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.
- ISBN13 9780135017883
- Publish Date 1 February 2009
- Publish Status Out of Stock
- Out of Print 15 January 2021
- Publish Country US
- Imprint Pearson Education (US)
- Format Paperback
- Pages 168
- Language English
- URL http://pearson.com.au/9780135017883