Catering

HideShow resource information
  • Created by: loz.no
  • Created 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

Other cards in this set

Card 2

Front

For deep fat frying in very hot oil.

Back

Deep-fat Fryers

Card 3

Front

For kneading, mixing or whisking large quantities of dough, cake or cream.

Back

Preview of the back of card 3

Card 4

Front

For cooking and keeping food warm.

Back

Preview of the back of card 4

Card 5

Front

For steaming.

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all Specialist Equipment resources »