Catering 0.0 / 5 ? HospitalitySpecialist EquipmentGCSEWJEC Created by: loz.noCreated on: 23-03-15 10:24 Rotisserie For cooking large joints and whole animals, such as chickens. 1 of 20 Deep-fat Fryers For deep fat frying in very hot oil. 2 of 20 Floor-standing Mixers For kneading, mixing or whisking large quantities of dough, cake or cream. 3 of 20 Hotplate For cooking and keeping food warm. 4 of 20 Steam Ovens For steaming. 5 of 20 Spatula For scraping mixture from a bowl or pan. 6 of 20 Spiral Whisk For mixing and preventing lumps forming in sauces. 7 of 20 Measuring Spoons For measuring ingredients. 8 of 20 Fish Slice For lifting and turning food during cooking. 9 of 20 Palette Knife For scraping and mixing. 10 of 20 Balloon Whisk For whisking or whipping e.g. egg whites or cream. 11 of 20 Ladle For serving soup or sauces. 12 of 20 Vegetable Peeler For peeling vegetables. 13 of 20 Blenders A jug with a rotating blade for blending foods to a smooth texture, such as soups or smoothies. 14 of 20 Microwaves For defrosting, reheating and cooking. 15 of 20 Mincing Machines For mincing meat. 16 of 20 Food Processors For chopping, mixing and blending food. 17 of 20 Kettles A metal or plastic container with a lid, spout, and handle, used for boiling water. 18 of 20 Ovens An enclosed compartment, usually part of a cooker, for cooking and heating food. 19 of 20 Grills A device on a cooker that radiates heat downwards for cooking food. 20 of 20
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