Identification should include
- types of equipment (e.g., convection oven, flat-top, grill, rotary oven, steam-jacket kettle, tilt-skillet)
- functions of common equipment
- current technology in the food industry.
Process/Skill Questions:
Thinking
- What information is needed for selection of food service equipment?
- What type of equipment is needed for efficient, safe, and economical food production?
Communication
- What are the present safety procedures and requirements for operating and maintaining food production equipment?
- Why is it important to follow safety procedures and requirements when selecting and using food production equipment?
Leadership
- What criteria should be developed for cleaning and sanitizing food production equipment?
- What would be the implications for employee, employer, customer, and community of not following cleaning and sanitizing guidelines?
Management
- What resources help select efficient, safe, and economical equipment?
- What is the effect of equipment selection on food production, economics, and the environment?