C.餐饮业厨房设备

,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,Operation Equipments,营运设备,1,作为一个职业厨师,Being a professional cook meams,Tools and Equipments,at the Academy,在学院运用的设备和工具,2,Being a professional Cook means,being familiar with how to use all the equipment available in your kitchen.,一个职业厨师的含义,应该通晓如何运用自己厨房内的所有厨具设备,3,Types of Equipment,设备的类型,Hand tools,手头工具,Measurement,度量工具,Sieve and Strainer,筛网和漏斗,Pots and Pans,锅和秤,Utensil and Large Equipments,器具和大型设备,4,Hand Tools,手头工具,Peeler,去皮器,Parisienne scoop or melon baller,挖球器,Kitchen fork,厨用叉子,Palette knife,抹刀,Whisks,抽子,Spatular,扁铲,Piping bag,挤袋,Rolling pin,擀面棍,5,Measurement,度量工具,Graduated measure pitchers,量杯,Scales,量秤,Thermometers,温度计,Measuring spoons,量勺,6,Sieve and Strainer,筛网和漏斗,Food mill,食品磨碎器,Conical sieve, Chinois,圆锥筛网，圆锥漏斗,Colander,滤锅,Ricer,压粒器,Cheesecloth,过滤纱布,7,Pots and Pans,锅和秤,Stockpot,汤锅,Sauce pot,汁锅,Sauce pan,汁秤,Saute pan,炒秤,Omelette, Crepe pan,不粘秤,Sheet pan,平秤,Roasting pan,烤秤,Hotel pan,煎秤,Pie, loaf and tube pan,面点用秤,8,Copper,铜制品,Very tough and durable,持久耐用,Good conductor of heat,优良的热导体,Very expensive,价格昂贵,Difficult to maintain,不易保养,Quite heavy,非常沉重,9,Cast Iron,铸铁制品,Rusts easily-is very heavy,非常快的生锈,Used for making griddle pan, hot-top,常用于扒板和扒炉的表面,Poor conduct of heat because it can withstand high temperature,热传导差，但耐高温,10,Stainless Steel,不锈钢制品,Hard and durable,坚固耐用,Easy to clean,易于清洗,Looks elegant,外观漂亮,Most used among other materials,广泛运用,11,Aluminum,铝制品,Is a good conductor of heat but not as durable as stainless steel,热传导好，但没有不锈钢制品耐用,Soft, can be scratched or dented easily,质地柔软，极易划伤和凹损,Cream food products cannot be cooked in it because the food will turn slightly brown,不适用于奶制品烹饪,Can be corroded by acidic and salty foods,易被酸咸物质腐蚀,12,Nonstick coatings,不粘制品,Require less oil or without oil,烹饪只需少量油或无油,Good for light foods,适用于短时间烹饪,easily scratched on surface,表面涂层极易划损,13,Enamel,搪瓷制品,Mixture of powder glass and clay,玻璃和粘土的混合物,Thin layer of tin or iron is sprayed to improve performance,为提高性能表面喷撒了一层铝或铁,Can withstand high temperature,可以承受高温,Colorful in appearance,漂亮的外观,Chipped easily,极易破损,Heavy and expensive,较沉重且价格昂贵,14,Kitchen Knives,厨房用刀,Chefs or French Knifes,Utility Knife,Paring Knife,Boning Knife,Filleting Knife,Serrated or Carving,Chopper,Turning Knife,Cleaver,Oyster Knife,厨师长或法国的刀,实用刀,削皮刀,去骨刀,鱼刀,齿刀或肉车刀,切碎刀,手刀,剁肉刀,牡蛎刀,15,Proper care for knife,正确保养刀具,Keeping knife sharp,保持刀具锋利,Steeling methods,杠刀棍,Sharpening methods,磨刀石,16,Utensils & Large Equipments,器具和大型设备,Flattop range, griddle,Tilting Fryer & Boiler,Convention Oven, conventional, combi, micro, smoke,Convention Steamer,Deep fryer,Fridge, freezer,Grill,Salamander,Roller,Ice cream machine,平顶扒炉,倾斜式煎秤,多用途烤箱,多用途蒸箱,炸炉,保鲜柜，速冻柜,坑扒,焗炉,转烤炉,冰激淋机,17,Utensils & Large Equipments,器具和大型设备,Hot Box,Bain Marie,Food processor or,Meat grinder,Immersion blender,Robo Coupe,Bowl chopper,Food/ meat slicer,Standing mixer,Vacuum pack,Blast freezer/chiller,保温箱,热汤池,食品加工机或绞肉机,打碎枪,打碎机,切碎机,刨片机,搅拌机,抽真空机,快速冷冻机,18,Using Equipment,设备的使用,Food equipment can be dangerous,所有设备是危险的,Not all models are alike,同类型设备的使用是不同的,Cleaning is part of the operating procedure,清洁是使用过程中的一部分,Conserve energy,能源的节约,Your hands are your best tools,人手是最佳的工具,19,Maintenance and Care of Equipment,维护和保养设备,Weekly Maintenance report,每周的保养记录,Equipment Servicing,设备的售后服务,Use Equipment with Care,爱护使用设备,Switch-off Equipment, if not in use,不使用设备时保持关闭状态,Keep them Clean and Dry,保持清洁和干爽,20,Color code,颜色标签,Monday,星期一,Tuesday,星期二,Wednesday,星期三,Thursday,星期四,Friday,星期五,Saturday,星期六,Sunday,星期日,Purple,紫色,Gray,灰色,Red,红色,Brown,棕色,Green,绿色,Blue,蓝色,Yellow,黄色,21,