Holding & Service Equipment

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Holding & Service Equipment Section 9-4 Holding & Service Equipment

Holding Equipment Holding equipment should: Hold food at 135F or above until it is served. See Fig. 9-20 on page 224. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Holding Equipment (continued) Steam Table: Keeps prepared foods warm in serving lines. Foods are placed in hotel pans inside steam tables filled with steaming hot water. Bain Marie: A water bath is used to keep foods warm. Foods are placed in bain-marie inserts, which are then placed into a bain marie that is filled with hot water. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Holding Equipment (continued) Overhead Warmers: Used in the service area to keep foods hot until they are picked up by the serving staff and delivered to the customer. Proofing/Holding Cabinet: An enclosed, air-tight metal container that can hold sheet pans of food at 135ºF or above during service. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Service Equipment (See pages 225-226.) Insulated carriers. Chafing dishes. Canned fuel. Coffee systems. Scoops. Airpot brewing systems. Utility carts. Hotel pans. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Hotel Pan Sizes (See Fig. 9-22 on page 227.) Eight different sizes. 2 ½", 4", or 6" deep. Holds from 1.1 to 20 quarts. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.