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Lecture Project-Appendix B 1

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50 views1 page

Lecture Project-Appendix B 1

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api-240473826
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© Attribution Non-Commercial (BY-NC)
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Appendix B: Equipment & Space

Equipment 2 Cutting Boards 3 Food Slicers

Ladles Walk-In Refrigerator

Function To cut food items and to prevent cross-contamination. For slicing specific food items and create greater efficiency and time management. Create portion control when serving. Cold storage for most food items.

Menu Item Steak and poultry Meat, cheese and bread

Soups Cheese, vegetables, and fruits already sliced; soup not being cooked at the moment; iced tea Steak, chicken and shrimp Soups Hot tea and iced tea varieties

Refrigerator 2 Large Pots 2 Large Tea Pots

Microwave Oven

Fondue Broilers

2 Thermometers

Rack Conveyor Dishmachine 2 Hand Washing Sinks

3 Compartment Sink 2 Trash Bins

Cold storage for hazardous food items. Hot holding To have hot water readily available for use in a hot beverage or for preparation of a beverage that will be later chilled. To warm up food item immediately before it is brought out to the customer. Cook menu items and reach temperature levels consistent with HACCP guidelines. To ensure food safety through proper hot holding and cold holding. Proper sanitation of dishes and utensils. Proper employee hygiene practices and food safety measures. Proper sanitation of pots, trays and other utensils. Proper and regular disposal of waste products.

Bread slices

Steak, chicken, shrimp, vegetables, cheese, and chocolate Soup (in hot holding) and meat (in cold storage) N/A N/A

N/A Food waste

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