PPT-Cooking Equipment

By M egan and N athan Grater The grater is a piece of kitchen equipment used to grate food into finer pieces It was invented by Fran çois Boullier Scales Scales are a piece of weighing equipment that you use to measure the quantity of food. Fryers, Holding Cabinets, Convection Ovens, Combination Ovens, Steamers. Regional Technical Forum. July 16, 2013. Cooking Measure Overview. Current Category: Small Saver. Current Status: Under Review. SHOW & TELL!. “Theoretically a good cook should be able to perform under any circumstances, but cooking is much easier, pleasanter, and more efficient if you have the right tools.”. -Julia Child. Equipment/. Mise. /Flavor/Nutrition Intro. Blank. next. A utility cart is an example of which type of foodservice equipment?. 1. Receiving. 1. A . walk-in refrigerator is an example of which type of foodservice equipment?. Dishes. Platter. : . Dinner plates: . L. arge . flat dish or plate, typically oval or circular in shape, used for serving food.. . Large plate usually 10 inches in diameter used for the . main course. Methods. CAH I . 1.03. Boiling. The Method. A rapid. . MOIST cooking method where liquid is heated to the boiling point (212 ºF) and kept at that temperature while . the . food cooks and . the . water cooks the food through convection. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . CAH I 1.02. Sautéing. The Method. quick. DRY cooking technique. uses a small amount of fat or oil in a shallow pan. . Mostly used with delicate foods like fish fillets, scallops, spinach.. When sautéing, first preheat the oiled pan to almost the smoke point. Uses. Equipment. Uses. palette knife.  . For scraping and mixing. A palette knife can also be used for cake decorating with butter icing.. Measuring spoons. . For measuring ingredients.. fish slice. Definition. Uses oil, fat, the radiation of hot air or metal to transfer heat. No moisture is used. Moisture from food evaporates (liquid escapes from a pan as vapor). 1. . Sauteing. Quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste.. Some examples include: Baking, Broiling, Grilling, Roasting, and Sautéing. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Life Safety Code (LSC). 2016 . Provider Meeting. CMS Officially Adopted the 2012 LSC on July 5, 2016 . Surveyors Will Start Using the New Codes on November 1, 2016. What Has Changed?. -Current: Any . Subject Code : . 16SCCND9. UNIT - IV. EQUIPMENT. SELECTION OF EQUIPMENT. 1.Size &type of est.. 2.Menu. 3.Usuage. 4.Utility in terms of design & frequency of use.. 5.Price.. 6.Ease of installation ,maintenance & operation ..