Receiving/Storing Food
This is where employees weigh (scales), inspect, and check in deliveries items
Receiving Table/Area
These types of processing equipment include blenders, meat slicers, food choppers, mandolin, meat grinder, and food processors
Cutters
This is used to cook vegetable and grains allowing the food to come in direct contact with the steam, heating the food very quickly.
Steamers
This type of oven uses a fan that circulates heat around the food it is cooking
Convection Oven
A stainless steal pot that sits inside of a steam table
Bain-Marie
These are used to carry food cases to storage areas. Either made of hard molded plastic or heavy steal.
Utility Cart
These types of equipment are used to combine sauces and batters
Mixers
Using very intense direct heat, this type of cooking equipment cooks food quickly with the heat source coming from above, below, or on both sides.
Broilers
Heat source is located at the floor of the over. Heat rises into the cavity, or openespace in the over, which contains racks for the food to sit on as it cooks. These ovens are inexpensive and usually located below the range.
Conventional oven
This piece of hot holding equipment that uses canned fuel sources placed underneath a pan filled with water
Chafing Dishes
Operations use these stainless steel objects to store food on, making sure to keep food items 6 inches off the ground.
Shelving
This is what it is called when you start a mixer at too high of a speed
Splash Over
Usually the most frequently utilized piece of equipment , These cooking units use open heat sources.
Ranges
Uses a conveyor belt that moves food along a belt in one direction. Cooks with a heat source on both sides. (Think Domino's )
Conveyor Oven
A unit designed to hot hold hotel pans of multiple different sizes. They come in many different sizes. and use hot water to keep food hot.
Steam Table
Employees weigh items using this to confirm that what was ordered matches what is delivered
Scales
Name two attachments for a mixer
Flat Beater Paddle
Wire Whip
Wing Whip
Dough Arm (Hooke)
This piece of equipment cooks food in oil between 300 and 400 degrees.
Deep-fat Fryer
This oven causes the foods molecules to move rapidly and create heat inside the food.
Microwave Oven
This brews a concentrated Italian style coffee
Espresso Machine
The name of the two main categories of refrigerators or freezers
Walk-In or reach in
This attachment is used to add air to light foods like egg whites
Wire Whip
This piece of equipment has a heat source kicked beneath a thick plate of metal. Cook food directly on the surface, which iw usually designed with edges to contain the food and a drain to collect waste
Griddle
Helps bakers control temperature and humidity of dough during rising
Proofing Cabinet
When used correctly hot holding equipment, should never be used for cooking or reheating food, and it should keep food above ______ degrees and out of this_____.
135, temperature danger zone