KITCHEN APPLIANCES

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KITCHEN APPLIANCES
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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

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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.

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Cook 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.
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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.
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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
  equallyby staggering the location of pans

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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 fanheat automatically hits all pans
  about equallyno need to stagger pans as long as
  there is air circulation between them

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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

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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

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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

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Microwave

• 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)

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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
• Dont over load the refrigerator- air must
  circulate to prevent spoilage

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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

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SMALL 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.

1. SLOW COOKER
2. TOASTER
3. MIXER
4. ELECTRIC SKILLET
5. TOASTER OVEN
6. BLENDER
7. FOOD PROCESSOR

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TEXT 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

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In your notes define the following terms answer
the questionswrite 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.

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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

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Answer the following on your paperremember 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?

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SHELVING 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

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Storage bins

• Storage bins are handy for storing dry
  ingredients
• Polyurethane
• Rollers or wheels

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Storage containers

• Sturdy, durable plastic
• Air-tight, tight fitting lids
• Many uses

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CLEANING AND MAINTAININGEQUIPMENT
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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

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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.

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SLIDE PRESENTATION PREPARED BY J. MURRAY2004