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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.
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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.|