Equipment
Equipment
Equipment
The Food Service Industry
Sanitation and Safety/
Food Plate
100
Stores beverages
What is a beverage refrigerator
100
Brews Coffee
What is a Coffee Brewer
100
Stores Plates
What is Plate Cabinet
100
the person in charge of the kitchen
What is a Chef
100
disease that is caused by bacteria spread by food workers
What is food-borne disease
200
area to scrape,prerinse,wash,rinse,sanitize,drain and dry manually
What is the 3-compartment sink
200
cleans dirty wares and pot and pans
What is the dish machine/ mechanical dish washer
200
area to store frozen foods
What is the walk- in freezer
200
a person directly in charge of production and works as the assistant to the executive chef.
What is a sous chef
200
prepares and desserts
What is a pastry chef
300
allows to pass food from one side to the other
What is the pass thru refrigerator
300
used to mix foods with -paddle , wire whip or dough arm
What is a table top mixer
300
area to store refrigerated foods
What is the walk-in refrigerator
300
this person is responsible for cold foods, including salads and dressings and buffet items.
What is pantry chef
300
oils and shortenings ,flour, sugar and salt, cereals,rice, grains crackers
What is the dry food storage room
400
to prepare other foods ,soups,sauces
What is the steam jacket kettle
400
to cook pancakes, burgers, ect.
What is the flat top griddle
400
to steam foods, such as vegetables,pasta, rice
What is the pressureless steamer
400
the greatest chef of his time
What is Georges - Auguste Escoffier
400
burning liquids ,such as grease, oil gasoline
What is a class B fire
500
to bake foods without fans
What is conventional oven
500
to remove hot air and to bring in cold air
What is exhaust hoods
500
this equipment has a pliot-light
What is a 6 burner range or stove
500
positive attitude towards the job ability to work with people experience good understanding of the basics
What is stanards of professionalism
500
Name all food groups
What is fruits,grains,vegetables, protein and dairy
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