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Part One Part One
Introducing the Introducing the
Foodservice Industry Foodservice Industry
The Science of Flavor—
Maillard Reaction
What gives cooked meat that tantalizing
appearance, irresistible aroma, and un-
matched flavor? When meats are cooked
at high temperatures, a chemical reaction
occurs that produces these desirable
results. The name for this science behind
the flavor is the Maillard reaction.
The Maillard reaction is the result of
basic elements of the food combining,
which yields the distinctive brown color.
For this reason, it is also called the
browning reaction. In addition to lending
color, the by-products of this reaction
produce wonderful flavors that are the
trademark of many roasted and grilled
meats.
The Maillard reaction occurs in foods
such as cooked meats, toasted breads,
and beer. These foods contain the
necessary elements for the reaction to
take place—proteins and sugars. The
chemistry behind the reaction is quite
complex, but luckily it is not necessary
to understand the chemistry to prepare
delectable dishes.
1 Welcome to the Foodservice
Industry
2 Understanding Foodservice
Operations
3 Culinary History
4 Workstations in the Professional
Kitchen
5 The Professional Chef
6 Entering the Workforce
marco mayer/Shutterstock.com
219
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Large Equipment Large Equipment
Reading Prep
In preparation for reading the chapter, read a
foodservice equipment journal and make a list of
significant topics and content. As you read the
chapter, evaluate how the topics on the list relate
to the chapter content.
Culinary Terminology
open-burner range, p. 220
induction range, p. 220
griddle, p. 221
flattop range, p. 221
thermostat, p. 222
convection oven, p. 222
combination oven, p. 223
steam-jacketed kettle, p. 226
broiler, p. 227
salamander, p. 227
grill, p. 227
preventive maintenance schedule, p. 230
Academic Terminology
oscillate, p. 220
Practice vocabulary activities online
Objectives
After studying this chapter, you will be able to
•
identify various pieces of large equipment
used in commercial kitchens.
•
recognize marks that certify equipment
is designed to meet safety and sanitation
standards.
•
explain properties of design and construction
and how they relate to functionality.
•
differentiate proper equipment for various
cooking tasks.
•
compare the different types of refrigeration
units.
•
understand the importance of proper
equipment maintenance for safety and
controlling costs.
One of the most intimidating aspects of
a commercial kitchen to a newcomer is the
strange array of cooking apparatus. This
chapter introduces you to some of the most
common pieces of large equipment cooks
use. The size, speed, capacity, and durability
of commercial equipment are what sets this
equipment apart from the home appliances
with which you are familiar. As with any
equipment, you should be trained in the use
of equipment before cooking on it. Know the
proper operating procedures, safety features,
and temperature settings to avoid injuries
and ensure a properly cooked product.
Cooking Equipment
The equipment in a commercial kitchen
may not look like yours at home, but the
basic function of applying heat to food is the
same. Cooking equipment may vary in the
location of the heat source in relation to the
food. Some equipment uses dry heat while
others use moist heat. Some equipment is
valued for the long, slow cooking process
it provides and others are prized for their
speed and high temperatures. The challenge
is to select the right cooking equipment for
the job.
Promotes Successful Learning Promotes Successful Learning
The Science…
Provides a brief
explanation of a
fundamental food
science concept and
how it relates to a
successful dish.
Reading Prep
Activities address
literacy skills for
college and career
readiness.
Key Terms
Presents the new
terms you will learn
in the chapter to
expand your
culinary and
academic
vocabularies.
Objectives
Objectives
summarize the
learning goals for
each chapter.