Section 9-4 Holding & Service Equipment Section 9-4 Holding Equipment • Holding equipment should: Hold food at 135F or above until it is served. • See.
Download ReportTranscript Section 9-4 Holding & Service Equipment Section 9-4 Holding Equipment • Holding equipment should: Hold food at 135F or above until it is served. • See.
Section 9-4
Holding & Service Equipment
Section 9-4
Holding Equipment
•
Holding equipment should:
Hold food at 135 F or above until it is served.
• See Fig. 9-20 on page 224.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Section 9-4
Holding Equipment
(continued)
•
Steam Table:
Keeps prepared foods warm in serving lines. Foods are placed in hotel pans inside steam tables filled with steaming hot water.
•
Bain Marie:
A water bath is used to keep foods warm. Foods are placed in bain-marie inserts, which are then placed into a bain marie that is filled with hot water.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Section 9-4
Holding Equipment
(continued)
• •
Overhead Warmers:
Used in the service area to keep foods hot until they are picked up by the serving staff and delivered to the customer.
Proofing/Holding Cabinet:
An enclosed, air-tight metal container that can hold sheet pans of food at 135ºF or above during service.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Section 9-4
Service Equipment
(See pages 225-226.) • • • • •
Insulated carriers.
Chafing dishes.
Canned fuel.
Coffee systems.
Scoops.
• • •
Airpot brewing systems.
Utility carts.
Hotel pans.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.
Hotel Pan Sizes
(See Fig. 9-22 on page 227.) • • •
Eight different sizes.
2 ½", 4", or 6" deep.
Holds from 1.1 to 20 quarts.
Section 9-4
Culinary Essentials
Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.