Title: KITCHEN APPLIANCES
1KITCHEN APPLIANCES
2LARGE AND SMALL
- Kitchen appliances are designed to make food
preparation easier, faster and sometimes safer. - Large appliances
- Stoves
- Refrigerators
- Small appliances
- Blenders
- Microwave ovens
3Range
- Provides heat for cooking food
- Most powered by electricity or gas
- The basic range is a single unit that includes a
cook top with heating units, an oven and a
broiler.
4Cook topburners for actually cooking foods on
top of the stove--electric might be in rings or
solid with rings underneath gas will be open for
blaze.
5Ovens- ranges vary, some have separate broilers,
some broiler in located in same box frequently
in a commercial range broiler is separate piece
of equipment.
6Conventional Oven
- Hot air circulated around the pan in the oven
- The food cooks on the outside first
- As the heat moved to the center of the food, the
inside cooks - You can set the temperature to a specific
temperature - Must be careful that heat reaches all items
equallyby staggering the location of pans
7Convection Oven
- Similar to a conventional oven in appearance
- Contains a fan that circulated the air at high
speed - Cooks many foods faster than conventional, but
not as fast as a microwave oven - Because of fanheat automatically hits all pans
about equallyno need to stagger pans as long as
there is air circulation between them
8Use and Care of the Range
- Always read the owners manual
- Match the pan sized to the size of the heating
element or burner flame in order to not waste
heat - Use pans with flat bottoms to prevent tipping
over - Turn the surface unit off before you remove the
pan
9Use and Care of the Range (cont.)
- Adjust oven racks to the correct positions before
turning on the heat - When you open the oven door, stand to one side to
prevent hot air and steam escaping from the oven
to burn you - Wipe up spills after the range has cooled
10Refrigerators and Freezers
- Store food at cold temperatures
- Refrigerators should be kept at temperatures 33
40 degrees F - Two basic types home models
- Two door model
- One door refrigerator, other door freezer
- Might be side by side, above one another
- One door model
- One outer door with smaller door inside for
freezer section
11Microwave
- Cooks with tiny waves of energy called microwaves
- Microwaves cause the molecules in the food to
vibrate against each other this causes
frictionwhich produces heat that cooks the food - The food cooks on the inside and outside at the
same time - Most foods cook much faster in microwave
- Less energy used
- Not perfect for all cooking techniques (browning)
12Use and Care of the Refrigerator-Freezer
- Every time it is opened cold air escapes thus
causing the motor to come on and lower the
temperature again - Save energy by knowing what you are looking for
before opening the door - Never cover shelves with something to keep them
clean air must circulate - Dont over load the refrigerator- air must
circulate to prevent spoilage
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14Use and Care of the Refrigerator-Freezer (cont.)
- Refrigerator compartment works more efficiently
if about ¾ full - Freezer compartment works more efficiently if
full - Keep refrigerator and freezer clean of spills and
dirt because these can breed germs - Every few weeks clean inside thoroughly with
solution of baking soda and water-discard any
outdated food - Some freezers must be periodically defrosted to
remove frost build up
15SMALL ELECTRICAL EQUIPMENT-PG 66 DISCOVERING
FOOD AND NUTRITION Write the uses for each then
the 5 directions for use and care.
- 8. List the 5 use and care directions
- 9. What is the purpose of the UL symbol?
- 10. Please draw the UL symbol.
- SLOW COOKER
- TOASTER
- MIXER
- ELECTRIC SKILLET
- TOASTER OVEN
- BLENDER
- FOOD PROCESSOR
16TEXT CULINARY ESSENTIALSPAGE 202
- Equipment found in the commercial kitchen is
similar to but different from that of the home
kitchen. - Note that it is
- Stainless steel for easy cleaning standard looks
- Much larger for larger tasks
- Designed for work simplification
17In your notes define the following terms answer
the questionswrite the words and questions
- Work station
- Work sections
- Cooking line
- Work flow
- Mise en place
- Work simplification
- Range of motion
- Draw the single, straight line equipment
arrangement.
- 9. Draw the L-Shaped arrangement for equipment.
- 10. Draw the U- Shaped arrangement for equipment.
- 11. Draw the Parallel, back to back arrangement.
- 12. Draw the Parallel, face to face arrangement.
- 13. Explain how food, time, energy, personnel are
affected by mise en place, work simplification,
and range of motion.
18RECEIVING AND STORAGE EQUIPMENT
- Receiving means checking that the ordered foods
were received in the correct quantities at the
right price. - Foodservice professionals need to know what to
check for when they receive orders
19Answer the following on your paperremember to
write the questions
- What is the function of scales in receiving?
- What is the function of thermometers in
receiving? - What temperatures should be noted in receiving
frozen foods? Fresh foods?
- 4.What is the purpose of a dollie?
- 5. What extra items might be handy in the
receiving area? - 6.Give the 5 steps in receiving shipments.
- 7. What is the FIFO rule?
- 8. What is the lowboy?
- 9. What is freezer burn?
20SHELVING UNITS
- Various shapes, sizes, heights, and made of
different materialbut always easy to clean - All food should be stored at least 6 inches above
the floor
21Storage bins
- Storage bins are handy for storing dry
ingredients - Polyurethane
- Rollers or wheels
22Storage containers
- Sturdy, durable plastic
- Air-tight, tight fitting lids
- Many uses
23CLEANING AND MAINTAININGEQUIPMENT
24REFRIGERATORS AND FREEZERS
- Maintain regular cleaning schedule
- Turn off the appliance and move all food to a
cold storage area - For the reach-in and roll-in refrigerators and
the freezer, wash the inside with a solution of
baking soda and water - Wipe the outside with a damp cloth daily
- Turn the appliance back on and refill with food
25SHELVING UNITS AND STORAGE BINS
- Remove all food items from the storage unit.
Using hot, soapy water, thoroughly clean shelves
and storage bins. - Rinse with clean water and then sanitize.
- Dry the storage unit thoroughly and replace the
food items. Be sure to follow FIFO guidelines
when placing food back in the storage units.
26SLIDE PRESENTATION PREPARED BY J. MURRAY2004