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Understanding Culinary Steam
In Understanding Culinary Steam, you'll learn ...
- What is culinary steam and why use it?
- The three major parts of a culinary steam system: Generation, Transport and Final conditioning (focus area)
- Detailed explanation of key components and their purpose in the final conditioning process
- Common operational problems
Overview
Preview a portion of this course before purchasing it.
Credit: 2 PDH
Length: 23 pages
Steam is an often-used medium to transfer heat energy in many processes. This course looks at the special use of steam that is directly injected into food products. Although this can be done with the use of heat exchangers, the use of direct-injected steam into the food can prove to be the most efficient and give the best-desired results during the cooking or heating process. In order to accomplish this and yield a safe final food product, the steam requires specific handling and must be treated before injection in a specific manner with specific equipment. Additionally, as the resultant condensate becomes part of the actual food product, the additional moisture must be taken into account. A step by step graphical walkthrough of the final steam conditioning is used to give a detailed explanation of key components and their purpose.
Learning Objectives
Upon completion of this course, participants will be able to:
- Describe the impact of the total steam system, from generation to injection.
- Identify basic definitions and steam properties.
- Describe methods for providing dry culinary steam to food.
- Identify the proper components and their installation in a culinary steam system.
- Calculate the water gain in the food product.
Certificate of Completion
You will be able to immediately print a certificate of completion after passing a multiple-choice quiz consisting of 10 questions. PDH credits are not awarded until the course is completed and quiz is passed.
| This course is applicable to professional engineers in: | ||
| Alabama (P.E.) | Alaska (P.E.) | Arkansas (P.E.) |
| Delaware (P.E.) | District of Columbia (P.E.) | Florida (P.E. Area of Practice) |
| Georgia (P.E.) | Idaho (P.E.) | Illinois (P.E.) |
| Illinois (S.E.) | Indiana (P.E.) | Iowa (P.E.) |
| Kansas (P.E.) | Kentucky (P.E.) | Louisiana (P.E.) |
| Maine (P.E.) | Maryland (P.E.) | Michigan (P.E.) |
| Minnesota (P.E.) | Mississippi (P.E.) | Missouri (P.E.) |
| Montana (P.E.) | Nebraska (P.E.) | Nevada (P.E.) |
| New Hampshire (P.E.) | New Jersey (P.E.) | New Mexico (P.E.) |
| New York (P.E.) | North Carolina (P.E.) | North Dakota (P.E.) |
| Ohio (P.E. Self-Paced) | Oklahoma (P.E.) | Oregon (P.E.) |
| Pennsylvania (P.E.) | South Carolina (P.E.) | South Dakota (P.E.) |
| Tennessee (P.E.) | Texas (P.E.) | Utah (P.E.) |
| Vermont (P.E.) | Virginia (P.E.) | West Virginia (P.E.) |
| Wisconsin (P.E.) | Wyoming (P.E.) | |
Preview a portion of this course before purchasing it.
Credit: 2 PDH
Length: 23 pages
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