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exam 2 349
Chapter 10 Foodservice Equipment
| Question | Answer |
|---|---|
| Mixers | Used to combine different types of solid and liquid foods can knead, whip, emulsify, mix, beat, slice, grind or chops foods |
| Food processor | machine used to slice, dice, chop, and grind food usually for further processings |
| Buffalo Chopper | motorized machine that uses attatchments for cutting, chopping, grinding foods |
| Slicer | Machine that slices food into varied thicknesses |
| Induction range | Uses electromagnetic energy to heat foods, electromagnetic field reacts with the certain kinds of conductive cookware |
| Range | an open burner system used to distribute heat to pans and pots |
| Convection Oven | applying dry heat and fan forced air to heat food |
| Conventional Oven | an oven with enclosed chambers heated by a heat source from below and in some models, an overhead heat source as well |
| Deck Oven | Heats food by conventional methods. Elements or gas burners heat the metal or stone deck to transfer heat to the product, pan or tray |
| Combi Oven | Used to heat foods by various methods depending upon the type of food and recipe |
| Proofing Oven | Cabinet is heated and humidified to provide a proper environment for the growth of yeast |
| Microwave | Uses short electromagnetic waves to cook good, doesnt heat the air around them (keeps kitchen cooler) |
| Broiler | Cooks with heat from above, can be wall mounted, table mounted or free standing, gas is the most popular for cooking, but electric models are often used for melting and browning |
| Salamander | Open flame gas burners used to heat foods |
| Char Grill | foods are placed on grids to be heated by open flame gas burners from below the food |
| Tilt Skillet | Stainless steel vessel that is flat with four sides used to cook and prepare foods. |
| Exhaust Hoods | hang about 3.5 feet above the cooking surface |
| Soda dispensing | combine carbon dioxide with chilled water and concentrated syrup require electrical connections and potable water |
| Conveyer dishmachine | dishes loaded into racks and placed on conveyer belt (single tanks range from 64-84" long) |
| Flight type dishmachine | dishes are placed directly on belt that passed thru the machine. contain a pre wash, power wash power rinse, and final rinse cycle |
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rutkow45
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