Culinary Arts Chapter 5 Group E Flashcards

Used 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 vapor

Steam 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.

Cooks 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.

Available 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 evenly

Often 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.

Uses 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.

A 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.

Use this large, radiant broiler to broil large amounts of food quickly.

A 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.

A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.

Any type of hot-water bath that keeps food warm.

This 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.

Used 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.

This 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.

This is an insulated piece of equipment designed to hold sheet pans and hotel pans.

A 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.

Makes ice cubes, flakes, chips, and crushed ice.

Works the same as the coffee maker, but it makes tea for iced tea.

Are 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.