Task 1.

Match a definition and a term.

a range

a broiler

a salamander

a free-standing broiler

a heavy-duty broiler

• a multifaced piece of cooking equipment

• a light-duty broiler which is mounted above a range

• is used to cook individual portions of food

• is the type used in table service restaurants

• is used in high-volume operations

Task 2.

Fill in the blanks with the appropriate term:

1. A range can be heated by _______________ and it is designed to cook food in ___________________ as well as on a flat-topped grill.

2. The disadvantage of the flat top is _______________ to preheat and it is not easy to __________________.

3. There are a great number of broilers used in _______________.

4. A salamander is used to ___________________.

5. Most broilers have multiple _______________ so that the cook has the option to _____________ in order to serve the energy.

Task 3.

Answer the following questions:

1. What can a range be heated by?

2. What types of tops can a range have?

3. Where is a broiler used?

4. What types of broilers do you know?

5. What do you know about the advantages of free-standing broilers?

Unit 3

Key terms

Find out the meaning of the following terms:

steam-jacketed kettle

indirect heat

to prohibit

different-sized bowl

outer bowl

to seal

inner bowl

long-handled paddle

compartment steamer

energy efficient

vessel

to turn on/off

to evercook

scraper mixer attachment

Reading:

Steam-jacketed kettle

In a large-volume operation most nonbaked or roasted foods are produced in a steam-jacketed kettle. The advantage of using a steam-jacketed kettle is that the food is cooked over indirect heat. One of the problems with cooking a large pot of food on a stove is that heat is concentrated in a small area in relation to the volume of food, which increases the possibility of burning the food. Another problem is that range space is generally limited and large pots can dominate the stove top, prohibiting other uses of the stove.

The advantage to using a steam-jacketed kettle for cooking large quantities is that the food is heated by hot water or steam rather than by direct heat, which reduces the possibility of burning. An­other advantage is that the heat is spread throughout the bottom of the kettle and up the sides, so that the food cooks faster and more evenly because more of it comes in contact with the heated surface. This kettle is made up of a set of two different-sized bowls that sit inside each other. The outer bowl is sealed on the sides to the inner bowl, and holds the steam that is used to heat it. The cook turns on the steam valve, which fills the cavity between the two bowls with steam. The food to be cooked—liquids and semiliquids work best—is placed in the inner bowl. Kettles size can range from 1 quart to 200 gallons. Each kettle is equipped with a spigot from which the finished product is drained. Smaller kettles, called trun-ion kettles, can be equipped so that they tilt, which makes them easier to empty and clean. A scraper mixer attachment is available for larger-capacity kettles. The unit is positioned over the kettle and keeps the food moving while it is cooking. This serves two pur­poses—it speeds the cooking process, and it is much safer than having to stir a 100-gallon kettle of food with a long-handled paddle.