TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 3 (part 4) - 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. | Portioning Scale Used for measuring ingredients as well as for portioning products for service. Spring-operated and usually have a dial to indicate weight. Digital Scale More accurate. Electrically operated. Provides a digital readout. Measuring Devices Scales Liquid Volume Measure Have lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Measuring Cups Available in 1-, 1⁄2-, 1⁄3- and 1⁄4-cup sizes. Can be used for both liquid and dry measures. Measuring Devices Volume Measures Measuring Spoons Used for measuring very small volumes. 1 tablespoon, 1 teaspoon, 1⁄2 teaspoon, and 1⁄4 teaspoon Ladles Used for measuring and portioning liquids. Measuring Devices Volume Measures Scoops Come in standard sizes and have a lever for mechanical release. Used for portioning soft solid foods. Scoop sizes are listed in Table . Measuring Devices Volume Measures Meat Thermometer Inserted before cooking and left in the product during cooking. .

• 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