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

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

Glencoe Culinary Essentials Chapter 9 Equipment and Technology


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• 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



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Content Vocabulary Academic Vocabularywork station

work section

work flow

cooking line

island

mise en place

work simplification

range of motion

efficient

mode



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• A commercial kitchen layout is based on:

• type of establishment; amount of available space; menu items; number of meals to be served

Professional Kitchen Work Flow



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• The commercial kitchen is divided into work stations.

• Work stations may belong to more than one work section.


work stationA work area that contains the necessary tools and equipment to prepare certain types of foods.

work sectionSimilar work stations are grouped into larger work areas.



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Professional Kitchen Work FlowList the work stations that can be found under each work section.

Beverage Section Hot beverage station, cold beverage station

Garde Manger Section Salad station, cold platter station, sandwich station

Short Order Section Broiler station, griddle station, fry station

Work Section Work Stations

Hot Foods Section Broiler station, fry station, griddle station, sauté station, dry heat station, steam station



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• 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.


cooking lineThe arrangement of kitchen equipment.

work flowThe orderly movement of food and staff through the kitchen.



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• Cooking line arrangements include: • Single, straight-line




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• Cooking line arrangements include: • L-shaped




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• Cooking line arrangements include: • U-shaped




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• Cooking line arrangements include: • parallel, back-to back




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• Cooking line arrangements include: • parallel, face-to face




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• To effectively perform mise en place, use work simplification techniques involving the use of food, time, energy, and personnel.


mise en placeAssembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food.

work simplificationTo perform a task in the most efficient way possible.



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• 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



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Content Vocabulary Academic Vocabularypurchase order

invoice

receiving record

platform scale

counter scale

portion scale

dolly

lowboy

quantity

note



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• Receiving Food Shipments• Check purchase order against

actual shipment• Check invoice for accuracy

The Receiving Area

purchase orderA document asking a supplier to ship supplies at a predetermined price.

invoiceA bill from a supplier for providing goods or services.



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• Receiving Food Shipments• Inspect food items for quality• Complete a receiving record• Move food items to the

appropriate storage area

The Receiving Area

receiving recordA numbered record of everything received during a particular day.



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• 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

dollyA small wheeled cart.



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• 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?



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• 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



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Content Vocabulary Academic Vocabularyconduction

convection

radiation

microwave

pilot light

recondition

volume

refer



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• Mixers, food processors, and slicers are common types of preparation equipment.

• You must follow proper safety precautions when you clean them.

Preparation Equipment



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Cooking Equipment

Gas Natural heat source that produces intense heat with a flame

Electricity Cooks 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 Source Description



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Cooking EquipmentDescribe the different types of heat sources.

Radiation Cooks food by transferring energy from the cooking equipment to the food

Microwave Invisible 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 Source Description



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• 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



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• 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



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Content Vocabulary Academic Vocabularysteam table

bain marie

proofing/holding cabinet

replenish

function



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• Holding equipment is designed to keep hot foods hot or cold foods cold before being served.

Holding Equipment



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• Holding equipment may include: • steam tables

Holding Equipment

steam tableA food warmer; keeps prepared foods warm in serving lines.



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• Holding equipment may include: • bain maries

Holding Equipment

bain marieWater bath used to keep foods such as sauces and soups warm.



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• Holding equipment may include: • proofing/holding cabinets

Holding Equipment

proofing/holding cabinetAlso called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled.



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• 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



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Chapter Summary

Section 9.1The Commercial Kitchen• Effective work flow allows the orderly movement

of food through the kitchen. • An efficient kitchen will include well-organized

work stations and work sections.



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Chapter Summary

Section 9.2Receiving and Storage Equipment• Storage equipment should be used to keep

foods fresh and organized until they are ready for use.



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Chapter Summary

Section 9.3Preparation and Cooking Equipment• Preparation equipment is used to• perform a variety of tasks including shredding,• grating, grinding, and slicing. • Cooking equipment includes ranges, ovens,

and steamers. • Equipment used for clean-up includes

commercial sinks and dishwashers.



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Chapter Summary

Section 9.4Holding and Service Equipment• Holding equipment keeps foods hot until they

are used. • Service equipment is used to serve customers

in the dining room, at the buffet, or at a catered function.



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ReviewReview

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.



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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 station estación de trabajo



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Show Definition

Similar work stations are grouped into larger work areas.

Agrupación de estaciones de trabajo similares.

work section sección de trabajo



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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 flow flujo del trabajo



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Show Definition

The arrangement of kitchen equipment.

La disposición del equipo de cocina.

cooking line línea de cocina



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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.

island isla de cocina



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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”)



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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 deltrabajo



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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 motion amplitud demovimiento



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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 order orden de compra



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Show Definition

A bill from a supplier for providing goods or services.

Cuenta de un proveedor por el suministro de bienes y servicios.

invoice factura



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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 record registro de lo recibido



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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 scale balanza con plataforma



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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 scale balanza de mostrador



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Show Definition

A scale that weighs portions.

Una balanza que pesa las porciones.

portion scale balanza de porción



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Show Definition

A small wheeled cart. Un pequeño carrito con ruedas.

dolly diablito (carretillo deruedas)



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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.

lowboy refrigerador mediano



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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.

conduction conducción



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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.

convection convección



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Show Definition

Heats food by transmitting heat energy through air waves.

Calienta la comida mediante la transmisión de energía térmica a través de ondas.

radiation radiación



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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.

microwave microondas



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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 light luz piloto



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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.

recondition reacondicionar



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Show Definition

A food warmer; keeps prepared foods warm in serving lines.

Un calentador de alimentos; mantiene caliente los alimentos en los mostradores.

steam table mesón de vapor



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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 bain marie



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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/holding hornillo para cabinet esponjamiento



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Show Definition

Productive. Productivo.

efficient eficiente



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Show Definition

Functioning arrangement. Disposición para el funcionamiento.

mode modo



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Show Definition

Amount. Monto.

quantity cantidad



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Show Definition

To make a record of. Llevar un registro.

note anotar



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Show Definition

Amount; the space occupied by substance.

Cantidad; el espacio que ocupa una sustancia.

volume volumen



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Show Definition

Reread briefly. Volver a leer brevemente.

refer consultar



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Show Definition

Restock. Volver a abastecer.

replenish reponer



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Show Definition

An event. Un evento.

function función

End of

Chapter 9Equipment and Technology

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

Documents

technology chapter

technology section

cooking equipment section

service equipment

storage equipment section

contents chapter

commercial kitchen section

commercial kitchen slide