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Chefs Jobs and catering equipment used

 
Performance Specifications of Kitchen Equipment

� Easy to work with
� Safe
� Ratio of cost to performance
� Easy cleaning and maintainance
� Minimal space, while providing maximum capacity
� Low energy needs
� Climate controls
� Gasto-Norm sizes
� Multiple usage
� Chef Proof

Ranges

� Conventional Range
� Induction Range
� Ceramic Cooktops
� Tilting Pan
� Grill
� Griddle
� Convection Oven
� Steamer
� Combi Oven
� Deep fat Fryer
� Slow Roasting Oven
� Microwave Oven
� Broiler / Salamander
� Roasting Spit
� Baking and Roasting Oven


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We Provide the facility for Chef Employers and Chef Recruitment Agencies to advertise their jobs online to recruit a Chef or find a Chef online.

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Automated Food Preparation System

� Saute Unit Browns and Sautes
� Fry Unit Deep-fat Fries
� Bake Unit Bakes
� Cook Unit Boils, Blanches
� Steam Unit Blanches
� Autoclave Cooks and sterilizes packaged raw food

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Article 14

Chef Cookware

Fry Pan Generally made from steel or cast Iron
Poele lyonnaise Saute, brown, and fry

Nonstick Frying Pan Cannot withstand high heat, not scratch resistant
Poele au Teflon Saute with little or no fat

Crepe Pan Small pan with low sides
Poele au crepes Special, to prepare thin pancakes and blinis


Griddle Pan Round or square pan, usually cast Iron
Poele a griller Thick bottom requires longer preheating
Grill

Paella Pan Steel pan with two handles and lid
Poele a paella Used as cooking pan and serving dish
Prepare and serve the Spanish speciality Paella

Saute Pan Shallow skillet with sloping sides
Sauteuse Glaze, stew, and saut�

Saucepan Small, shallow pan
Sautoir Poach, saut�, boil, and braise small portions

Saucepan (high sided) Pan with long spot welded handle
Casserole a manche Multiple uses
Blanche, boil, poach, stew, braise, and butter-roast

Pressure Cooker Safety valve and rubber seal
Marmite a pression Includes steamer jacket
Pressure steam small portions

Braising Pot Shallow pan with loop handles
Rondeau Poach, stew, braise, butter-roast

Low Sauce pot Pot with loop handles
Marmite basse Blanch, boil, poach, stew

Tall Stock Pot Tall pot with loop handles
Marmite haute Blanche, boil

Roasting Pan Usually black steel or stainless steel
Rotissoire Rectangular pan with rounded cormners
Roast, poach in water bath

Braising Pan Higher sides than roasting pan
Braisiere Always with lid
Pan and lid have folding handles
Braise, butter-roast

A chef needs to be able to identify the correct equipment for the Job



ChefsWorld a World created by Chefs for Chefs.
We Provide the facility for Chef Employers and Chef Recruitment Agencies to advertise their jobs online to recruit a Chef or find a Chef online.
http://www.chefsworld.net/about_us.asp#employers
The Chef Jobs site has : Executive chef jobs, Head chef jobs, Sous Chef jobs, Chef de Partie Jobs, Commis Chef Jobs, Pastry Chef Jobs, Development Chef Jobs, Consultant Chef Jobs, Specialist Chef Jobs - all levels of chef and Catering Jobs.
http://www.chefsworld.net/search_job_adverts2.asp
The Chef Section has : Chef Forums, Chef Network, Chef Recipes, Rate Employers, Suppliers Offers and Chef Links.
http://www.chefsworld.net/chefs_forum1.asp
http://www.chefsworld.net


+ChefsWorld Tim Capper  
Tags: Catering Equipment , Catering Suppliers , Chef , Chef Cookware , Chef Suppliers
 


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