1.0 LU pending
Registration: 11:30 a.m.
Program: 12:00 p.m. – 1:00 p.m.
$10 AIA Members
Cooking & Appliance Demo with Tisdel Distributing
The purpose of this educational unit is to explain the modern cooking technologies available in the industry – especially convection, convection steam, and induction cooking – and how they can be used to prepare food quicker that is healthier for the client, more nutritious and tastes better, as well as to learn about proper venting techniques to encourage healthier indoor air quality for removal of fumes and/or odors associated with indoor cooking.
- Discuss convection cooking. How food heats quicker, more evenly, with more taste, and less drying for the client’s best cooking experience. Describe convection steam cooking- Steam provides a simple and effective way of preparing a wide array of foods that are more nutritious and some say more delicious than food cooked with other methods.
- Discuss induction cooking. Induction cooking is an energy efficient technology, using 90 percent of its energy for cooking. Review the best cookware for induction cooktops and compare induction cooking to traditional natural gas cooktop units.
- Identify cutting-edge/modern features in specialty cooking appliances. The design professional’s role is to help create a kitchen that will serve the clients best. Modern cooking technologies can produce meals that are easier to prepare, more delicious, and more nutritious than those cooked with standard methods.
- Review proper sizing for ventilation equipment when using either convection or natural gas appliances for proper indoor air quality in Modern Kitchen applications. Review make-up air requirements and discuss proper placement of make-up air vent systems to work most effectively.