Service Equipment

Insulated Carriers Insulated carriers are large boxes that can hold hotel pans and sheet pans filled with cooked food. Insulated carriers keep hot foods hot and cold foods cold. Some insulated carriers have wheels. If the carrier has a spigot, warm or cold beverages can be stored inside.

Basic Cooking Methods Hot KitchenMachines Keep Food Hot

Chafing Dishes Chafing dishes are typically stainless steel pans used to keep food hot during service. Hotel pans of food can be inserted into the chafing dish. Chafing dishes are available in a variety of sizes.

Canned Fuel Canned fuel is used to keep food warm in chafing dishes. These small containers of solid fuel are ignited and placed beneath the chafing dish.

Coffee Systems Coffee systems can brew coffee and keep it warm during serving time. A variety of models are available. Coffee systems consist of a water tank, thermostat, warming plate, and coffee server. Systems with a hot water spigot can also be used to make hot chocolate.

Scoops Scoops are used to measure equal amounts of food. They have a lever to mechanically release the food and are numbered according to size. The number indicates how many level scoops it takes to fill a quart. The higher the number, the smaller the amount of food the scoop holds.

Airpot Brewing Systems Airpot brewers are used to make hot beverages such as coffee. Airpots are tall, stainless steel containers with plastic lids and pump dispensers. They keep liquids hot for up to 10 hours.

Utility Carts Utility carts are made of heavy-duty plastic or stainless steel. They are on wheels that allow them to be moved easily. Utility carts also have handles that allow them to be pulled or pushed. They are used to display or hold food, to bus tables, or to move heavy items from one location to another.

Equipments Used Serve Food

Hotel Pans Hotel pans are stainless steel containers that are used to cook, serve, and store food. They come in many different sizes. Hotel pans fit in steam tables and other hol din g equipment.

.Y FIGURE9.4 Hotel Pan Configurations

The Right Fit These are some of the most common configurations of hotel pans. What other combinations can you suggest?

section 9.4 r^mnmmt

Review Key Concepts

1. Describe the use of proofing/holding cabinets.

2. Explain how to use a scoop.

Practice Culinary Academics i^j Science

3. Procedure Cook soup in your foods lab. Once the soup is done, turn off the heat, and remove it from the stove burner. Use a thermometer to measure its temperature, both in Fahrenheit and Celsius. Take the temperature of the soup every five minutes. Record the temperature.

Analysis Use your temperature recordings to draw conclusions about why proper holding is important. Write a brief summary, using your measured temperatures as proof.

NSES F Develop an understanding of personal and community health.

English Language Arts

4. Imagine that you are conducting training at a foodservice establishment on holding foods for service. Create a guide to all the equipment.

Describe each piece of equipment and explain when each should be used. You may illustrate your guide if you wish.

NCTE 5 Use different writing process elements to communicate effectively.

Mathematics

5. Locate the full-size hotel pans in Figure 9.4 (Hotel Pan Configurations). What is the ratio of capacity to depth for the 4-inch deep pan? What about the 6-inch deep pan? Are the two ratios equal?

^^^^^ Use Cross Products to Compare Ratios Remember, a ratio is a comparison of two numbers that is written as a fraction. Two ratios are equal (or proportional) if their cross-products are equal.

Starting Hint Write each ratio as a fraction with capacity as the numerator and depth as the denominator. Cross-multiply the denominator of one fraction by the numerator of the other, and vice versa. Are the products equal?

NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among numbers, and number systems.

/¡ft Checkyour answers at this book's Online Learning Center at glencoe.com.

Alphabet Kabyle

CHAPTER 9

Continue reading here: Review and Applications

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