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Summary Equipment in a professional kitchen

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Uploaded on
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Written in
2019/2020

Advantages of each equipment and why they are needed/what do they do

Institution
GCSE
Course
Food technology

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xxWednesday 13 may 2020
Equipment in a professional kitchen
Temperature probe -




Used to measure the temperature of food
Advantages :
 Accurate temperature
 Cheap
 High sensitivity


Deck oven –




Used for bread, cakes and pies to be cooked simultaneously
Advantages :
 Saves up to 75% of fuel
 Durable

,  High level of efficiency
Floor standing mixer –




Used for stirring, whisking and beating ingredients in a large
quantity repetitively
Advantages :
 If you use a dough hook it can knead the dough
 Very quick
 Less mess


Mandoline –




Used for cutting and slicing food evenly
Advantages :
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Institution
GCSE
Study
GCSE
Course
Food technology
School year
200
All documents for this subject (4)

Document information

Uploaded on
September 26, 2022
Number of pages
5
Written in
2019/2020
Type
SUMMARY

Subjects

  • temperature probe
  • deck oveb
  • floor standing mixer
  • mandolin
  • centrifuge
  • hand blender
  • electric whisk
  • cutters
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