15821089
Descripción
Fichas por Sierra Villarreal, actualizado hace más de 1 año
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Creado por Sierra Villarreal
hace alrededor de 6 años
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| Pregunta | Respuesta |
| convection oven | a cooking device that heats food by the circulation of hot air. |
| convection oven |
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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. |
| combi oven |
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| conventional oven | 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. |
| conventional oven | |
| conveyar 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. |
| conveyer oven | |
| deck oven | A deck oven is one of the two major varieties of ovens found in most professional pastry kitchens (the other being a convectionoven), and is used primarily for bread baking. ... Deck ovenshave even, consistent heat that make it ideal for controlled baking. |
| deck oven | |
| microwave oven | an oven that uses microwaves to cook or heat food. |
| microwave oven |
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