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
Table of Contents
1. Cleaning, Sanitizing, and Maintaining Equipment
Types of cleaning agents
2. Health Department’s Role in Equipment Sanitation
Federal government’s role; FDA, Model Food Code, HACCP
State government’s role
Type of inspections
3. Safe Equipment Operation
Importance of safety
Safe operation of electrical equipment
Safe operation of gas equipment
4. Mechanical equipment
5. Cooking Equipment Part 1
Ranges: gas, electric, induction
Proof cabinet/Hot holding cabinet
Coffee brewing equipment
6. Cooking Equipment Part 2
Ovens; convection, conventional, gas, electric
Combination oven steamers
Steam jacketed kettles
Hoods, make-up air and fire suppressants systems
Reach in refrigerators and freezers
Walk in coolers and freezers
Carbonated beverage units
Dish machines — one tank, three tank
Pots and pans sink
Appendix — Competency verification sheet
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Restaurant and Food Service Equipment, CourseSmart eTextbook
Format: Safari Book
$21.99 | ISBN-13: 978-0-13-702070-6