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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Used to fry foods at a constant temperature
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Fryer
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Good for cooking french frys, onion rings, wings, chicken
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Has 4 to 6 burner units, each with individual controls - each burner has its own heat source
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Open-Burner Range
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Each burner is exposed
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Has a solid top that produces even heat over a large surface area but cannot be used as a griddle
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Flat-Top Range
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Mountain View has one in the culinary arts kitchen
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Food is cooked directly on the surface of this piece of equipment
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Griddle
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MVHS has one in the culinar arts kitchen. Used for pancakes, french toast, and many other items
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Uses invisible waves of energy to heat, reheat, defrost, and cook foods
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Microwave oven
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Great for baking potatoes, melting butter, making popcorn
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Uses intense, direct heat located above the food
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Broiler
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Used for cooking steaks
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Has a large cooking surface with sides to hold liquids and can be tilted to pour out liquid
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Tilting Skillet
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Can be used as a griddle, fry pan, brazing pan, stockpot, bain marie or steamer
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Places food in direct contact with hot water vapor
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Steamer
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Used for vegetables and rice
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Type of steam jacketed kettle that can be tilted to empty contents by burning a wheel or pulling a lever
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Trunnion Kettle
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Great for stocks and soups
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Stacked ovens that have separate baking controls.
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Deck ovens
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Great for baking, roasting, braising - great Pizza Oven
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Has a fan that circulates the eated air and allows you to cook foods in about 30% less time at at temperatures approximately 50 F lower than a conventional oven.
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Convection Oven
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Used for baking, roasting, braising
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A small gas or elecric broiler often attached to an open-burner range.
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Salamander
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Used for browning, glazing and melting foods.
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Uses infrared and visible light waves above and below the food cooking foods very quickly without losing flavor or moisture.
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FlashBake Oven
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Used to bake smaller portions of food - needs no preheating or venting
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Used to bake, poach, grill, roast, braise and steam foods
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Combination Steamer/Oven
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Does more than one cooking technique at a time.
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Cooks food quickly using steam but the steam does not come in direct contact with the food
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Steam Jacket Kettle
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Steam is pumped between two stainless steel containers.
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