TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 13 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,. | Preparation Equipment: Broilers, Griddles, & Tilting Braising Pans Chapter 13 (c) 2014 by John Wiley & Sons, Inc. Broilers and their ‘aliases’ Overbroiler – Heat source located above the food Overhead broiler, overfired broiler, hotel broiler Underbroiler – Heat source located below the food Charbroiler, underfired broiler, open-hearth broiler Other common names Griddle – Heavy-duty griddle may be called a ‘fry-top range’ if it has an oven below Tilting Braising Pan – Tilting skillet, tilting fry-pan, brazier Names to Note for this Chapter (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the types of broilers and explain how they operate Identify the types of griddles and explain how they operate Identify tilting braising pans and explain how they operate Describe basic considerations for selecting these types of equipment Describe installation, utility needs, and maintenance requirements for these appliances Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Broiling – A dry-heat cooking method (uses little liquid). Goal is to cook the food perfectly on the outside without ovecooking the inside. Overhead broiler is located on hot line, designed for high output. Separates radiant heat source from drip pan, minimizing smoke and grease fire danger. Grates or grid can be adjusted to move food closer to or farther from heat source. Includes a shelf or oven above the broiler, range-type oven or second broiler below it to create a double broiler. Broilers (c) 2014 by John Wiley & Sons, Inc. Charbroiling – Broiling food with flames, smoke and radiant heat. Imparts a nice, smoky flavor and is fun to watch. Smoke comes from cooking juices dripping onto heating elements. Charbroiler is located on the hot line; uses charcoal, gas, electricity, or wood. Cooks food at a fixed distance from heat source, although grate height can be adjustable. Gas charbroilers have a radiant bed above the gas burners. Burner shape and size is

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation