1. Intro to Culinary Arts December 7, 2015 Large Fixed Equipment

2. Warm up 52 HOSP ICA 5.1, 5.2 Describe the 3 types of heat sources: Induction, gas, and electric

3. Culinary Concepts Beverage Management Culinary Techniques Advanced Pastry Arts Culinary Techniques Equipment in a Commercial Kitchen

4. Culinary Techniques Objective 2 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

5. Culinary Techniques Objective 2 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

6. Culinary Techniques Objective 2 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

7. Culinary Techniques Objective 2 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

8. Culinary Techniques Objective 3 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

9. Culinary Techniques

10. Objective 4 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

11. Culinary Techniques Objective 4 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

12. Culinary Techniques Objective 4 Conventional oven Warmed by a gas or electric heat source Used for baking, roasting, or drying food

13. Culinary Techniques Objective 4 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

14. Culinary Techniques Objective 4 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

15. Culinary Techniques

16. Intro to Culinary Arts December 8, 2015 Large Fixed Equipment

17. Warm up 52 HOSP 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

18. Culinary Techniques Objective 4 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

19. Culinary Techniques Objective 4 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

20. Culinary Techniques Trunnion Steam

21. Culinary Techniques Objective 4 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

22. Culinary Techniques Objective 2 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

23. Culinary Techniques

24. Equipment Cleaning and Sanitation a. 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. Objective 6

25. 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. Objective 6

26. Culinary Techniques Questions

27. 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)

28. Culinary Techniques 3 people per group Group 1: Microwave oven Group 2: Salamander Group 3: Open burner range Group 4: Convection oven Group 5: Work table Group 6: Mixer and attachments Group 7: Griddle Group 8:Deep fat fryer Group 9: Trunnion kettle Group 10: Conventional oven

29. Culinary Techniques Reading & Review Questions Pages 224-247 Write answers to questions 2-7 Answer in complete sentences