Intro to Culinary Arts December 7, 2015 Large Fixed Equipment.
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Transcript of Intro to Culinary Arts December 7, 2015 Large Fixed Equipment.
![Page 1: Intro to Culinary Arts December 7, 2015 Large Fixed Equipment.](https://reader036.fdocuments.in/reader036/viewer/2022062315/5697c02e1a28abf838cd9fca/html5/thumbnails/1.jpg)
Intro to Culinary Arts
December 7, 2015
Large Fixed Equipment
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Warm up52HOSP ICA 5.1, 5.2
Describe the 3 types of heat sources: Induction, gas, and electric
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Culinary Concepts
Beverage Management
Culinary Techniques
Advanced Pastry Arts
Culinary Techniques
Equipment in a Commercial
Kitchen
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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
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Culinary Techniques
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Culinary TechniquesO
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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
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Culinary Techniques
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Intro to Culinary Arts
December 8, 2015
Large Fixed Equipment
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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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Culinary TechniquesO
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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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Culinary TechniquesO
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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
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Culinary Techniques
Trunnion
Steam
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Culinary TechniquesO
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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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Culinary TechniquesO
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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
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Culinary Techniques
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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.
Ob
ject
ive
6
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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
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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)
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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
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Culinary Techniques
Reading & Review Questions
Pages 224-247 Write answers to questions 2-7 Answer in complete sentences