Title: Identify commercial kitchen equipment for use in food preparation.
Course: Introduction to Culinary Arts (16051-36) > Section: Exploring the Foundations of Culinary Preparations

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?