TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 3 (part 2) - Gisslen

This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience. | Two factors affect a pan’s ability to cook evenly: Thickness of the metal Kind of metal Pots, Pans, and Containers Metal and Conductivity Aluminum: used for most cooking utensils in food-service kitchens Good conductor and is light weight. Copper: best heat conductor Extremely expensive. Requires a great deal of care. Stainless Steel: poor heat conductor of heat Scorch foods easily. Ideal for storage containers. Cast Iron: distributes heat evenly Maintains high temperatures for long periods. Used in griddles and heavy skillets. Pots, Pans, and Containers Kinds of Metal Porcelain Enamel-Lined Pans: should not be used Forbidden by some health departments. Scratch and chip easily. Non-Stick Plastic-Type Coatings Brand names include Teflon and Silverstone. Surface is easily scratched. Use only tools made of plastic, silicone, or wood. Pots, Pans, and Containers Kinds of Metal Stockpot: for preparing stocks and simmering large quantities of liquids. Stockpots with .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking equipment
• Steam equipment
• Professional kitchen
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue