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Glencoe Culinary Essentials Chapter 9 Equipment and Technology 1 Contents Chapter 9 Equipment and Technology Section 9.1 The Commercial Kitchen Section.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 9 Equipment and Technology 1 Contents Chapter 9 Equipment and Technology Section 9.1 The Commercial Kitchen Section."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 9 Equipment and Technology 1 Contents Chapter 9 Equipment and Technology Section 9.1 The Commercial Kitchen Section 9.2 Receiving and Storage Equipment Section 9.3 Preparation and Cooking Equipment Section 9.4 Holding and Service Equipment

2 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 2 A commercial kitchen is divided into work stations. Once the work stations have been identified, the cooking line is set up. The kitchen setup will determine the work flow. Section 9.1 The Commercial Kitchen

3 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 3 Content Vocabulary Academic Vocabulary work station work section work flow cooking line island mise en place work simplification range of motion efficient mode

4 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 4 The commercial kitchen is divided into work stations. Work stations may belong to more than one work section. Professional Kitchen Work Flow work station A work area that contains the necessary tools and equipment to prepare certain types of foods. work section Similar work stations are grouped into larger work areas.

5 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 5 Professional Kitchen Work Flow List the work stations that can be found under each work section. Beverage SectionHot beverage station, cold beverage station Garde Manger SectionSalad station, cold platter station, sandwich station Short Order Section Broiler station, griddle station, fry station Work SectionWork Stations Hot Foods Section Broiler station, fry station, griddle station, sauté station, dry heat station, steam station

6 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 6 The layout of the kitchen has a direct effect on the work flow. Once the cooking line is set up its arrangement determines where equipment and storage areas can be placed. Professional Kitchen Work Flow cooking line The arrangement of kitchen equipment. work flow The orderly movement of food and staff through the kitchen.

7 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 7 To effectively perform mise en place, use work simplification techniques involving the use of food, time, energy, and personnel. Professional Kitchen Work Flow mise en place Assembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food. work simplification To perform a task in the most efficient way possible.

8 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 8 Receiving equipment helps foodservice professionals check and enter received food and supplies. Storage equipment provides space and temperature control to store food. Section 9.2 Receiving and Storage Equipment

9 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 9 Content Vocabulary Academic Vocabulary purchase order invoice receiving record platform scale counter scale portion scale dolly lowboy quantity note

10 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 10 Receiving Food Shipments Check purchase order against actual shipment Check invoice for accuracy The Receiving Area purchase order A document asking a supplier to ship supplies at a predetermined price. invoice A bill from a supplier for providing goods or services.

11 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 11 Receiving Food Shipments Inspect food items for quality Complete a receiving record Move food items to the appropriate storage area The Receiving Area receiving record A numbered record of everything received during a particular day.

12 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 12 Most operations use receiving equipment including scales, thermometers, and dollies. Food can be stored in refrigerators or freezers, on shelves, or in storage bins and containers. The Receiving Area dolly A small wheeled cart.

13 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 13 When purchasing equipment, consider: type of restaurant budget space available planned menu items The Receiving Area What other factors do you think are important to consider when purchasing equipment?

14 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 14 Preparation equipment is used to perform a variety of tasks including shredding, grating, grinding, and slicing. Cooking equipment includes ranges, ovens, and steamers. Section 9.3 Preparation and Cooking Equipment

15 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 15 Content Vocabulary Academic Vocabulary conduction convection radiation microwave pilot light recondition volume refer

16 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 16 Mixers, food processors, and slicers are common types of preparation equipment. You must follow proper safety precautions when you clean them. Preparation Equipment

17 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 17 Cooking Equipment GasNatural heat source that produces intense heat with a flame ElectricityCooks food with intense heat, but may cook unevenly due to the type of cookware used Induction Uses electricity to heat cookware by magnetic energy generated by coils under the stovetop Describe the different types of heat sources. Heat SourceDescription

18 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 18 Cooking Equipment Describe the different types of heat sources. RadiationCooks food by transferring energy from the cooking equipment to the food MicrowaveInvisible wave of energy that causes water molecules to rub against each other to produce heat Light Generates heat when light energy comes into contact with food Heat SourceDescription

19 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 19 Commercial sinks: three-compartment sink used to rinse, wash, and sanitize dishes Garbage disposals: do not replace the need for a garbage can Commercial dishwashers: multi-tank (carousel) or single-tank Clean-Up Equipment

20 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 20 Holding equipment holds hot foods and maintains their temperature. Service equipment consists of all types of equipment for serving food to customers. Section 9.4 Holding and Service Equipment

21 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 21 Content Vocabulary Academic Vocabulary steam table bain marie proofing/holding cabinet replenish function

22 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 22 Holding equipment is designed to keep hot foods hot or cold foods cold before being served. Holding Equipment

23 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 23 Holding equipment may include: steam tables Holding Equipment steam table A food warmer; keeps prepared foods warm in serving lines.

24 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 24 Holding equipment may include: bain maries Holding Equipment bain marie Water bath used to keep foods such as sauces and soups warm.

25 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 25 Holding equipment may include: proofing/holding cabinets Holding Equipment proofing/holding cabinet Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.

26 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 26 Service equipment includes anything used to serve the customer, including hotel pans. Hotel pans come in a variety of sizes to quickly and easily serve buffet lines. Service Equipment

27 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 27 Robot Coupe

28 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 28 Cook Range

29 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 29 Stand-up Mixer

30 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 30 Steam Kettle

31 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 31 Fryolater

32 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 32 Steamer

33 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 33 Buffalo Chopper

34 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 34 Electric Slicer

35 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 35 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

36 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 36 Show Definition A work area that contains the necessary tools and equipment to prepare certain types of foods. Área de trabajo que contiene las herramientas y el equipo necesarios para preparar ciertos tipos de comida. work stationestación de trabajo

37 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 37 Show Definition Similar work stations are grouped into larger work areas. Agrupación de estaciones de trabajo similares. work section sección de trabajo

38 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 38 Show Definition The orderly movement of food and staff through the kitchen. El movimiento organizado y harmónico de alimentos y personas por la cocina. work flowflujo del trabajo

39 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 39 Show Definition The arrangement of kitchen equipment. La disposición del equipo de cocina. cooking line línea de cocina

40 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 40 Show Definition A kitchen counter or equipment arrangement that can be approached from all sides. Mesa de cocina dispuesta de tal manera que se puede acceder desde todos los lados. islandisla de cocina

41 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 41 Show Definition Assembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food. Conjunto de todos los ingredientes, equipos, herramientas y piezas para servir necesarios para preparar la comida. mise en place mise en place (todo en su lugar)

42 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 42 Show Definition To perform a task in the most efficient way possible. Llevar a cabo un trabajo de la manera mas eficiente posible. work simplification simplificación del trabajo

43 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 43 Show Definition Using the fewest body movements without unnecessary stress or strain. Que usa la menor cantidad de movimientos del cuerpo, sin estrés o tensión innecesaria. range of motionamplitud de movimiento

44 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 44 Show Definition A document asking a supplier to ship supplies at a predetermined price. Un documento en el cual se le pide a un proveedor enviar suministros a un precio predeterminado. purchase orderorden de compra

45 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 45 Show Definition A bill from a supplier for providing goods or services. Cuenta de un proveedor por el suministro de bienes y servicios. invoicefactura

46 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 46 Show Definition A numbered record of everything received during a particular day. Anotar los números de todo lo que se recibe en un día en particular. receiving recordregistro de lo recibido

47 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 47 Show Definition A scale with a platform to hold large or heavy items to be weighed. Una balanza con una plataforma que aguanta artículos grandes o pesados para pesar. platform scalebalanza con plataforma

48 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 48 Show Definition A scale with a platform small enough to be placed on a counter. Una balanza con una superficie lo suficientemente pequeña para ser colocada en un mostrador. counter scalebalanza de mostrador

49 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 49 Show Definition A scale that weighs portions. Una balanza que pesa las porciones. portion scalebalanza de porción

50 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 50 Show Definition A small wheeled cart.Un pequeño carrito con ruedas. dollydiablito (carretillo de ruedas)

51 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 51 Show Definition A half-size refrigerator that fits under the counter in a work station. Un refrigerador de tamaño mediano que cabe debajo del mostrador de una estación de trabajo. lowboyrefrigerador mediano

52 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 52 Show Definition Heats food by direct contact between a hot surface and the food. Calienta los alimentos por el contacto directo entre una superficie caliente y la comida. conductionconducción

53 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 53 Show Definition A process in which the liquid closest to the bottom of the pan is heated and rises to the top. Un proceso en el que el líquido que se encuentra en el fondo del sartén se calienta y asciende hasta la superficie. convectionconvección

54 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 54 Show Definition Heats food by transmitting heat energy through air waves. Calienta la comida mediante la transmisión de energía térmica a través de ondas. radiationradiación

55 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 55 Show Definition An invisible wave of energy that causes water molecules to rub against each other and produce the heat that cooks food. Ondas de energía invisible que hacen que las moléculas de agua se froten una contra otra y que produzcan el calor que cocina los alimentos. microwavemicroondas

56 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 56 Show Definition A continuously burning flame that lights the burner when you turn on the range. Una llama continua que enciende el quemador al encender la estufa. pilot lightluz piloto

57 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 57 Show Definition To coat a griddle or skillet in oil so that foods will not stick to it. Cubrir una plancha o sartén en aceite de manera que los alimentos no se pegan. reconditionreacondicionar

58 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 58 Show Definition A food warmer; keeps prepared foods warm in serving lines. Un calentador de alimentos; mantiene caliente los alimentos en los mostradores. steam tablemesón de vapor

59 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 59 Show Definition Water bath used to keep foods such as sauces and soups warm. Un método que se usa un baño de agua para mantener calientes los alimentos, como salsas y sopas. bain marie

60 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 60 Show Definition Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled. También se denomina proofer, una caja metálica independiente con ruedas que se puede controlar su temperatura y humedad. proofing/holdinghornillo para cabinetesponjamiento

61 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 61 Show Definition Productive.Productivo. efficienteficiente

62 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 62 Show Definition Functioning arrangement. Disposición para el funcionamiento. modemodo

63 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 63 Show Definition Amount.Monto. quantitycantidad

64 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 64 Show Definition To make a record of.Llevar un registro. noteanotar

65 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 65 Show Definition Amount; the space occupied by substance. Cantidad; el espacio que ocupa una sustancia. volumevolumen

66 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 66 Show Definition Reread briefly.Volver a leer brevemente. referconsultar

67 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 67 Show Definition Restock.Volver a abastecer. replenishreponer

68 Glencoe Culinary Essentials Chapter 9 Equipment and Technology Chapter 9 Equipment and Technology 68 Show Definition An event.Un evento. functionfunción

69 End of Chapter 9 Equipment and Technology


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