4975423
Description
| Question | Answer |
| Convection Over | Has a fan that circulates heated are around the food as it cooks, this shortens cooking times and uses energy efficiently. |
| Combi-oven | Combines a convection oven with a steamer. Expensive and very efficient. |
| Conventional Oven | Standard Oven. Heat is on the bottom of the oven. Heat rises, surrounds, and cooks the food. |
| Conveyer Oven. | Conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom. |
| Deck Oven | Type of conventional oven in which two to four shelves are stacked on top of each other. Cook food directly on these shelves, or decks. |
| Microwave Oven. | Heats food not with heat, but with microwaves of energy that cause a foods molecules to move rapidly and create heat inside the food. |
| Rotary Oven. | Has three to five cirular shelves on which food cooks as the shelves move around a central rod. |
| Slow Roasting Oven. | Use this oven to roast meat at low temperatures. This helps preserve the meats moisture, reduce shrinkage, and brown its surfaces. |
| Smoker | Use a smoker for smoking and slow cooking food items. A true smokier treats food with smoke and operates at either cool or hot temps. |
| Tandoori oven. | Barrel shaped oven often made of clay. |
1 comment
about 9 years ago
Nice job Will.
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