Restaurant and Food Service Equipment, CourseSmart eTextbook

A supplement for courses in Introduction to Foods, Food Sanitation, Facilities Management, and Kitchen Layout and Design.

 

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment–from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout–including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment.

Table of Contents

 

1.  Cleaning, Sanitizing, and Maintaining Equipment

            Importance

            Types of cleaning agents

            Sanitizing compounds

            Maintenance schedules

 

2.  Health Department’s Role in Equipment Sanitation

            Federal government’s role; FDA, Model Food Code, HACCP

            State government’s role

            Local enforcement

            Type of inspections

 

3.  Safe Equipment Operation

            Importance of safety

            Safe operation of electrical equipment

Safe operation of gas equipment

            Fire safety

            First Aid

 

4.  Mechanical equipment

            Mixer

            Slicer

            Cutter mixer

            Food chopper

            Can opener

 

5.  Cooking Equipment Part 1

            Ranges: gas, electric, induction

            Griddle

            Fryer

            Proof cabinet/Hot holding cabinet

            Coffee brewing equipment

 

6.  Cooking Equipment Part 2

            Ovens; convection, conventional, gas, electric

            Conveyer oven

            Microwave oven

            Pressure steamer

            Combination oven steamers

            Steam jacketed kettles

            Braising pans

            Hoods, make-up air and fire suppressants systems

 

7.  Refrigeration

            Reach in refrigerators and freezers

            Walk in coolers and freezers

            Ice machines

            Carbonated beverage units

 

8.  Sanitation

            Dish machines — one tank, three tank

            Pots and pans sink

            Disposals

 

Appendix — Competency verification sheet