Careers

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Open elements

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Either electric colls or gas flames. these tops are the fastest to heat and can be turned off after short use

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Flattop

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Burners are covered with steel plate. more cook space is available.

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Heavy duty flattop

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Burners covered with heavy cast steel. the top supports many heavy pans.

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RING TOP RANGE

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Is a type of flattop that has removable rings, allowing access to even more intense heat

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Induction cooktops

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The tops of an induction unit does not become hot. rather it works by magnetically agitating the molecules in steel or iron cookware

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Ovens

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They are inclosed spaces in which food is heated usually by hot air or , in some newer kinds of oven, by microwaves or infrared radiation.

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Conveyor ovens

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Which carry foods through the oven on a steel conveyor belt

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Holding oven

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They are designed to hold many types of food at serving temps for extended periods without drying out or over cooking

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Roll in ovens

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They have large doors into which can roll carts loaded with trays of food

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Conventional ovens

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Operate simply by heating air in an enclosed space

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Stack ovens

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Are units that consists of individual shelves or decks arranged one above the other

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Convection ovens

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Contain fans that circulate the air and distribute the heat rapidly throughout the interior

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Reel ovens

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are large chambers containing many shelves or trays on an attachment Like a ferris wheel

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Combination steamer oven

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Can be operated in three modes

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Barbecue ovens

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they are like conventional ovens but with one important difference. they produce wood smoke, which surrounds the food and adds flavor while it bakes or roasts

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Smoker

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Used for making hot smoked and cold smoked food.

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Infrared Units

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They contain quarts tubes or plates that generate intense infrared heat. these ovens are used primarily for reconstituting frozen food

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ancient ovens

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They were made of heavy masonry, brick, or clay and heated by building a wood fire in side them.

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Overhead broilers

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They Generate heat from above,and food items are placed on a grate beneath the heat

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Heavy duty broilers

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They produce very high heat and consume vast quantities of energy.

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Salamanders

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They are small broilers used primarily for browning or glazing the tops of sometime

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Grills

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Are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above

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Griddles

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They are flat, smooth, heated surfaces on which food is cooked directly.

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Rotisserie broilers

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They cook meats and other foods by turning them slowly in front of electric or gas powered heating elements

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Standard deep fryers

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Are powered either by gas or electricity and have thermostatic control thats maintain fat at preset temperatures

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Automatic Fryers

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Remove food from the fat automatically after a preset time

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Pressure fryers

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Are covered fry kettles that fry foods under pressure.

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Tilting braizer

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Is a versatile and a efficient piece of equipment, .. its a large shallow flat bottomed pot.

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Steam kettles

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Are sometimes thought of as a stockpots heated not just on the bottom but on the sides as well

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Tilt or trunnion kettles

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Can be tilted for emptying, either by turning a wheel or by pulling a lever

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Non-tilt Kettles

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Are emptied by a spigot and drain on the bottom. he is controlled by regulating the steam flow or by adjusting the thermostat

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Steam cookers

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Are ideal for cooking veg and many other foods rapidly and with minimum loss of nutrients and flavor

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Pressure Steamers

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Cook food under a pressure of 15 pounds per square . they are operated by a timer, which shuts the equipment off after a preset time. the door cannot be opened until the pressure returns to zero

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Pressureless or convection steamers

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they do not operate under pressure. jets of steam are directed at the food to speed the heat transfer.

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Planetary mixer

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Because the beater attachment revolves on its own axis as it also rotates around the bowl like the motion of planets around the sun

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Paddle

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Is a flat blade used for general mixing

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Wire whip

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Used for such tasks as beating cream and eggs.

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Dough arm or hook

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Is used for mixing and kneading yeast dough

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Buffalo chopper

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Is a common piece of equipment used for general food chopping

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Food grinder

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Is used mostly for grinding meats although other moist foods may be ground also

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Slicer

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Consists of a hopper and lever that feeds the food onto a rotating disk or plate. the plate cuts or shreds the food and drops it into a receiving container

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Dicer

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Attachment forces food through a grid type blade that cuts them into perfect dice

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Slicer

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Is a valuable machine because it slices foods more evenly and uniformly than can be done by hand

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Vertical cutter mixer

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Is like a large, powerful, high speed blender . it is used to chop and mix large quantities of foods rapidly.

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Blender

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Consists of a motor in a base, topped by a container with a spinning blade.

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Immersion blender

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Consists of a blade of a blender, protected by a guard at the bottom end of a long wand or shaft with a motor at the top

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Steam table

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Are standard holding equipment for serving lines

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Bain marie

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Is a hot water bath, containers of foods are set on a rack in a shallow container of water, which is heated by electricity, gas, or steam

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Overhead infrared lamps

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Are used in service areas to keep plated food warm before it is picked up by the server

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Walk ins

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Is a room size refrigerator with built in shelves on the walls

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Reach in

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is a standard upright refrigerator similar in shape to a large home refrigerator but without a freezer

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Freezers

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Are used to hold foods for long periods of time or to store foods purchased in frozen form

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aluminum

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Is used for most cooking utensils in food service kitchens

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Copper

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The best heat conductor of all, was once widely used for cooking utensils

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Stainless steal

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Is a poor heat conductor

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Cast iron

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Is a favorite material with many chefs because of it s ability to distribute heat evenly and to maintain high temperatures

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Porcelain enamel lined pans

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should not be used in fact they are forbidden

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Nonstick plastic type coatings

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Known by brand names, they provide a slippery finish but one that requires a lot of care because it is easily scratched

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Stock pot

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A large deep straight sided pot for preparing stocks

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Sauce pot

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A round pot of medium depth. similar to a stock pot but shallower making stiring easy

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Braizer

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A round broad shallow heavy duty pot used for browning braising and stewing meats

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Sauce pan

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Similar to a small shallow light sauce pot but with one long handle instead of two loop handles

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Saute pan straight side

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Also called a sautoir. similar to a shallow straight sided sauce pan but heavier used for browning sauteing and frying

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Saute pan slope sided

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Also called saueuse. used for general sauteing and frying of meats fish and veg . the sloping sides allow the cook to flip and toss items without using a spatula

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Cast iron skillet

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Very heavy thick bottomed fry pan. used for pan frying when steady

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Double broiler

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A pot with two sections. the lower section similar to a stock pot holds boiling water the upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat

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Sheet pan

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A shallow rectangular pan used for baking cakes , rolls, and cookies and for baking and broiling certain meats and fish

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Bake pan

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A rectangular pan about 2 inches deep. used for general baking

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Roasting pan

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A large rectangular pan deeper and heavier than a bake pan

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Fish poacher

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A long narrow straight sided pan with a removable rack insert

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Wok

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A round bottomed steel pan with two loop handles. used for stir frying

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Hotel pan

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A rectangular pan usually made of stainless steal. designed to hold foods in service counters

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Bain marie insert

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A tall cylindrical stainless steal container used for storage and for holding foods

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Stainless steel bowl

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A round bottomed bowl

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portioned Scales

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Are used for measuring ingredients as well as for portioning products for service

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Digital scales

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Are electrically operated and provide a digital readout

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Volume measures

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Used for liquids have lips for easy pouring

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Measuring cups

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They can be used for both dry and liquid ingredients

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Measuring spoons

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Are used for measuring very small volumes

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Ladles

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Are used for measuring and portioning liquids

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Scoops

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Come in standard sizes and have a lever for mechanical releases

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Thermometers

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they measure temperature

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Meat thermometers

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Indicates internal tempatures of meat it is inserted before cooking and left in while cooking

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Instant read thermometers

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Gives readings within a few seconds of being installed

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candy thermometers

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Test temperature of frying fats and sugar syrups

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Spine

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Is the back of the blade

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Heel

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is the back end of the blade

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Bolster

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A guard that helps protect the hand from slipping

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Tang

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the portion of the metal blade inside the handle

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Full tang

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when the tang runs the full length of the handle

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Rivets

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They hold the handle to the tang

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Chefs knife

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Most common knife in the kitchen .. multipurpose knife

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Santoku

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A wide bladed knife that is often a subsitiute for the traditional chefs knife

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salad knife

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A narrow pointed knife . used mostly for pantry work cutting and preparing lettuce

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Paring knife

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A small pointed blade used for trimming vegs and fruit

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Boning knife

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A thin pointed blade about 6 inches used for boning raw meats and poultry

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Slicer

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a long slender flexible blade . used for carving and slicing cooked meats

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Serrated Slicer

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like a slicer but has a serrated edge . used for cutting breads

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Butcher knife

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A heavy broad slightly curved blade used for cutting sectioning and trimming raw meats in the butcher shop

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Steak knife

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A curved pointed blade used for accurate cutting of steaks

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Cleaver

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A heavy broad blade used for cutting through bones

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Oyster knife

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A short rigid broad bladed knife with a slight edge used for opening clams