2. LARGE AND SMALL
• Kitchen appliances are
designed to make food
preparation easier, faster
and sometimes safer.
• Large appliances
– Stoves
– Refrigerators
• Small appliances
– Blenders
– Microwave ovens
3. Range
• 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.
4. Cook top—burners 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.
5. Ovens- ranges vary, some have
separate broilers, some broiler
in located in same box;
frequently in a commercial
range– broiler is separate piece
of equipment.
6. Conventional 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
equally—by staggering the location of pans
7. Convection 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 fan—heat automatically hits all
pans about equally—no need to stagger
pans as long as there is air circulation
between them
8. Use 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
9. Use 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
10. Refrigerators 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
11. Microwave
• Cooks with tiny waves of energy called
microwaves
• Microwaves cause the molecules in the food to
vibrate against each other– this causes friction—
which 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)
12. Use 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
• Don’t over load the refrigerator- air must
circulate to prevent spoilage
13.
14. Use 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
15. SMALL ELECTRICAL EQUIPMENT:-
PG 66 DISCOVERING FOOD AND
NUTRITION– Write the uses for each
then the 5 directions for use and care.
1. SLOW COOKER
2. TOASTER
3. MIXER
4. ELECTRIC SKILLET
5. TOASTER OVEN
6. BLENDER
7. FOOD PROCESSOR
8. List the 5 use and care
directions
9. What is the purpose of
the UL symbol?
10. Please draw the UL
symbol.
16. TEXT: CULINARY ESSENTIALS
PAGE 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
17. In your notes define the following terms &
answer the questions—write the words and
questions:
1. Work station
2. Work sections
3. Cooking line
4. Work flow
5. Mise en place
6. Work simplification
7. Range of motion
8. 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.
18. RECEIVING 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
19. Answer the following on your
paper—remember to write the
questions:
1. What is the function of
scales in receiving?
2. What is the function of
thermometers in
receiving?
3. 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?
20. SHELVING UNITS
• Various shapes, sizes, heights,
and made of different
material—but always easy to
clean
• All food should be stored at
least 6 inches above the floor
21. Storage bins
• Storage bins are handy for storing dry
ingredients
– Polyurethane
– Rollers or wheels
24. REFRIGERATORS 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
25. SHELVING 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.
