what is a hot plate
hot plate is a small electrical device used in cooking and sometimes in scientific experiments. The origin of the device is unclear, but most reports suggest that it was invented in the first half of the 20th century, when small electronic devices became available. Hot dishes are cheap and often a staple of hotel and college dormitories.
The mechanics of hot plates are quite simple. The device is usually powered by an electrical plug, which when plugged into an electrical outlet, heats the coils within the hot plate like an electric burner on a stove. Some newer models feature halogen heating, which heats up much faster than traditional methods.
Thus, dishes with a temperature greater than 60 degrees (soups, creams, etc., meat, poultry, fish, shellfish, and their respective sauces, dressings and/or garnishes) would be called hot dishes and those at the same or lower temperature at 25 degrees, cold (in the case of salads with their vinaigrettes, sauces or dressings…
How are the dishes heated?
How to do it: The plate will be wet, with drops of water. We put the dish in the microwave and program 30 seconds at 100% power. This way we will have the plate very hot, and if there are still drops of water, we dry them with a cloth and that’s it.
How do you use a hot table?
How to use a hot table
- Turn on the hot table at a temperature greater than 80º one hour before the usual start of food service.
- Although also for health reasons it is recommended to keep the food on the table hot, it should not be more than 30 minutes to prevent it from drying out.
How do you make a main course?
The balanced percentage of food is of great importance, within a main dish, it is considered: 50% protein, 20% carbohydrate or starch, 20% vegetables and finally 10% sauce and decoration. Two types of colors are handled in food: warm and vibrant (also called cold).
What are the main courses?
ANSWER: A main course is understood as the main course of a meal or menu, the most copious or forceful, or the one that by its personality defines the entire meal.
What is a cold plate?
When talking about cold dishes, what immediately comes to mind are salads or hors d’oeuvres or antipasti. Cooked and served cold they are also a wonderful garnish, and can also be served in a salad.
How do you heat food in a bain-marie?
How to make a bain-marie:
- For this tip you need: •
- Place the food that you are going to heat in a bain-marie in the small pot.
- In the large pot, put water, between 2 and 3 cm above the bottom.
- Place the ring in the pot with water.
- Insert the small pot into the large one. Put it on the stove and proceed to cook.
What is hot table in kitchen?
The hot table is an installation whose purpose is to act as a physical link between the kitchen of a catering establishment and the area where the dining room is located. In this way, the preparation area and the area aimed at serving the dishes are connected.
What is temperature range in food?
In case the food is not served at the moment, the prepared food should either be kept at high temperatures (60° – 80°) or cooled in the shortest possible time to be refrigerated. The purpose of this is to avoid reaching the risk temperature between 4°C and 60°C.
How is a dish composed?
How are the foods distributed on the healthy plate?
- Half of what we eat should be vegetables (vegetables, vegetables and fruits).
- A quarter should be cereals.
- Another quarter would correspond to foods rich in protein.
- Choose healthy oils, especially olive.
What does it have to do with the denomination of hot and cold with respect to a dish?
ANSWER: The denomination of cold and hot with respect to a dish has to do with the temperature at which it is prepared and served.
What is a hot surface?
Said surface is manufactured with materials that are characterized by being good thermal conductors such as aluminum or ceramic materials. Hot plates have also been developed that exclusively use infrared radiation sources (infrared light) for heating.
What are the coldest dishes?
Thus, dishes with a temperature greater than 60 degrees (soups, creams, etc., meat, poultry, fish, shellfish, and their respective sauces, dressings and/or garnishes) would be called hot dishes and those at the same or lower temperature at 25 degrees, cold (in the case of salads with their vinaigrettes, sauces or dressings, etc.)