1. KITCHEN APPLIANCES

2. LARGE AND SMALL Kitchen appliances are designed to make food preparation easier, faster and sometimes safer. Large appliances –Stoves –Refrigerators Small appliances –Blenders –Microwave ovens

3. Range Provides heat for cooking food Most powered by electricity or gas The basic range is a single unit that includes a cook top with heating units, an oven and a broiler.

4. Cook top—burners for actually cooking foods on top of the stove-- electric might be in rings or solid with rings underneath; gas will be open for blaze.

5. Ovens- ranges vary, some have separate broilers, some broiler in located in same box; frequently in a commercial range– broiler is separate piece of equipment.

6. Conventional Oven Hot air circulated around the pan in the oven The food cooks on the outside first As the heat moved to the center of the food, the inside cooks You can set the temperature to a specific temperature Must be careful that heat reaches all items equally—by staggering the location of pans

7. Convection Oven Similar to a conventional oven in appearance Contains a fan that circulated the air at high speed Cooks many foods faster than conventional, but not as fast as a microwave oven Because of fan—heat automatically hits all pans about equally—no need to stagger pans as long as there is air circulation between them

8. Use and Care of the Range Always read the owners manual Match the pan sized to the size of the heating element or burner flame in order to not waste heat Use pans with flat bottoms to prevent tipping over Turn the surface unit off before you remove the pan

9. Use and Care of the Range (cont.) Adjust oven racks to the correct positions before turning on the heat When you open the oven door, stand to one side to prevent hot air and steam escaping from the oven to burn you Wipe up spills after the range has cooled

10. Refrigerators and Freezers Store food at cold temperatures Refrigerators should be kept at temperatures 33– 40 degrees F Two basic types home models –Two door model One door refrigerator, other door freezer Might be side by side, above one another –One door model One outer door with smaller door inside for freezer section

11. Microwave Cooks with tiny waves of energy called microwaves Microwaves cause the molecules in the food to vibrate against each other– this causes friction— which produces heat that cooks the food The food cooks on the inside and outside at the same time Most foods cook much faster in microwave Less energy used Not perfect for all cooking techniques (browning)

12. Use and Care of the Refrigerator-Freezer Every time it is opened cold air escapes; thus causing the motor to come on and lower the temperature again Save energy by knowing what you are looking for before opening the door Never cover shelves with something to keep them clean– air must circulate Don’t over load the refrigerator- air must circulate to prevent spoilage

14. Use and Care of the Refrigerator-Freezer (cont.) Refrigerator compartment works more efficiently if about ¾ full Freezer compartment works more efficiently if full Keep refrigerator and freezer clean of spills and dirt because these can breed germs Every few weeks clean inside thoroughly with solution of baking soda and water-discard any outdated food Some freezers must be periodically defrosted to remove frost build up

15. Equipment found in the commercial kitchen is similar to but different from that of the home kitchen. Note that it is –Stainless steel for easy cleaning standard looks –Much larger for larger tasks –Designed for work simplification

16. In your notes define the following terms & answer the questions—write the words and questions: 1.Work station 2.Work sections 3.Cooking line 4.Work flow 5.Mise en place 6.Work simplification 7.Range of motion 8.Draw the single, straight line equipment arrangement. 9. Draw the L-Shaped arrangement for equipment. 10. Draw the U- Shaped arrangement for equipment. 11. Draw the Parallel, back to back arrangement. 12. Draw the Parallel, face to face arrangement. 13. Explain how food, time, energy, personnel are affected by mise en place, work simplification, and range of motion.

17. RECEIVING AND STORAGE EQUIPMENT Receiving means checking that the ordered foods were received in the correct quantities at the right price. Foodservice professionals need to know what to check for when they receive orders

18. SHELVING UNITS Various shapes, sizes, heights, and made of different material—but always easy to clean All food should be stored at least 6 inches above the floor

19. Storage bins Storage bins are handy for storing dry ingredients –Polyurethane –Rollers or wheels

20. Storage containers Sturdy, durable plastic Air-tight, tight fitting lids Many uses

21. CLEANING AND MAINTAINING EQUIPMENT

22. REFRIGERATORS AND FREEZERS Maintain regular cleaning schedule Turn off the appliance and move all food to a cold storage area For the reach-in and roll-in refrigerators and the freezer, wash the inside with a solution of baking soda and water Wipe the outside with a damp cloth daily Turn the appliance back on and refill with food

23. SHELVING UNITS AND STORAGE BINS Remove all food items from the storage unit. Using hot, soapy water, thoroughly clean shelves and storage bins. Rinse with clean water and then sanitize. Dry the storage unit thoroughly and replace the food items. Be sure to follow FIFO guidelines when placing food back in the storage units.