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FOODSERVICE SYSTEMS 2
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Interpret the significance of the presence of blowers inside a convection oven.
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The Chief Dietitian of the Dietary Unit has been reprimanded for often requesting for the purchase of the equipment Oster, a heavy-duty blender used to prepare osterized food despite teaching the employees to operate and care for the equipment properly. Decide on how she could better her responsibility.
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A steam cooking equipment, large cooking pot with double wall that needs water source in order to function.
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Making use of complete table appointments for a fast-food service is appropriate.
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The standard rule in allocating space for the kitchen in foodservice is: *
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These are foodservice equipment manufactured on the customer’s preference; it can be expensive and not really tested.
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What can you infer from the following classification of foodservice equipment: stainless, plastic wares, wood, silver ware, China, glass.
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Dining room furnishings with two classes namely flatware like knives, forks and spoons and hollowware like teapots, pitchers and platters.
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The most sanitary type of food equipment: *
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Exhaust fans and fume hoods in the Dietary section of a tertiary hospital are still serviceable as per inspection of the engineering unit despite it being more than 10 years installed. Assess what kept the equipment still in good working condition.
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