food services ch. 10

cast iron skillet

"griswold"

candy thermometer

Also called a deep-fat thermometer used to measure high temps when cooking sugar and deep frying; it may measure readings as high as 400 F

sheet pans

Large, shallow pans used for baking and food storage. They are most often made from aluminum.

stainless steel

Pots and pans made from stainless steel are less expensive and lighter than those made from copper. Stainless steel cookware does not tarnish like copper, but it does not conduct heat as well as copper or aluminum. They are poor heat conductors and the cooking surface often has hot spots. To improve even heating, the best stainless cookware has a copper or nickel bottom.

measuring cups and pitchers

Used for measuring volume and ranging in size from one cup to several gallons

buffalo chopper

Used to chop large quantities of food

straining equipment

Used to separate solid from liquid, larger particles from smaller particles, or to change product consistency. (removing lumps)

smallwares

_____ are pots, pans, and other hand tools used to prepare food

grater

a hollow, metal box with different size teeth on each side used to shred vegetables, cheese, chocolate, citrus peel, and spices

meat griner

a machine or attachment to grind meats into various textures. Never use your hands to push the product into the feed tube, use the plastic plunger.

double boiler

a set of two nesting pots in which the lower pot is filled with water, set on the burner, and heated so that the steam created will cook the food in the upper pot gently

wok

bowl shaped pan for stir frying. Its shape makes it possible to have intense heat at the cooking surface and cook with a small amount of oil

china cap

cone shaped strainer used to remove lumps and particles from liquids such as sauces. Usually made from stainless steel.

pot

cooking container that is as tall, or taller than it is wide.

cheesecloth

cotton, gauze like material sometimes used in place of a chinois

ricer

cylindrical, metal sieve with an attached plunger through which cooked foods, usually potatoes, are force through to form small rice shaped pieces

mandoline

device used to slice food by pushing the food onto and across a sharp metal blade

braising pan

high sided square or rectangular pan with a tight fitting lid; designed for cooking items first on the range top and then covered in the oven

Bain Marie

hot water bath used to cook foods gently. The food to be cooked is placed in a tall stainless steel insert and then the insert is placed in a steam table or ice bath.

bowls

in commercial kitchens ______ are made of stainless steel to provide durability and to avoid reaction from acidic ingredients

colander

large bowl shaped strainer used to drain large quantities of product

stock pot

large, tall sided pot for cooking soups and stocks

receiving scale

large-capacity scale used by foodservice operations to weigh big quantities of product when they are delivered

drum sieve

metal or nylon mesh screen stretched over a circular metal or wooden frame used to sift large quantities of dry ingredients or to strain pureed food to remove lumps

food processors

motorized tabletop machine with various attachments used to grind, puree, and blend. It can also shred, julienne, and dice foods in different sizes

immersion blender

one piece machine with a motorized shaft with blades on the end. This handheld blender mixes or purees food in the container it is prepared in

hotel pans or steam table pans

rectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators

sauteuse

sauté pan with sloped or rounded sides. The shape of the pan makes it easy to toss or flip products when sautéing

sautoir

sauté pan with straight sides; usually used for panfrying

sauce pot

similar to a stock pot, but not as wide or tall

portion scale

small scale for weighing smaller quantities and individual ingredients

saucepan

smaller than a sauce pot with a single long handle

food mill

strainer used to puree soft foods

thermocouple thermometers

style of instant read thermometer that uses a probe connected to an electronic meter that digitally displays the temperature

material

the ______ a pot or pan is made of makes a difference in how well foods cook.

conductivity

the material the pot or pan is made from makes the biggest difference in _______

conduction

the term that explains heat conductivity from the burner or oven to the food they contain

laser thermometers

these work by aiming a beam of laser light onto a small spot on the surface of an object. The downfall of these thermometers is that the measure only surface temperatures of food and not internal.

cast iron

this is an excellent conductor of heat but it is extremely heavy to work with and it may rust if not taken care of properly

aluminum

this is the most widely used material for commercial cookware. It costs less than copper or stainless steel and it weighs less. It is a good conductor of heat although not as good copper. They do provide an even heat.

copper

this metal is the best choice for pots and pans because of its excellent heat conductivity. It cooks quickly and evenly. The cons of this cookware are that it is very expensive, heavy, and it is hard to keep clean because it tarnishes easily. It can also react with certain foods so it is usually lined with stainless steel.

bar blender

two part machine consisting of a motorized base and a covered container

chinois

type of china cap that has a finely woven metal mesh; used to remove small particles from sauces

carbon or black, steel

used to make sauté, frying, or roasting pans - this material conducts heat well but will rust if left wet; this material will also give a metallic taste if it is used to cook acidic foods

measuring spoons

used to measure small amounts of ingredients like herbs and spices

blenders

used to mix, puree, or liquefy

slicer

uses a rotating lade to slice foods thinly and evenly. A carriage holds the food being slice to allow hands to stay clear of the blades.

balance beam scale

weighs by using counterweights

rondeau

wide pan with 6-8 inch sides and 2 looped handles; used most often for braising

pan

wider than it is tall