Dining Equipment Standard Operating Procedure: Lesson 3

Study Notes

Dining Equipment and Their Uses

Serving counters and shelving cabinets are used to store dry goods and supplies.
Working tables are areas where food preparation and cooking take place.
Ranges are stoves with burners used for cooking.
Mixers are used for mixing foods.
Trays are flat, shallow containers used to carry or hold items.
Refrigerators and freezers are used to store food at low temperatures.
Weighing scales are devices used to measure weight.
Griddles are flat metal plates used for cooking.
Slicers are used for cutting and slicing meat and vegetables.

Importance of Food Service Equipment

Efficiency: Food service equipment helps kitchens work faster and smoother, making it easier to prepare and serve meals quickly.
Hygiene: Equipment keeps food safe by storing it at the right temperature and ensuring utensils and surfaces are clean.
Consistency: Good equipment helps chefs cook food evenly and reliably, ensuring every dish tastes the same every time.
Cost Savings: Investing in quality equipment saves money in the long run by using less energy and needing fewer repairs.

Description

Learn about the preparation and cooking equipment that makes work easier in the kitchen, saving space, maintenance costs, labor, and improving sanitation. Discover how to maximize the use of equipment based on manual specifications for safety and durability. Explore the use of customized equipment like serving counters and shelving cabinets for efficient food distribution.