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Commercial Kitchen Equipment Definitions

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Commercial Kitchen Equipment Definitions

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Defs of common kitchen tools

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OCTAVIA KUNZE
OCTAVIA KUNZE
United States

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Commercial Kitchen Equipment Definitions
 

Commercial Kitchen Equipment DefinitionsOnline version

Defs of common kitchen tools

by OCTAVIA KUNZE
1

What is a rotisserie?

2

What is a salamander used for?

3

What is a deep-fat fryer?

4

What is a flat-top burner (French top)?

5

What is a griddle?

6

What is an induction burner?

7

What is an open burner?

8

What is a wok burner?

9

What is a smoker?

10

Which term refers to a platform or device used to cook meat on a rotating spit?

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Rotisserie cooks meat evenly by rotation on a spit.

Salamander tops what is already cooked to finish browning.

Foods are immersed in hot oil for frying.

Provides a wide, even cooking surface for many items.

Used for cooking pancakes, burgers, and more on a flat surface.

No direct heat on the surface; heating occurs in the cookware.

Direct flame defines its heat source.

Designed to reach very high temperatures for wok cooking.

Smoke adds flavor and helps preservation.

Rotisserie rotates meat on a spit for even cooking.

 
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