Restaurant and Food Service Equipment

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2009-02-16
  • Publisher: Pearson

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Supplemental Materials

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  • 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 access cards, study guides, lab manuals, CDs, 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
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
Cutter mixer
Food chopper
Can opener
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
Conveyer oven
Microwave oven
Pressure steamer
Combination oven steamers
Steam jacketed kettles
Table of Contents provided by Publisher. All Rights Reserved.

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