Across
- 3. unit with a radiant heat source located above the food. Some untis have adjustable racks that can be raised or lowered to control cooking speed.
- 4. holds trays of food or trays containing plates
- 6. A long, stick shaped machine that houses a motor on one end and a blade on the other.
- 7. Refrigerator that quickly cools prepared food though the danger zone down to the safe storage temperature, Also called a quick chill refrigerator.
- 11. dries food so that it can be stored for later use either directly from the dry state, or partially rehydrated (that is, with some or all of the water added back to the food)
- 12. Mixer used on top of a counter in small to moderate-size kitchens. It can stand about 2 feet high and weigh 100 pounds.
- 13. metal cover placed of food to keep the food warm on its way to the customer.
- 16. Type of mixing in which the ingredients are are chopped so the overall mixture has a uniform consistency.
- 21. Machine consisting of a bowl and mixing tool for combining ingredients, primarily for batter and dough.
- 26. Large freestanding unit that keeps food hot while it is being served. It holds several inserts or hotel pans, under which is steaming hot water.
- 27. Cooking unit with a thick solid plate of cast iron or steel set over the heat source; provides an indirect, less intense heat than an open burner. Pots and pans are set directly on the flattop, which is ideal for items that require long, slow cooking.
- 29. refrigerator that quickly cools prepaired food through the danger zone down to the safe storage temperature, Also called a quick chill refrigerator.
- 30. area kitchen area where goods such as flour, dry pasta, canned goods, and supplies are stored on shelves at room temperature
- 32. french term that means "put in place" by making sure you have all the required equiptment and raw materials.
- 33. Cooking process that quickly cools prepared food through the danger zone down to the safe storage temperature using a quick-chill refrigerator.
- 35. Large freestanding unit that keeps food hot while it is being served. It holds several inserts or hotel pans, under which is steaming hot water
- 36. a work area containing equipment and tools need for accomplishing a specific set of culinary tasks.
- 37. geometric arrangements of equipment
- 38. Refrigerator unit under a workstation counter used for storing a small amount of ingredients within easy reach. Also called a low boy.
- 43. Cooking unit that generates steam in a boiler and then pipes it to the cooking chamber, where it is vented over the food. It is continuously exhausted, so the door may be opened at any time. However, you need to wait for the steam to clear away before reaching into the convection oven, otherwise a serious burn could occur.
- 46. workstations combined into larger work areas
- 47. lets kitchen staff store a small amount of ingredients (typically enough for a few hours or a single night) within easy reach, thus increasing eff
- 48. Used for smoking and slow-cooking foods, which are placed on racks or hooks, allowing foods to smoke evenly. Some units can either be operated at either cool or hot temperatures.
- 51. Refrigerator used to thaw large amounts of food quickly and safely. It adds small amounts of heat to rapidly circulating cold air and never exceeds 41F,
- 53. stove top
- 54. Movable refrigerator units for temporary refrigeration or off-site catering.
- 55. Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food.
- 56. a stand, a water pan, an insert pan, and a lid.
- 57. A machine used to separate substances of different densities. Often used in molecular gastronomy.
- 58. A machine with different attachments to slice, grind, mix, blend, and crush foods.
- 59. range similar to a flat-top range but has concentric plates, or rings, that can be lifted from the surface to provide more more intense direct heat.
- 60. Oven powered by either gas or electricity. It can cook like a convection oven, or steamer, or both.
- 61. Ovens stacked like shelves, one above the other, like pizza ovens. food is placed directly on the deck instead of on a wire rack.
Down
- 1. Kitchen area where walk-in refrigerators, reach-in refrigeraters, and other large refrigeration equipment is located.
- 2. stainless steel or plastic containers typically used for holding and storing food.
- 5. Thick cast iron or steel plate used as a cooking surface heated from below. Foods are cooked directly on this surface, which is usually designed with edges to contain foods and a drain to collect used oil and waste.
- 8. thermometer that reads the surface temperatures instantly by measuring invisible infrared radiation.
- 9. motor base turns a propeller-like blade in its bottom, removable glass, plastic, or metal container on top holds ingredients, removable lids, speed settings for motor are in the base.
- 10. walk in refrigeration units, in a cold storage area.
- 14. similar to a regular griddle except that instead of heating the surface of the food, it freezes the surface instantly
- 15. A machine that chops food.
- 17. Slicer that specializes in slicing cooked meat and cheeses.
- 18. Free standing or countertop units that hold frying oil in a stainless steel reservoir. A heating element, controlled by a thermostat, raises the oil to the desired temperature and maintains it. Stainless steel wire baskets are used to lower the foods into the hot oil and life them out.
- 19. an electric mixing machine used in food preparation for liquefying, chopping, or pureeing.
- 20. used in the dining area to carry food or provide a work surface for carving, plating, or assembling dishes beside a table.
- 22. Free standing or countertop units that circulates steam through the walls, providing even heat or cooking stocks, soups, and sauces. Units may tilt or have spigots or lids.
- 23. Light with a special bulb placed directly above an area where food is held to keep it hot.
- 24. water is heated under pressure in a sealed compartment, allowing it to reach temperatures above boiling point, 212 degrees F.
- 25. Small undercounter refrigerator drawer within easy reach at a workstation.
- 28. A machine that grinds various cuts of meat.
- 31. Planned movement of food and kitchen staff as food is prepared.
- 34. Used by serving staff to place a tray holding multiple dishes close to he table where they will be served.
- 35. cooks food in a sealed airtight plastic bag in a water bath, often for a long time.
- 39. used to cook large quantities of meats or vegetables at one time.
- 40. See -through barriers that protect foods ina service station from cross-contamination caused by a sneeze.
- 41. A small broiler used primaring for browning or melting foods.
- 42. a work area containing equipment and tools need for accomplishing a specific set of culinary tasks.
- 44. sits on a counter and weighs moderate-sized packages
- 45. device with an electrical heating element typically used to warm coffee and water.
- 49. Oven with fans that force hot air to circulate around the food, cooking it evenly and quickly. Some convection ovens have the capacity to introduce moisture. Special features may include infared and/or microwave oven functions.
- 50. Machine that holds foods in a rotating bowl that passes under a hood where blades chop the food. Some units have hoppers or feed tubes and interchangable disks for slicing and grating. Also called a food chopper.
- 52. Full size refrigerator with a door that opens and shelves for storing food.