain copper or aluminum. They will not work. |
| Induction Burner | |
| Open Burner | A grate-style gas burner supplies direct heat by way of an open flame to the item being cooked. The heat can be easily controlled. |
| Open Burner | |
| Ring-Top Burner | With a ring-top burner, cooks add or remove different-sized rings or plates to allow more or less heat to cook the food item. A ring-top burner provides direct, controllable heat. It can be either gas or electric. |
| Ring-Top Burner | |
| Wok Burner | A gas burner (or propane for home use) with multiple jets, designed to cradle a rounded wok pan in extremely intense heat. The high heat of a wok burner produces the "wok hey," which is a particularly savory charred flavor associated with the best wok-cooked dishes |
| Wok Burner |
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