11146777
Beschreibung
Karteikarten von Donteya Reed, aktualisiert more than 1 year ago
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Erstellt von Donteya Reed
vor etwa 7 Jahre
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| Frage | Antworten |
| Countertop Broiler | 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. |
| Hotel Brolier | Use this large, radiant broiler to broil large amounts of food quickly. |
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Rotisserie
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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. |
| Salamander | A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order. |
| 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. |
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Flat-top burner
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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. |
| 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. |
| 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. |
| 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. |
| 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. |
| Work 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. |
| Convection oven | Has a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently. |
| 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. |
| Conventional oven | Has a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently. |
| 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. |
| 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. |
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