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Section 9.3

TermDefinition
Conduction heats food by direct contact between a hot surface and the food, such as cooking in a pan.
Convection heats the food by the circulation of heated molecules of hot liquid or air.
Microwave are used in radar, in communications, and for heating in microwave ovens and in various industrial processes. short for microwave oven.
Radiation cooks food by the transferring energy from the cooking equipment to the food.
Induction uses electricity to heat cookware by magnetic energy generated by coils under the stove top.
Pilot light is a continuously burning flame that lights the burner when you turn on the range.
Recondition a griddle means to coat in oil so that foods will not stick to it.
Deck Oven
Convection Oven
FlashBake Oven
Salamander
Pressure Steamer
Microwave Oven
Broiler
Tilting Skillet
Steamer
Trunnion Kettler
Steam-Jacketed Kettle
Combination Steamer/Oven
Steam Table
Bain Marie
Proofing/Holding Cabinet
Created by: Jasmine1996