6646103
Description
Flashcards by malcum kroll, updated more than 1 year ago
|
Created by malcum kroll
about 8 years ago
|
|
| Question | Answer |
| Speed Racks | Are generally made of metal and have slots into which foodhandlers can slide sheet pans. This can create shelves of various heights, depending on need |
| Speed Racks | \ |
| Tea Maker | Works the same as the coffee maker, but it makes tea for iced tea. |
| Tea Maker | |
| Ice Machine | Makes ice cubes, flakes, chips, and crushed ice. |
| Ice Machine | |
| Hot Box | This is an insulated piece of equipment designed to hold sheet pans and hotel pans. |
| Hot Box | |
| Hot holding Cabinet | 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. |
| Hot Holding Cabinet | |
| Food Warmer or Steam table | 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. |
| Food Warmer or Steam table | |
| Chafing Dishes | 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. |
| Chafing Dishes | |
| Carbonated Beverage Machine | his 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 | |
| Bain- Marie | Any type of hot-water bath meant to keep food items warm. |
| Bain -Marie | |
| Salamander | A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order. |
| Salamander | |
| Rotisserie | 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. |
| Rotisserie | |
| Hotel Broiler | Use this large, radiant broiler to broil large amounts of food quickly. |
| Hotel Broiler | |
| Counter Top 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. |
| Counter Top Broiler | |
| Charbroiler | 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. |
| Charbroiler |
Want to create your own Flashcards for free with GoConqr? Learn more.