11586374
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Fichas por Joey Price, actualizado hace más de 1 año
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Creado por Joey Price
hace más de 6 años
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| Pregunta | Respuesta |
| Range | A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking |
| Deep-fat Fryer | A deep fryer (also known as a frier, deep fat fryer or fryolator) is a kitchen appliance used for deep frying. |
| Flat-top Burner | Image result for flat top burner definition Definition: A flat top is a type of cooking range whose surface is sort of a cross between a griddle and a grill. Unlike a grill, a flat top doesn't have a grate, but simply a flat cooking surface. ... It's basically an ordinary range top with individual burners and a continuous flat cooking surface over the burners |
| Griddle | a heavy, flat iron plate that is heated and used for cooking food. |
| Induction Burner | Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. ... For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferromagnetic metal such as cast iron or some stainless steels |
| Open Burner | What is a Sealed Burner? A sealed burner has a seal between the burner and the frame that holds the pots and pans above it. Rather than exposing the flame to the open air, the burner components are covered so that no spills or crumbs can fall onto the flame |
| Ring-top Burner | A ring-top burner provides direct, controllable heat. Can be both gas or electric. |
| Wok Burner | Wok. ... Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. |
| Convection Oven |
a cooking device that heats food by the circulation of hot air.
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| Combi-oven | A combi oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat - ideal for pastries and breads. The steam mode injects water into the oven to poach fish, rice and vegetables. |
| Conventional Oven | conventional-oven. Noun. (plural conventional ovens) an oven that uses radiant heat (such as from burners or heating elements) to heat; and does not use a fan to recirculate heated air or electromagnetic induction or other means to heat |
| Conveyor Oven | Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat |
| Deck Oven | A Deck Oven can have one to four separate baking chambers. Each chamber has a flat surface that the product is placed on to bake. Many deck ovens have stone hearth surfaces. Deck ovens come available with or without steam and are very popular for bread and pizza baking. |
| Microwave Oven | an oven that uses microwaves to cook or heat food. |
| Rotary Oven-MITCH | an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work can be introduced at one radial position and removed at another after heat and rotation have completed the process. |
| Slow-Roasting Oven | Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. |
| Smoker | Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood |
| Tandoori oven | The term tandoor /tɑːnˈdʊər/ refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. ... Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature |
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