The Culinary Professional 3-4

1.      Most common type of commercial stovetop where each burner can be adjusted individually giving this range the advantage of instant-heat control.

    Range that uses electromagnetic energy to heat special pots and pans.

    Polished stainless-steel stovetop; food is cooked directly on the surface without pots and pans.

    Heavy cast-iron top with a heat source located underneath it; pots and pans are placed on it and heated by conduction.

    Device that responds to temperature changes and either turns the burner on or off.

   Oven which has a fan that circulates the air inside the oven.

   Cooking appliance in which the radiant heat source is located below the food and rack.

     Wide pan with 6- to 8-inch (15 to 21 cm) sides and two looped handles. It can accommodate a large amount of product and is especially useful for braising.

     Hot water bath used to cook foods gently.

     Long-handled tool used to strain or lift items out of liquid.