intro to culinary arts december 7, 2015 large fixed equipment

Intro to Culinary Arts

December 7, 2015

Large Fixed Equipment

Warm up52HOSP ICA 5.1, 5.2

Describe the 3 types of heat sources: Induction, gas, and electric

Culinary Concepts

Beverage Management

Culinary Techniques

Advanced Pastry Arts

Culinary Techniques

Equipment in a Commercial

Kitchen

Culinary TechniquesO

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Deep-fat fryer• Electric or gas

appliance that melts solid fat

• Breaded foods are fried in the oil

• Consists of a heated stainless bucket that melts the fat and a long-handled basket to dip the breaded foods down into the fat


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Griddle• Used in kitchens where stove-time is limited• Large, flat, metal griddle• Replaces having to use a griddle on a stove• Commonly used to cook breakfast foods


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Mixer• Used to mix ingredients• Beaters attached to a motorized unit that is

plugged into the wall socket• Most mixers include a mixing bowl, two

beaters, and the motorized unit


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Work table• Area in a kitchen used to perform preparation

work• Most are made of commercial grade stainless

steel• Many have a stainless steel shelf beneath the

table for extra room or to hold pots, pans, and cutting boards


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Slicer• Used to slice food into uniformly thin,

servable portions• Often used in delis to cut meat and cheese• Food item is placed on a flat metal surface• An arm lifts up and “grabs” onto the food• The person using the cutter holds the arm

and moves the arm holding the food back and forth against a perpendicular, motorized blade

Culinary Techniques


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Broiler/ Salamandar • Compartment beneath an oven, near the

source of the oven’s heat• Used to apply direct heat to food, cooking

it or making it very hot• Cooks food without the addition of extra

oils


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Convection oven• An oven with a

fan that circulates heat throughout the area, so food cooks uniformly on all levels

• Cooks food more quickly than conventional oven


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Conventional oven• Warmed by a gas or electric heat source• Used for baking, roasting, or drying food


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Microwave oven• Used to cook or heat food or beverages relatively

quickly using high-frequency electromagnetic radiation Heat food through friction

1. Microwaves bounce off food molecules.2. Food molecules vibrate from the impact.3. The rapid vibrations create friction, which produces

heat.4. The heat cooks the food


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Open Burner Range• Heat conducting burners placed on top of a

stove compartment• Used to conduct heat between pots and

pans for cooking• Heat can come from electric, gas, or

magnetic source• Burners have a rack on top of them so a pot

or pan can rest flatly during cooking

Culinary Techniques

Intro to Culinary Arts

December 8, 2015

Large Fixed Equipment

Warm up52HOSP ICA 5.1, 5.2

Explain how a microwave oven works (4 steps)

Microwaves heat food through friction

1. Microwaves bounce off food molecules.

2. Food molecules vibrate from the impact.

3. The rapid vibrations create friction, which produces heat.

4. The heat cooks the food


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Steamer• An electrically charged compartment that is

fed water and heat to create steam• Steam inside cooks food• Available in convection steamers, which

circulate the hot steam


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Steam jacketed kettle• Used to prepare food and beverage items • Varies in size from 5 to 80 gallons• Lower two-thirds of kettle is surrounded by a

jacket that is offset from the main kettle body• Is permanently mounted on a pedestal or

three legs and has a hinged lid or cover• Has a tube with a faucet at the bottom of the

kettle, a steam inlet connection, a steam outlet connection, and a safety valve

• Some have a handle making it possible to pour contents into a container

Culinary Techniques

Trunnion

Steam


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Tilting skillet• Large, steel frying pan with deep sides and

an attached lid• Can be tilted 90° to empty cooked foods and

clean• Used to grill, fry, simmer, and braise large

amounts of food• Can be gas or electric


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Steam table• Used for keeping cooked food hot by

circulating hot water or steam beneath the food containers

• Heated by either gas or electric heat source

• Often used at buffet serving tables

Culinary Techniques

Culinary Techniques

Equipment Cleaning and Sanitationa. Any surface that is touched by raw food

or a human must be cleaned and sanitized prior to use.

b. Sanitizing kills germs and pathogens, helping prevent foodborne illnesses.

c. The amount of sanitizing varies with each item.

d. Some equipment may have to be taken apart to be properly cleaned.

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Culinary Techniques

Equipment Cleaning and Sanitation (cont.) e. Extra care must be taken to clean and

sanitize blades and small crevices.

f. If fats are used, the fats must be scraped out, rinsed off with soap and water, and then disposed of; then the piece of equipment must be sanitized.O

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Culinary Techniques

Questions

Culinary Techniques

Activity-Large Equipment You will be split into small groups and given a piece

of kitchen equipment You will create a poster about your equipment to

present to the class. (Use half a sheet of posterboard) – Poster must include:

What it does? How it works? (if available) What types of foods you would use it for? Picture of equipment How to clean it (if available)

Culinary Techniques3 people per groupGroup 1: Microwave ovenGroup 2: SalamanderGroup 3: Open burner rangeGroup 4: Convection ovenGroup 5: Work tableGroup 6: Mixer and attachmentsGroup 7: GriddleGroup 8:Deep fat fryerGroup 9: Trunnion kettleGroup 10: Conventional oven

Culinary Techniques

Reading & Review Questions

Pages 224-247 Write answers to questions 2-7 Answer in complete sentences

intro to culinary arts december 7, 2015 large fixed equipment

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