group b caleb

Question	Answer
Image: ultra-gas-char-broiler (image/jpg)	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.
Image: HDCB3630G-2 (image/jpg)	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.
Image: 08january-montague (image/jpg)	Hotel broiler- use this large, radiant broiler to broil large amounts of food quickly
Image: Cook_product_rotisserie (image/jpg)	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.
Image: blue-star-salamander-broiler (image/jpg)	Salamander- A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.

Resource summary

	Created by 7763 over 9 years ago