CART

(0) items

Restaurant and Food Service Equipment,9780135017883

Restaurant and Food Service Equipment

by
Edition:
1st
ISBN13:

9780135017883

ISBN10:
0135017882
Format:
Paperback
Pub. Date:
2/16/2009
Publisher(s):
Prentice Hall
List Price: $55.80

Rent Textbook

(Recommended)
 
Term
Due
Price
$16.91

Hurry!

Only one copy
in stock at this price.

Buy Used Textbook

In Stock Usually Ships in 24 Hours.
U9780135017883
$28.13

Buy New Textbook

Currently Available, Usually Ships in 24-48 Hours
N9780135017883
$54.41

eTextbook

Downloadable Offline Access
  • Apple Devices
  • Android Devices
  • Kindle Fire
  • Windows Devices
  • Mac Devices

 
Duration
Price
$24.88
More New and Used
from Private Sellers
Starting at $6.82
See Prices

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 1st edition with a publication date of 2/16/2009.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Summary

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. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

Table of Contents

Cleaning, Sanitizing, and Maintaining Equipment
Importance
Types of cleaning agents
Sanitizing compounds
Maintenance schedules
Health Departmentrsquo;s Role in Equipment Sanitation
Federal governmentrsquo;s role; FDA, Model Food Code, HACCP
State governmentrsquo;s role
Local enforcement
Type of inspections
Safe Equipment Operation
Importance of safety
Safe operation of electrical equipment Safe operation of gas equipment
Fire safety
First Aid
Mechanical equipment
Mixer
Slicer
Cutter mixer
Food chopper
Can opener
Cooking Equipment Part 1
Ranges: gas, electric, induction
Griddle
Fryer
Proof cabinet/Hot holding cabinet
Coffee brewing equipment
Cooking Equipment Part 2
Ovens; convection, conventional, gas, electric
Conveyer oven
Microwave oven
Pressure steamer
Combination oven steamers
Steam jacketed kettles
Br<$$$>
Table of Contents provided by Publisher. All Rights Reserved.


Please wait while the item is added to your cart...