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This is the 1st edition with a publication date of 2/16/2009.
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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|
|Types of cleaning agents|
|Health Departmentrsquo;s Role in Equipment Sanitation|
|Federal governmentrsquo;s role; FDA, Model Food Code, HACCP|
|State governmentrsquo;s role|
|Type of inspections|
|Safe Equipment Operation|
|Importance of safety|
|Safe operation of electrical equipment Safe operation of gas equipment|
|Cooking Equipment Part 1|
|Ranges: gas, electric, induction|
|Proof cabinet/Hot holding cabinet|
|Coffee brewing equipment|
|Cooking Equipment Part 2|
|Ovens; convection, conventional, gas, electric|
|Combination oven steamers|
|Steam jacketed kettles|
|Table of Contents provided by Publisher. All Rights Reserved.|