Culinary Arts I Equipment Identification You must be able to identify and demonstrate each piece of...
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Culinary Arts IEquipment Identification
You must be able to identify and demonstrate each piece ofEquipment in this kitchen.Each person will have to demo back to me.
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Equipment List Dish Machine Disposal Pot and Pans ( 3 Compartment Sink) Microwave Slicer Proofer Combi Oven Convection Oven Conventional Oven
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Equipment List Mixer 1-Large Mixer 2- Medium Mixer 3- Small
(Kitchen Aide) Washer Dryer
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Equipment List
Grille Kettle-Lids Tilt Skillet Range Hoods Vents Steamer Coolers
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Equipment List
Ice Machine Coffee
Station Steam Table Cold Bar Supplies Cleaning
Equipment
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DishmachinePrepare Machine to wash dishes Place the scrap trays in the
machine Place the wash arms in machine Close the doors and drain valves Check to see machine has soap
and rinse solutions Turn on booster heater Turn on machine and allow to fill Check to assure Wash temp-155
to 180 degrees Check to assure Rinse temp –
180 degrees min
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Washing Dishes
Washing Dishes Scrape soil from dishes Sort dishes Place dishes on appropriate rack Place into machine and allow to
wash complete cycle For silverware wash twice Remove for machine and allow to
air dry Place all clean dishes in there
correct placeNote: 150 wash, 180 Rinse Temp-
If not inform Chef at once!!
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Washing Dishes
Cleaning Remove all scrape trays from
machine and rinse Rinse machine out with spray
hose Make sure all dishes are put away Wash down entire area with
soapy water Squeegee entire area dry Check out with Chef
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Waste DisposerCaution: Keep hands
and fingers out of the unit.
Feed only item that can readily grind up
Do not feed Bones, Coffee Grounds, Grease
Make sure you run the unit a few minutes after you grind
Wash area with soapy water and rinse
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Waste Disposer Press the Green
“ON” switchNote: the water will
come on automaticIf it does not turn off at
once Press the Red “OFF”
switch Wash area with
soapy water and rinse
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Operate a Mixer Make sure machine
is unplugged Place proper bowl
and paddle on machine
Lock bowl pins, raise the bowl
Make sure on “1” speed and plug in
Turn on and mix, if you need to change speeds turn off first
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Operate a Mixer
Note: Do not put you hand or any other item into machine when it is turned on!!
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Operate a Mixer Turn
off,unplug,return to “1” speed and lower bowl ,remove paddle and leave in bowl.
Remove bowl, finish product and spray bowl before putting at Pot sink.
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Operate a MixerUnplug and wipe
down machine completely when you are done.
Once a week you must scrub machine thoroughly.This includes top, sides, legs and shelves.
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Two other Mixers
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Operate a Slicer Make sure
machine is unplugged before you begin.
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Operate a Slicer Put together Sanitize Adjust thickness Slice product Break down Clean and sanitize
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Operate a Slicer Make sure you
clean well Make sure you
clean the cart
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Operate Pot and Pan SinkThree Compartment Sink
Hot Soapy wash water Warm Rinse water Hot Sanitizer water Wash from Right to
Left Allow to Air-Dry, do not
use towel Do not leave any items
at end of shift Clean out sinks often
to keep hot, clean water.
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Microwave Cook or Defrost Set Time Push Start Make Sure you
Wipe Clean when done
No Metal Careful removing
items
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Proof – Hot Box For Proofing Yeast
Breads or Holding Hot Foods
Make sure water in bottom
Sides will be hot Wipe down inside
and out
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Proof – Hot Box You will set the
Switch on Heat and the Dial on 10 or 165 degrees depending on the unit used
You need to turn on before you need to use it. I will take 30 minutes to get hot.
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Combi Oven
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Combi Oven Used for Baking,
Roasting, Steaming. The Combi part comes
from the fact that it cooks with Both Steam and Dry Heat.
It is a Steamer and a Convection Oven(Has a Fan)
It only uses small pans, and needs to preheat
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Combi Oven It has 3 controls
Power Switch Select from Hot Air,
Steam, or Combination of Both
Temperature Switch
From 140 to 500 degrees
Timer Switch Set specific time or
the Figure 8 thing it runs all the time.
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Convection Oven Double Stack
Oven Cooks with a
Blower Fan inside, hence the Convection.
You must preheat
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Convection Oven Has a Master
Switch that controls both top and bottom ovens.
You will see the Power Light come on and also the Heat Light.
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Convection Oven Below the Power
switch are these. Oven Cool, used
to cool the oven when it is switched ON. Do not switch to ON position, it will keep oven from getting hot.
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Convection Oven Below the Power
switch are these. Motor Switch, this
has a 2 speed motor. We will use on HI most of the time.
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Convection Oven Below the Power
switch are these. Oven Lamps, just
like it says. It is so you can turn on a light inside to see what’s cooking.
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Convection Oven Cleaning, you
should clean up any spill at once to prevent it burning.
You will use Degreaser to clean all surfaces.
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Conventional Oven Located under the
Range Cooks like your
oven at home, is slower than a Convection Oven
Wipe out with a damp towel, in and out
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Washer Set dial, adjust
size Turn on and allow
to fill with water Put in Cleaners Put in cloths,
close lid and allow to complete wash cycle
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Dryer Set Dials for
correct time Load Dryer Empty out the
Lint Filter Turn on and allow
to dry Remove,
Fold,Store
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Grille Also called Char
Broiler Turn on, make sure
it Lights ( it’s Gas) Allow Grids to get
White Hot. Spray or Brush with
Oil, and put on Food
Cook until proper temperature
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Grille
To Clean you can use Degreaser.
You will need to also clean the Drip Tray that is located underneath. Reline with Aluminum Foil.
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Steam Kettle Make sure it is
clean inside Turn on Toggle,
set pressure to 10 Fill with Product,
or Water Do not leave on
and empty!!! Remember it tilts Clean with
Degreaser
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Tilt Skillet Used for any type
of Sauté, Frying, Batch Cooking.
Use Caution with Lid. You open away from you.
Do not lay your forearms on the lid..it will burn.
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Tilt Skillet You will Turn on
with small toggle switch, and then adjust Temp to 350.
You will use the handle to tilt over.
Clean with Soap water and Degreaser.
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Gas Range Turn on Gas Valve
and make sure it lights
Cook with pot handles turned in
Clean with Degreaser This includes the
Burner Eyes, Sides, Back, Top
Pull drip tray too
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Steamer Used for cooking
Vegetables, Meats, Heating some items.
One Master ON switch
Has 2 doors (compartments) that have separate controls for the cooking process
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Steamer You cannot,
should not use unless on
Timed……….. After turning on
the Master switch, make sure it is switched to
Timed………….
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Steamer You then set the
timer for 20 minutes
Do Not open the door unless the Timer is on 0, you may burn yourself otherwise.
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Steamer
Cleaning It should be wiped
down each day You will use
Degreaser on Friday Cleanings, make sure you get all over
Use Stainless Polish to shine up
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Hood Vents Used to remove
smoke and grease from the air within the kitchen.
Monthly cleaning of the Filters, Lights and Inside areas
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Hood Vents You Must turn on
the Hoods when you are working in the Kitchen.
Three controls Heat to be used in
winter. Fan, this is ON Lights, if needed
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Coolers-Freezers Everything labeled Correct storage
area Wipe down daily Check
temperatures daily No uncovered
items
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Ice Machine Use a scoop Store scoop on
side Keep door closed Wipe daily with
sanitizer
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Coffee Maker Auto fill Type Need a empty pot
under the filter 1 bag of Coffee
and 1 Filter for each pot of coffee
Remember to turn on the Warmer
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Steam Table Make sure Drain
is closed Fill with water to
½ Plug in, Turn on
and cover wellsYou will need to make sure that the wells are
clean each day
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Cold Bar Make sure it is
clean Fill ½ with Ice Put in bread pan Wipe down
outside and sneeze guard
You will need to drain water each day if you overfill the bin
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Store Room No items stored
on floor Must be 12 inches
from ceiling Practice FIFO Place items in
proper place when finished
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Cleaning Equipment Mops, Mop
Buckets Brooms Vacuum Cleaner Chemicals
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Locker Rooms Keep your
personal belongings in locker
Jackets, Hats Do not give out
your combination. Keep the locker
room clean.
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Fire Systems This is the ANSUL
system that protects under the Hood System. It is automatic and will discharge if we have a fire.
There is a manual pull, DO NOT TOUCH.
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Fire Systems This is the small
extinguisher that is on the wall under the clock area in the main kitchen.
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Emergency Procedures Fire Alarm, we exit out the
doors to the sidewalk at rear of Building. Stay off street and clear of door.
Disaster, we go to the ladies locker room
Lock Down, Ladies locker room.
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Food Processor Retrieve from Cabinet Make sure its clean Put bowl onto base
with handle at 8 o’clock position and then rotate to 6
Insert knife Place lid on in 8
o'clock and rotate to 6
Turn on and operate Place to be cleaned in
dish area
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Hand Wash Sink Wet Lather Rinse Dry with Paper
towel or with Air DO NOT USE
CLOTH TOWELS TO DRY WITH!