Large Equipment in a Commercial Kitchen/Lab Guided Notes

Heats pots and pans

1. 4 Burner Range with conventional oven- ________________________________________ with direct
control of the heat
mix large quantities of food
2. 20 quart stand mixer -Able to ____________________________________________________items
such as mashed potatoes, bakery batters and doughs.
bakes/roast
3. Double stack convection oven-____________________________ food at an even temperature using
hot air
__________________________ fan
from an internal _________________________.

4. Deep fryer- Quickly creates a crisp, brown appearance on food by submerging it in

submerging it in hot oil
_________________________
below
5. Gas grill-Cooks food on a rack with the heat source located __________________________
eggs, pancakes
6. Flattop griddle-Cooks ___________________________ and sandwiches in a short-order establishment
80
7. Tilt kettle- Quickly heats ___________ gallons of soup or stock
18
8. Slicer-Must be age _______________ to use

Slices large quantities of meats, vegetables and cheese in varying thicknesses either manually or
automatic
emulsifies meats
9. Buffalo chopper-Rapidly chops and ____________________ both _______________and vegetables .
stores
10. Reach in freezer/refrigerator-Safely _______________ ingredients and
food
__________________products below safe temperatures
cooked
11. Hotbox (proofer)- Hot-Holding cabinet for ________________ foods and proofing cabinet for
bread doughs
sanitize
12. Dishwasher- High temperature wash, rinse and ______________________of foodservice equipment
3-4
in ___________________ minutes using specific racks.
equipment
13. Equipment Shelving-Open air storage for foodservice ________________________________
20
14. Speed rack/Sheet Pan Rack-Holds _________________full sheet
size ____________________ pans
350
15. Cart- Capable of transporting up to _________________lbs.
steams
16. Convection steamer- ____________________ foods that could quickly be ruined by overcooking

17. Deck oven/pizza oven-stainless steel flat surface interior with temperatures of
350-500
______________________degrees F.
5000
18. Ice machine-Modular half cube ice machine capable of producing up to ________________lb. of ice
per day. Ice bin holds up to 275 lb. of ice. NOT for personal use!

19. #10 can opener-Industrial table-mounted design that opens cans of all sizes, particularly the
10
#__________size. (always contains 6 lbs. 6 oz. of food product)
 wood
20. Pastry table-Ideal ____________________ top for working with bakery or pasta ingredients.

butter
21. Microwave-Use to soften __________________________ for recipe use.
julienne
22. Mandolin-slice, grate, or _______________________large quantities of fruits and vegetables for
appetizers, side dishes, or plate garnishes.

23. Steam table-Keeps hot food hot on a ____________________________ line,

24. 4 compartment sink with sprayer-______________gallon sinks for washing, rinsing and sanitizing
with two ______________________________

25. Tea machine- Brews ________________ gallons of hot tea using commercial tea bags

26. Coffee machine with hot water tab- Brews 12 cups of coffee. Also has a __________ degree F hot
water dispenser.

27. Dry ingredients bin- ____________________ and protects large quantities of flour and sugar.

28. Tilt skillet-Braises, pan fry's and stews large quantities of food (____________ gallons)

29. Demo table-Chef _____________________area, holds mise en place ingredients for all labs

30. Salamander-Quickly cooks/browns food using a heat source located above the food. Temps range
from 500-___________________ F.

31. Warming drawers-Keeps full size hotel ____________________of food warm.

32. Commercial pressure cooker-Quickly cooks large quantities of food under extreme
______________________.

33. Combi-oven-Cooks, steam, ____________________or bakes a wide variety of food within a single
unit.

34. Panni press-Quickly and efficiently creates popular _____________________, quesadillas, and
hamburgers.