Title: Identify operation of commercial kitchen equipment.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Identification should include

- listing the names of common commercial kitchen equipment
- listing the uses for each piece of equipment
- describing the operation of each piece of equipment in a safe and cost-effective manner
- explaining the maintenance needs of each piece of equipment
- explaining how to properly break down and clean each piece of equipment.

Process/Skill Questions:

Thinking

- Why is it important to correctly operate food preparation equipment?
- Why is regular equipment maintenance essential?
- How effective are operator manuals in providing safe and efficient instructions?

Communication

- What information must be displayed per OSHA guidelines? Why?
- How can proper, safe operation of equipment be communicated to employees?

Leadership

- What is the role of OSHA in ensuring safety in the operation of food-preparation equipment?
- What is the National Sanitation Foundation? What role(s) does it play in food service equipment operation and maintenance?
- How can training help create a workplace focused on safety and respect for equipment?

Management

- What is the role of management to ensure that food-preparation equipment is operating safely?
- What are the responsibilities of management for the safety of employees while operating food-preparation equipment?
- What are international standards for labeling tools and equipment?
- How does the safe operation of equipment affect profitability?