Flashcards
Group D
Cards in this deck (12)
- 1RangeCooking units with open heat sources.
- 2Induction BurnerAn induction burner generates heat by means of magnetic attraction between the cooktop and a steel or cast iron pot or pan
- 3Ring-top BurnerWith a ring-top burner, cooks add or remove different sized rings or plates to allow more or less heat to cook the food item.
- 4Wok BurnerThis is a gas burner with multiple jets, designed to cradle a rounded wok pan in extremely intense heat.
- 5Combi-OvenThis unit combines a convectional oven with a steamer.
- 6Rotary OvenA rotary oven has three to five circular shelves on which food cooks as the shelves move around a central rod.
- 7Deep-fat FryerGas & electric fryers cook foods in oil at temperatures between 300-400 degrees F. Some computerized fryers lower and raise the food baskets automatically.
- 8GriddleA griddle has a heat source located beneath a thick plate of metal, which is usually designed with edges to contain food and drain & collect waste.
- 9Open BurnerA grate-style gas burner supplies direct heat by way of an open flame to the item being cooked.
- 10Convection OvenConvection ovens have a fan that circulates heated air around the food as it cooks. Shortens cooking time and uses energy efficiently.
- 11Conventional Ovenheat source is located on the floor of the oven and heat rises to the cavity, or open space in the oven which contains racks for the food to sit on as it cooks.
- 12Microwave Ovenheats food not with heat, but with microwaves of energy that causes food molecules to move rapidly and create heat inside the food.
