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26 Cards in this Set
- Front
- Back
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Work Station |
Is a work area that contains the necessary tools and equipment to prepare certain types of foods. |
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Work Section |
Similar work stations that are grouped into larger work areas. |
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Work Flow |
Is the orderly movement of food and staff through the kitchen. |
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Cooking Line |
Is the arrangement of the kitchen equipment. |
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Island |
Is a kitchen counter or equipment arrangement that can be approached from all sides. |
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Mise en Plase |
Includes assembling all necessary ingredients, equipment, tools, and serving pieces needed to prepare food in the order in which they will be used. |
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Work Simplification |
Means to perform a task in the most efficient, or productive, way possible. |
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Range of Motion |
Means using the fewest body movements without unnecessary stress or strain. |
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Purchase Order |
Is a document asking a supplier to ship food supplies at a predetermined price. |
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Invoice |
Is a bill from a supplier for providing goods or services. |
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Receiving Record |
Is a numbered record of everything that was received at a business during a particular day. |
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Platform Scale |
Has a platform to hold large or heavy items to be weighted. |
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Counter Scale |
Usually a platform, too, but it is small enough to be placed on a counter. |
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Portion Scale |
Is a scale used to weigh cuts of meat. |
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Dolly |
Is a small wheeled cart that can help move heavy boxes from place to place. |
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Lowboy |
Is a half-sized refrigerator that fits under the counter in a work station. |
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Conduction |
Heats food by direct contact between a hot surface and the food, such as cooking in a pan. |
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Convection |
Heats food by the circulation of heated molecules of hot liquid or air. |
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Induction |
Uses electricity to heat cookware by magnetic energy generated by coils under the stove top. |
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Radiation |
Cooks food by transferring energy from the cooking equipment to the food. |
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Microwave |
Is an invisible wave of energy that causes water molecules to rub against each other and produce heat that cooks food. |
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Pilot Light |
Is a continuously burning flame that lights the burner when you turn on the range. |
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Recondition |
A griddle means to coat in oil so that foods will not stick to it. |
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Steam Table |
Or food warmer, keeps prepared foods warm in serving lines. |
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Bain Marie |
Or water bath, is used to keep foods such as sauces and soups warm. |
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Proofing/Holding Cabinet |
Is an enclosed, air-tight metal container with wheels that can hold sheet pans of food. |
