Culinary Arts IEquipment Identification

You must be able to identify and demonstrate each piece ofEquipment in this kitchen.Each person will have to demo back to me.

Equipment List Dish Machine Disposal Pot and Pans ( 3 Compartment Sink) Microwave Slicer Proofer Combi Oven Convection Oven Conventional Oven

Equipment List Mixer 1-Large Mixer 2- Medium Mixer 3- Small

(Kitchen Aide) Washer Dryer

Equipment List

Grille Kettle-Lids Tilt Skillet Range Hoods Vents Steamer Coolers

Equipment List

Ice Machine Coffee

Station Steam Table Cold Bar Supplies Cleaning

Equipment

DishmachinePrepare Machine to wash dishes Place the scrap trays in the

machine Place the wash arms in machine Close the doors and drain valves Check to see machine has soap

and rinse solutions Turn on booster heater Turn on machine and allow to fill Check to assure Wash temp-155

to 180 degrees Check to assure Rinse temp –

180 degrees min

Washing Dishes

Washing Dishes Scrape soil from dishes Sort dishes Place dishes on appropriate rack Place into machine and allow to

wash complete cycle For silverware wash twice Remove for machine and allow to

air dry Place all clean dishes in there

correct placeNote: 150 wash, 180 Rinse Temp-

If not inform Chef at once!!

Washing Dishes

Cleaning Remove all scrape trays from

machine and rinse Rinse machine out with spray

hose Make sure all dishes are put away Wash down entire area with

soapy water Squeegee entire area dry Check out with Chef

Waste DisposerCaution: Keep hands

and fingers out of the unit.

Feed only item that can readily grind up

Do not feed Bones, Coffee Grounds, Grease

Make sure you run the unit a few minutes after you grind

Wash area with soapy water and rinse

Waste Disposer Press the Green

“ON” switchNote: the water will

come on automaticIf it does not turn off at

once Press the Red “OFF”

switch Wash area with

soapy water and rinse

Operate a Mixer Make sure machine

is unplugged Place proper bowl

and paddle on machine

Lock bowl pins, raise the bowl

Make sure on “1” speed and plug in

Turn on and mix, if you need to change speeds turn off first

Operate a Mixer

Note: Do not put you hand or any other item into machine when it is turned on!!

Operate a Mixer Turn

off,unplug,return to “1” speed and lower bowl ,remove paddle and leave in bowl.

Remove bowl, finish product and spray bowl before putting at Pot sink.

Operate a MixerUnplug and wipe

down machine completely when you are done.

Once a week you must scrub machine thoroughly.This includes top, sides, legs and shelves.

Two other Mixers

Operate a Slicer Make sure

machine is unplugged before you begin.

Operate a Slicer Put together Sanitize Adjust thickness Slice product Break down Clean and sanitize

Operate a Slicer Make sure you

clean well Make sure you

clean the cart

Operate Pot and Pan SinkThree Compartment Sink

Hot Soapy wash water Warm Rinse water Hot Sanitizer water Wash from Right to

Left Allow to Air-Dry, do not

use towel Do not leave any items

at end of shift Clean out sinks often

to keep hot, clean water.

Microwave Cook or Defrost Set Time Push Start Make Sure you

Wipe Clean when done

No Metal Careful removing

items

Proof – Hot Box For Proofing Yeast

Breads or Holding Hot Foods

Make sure water in bottom

Sides will be hot Wipe down inside

and out

Proof – Hot Box You will set the

Switch on Heat and the Dial on 10 or 165 degrees depending on the unit used

You need to turn on before you need to use it. I will take 30 minutes to get hot.

Combi Oven

Combi Oven Used for Baking,

Roasting, Steaming. The Combi part comes

from the fact that it cooks with Both Steam and Dry Heat.

It is a Steamer and a Convection Oven(Has a Fan)

It only uses small pans, and needs to preheat

Combi Oven It has 3 controls

Power Switch Select from Hot Air,

Steam, or Combination of Both

Temperature Switch

From 140 to 500 degrees

Timer Switch Set specific time or

the Figure 8 thing it runs all the time.

Convection Oven Double Stack

Oven Cooks with a

Blower Fan inside, hence the Convection.

You must preheat

Convection Oven Has a Master

Switch that controls both top and bottom ovens.

You will see the Power Light come on and also the Heat Light.

Convection Oven Below the Power

switch are these. Oven Cool, used

to cool the oven when it is switched ON. Do not switch to ON position, it will keep oven from getting hot.

Convection Oven Below the Power

switch are these. Motor Switch, this

has a 2 speed motor. We will use on HI most of the time.

Convection Oven Below the Power

switch are these. Oven Lamps, just

like it says. It is so you can turn on a light inside to see what’s cooking.

Convection Oven Cleaning, you

should clean up any spill at once to prevent it burning.

You will use Degreaser to clean all surfaces.

Conventional Oven Located under the

Range Cooks like your

oven at home, is slower than a Convection Oven

Wipe out with a damp towel, in and out

Washer Set dial, adjust

size Turn on and allow

to fill with water Put in Cleaners Put in cloths,

close lid and allow to complete wash cycle

Dryer Set Dials for

correct time Load Dryer Empty out the

Lint Filter Turn on and allow

to dry Remove,

Fold,Store

Grille Also called Char

Broiler Turn on, make sure

it Lights ( it’s Gas) Allow Grids to get

White Hot. Spray or Brush with

Oil, and put on Food

Cook until proper temperature

Grille

To Clean you can use Degreaser.

You will need to also clean the Drip Tray that is located underneath. Reline with Aluminum Foil.

Steam Kettle Make sure it is

clean inside Turn on Toggle,

set pressure to 10 Fill with Product,

or Water Do not leave on

and empty!!! Remember it tilts Clean with

Degreaser

Tilt Skillet Used for any type

of Sauté, Frying, Batch Cooking.

Use Caution with Lid. You open away from you.

Do not lay your forearms on the lid..it will burn.

Tilt Skillet You will Turn on

with small toggle switch, and then adjust Temp to 350.

You will use the handle to tilt over.

Clean with Soap water and Degreaser.

Gas Range Turn on Gas Valve

and make sure it lights

Cook with pot handles turned in

Clean with Degreaser This includes the

Burner Eyes, Sides, Back, Top

Pull drip tray too

Steamer Used for cooking

Vegetables, Meats, Heating some items.

One Master ON switch

Has 2 doors (compartments) that have separate controls for the cooking process

Steamer You cannot,

should not use unless on

Timed……….. After turning on

the Master switch, make sure it is switched to

Timed………….

Steamer You then set the

timer for 20 minutes

Do Not open the door unless the Timer is on 0, you may burn yourself otherwise.

Steamer

Cleaning It should be wiped

down each day You will use

Degreaser on Friday Cleanings, make sure you get all over

Use Stainless Polish to shine up

Hood Vents Used to remove

smoke and grease from the air within the kitchen.

Monthly cleaning of the Filters, Lights and Inside areas

Hood Vents You Must turn on

the Hoods when you are working in the Kitchen.

Three controls Heat to be used in

winter. Fan, this is ON Lights, if needed

Coolers-Freezers Everything labeled Correct storage

area Wipe down daily Check

temperatures daily No uncovered

items

Ice Machine Use a scoop Store scoop on

side Keep door closed Wipe daily with

sanitizer

Coffee Maker Auto fill Type Need a empty pot

under the filter 1 bag of Coffee

and 1 Filter for each pot of coffee

Remember to turn on the Warmer

Steam Table Make sure Drain

is closed Fill with water to

½ Plug in, Turn on

and cover wellsYou will need to make sure that the wells are

clean each day

Cold Bar Make sure it is

clean Fill ½ with Ice Put in bread pan Wipe down

outside and sneeze guard

You will need to drain water each day if you overfill the bin

Store Room No items stored

on floor Must be 12 inches

from ceiling Practice FIFO Place items in

proper place when finished

Cleaning Equipment Mops, Mop

Buckets Brooms Vacuum Cleaner Chemicals

Locker Rooms Keep your

personal belongings in locker

Jackets, Hats Do not give out

your combination. Keep the locker

room clean.

Fire Systems This is the ANSUL

system that protects under the Hood System. It is automatic and will discharge if we have a fire.

There is a manual pull, DO NOT TOUCH.

Fire Systems This is the small

extinguisher that is on the wall under the clock area in the main kitchen.

Emergency Procedures Fire Alarm, we exit out the

doors to the sidewalk at rear of Building. Stay off street and clear of door.

Disaster, we go to the ladies locker room

Lock Down, Ladies locker room.

Food Processor Retrieve from Cabinet Make sure its clean Put bowl onto base

with handle at 8 o’clock position and then rotate to 6

Insert knife Place lid on in 8

o'clock and rotate to 6

Turn on and operate Place to be cleaned in

dish area

Hand Wash Sink Wet Lather Rinse Dry with Paper

towel or with Air DO NOT USE

CLOTH TOWELS TO DRY WITH!