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Completed worksheets are due in class on Wednesday, October 22. Identify the primary use for each type of knife. List 5 factors that you think should be considered when purchasing this type of foodservice equipment. 1-855-433-2700 during normal business hours to speak with a ComEd Energy Efficiency Program representative. Only items that serve what purpose should be purchased? xytD$1&MIB'%_p^K8~c3`@A. Gain more followers, receive automatic retweets & favorites. FCS 384 Equipment Worksheet Chapter 11, Appendix B, & FFF Chapter 5 Answer the following questions using Chapter 11 and Appendix B of your textbook and FFF Chapter 5. Information concerning ICC certification and recertification requirements, instructions and rules can be found at: ICC EE Installer Certification. Using table 5.6, identify the equipment requirements to produce the following dinner menu: Tomato Barley Soup p807 Tossed Vegetable Salad p643 Turkey Tetrazzini p590 Buttered Noodles p561 Savory Carrots p840 Dinner Roll p309 Apple Crumb Pie p399 44. 3
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Class: Quantity Food Production and Equipment;
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between 300 F and 400, some lower and raise food baskets automatically, Cooks food on a thick slate of cast iron or a steel plate that covers the heat source, provides even and consistent heating, Has a heat source located beneath a thick plate of metal; cooks food directly on the surface, usually designed with edges to contain the food and a drain to collect waste, Generates heat by means of magnetic attraction between the cook top and steel or cast-iron pot or pan, it remains cool, Grate-style gas burner supplies direct heat by way of an open flame to the item cooked, A gas burner, designed to cradle a rounded wok pan in extreme heat, which produces particularly savory, charred flavor associated with the best wok-cooked dishes, Combines a convection oven with a steamer, cooks work with convective steam, with convective dry hot air, or with a combination of both, Have a fan that circulates heated air around the food as it cooks, uses energy efficiently, reduces degrees by 25 to 50 degrees, Heat source is located on the floor of the oven, heat rises into the cavity or open space in the oven, which contains racks for the food to sit, A conveyor belt moves the food along a belt in one direction, cooks heat sources on both top and bottom, A type of conventional oven in which two to four shelves are stacked on top of each other, Heats food with microwaves of energy that cause a food's molecules to move rapidly and create that inside the food, Has three to five circular shelves on which food cooks as the shelves move around a central rod, Uses oven to roast meat at low temp., preserves the meat's moisture, reduce shrinkage, and brown the meat's surfaces, Uses a smoker for smoking and slow-cooking food, true smoker treats food with smoke and operates at either coal or hot temperatures, Traditionally a cylindrical or barren-shaped oven often made of clay, with wooden or charcoal fire inside the base and open top, food is thrust inside the oven on long metal spikes or portions of thin dough can be slapped against the inside of the oven to develop characteristic bubbling and charming; easily reach 800 F to 900 F, Piece of kitchen equipment designed to proof bread and keep it hot after baking, control of temp. CDru4q]w9.R9"%S\MYEZ & humidity for proofing and second rise to consistent produce, cylindrical stainless-steel pot meant to sit in a steam, holds food at 135 F, sometimes put in a hot-water bath, a machine attached to tanks that hold premixed blends for selected soft drinks and a tank that contains CO2 , automatically mixes the blend and gas when switched on, contains a refrigeration unit to chill the lines; reduces foaming, Stainless steel containers used to keep food items hot on a buffet table; typically, the heat source is canned fuel, which is placed underneath the chafers filled with hot water, concentrated coffee brewed by forcing hot water under pressure through finely ground coffee, designed to hold hotel pans for either one size pan or multiple smaller pans, and work with/without water, heavily insulated cabinet to hold hotel pans or sheet racks, has a thermostat to control the temp. endobj
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Why are safety features important for foodservice equipment? Answer the following questions to help you prepare for this activity. 10. 4 0 obj
Give your Food Technology students a head start with our Equipment find activity sheet. Please turn on JavaScript and try again. Aluminum b. endobj
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It looks like your browser does not have JavaScript enabled. w !1AQaq"2B #3Rbr The School of Family and Consumer Sciences is in the process of raising funds to remodel the foods lab into a quantity food production lab. and controls for humidity, An insulated piece of equipment designed to hold sheet pans and hotel pans of food, Machines that use ice cubes, flakes, and chips crushed ice, Racks are generally made of metal & have lots of slots so food handlers can slide sheet pans, create shelves for various heights, some have wheels to carry larger equipment, some used for bouquets, A machine that works the same as a coffeemaker but makes tea for iced tea. The greatest amount of foodservice equipment is made of what type of metal? Dont just take our word for it check out what customers say about our products below. What questions in regard to care and upkeep costs arise when selecting equipment? endobj
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Chapter 11 1. 4. The quickest way to gain more followers and plays. Theres space for students to match equipment images with names and where the equipment is located. List 5 knife care and safety tips. endobj
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Call us at You may be trying to access this site from a secured browser on the server. Please contact our Customer Care Center if you have questions. What is preventative maintenance and why is it important? Class Preparation Questions: You will be completing an equipment investigation and presentation assignment over the second half of the semester. 2 0 obj
The resourceincludes a list of kitchen equipment used for cooking. Study with the several resources on Docsity, Prepare for your exams with the study notes shared by other students like you on Docsity, The best documents sold by students who completed their studies, Clear up your doubts by reading the answers to questions asked by your fellow students, Earn 10 points for each uploaded document and more additional points based on the downloads get, Get download points for each document you share, Help other students and earn 10 points for each answered question, Earn Premium Points for no-holds-barred downloads of shared documents and Store documents, The Definitive Study Method, Study Guides, Projects, Research for Science education, Quick Memorization Techniques, Study Guides, Projects, Research for Science education, The guide to improve your self-esteem, Study Guides, Projects, Research for Psychology, Ask the community for help and clear up your study doubts, Discover the best universities in your country according to Docsity users. 7 0 obj
Consequently, energy efficiency improvements to food service equipment can produce significant energy savings. Most china breakage occurs where? dZ 45. Getting to grips with a kitchen and understanding equipment is a key part of learning to cook. Copyright 2022 Ladybird Srl - Via Leonardo da Vinci 16, 10126, Torino, Italy - VAT 10816460017 - All rights reserved, Sign up to Docsity to download documents and test yourself with our Quizzes, Menu Theme Worksheet - Quantity Food Production and Equipment | FCS 384, Equipment Investigation - Quantity Food Production and Equipment | FCS 384, 14 Questions on Quantity Food Production and Equipment | FCS 384, Quantity Food Production and Equipment - Study Questions | FCS 384, 24 Sample Questions on Quantity Food Production and Equipment | FCS 384, 7 Questions on Assignment 4 - Quantity Food Production and Equipment | FCS 384, Equipment Layout and Design - Quantity of Food Production Management | HRI 380, 25 Questions on Growth of Food Services - Worksheet | FCS 384, Chapter 8 Worksheet - Unsolved Questions | FCS 384, 3 Problems on Food Service Industry - Assignment | FCS 384, Goals and Factors of Food Service Industry - Assignment | FCS 384, Production Equipment - Mathematics and Computing - Exam, Kitchen Equipment | HNF 440 - Foodservice Operations, Food Safety | HB 345 - Quantity Food Production Sys, Production Equipment - Business Management and Finance - Exam, Ethnic Foods in America | HB 345 - Quantity Food Production Sys, Styrene Production - Mass Transfer Equipment Design | CHE T312, Source Production Equipment Company Model 150 User's Manual, Mass Transfer Equipment Design - MTBE Production | CHE T312, Seafood | HB 345 - Quantity Food Production Sys, Soups | HB 345 - Quantity Food Production Sys, Stocks | HB 345 - Quantity Food Production Sys, Flavors | HB 345 - Quantity Food Production Sys, Sauces | HB 345 - Quantity Food Production Sys, Test 1 | HB 345 - Quantity Food Production Sys, Food Service Equipment (Chapter 10) | HB 349 - Facility Maintenance & Systems, Major 3 Styrene Production - Mass Transfer Equipment Design | CHE T312, X-Ray Production and Interactions - Radiographic Imaging Equipment | RADS 1513, Ethylene Oxide Production - Mass Transfer Equipment Design | CHE T312. A poached egg with the best height would most likely be the quality of: How do you read the volume of a graduated cylinder? 9. Starting from $0.06/Like, $0.13/Dislike, $1.38/Comment, Starting from $0.05/Like, $0,07/repost and $0,35/comment, Starting from $0.045/Retweet and $0.045/Like, Starting from $0.016/Like and $0.016/Retweet. <>
35. Public Small Facilities Service Providers, Streetlights Service Provider Contact List. 46. The ComEd Energy Efficiency Program offers incentives for electronically commutated motors, demand ventilation controls, walk-in cooler and freezer controls, along with a wide range of ENERGY STAR food service equipment. From your experience in the foods lab, identify five pieces of food service equipment that would be useful to purchase for the lab. 4 0 obj
What is modular equipment? What sizes of glassware are most commonly used in foodservice operations? 32. Email us at A restaurant or foodservice operation typically uses more than TWICE AS MUCH energy as other commercial buildings, primarily because commercial kitchen equipment is very energy-intensive. It was hard for me to grow my fanbase on Instagram at first. Butcher Knife or Scimitar c. Chefs or French Knife d. Cleaver e. Clam and Oyster Knives f. Paring Knife g. Slicer h. Utility Knife 39. See why you should take advantage of our online application for standard measures. endobj
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The ComEd Energy Efficiency Program is funded in compliance with state law. Learn how now! Describe why you would recommend each piece of equipment for the foods lab. What type of cutting boards should be used to avoid damaging a knife? ]c\RbKSTQ C''Q6.6QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ sh" &0pNQenJ.`wn{O%Uj)rU=? <>
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Subject: Family and Consumer Sciences;
Here at BMP we pride ourselves in exceptional service and affordable prices. How is the maintenance of high sanitation standards aided by equipment selection? What is the determining factor in the US standard gauge for metals and what gauge is commonly used for foodservice equipment? FFF Chapter 5: 38. <>
Energy saving opportunities exist in almost any food service operation, whether it's an elegant restaurant or the company cafeteria. This resource is part of our Food Technology: Year 8 unit plan. endstream
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