Receiving & Storage
This is the very first step in the receiving process.
What is "checking the quality and quantity against the order?"
This is the primary purpose of cutters in a professional kitchen.
What is breaking down meats and vegetables?
This is the main heat source used in a broiler.
What is intense direct heat from above or below?
This oven features two to four shelves stacked on top of each other where food is cooked directly.
What is a deck oven?
This holding equipment is designed to accommodate multiple hotel pans of various sizes.
What is a steam table?
This equipment is commonly used to transport food cases from receiving to storage.
What are utility carts?
To prevent splashing when using a mixer, this is the recommended first step.
What is starting at a slow speed and gradually increasing the speed?
These are considered the most versatile and frequently used cooking equipment in a kitchen.
What are ranges?
This is the type of oven primarily used to thaw and reheat food quickly.
What is a microwave oven?
These are commonly used to keep food hot specifically on a buffet table.
What is a chafing dish?
This piece of equipment ensures the delivery matches the order by weighing the items.
What are scales?
These must always be used with cutting machines to avoid injury and ensure safe operation.
What are safety guards?
This piece of equipment is specifically designed for cooking food in hot oil.
What is a deep-fat fryer?
This oven has a belt that moves food along in one direction.
What is a conveyor oven?
This is a crucial first step in ensuring safety when working with large equipment.
What is "to train all employees on proper use?"
To prevent contamination from moisture or pests, dry goods must be stored at least this far off the floor.
What is six inches?
This tool features adjustable blades specifically for slicing and julienning.
What is a mandoline slicer?
This piece of equipment supplies direct heat by way of a visible flame to the item being cooked.
What is an open burner?
By cooking food in a sealed environment, sous-vide cooking helps to do this better than traditional methods.
What is to preserve nutrients?
This is the correct procedure for all electrical equipment after use.
What is "to turn off and unplug it?"
This is the specific temperature range that foodservice refrigerators must maintain.
What is between 32°F to 41°F?
This equipment removes air from packaging to reduce spoilage and extend shelf life.
What is a vacuum sealer?
This is the primary function of a steamer in a foodservice operation.
What is cooking grains and vegetables?
This equipment rapidly lowers food temperature to prevent bacterial growth.
What is a blast chiller?
This is the appropriate action to take if you notice a malfunction with large equipment.
What is "to report the problem and alert coworkers?"