Restaurant and Food Service Equipment

A supplement for courses in Introduction to Foods, Food Sanitation, Facilities Management, and Kitchen Layout and Design.

 

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.