Flashcards
Culinary Arts Chapter 5 Group E Flashcards
Flashcards do conjunto (38)
- 1Used to steam food items like vegetables and grains. Uses low or high steam pressure. Steamer often consists of a set of stacked pots. Lower pot holds boiling water. The upper pot has a perforated bottom that allows the steam to enter through and cook the food in the pot above. All types of steamers cook food items quickly in very hot (212°F) water vaporSteamer
- 2—Steamer
- 3Steam is generated in a boiler and then piped to the cooking chamber, where it is vented over the food. Pressure does not build up in the unit. Rather, it is continually exhausted, which means the door may be opened at any time without danger of scalding or burning as with a pressure steamer. Cooks use convection steamers to cook large quantities of food.Convection Steamer
- 4—Convection Steamer
- 5Cooks food with high-temperature steam. Water is heated under pressure in a sealed compartment, allowing it to reach temperatures greater than 212°F. It's very important to release the pressure before opening the door on a pressure steamer.Pressure Steamer
- 6—Pressure Steamer
- 7Available in freestanding and tabletop versions and in a very wide range of sizes. The kettle's bottom and sides have two layers, and steam circulates between the layers, heating liquid food like soups and stews quickly and evenlySteam Jacketed Kettle
- 8—Steam Jacketed Kettle
- 9Often called a fry pan or skillet; used to grill, steam, braise, sauté, and stew many different kinds of food. Most tilting fry pans have lids that allow the unit to function as a steamer.Tilting Frying Pan
- 10—Tilting Frying Pan
- 11Uses 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.Charbroiler
- 12—Charbroiler
- 13A 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.Counter-top Broiler
- 14—Counter-top Broiler
- 15Use this large, radiant broiler to broil large amounts of food quickly.Hotel Broiler
- 16—Hotel Broiler
- 17A 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.Rotisserie
- 18—Rotisserie
- 19A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.Salamander
- 20—Salamander
- 21Any type of hot-water bath that keeps food warm.Bain-Marie
- 22—Bain-Marie
- 23This machine is attached to tanks that hold the premixed blends for selected soft drinks and to a tank that contains CO2. Pressing the switch on the unit automatically mixes the blend and gas to make the completed beverage.Carbonated Beverage Machine
- 24—Carbonated Beverage Machine
- 25Used to keep food items hot on a buffet table. The heat source for chafers are sternos that are placed underneath the chafers filled with hot water.Chafing Dishes
- 26—Chafing Dishes
- 27This unit differs from the bain-marie in two ways. First, the unit is designed to hold hotel pans, either one full-size pan or multiple smaller pans per slot. Second, different types of units are designed to work with water in the holding unit, without water, or either way.Food Warmer or Steam Table
- 28—Food Warmer or Steam Table
- 29This is an insulated piece of equipment designed to hold sheet pans and hotel pans.Hot Box
- 30—Hot Box
- 31A heavily insulated cabinet designed to hold either hotel pans or sheet pans on racks in the interior. A thermostat controls the temperature so that the cabinet holds food at the desired temperature.Hot-Holding Cabinet
- 32—Hot-Holding Cabinet
- 33Makes ice cubes, flakes, chips, and crushed ice.Ice Machine
- 34—Ice Machine
- 35Works the same as the coffee maker, but it makes tea for iced tea.Tea Maker
- 36—Tea Maker
- 37Are generally made of metal and have slots into which food handlers can slide sheet pans. This can create shelves of various heights, depending on need.Speed Racks
- 38—Speed Racks
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- 12th grade Culinary FlashCards sobre Culinary Arts Chapter 5 Group E Flashcards, criado por Alyssa Jenkins em 01-11-2016.
- Criado por
- Alyssa Jenkins
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