Chapter 9 Equipment and Technology Contents Section 9

Chapter 9 Equipment and Technology Contents § 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 1

Chapter 9 Equipment and Technology Section 9. 1 The Commercial Kitchen • 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 2

Chapter 9 Equipment and Technology Content Vocabulary Academic Vocabulary work station efficient work section mode work flow cooking line island mise en place work simplification range of motion Glencoe Culinary Essentials Chapter 9 Equipment and Technology 3

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • A commercial kitchen layout is based on: • type of establishment; amount of available space; menu items; number of meals to be served Glencoe Culinary Essentials Chapter 9 Equipment and Technology 4

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • The commercial kitchen is divided into work stations. • Work stations may belong to more than one work section. work station work section A work area that contains the necessary tools and equipment to prepare certain types of foods. Similar work stations are grouped into larger work areas. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 5

Chapter 9 Equipment and Technology Professional Kitchen Work Flow List the work stations that can be found under each work section. Work Section Work Stations 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 Hot Foods Section Broiler station, fry station, griddle station, sauté station, dry heat station, steam station Glencoe Culinary Essentials Chapter 9 Equipment and Technology 6

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • 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. work flow cooking line The orderly movement of food and staff through the kitchen. The arrangement of kitchen equipment. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 7

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • Cooking line arrangements include: • Single, straight-line Glencoe Culinary Essentials Chapter 9 Equipment and Technology 8

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • Cooking line arrangements include: • L-shaped Glencoe Culinary Essentials Chapter 9 Equipment and Technology 9

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • Cooking line arrangements include: • U-shaped Glencoe Culinary Essentials Chapter 9 Equipment and Technology 10

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • Cooking line arrangements include: • parallel, back-to back Glencoe Culinary Essentials Chapter 9 Equipment and Technology 11

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • Cooking line arrangements include: • parallel, face-to face Glencoe Culinary Essentials Chapter 9 Equipment and Technology 12

Chapter 9 Equipment and Technology Professional Kitchen Work Flow • To effectively perform mise en place, use work simplification techniques involving the use of food, time, energy, and personnel. mise en place work simplification Assembly of all the necessary ingredients, equipment, tools, and serving pieces to prepare food. To perform a task in the most efficient way possible. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 13

Chapter 9 Equipment and Technology Section 9. 2 Receiving and Storage Equipment • Receiving equipment helps foodservice professionals check and enter received food and supplies. • Storage equipment provides space and temperature control to store food. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 14

Chapter 9 Equipment and Technology Content Vocabulary Academic Vocabulary purchase order quantity invoice note receiving record platform scale counter scale portion scale dolly lowboy Glencoe Culinary Essentials Chapter 9 Equipment and Technology 15

Chapter 9 Equipment and Technology The Receiving Area • Receiving Food Shipments • Check purchase order against actual shipment • Check invoice for accuracy purchase order invoice A document asking a supplier to ship supplies at a predetermined price. A bill from a supplier for providing goods or services. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 16

Chapter 9 Equipment and Technology The Receiving Area • Receiving Food Shipments • Inspect food items for quality • Complete a receiving record • Move food items to the appropriate storage area receiving record A numbered record of everything received during a particular day. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 17

Chapter 9 Equipment and Technology The Receiving Area • 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. dolly A small wheeled cart. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 18

Chapter 9 Equipment and Technology The Receiving Area • When purchasing equipment, consider: • type of restaurant • budget • space available • planned menu items What other factors do you think are important to consider when purchasing equipment? Glencoe Culinary Essentials Chapter 9 Equipment and Technology 19

Chapter 9 Equipment and Technology Section 9. 3 Preparation 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 20

Chapter 9 Equipment and Technology Content Vocabulary Academic Vocabulary conduction volume convection refer radiation microwave pilot light recondition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 21

Chapter 9 Equipment and Technology Preparation Equipment • Mixers, food processors, and slicers are common types of preparation equipment. • You must follow proper safety precautions when you clean them. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 22

Chapter 9 Equipment and Technology Cooking Equipment Describe the different types of heat sources. Heat Source Description 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 Glencoe Culinary Essentials Chapter 9 Equipment and Technology 23

Chapter 9 Equipment and Technology Cooking Equipment Describe the different types of heat sources. Heat Source Description 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 Glencoe Culinary Essentials Chapter 9 Equipment and Technology 24

Chapter 9 Equipment and Technology Clean-Up Equipment • 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 Glencoe Culinary Essentials Chapter 9 Equipment and Technology 25

Chapter 9 Equipment and Technology Section 9. 4 Holding and Service Equipment • Holding equipment holds hot foods and maintains their temperature. • Service equipment consists of all types of equipment for serving food to customers. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 26

Chapter 9 Equipment and Technology Content Vocabulary Academic Vocabulary steam table bain marie proofing/holding cabinet Glencoe Culinary Essentials Chapter 9 Equipment and Technology replenish function 27

Chapter 9 Equipment and Technology Holding Equipment • Holding equipment is designed to keep hot foods hot or cold foods cold before being served. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 28

Chapter 9 Equipment and Technology Holding Equipment • Holding equipment may include: • steam tables steam table A food warmer; keeps prepared foods warm in serving lines. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 29

Chapter 9 Equipment and Technology Holding Equipment • Holding equipment may include: • bain maries bain marie Water bath used to keep foods such as sauces and soups warm. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 30

Chapter 9 Equipment and Technology Holding Equipment • Holding equipment may include: • proofing/holding cabinets proofing/holding cabinet Also called a proofer, a freestanding metal box on wheels that is temperature- and humidity-controlled. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 31

Chapter 9 Equipment and Technology Service Equipment • 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 32

Chapter 9 Equipment and Technology Chapter Summary Section 9. 1 The 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 33

Chapter 9 Equipment and Technology Chapter Summary Section 9. 2 Receiving and Storage Equipment • Storage equipment should be used to keep foods fresh and organized until they are ready for use. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 34

Chapter 9 Equipment and Technology Chapter Summary Section 9. 3 Preparation 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 35

Chapter 9 Equipment and Technology Chapter Summary Section 9. 4 Holding 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. Glencoe Culinary Essentials Chapter 9 Equipment and Technology 36

Chapter 9 Equipment and Technology Review 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. Start Glencoe Culinary Essentials Chapter 9 Equipment and Technology 37

Chapter 9 Equipment and Technology work station estación de trabajo 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 38

Chapter 9 Equipment and Technology work section Similar work stations are grouped into larger work areas. sección de trabajo Agrupación de estaciones de trabajo similares. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 39

Chapter 9 Equipment and Technology work flow flujo del trabajo The orderly movement of food and staff through the kitchen. El movimiento organizado y harmónico de alimentos y personas por la cocina. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 40

Chapter 9 Equipment and Technology cooking line línea de cocina The arrangement of kitchen equipment. La disposición del equipo de cocina. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 41

Chapter 9 Equipment and Technology island isla de cocina 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 lados. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 42

Chapter 9 Equipment and Technology mise en place (“todo en su lugar”) 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 43

Chapter 9 Equipment and Technology work simplification simplificación del trabajo To perform a task in the most efficient way possible. Llevar a cabo un trabajo de la manera mas eficiente posible. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 44

Chapter 9 Equipment and Technology range of motion amplitud de movimiento Using the fewest body movements without unnecessary stress or strain. Que usa la menor cantidad de movimientos del cuerpo, sin estrés o tensión innecesaria. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 45

Chapter 9 Equipment and Technology purchase order orden de compra 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 46

Chapter 9 Equipment and Technology invoice factura A bill from a supplier for providing goods or services. Cuenta de un proveedor por el suministro de bienes y servicios. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 47

Chapter 9 Equipment and Technology receiving record registro de lo recibido A numbered record of everything received during a particular day. Anotar los números de todo lo que se recibe en un día en particular. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 48

Chapter 9 Equipment and Technology platform scale balanza con plataforma 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 49

Chapter 9 Equipment and Technology counter scale balanza de mostrador 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 50

Chapter 9 Equipment and Technology portion scale balanza de porción A scale that weighs portions. Una balanza que pesa las porciones. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 51

Chapter 9 Equipment and Technology dolly diablito (carretillo de ruedas) A small wheeled cart. Un pequeño carrito con ruedas. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 52

Chapter 9 Equipment and Technology lowboy refrigerador mediano 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 53

Chapter 9 Equipment and Technology conduction conducción 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 54

Chapter 9 Equipment and Technology convection convección 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 55

Chapter 9 Equipment and Technology radiation radiación Heats food by transmitting heat energy through air waves. Calienta la comida mediante la transmisión de energía térmica a través de ondas. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 56

Chapter 9 Equipment and Technology microwave microondas 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 57

Chapter 9 Equipment and Technology pilot light luz piloto 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 58

Chapter 9 Equipment and Technology recondition reacondicionar 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 59

Chapter 9 Equipment and Technology steam table mesón de vapor A food warmer; keeps prepared foods warm in serving lines. Un calentador de alimentos; mantiene caliente los alimentos en los mostradores. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 60

Chapter 9 Equipment and Technology bain marie 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 61

Chapter 9 Equipment and Technology proofing/holding cabinet hornillo para esponjamiento 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. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 62

Chapter 9 Equipment and Technology efficient eficiente Productive. Productivo. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 63

Chapter 9 Equipment and Technology mode modo Functioning arrangement. Disposición para el funcionamiento. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 64

Chapter 9 Equipment and Technology quantity cantidad Amount. Monto. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 65

Chapter 9 Equipment and Technology note anotar To make a record of. Llevar un registro. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 66

Chapter 9 Equipment and Technology volumen Amount; the space occupied by substance. Cantidad; el espacio que ocupa una sustancia. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 67

Chapter 9 Equipment and Technology refer consultar Reread briefly. Volver a leer brevemente. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 68

Chapter 9 Equipment and Technology replenish reponer Restock. Volver a abastecer. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 69

Chapter 9 Equipment and Technology function función An event. Un evento. Show Definition Glencoe Culinary Essentials Chapter 9 Equipment and Technology 70

End of Chapter 9 Equipment and Technology