Kitchen Equipment | HNF 440 - Foodservice Operations, Quizzes of Food Science and Technology

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TERM 1

Modular Hot Food Counter

DEFINITION 1 12 standard sizes 1-6 hot food well models adjustable height casters for employees different height options for customer standard hot wells "steam able" serve from same pan cooked in pan will fit in dish washer TERM 2

Gas Convection Oven

DEFINITION 2 one oven shelf will hold one bakers pan storage of trays underneath 60 minute and 12 hour timers convection fan for rapid cooling modular size relationship to bakers pan- 18x 26 TERM 3

steam cub

DEFINITION 3 pressureless steam heats faster than water cook food in same pan served in pan can be mechanically washed perforated pan to increase cooking efficiency 60 minute timer TERM 4

electric kettle

DEFINITION 4 clean in place piece of equipment water supply and drainage adjacent, measuring strip (MS) don't need to lift equipment to empty food and basket strainer for fast removal thermostat control 145- 260 TERM 5

Braising Pan

DEFINITION 5 clean in place water supply and drainage adjacent pan holder attachment don't need to lift to empty size relationship between braising and counter pans one burner for each 12" pan width metered pot filler fry, boil, bake

TERM 6

Food Mixer

DEFINITION 6 50 minute timer asst. mixing attachments (dough hook, pastry knife) swing out bowl power bowl lift soft start, shift on the fly attachment hub bowl truck TERM 7

Roll in Refrigerator

DEFINITION 7 interior storage of roll in racks self closing doors balanced refrigeration system standard operating temp: 34- 38 TERM 8

Griddle

DEFINITION 8 fast start up time cook variety of foods easily lit pilot light bull- nose front grease collection pan adjustable gas regulator steal backsplash and sloped side splashers