|
Gastronorm Sizes
Gastronorm (GN), sometimes spelled ''Gastro-Norm'', is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in the United States and some parts of Canada, which have their own domestic systems. The gastronorm standard was first introduced in Switzerland in 1964 and became an official European standard in 1993 with the EN 631 standard. The basic format is called "GN 1/1" and measures 530×325 mm, with other Gastronorm sizes being multiples and submultiples of this basic module size. Gastronorm containers allow for flexible, place efficient, and compatible storage, transport, processing, and serving and can be adapted for shelving, transport on trolleys and conveyor belts, secure temporary placement in compatible sinks, working tables, refrigerators, freezers, ovens, hot water baths, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad Bar
A salad bar is a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers, carrots, celery, olives and green or red bell peppers), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing. Some salad bars also have additional food items such as cooked cold meats (such as turkey, chicken, ham, or tuna), cooked beans (e.g., chick peas, garbanzo beans or kidney beans), boiled eggs, cottage cheese, cold pasta salads, tortilla chips, bread rolls, soup, and fresh cut fruit slices. History Many restaurants have claimed to have originated the salad bar concept. The Freund's Sky Club Supper Club in Plover, Wisconsin, is believed to be the first salad bar. Russell Swanson of Swanson Equipment in Stevens Point, Wisconsin, who in 1950 had specialized in the manufactu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-stick Surface
A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized aluminium, silica, enameled cast iron, and seasoned cookware. Types Seasoning Cast iron, carbon steel, stainless steel and cast aluminium cookware may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat. Fluoropolymer The modern non-stick pans were made using a coating of Teflon (polytetrafluoroethylene or PTFE). PTFE was invented serendipitously by Roy Plunkett in 1938, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cafeteria
A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in American English). Cafeterias are different from coffeehouses, although the English term came from the Spanish ''cafetería'', same meaning. Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray. In addition, there are often stations where customers order food, particularly items such as hamburgers or tacos which must be served hot and can be immediately prepared with little waiting. Alternatively, the patron is given a number and the item is brought to their table. For some food items and drinks, such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chafing Dish
A chafing dish is a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It is used for cooking at table, notably in Gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French ''chauffer'', "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as '' bains-marie'' and help keep delicate foods, such as fish, warm while preventing overcooking. History The Roman politician and writer Cicero described a "kind of saucepan of Corinthian brass", writing "This simple and ingenious vessel possesses a double bottom, the upper one holds the light delicacies . . . and the fire is l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutting Board
A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to damage knives due to their hardness. Rough cutting edges—such as serrated knives—abrade and damage a cutting surface more rapidly than do smooth cutting implements. Materials A knife edge is a delicate structure and can easily be blunted by a too abrasive surface. Alternatively, it can be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting boards can, however, be used for fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dishwasher
A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies heavily on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between , at the dishes, with lower temperatures of water used for delicate items. A mix of water and dishwasher detergent is pumped to one or more rotating sprayers, cleaning the dishes with the cleaning mixture. The mixture is recirculated to save water and energy. Often there is a pre-rinse, which may or may not include detergent, and the water is then drained. This is followed by the main wash with fresh water and detergent. Once the wash is finished, the water is drained; more hot water enters the tub by means of an electromechanical solenoid valve, and the rinse cycle(s) begin. After the rinse process finishes, the water is drained again and the dishes are dried using one of several drying methods. Typically a rinse-aid, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colander
A colander (or cullender) is a kitchen utensil used to strain foods such as pasta or to rinse vegetables. The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve. Description and history Traditionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel. Colanders are also made of plastic, silicone, ceramic, and enamelware. The word ''colander'' comes from the Latin ''colum'', meaning sieve. Types of colanders * Bowl- or cone-shaped – the traditional colander * Mated colander pot Other uses The colander in the form of a pasta strainer was adopted as the religious headgear of the religion Pastafarianism in deference to the Flying Spaghetti Monster. See also * Chinois * Filter (chemistry), Filter * Zaru References External links * * Food preparation utensils Filters Religious headgear {{Cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Warmer
A bread warmer can describe a number of different devices used to keep bread from cooling too fast. Examples include baskets with cloths, ceramic disks, or cabinets placed over a heat source such as steam radiator Radiators are heat exchangers used to transfer thermal energy from one medium to another for the purpose of cooling and heating. The majority of radiators are constructed to function in cars, buildings, and electronics. A radiator is always a ...s. Types of Bread Warmers Now while baskets, cloths, and the windowsills are all great contributions to the bread warming community, in our new technological age, we see more ways to keep bread warm and even reheat it after being cooked. Many new electric bread warmers can keep your bread warm so long as they are plugged in and working! Toaster Oven* Insulated Bags Warming Stone* Classic Oven Kitchenware {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tray
A tray is a shallow platform designed for the carrying of items. It can be fashioned from numerous materials, including silver, brass, sheet iron, paperboard, wood, melamine, and molded pulp. Trays range in cost from inexpensive molded pulp trays which are disposable and inexpensive melamine trays used in cafeterias, to mid-priced wooden trays used in a home, to expensive silver trays used in luxury hotels. Some examples have raised galleries, handles, and short feet for support. Trays are flat, but with raised edges to stop things from sliding off them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached handles with which to carry them. A more elaborate device is the tray table, which is designed to accommodate a tray, or to serve as a tray itself. There are two primary kinds of tray tables. The TV tray table is typically a small table, which may have legs that fold to allow it to be carried like a tray. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plate (dishware)
A plate is a broad, mainly flat vessel on which food can be served. A plate can also be used for ceremonial or decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion. Vessels with no lip, especially if they have a more rounded profile, are likely to be considered as bowls or dishes, as are very large vessels with a plate shape. Plates are dishware, and tableware. Plates in wood, pottery and metal go back into antiquity in many cultures. In Western culture and many other cultures, the plate is the typical form of vessel off which food is eaten, and on which it is served if not too liquid. The main rival is the bowl. The banana leaf predominates in some South Asian and Southeast Asian cultures... Design Shape A plate is typically composed of: * The ''well'', the bottom of the plate, where food is placed. * The ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Combi Steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process.Schudel, Walter (2005). ''Betrieb''. Lehrbuch der Küche. p. 43. It can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. Combi steamers expand upon standard convection ovens in that they also generate steam or a combination of steam and superheated steam. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.Paschm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serving Cart
A serving cart is a kind of smaller food cart. It is typically used by restaurants to deliver or display food. Serving carts are also used in households, airplanes, and trains. Types * Dessert cart (known as a sweet trolley in the UK) – This is mainly used in restaurants where it is wheeled from table to table allowing customers to select a dessert. * Dim sum cart – Used in Chinese restaurants, this type of cart contains a steam table to keep the bamboo steamers hot. It may be wheeled by servers from table to table or be stationary. * Cocktail or wine cart * Airline service trolley – This standardized cart contains numerous shelves to hold passenger meals. The top surface may be used for beverages. Gallery File:Tea_dance_as_pictured_by_Marguerite_Martyn,_1920.jpg, Cocktail-cart service in drawing by Marguerite Martyn, 1920 File:Inflight service.jpg, Airline service trolley, about 2004 File:Serving dim sum steamers by erocka in Chicago.jpg, Dim sum serving cart in Chicago, 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
