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FOODSERVICE SYSTEMS 2
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In a centralized food service, all food preparation and service are made under one roof hence it is labor intensive and personnel workload varies. If equipment will be purchased, recommend for your primary considerations in terms of usefulness?
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The following are foodservice equipment according to use EXCEPT
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Chef “Boy” Logro’s kitchen is fully equipped with hoods, exhaust fans and fire extinguishers with not too glaring lighting.
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NSF and UL indicate that an imported equipment complied with certain quality standards. “Kawa” is an example of NSF-certified equipment. *
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The industrial plant Hitatchi has available industrial dishwasher in its cafeteria for a speedy washing of the soiled dishes. Give your opinion how did the management determined the need to invest on this type of equipment.
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This material used for framework and surface finish has high tensile strength, resistant to corrosion and often used in flatware, mixing bowls, table tops, sinks.
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Classify which hospital area this kitchen equipment should be located: soiled dish table, compartment sink, garbage cans, dish washer and rinse.
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v. manual of operation
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Electrical, gas, steam, combination gas-electricity, wood/ charcoal are classes of foodservice equipment according to _________?
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Clay product, opaque, coarse in texture and porous. Affected by food acids and alkalies or by sudden changes in temperature.
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