Jean Inman Cooking Utilities

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The flashcards below were created by user whenry2 on FreezingBlue Flashcards.


  1. Ovens: deck
    • units stacked to save space
    • When production is high and space is limited
    • Ex: Pizza oven
  2. Ovens: Convection
    • Fan for circulation
    • Even heat distribution
    • More Quality
    • Lower temp (decrease 25-50 degrees)
    • Takes less time (10-15% less)
    • Most energy efficient
  3. Ovens: Rotary
    • Reel, revolving tray - food is in motion while inside the oven
    • Large volume baking
    • Now also used for meat cookery
  4. Ovens: Microwave
    • On-demand serving
    • Saves time
    • Reheat prepared foods
  5. Ovens: Tilting Skillet
    • VERY versatile
    • Serves as oven, fry pan, braising pan, kettle, steamer, food warmer
    • MOST VARIETY OF FOOD
    • Ex: stews, soups, fried chicken, grilled cheese, scrambled eggs
  6. Steam Cooking
    • more energy efficient than electric or gas
    • sources may be direct steam, or self-generated
    • Reaches at least 212 degrees (boiling point - produces steam)
    • Measured in PSI - pounds per square inch - temp rises as pressure rises (PSI of 15 = 250*F)
  7. Steam Cooking: Large Batch Compartment Steamers
    • Fresh, defrosted, loosely packed foods; pasta, rice, stews, pot roast
    • Potatoes and root vegetables cook very quickly in large quantities (100lbs per compartment in 35 minutes)
    • Most other vegetables cook in 5-10 minutes
  8. Steam Cooking: High-Pressure Steamers
    • 15 PSI (250*)
    • Speed facilitates "batch cooking" SMALL BATCHES QUICKLY - vegetables; locate next to serving line 
    • Reduces long holding periods, better quality, fewer leftovers
  9. Steam Cooking: No-Pressure Convection Steamers
    • Compact; can handle large quantities
    • Steam enters at 212* (0 PSI) and is convected or circulated continuously over the food
  10. Steam Cooking: Steam-Jacketed Kettle
    • Two sections of stainless steel with air space between for circulation of steam
    • Food does not touch steam; must be near a source of water and a drain
    • Uses both conduction and radiation heating; VERY energy efficient - 5-8 PSI
    • Types: deep, shallow, trunion or tilting
  11. Steam Cooking: Kettle sizes
    • depends on foods, volume, turnover
    • 5-20 gallons - vegetables
    • up to 40 gallons - entrees
    • > 40 gallons - high liquid content
  12. Infrared Tubes
    • Keep food warm
    • Less loss of moisture over conventional heating units
    • Ex: fast food - red lights over FF
  13. Mixers
    • Planetary action
    • Arm moves in circle while rotating beater
  14. Deepfat Fryers
    • Recovery time - how quickly it returns to proper temp after a batch of food has been cooked (batch-cooking = cook small batches quickly, FF)
    • Fry under pressure to decrease cooking time
    • Stainless steel (inside and outside)
  15. Self-contained Refrigerators
    Temperature regulated through attached compressor
  16. Energy Cost Control
    More energy is consumed in production of foods than for any other activity in foodservice
  17. Depreciation
    • means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
    • Straight line depreciation - gives ANNUAL depreciation
    • (value of the equipment [cost] - salvage value) / (# of years of useful life)
    • ($24,000 appliance cost - $2400 salvage value) / 8 years of use = $2700 each year

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Author:
whenry2
ID:
323095
Filename:
Jean Inman Cooking Utilities
Updated:
2016-09-11 00:05:57
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Jean Inman Cooking Utilities
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Jean Inman Cooking Utilities
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