1. Culinary Arts I Equipment Identification You must be able to identify and demonstrate each piece of Equipment in this kitchen. Each person will have to demo back to me.

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

3. Equipment List Mixer 1-Large Mixer 2- Medium Mixer 3- Small (Kitchen Aide) Washer Dryer

4. Equipment List  Grille  Kettle-Lids  Tilt Skillet  Range  Hoods Vents  Steamer  Coolers

5. Equipment List  Ice Machine  Coffee Station  Steam Table  Cold Bar  Supplies  Cleaning Equipment

6. Dishmachine Prepare 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

7. 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 place Note: 150 wash, 180 Rinse Temp- If not inform Chef at once!!

8. 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

9. Waste Disposer Caution: 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

10. Waste Disposer Press the Green “ON” switch Note: the water will come on automatic If it does not turn off at once Press the Red “OFF” switch Wash area with soapy water and rinse

11. 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

12. Operate a Mixer Note: Do not put you hand or any other item into machine when it is turned on!!

13. 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.

14. Operate a Mixer Unplug and wipe down machine completely when you are done. Once a week you must scrub machine thoroughly.This includes top, sides, legs and shelves.

15. Two other Mixers

16. Operate a Slicer Make sure machine is unplugged before you begin.

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

18. Operate a Slicer Make sure you clean well Make sure you clean the cart

19. Operate Pot and Pan Sink Three 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.

20. Microwave Cook or Defrost Set Time Push Start Make Sure you Wipe Clean when done No Metal Careful removing items

21. 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

22. 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.

23. Combi Oven

24. 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

25. 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.

26. Convection Oven Double Stack Oven Cooks with a Blower Fan inside, hence the Convection. You must preheat

27. 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.

28. 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.

29. 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.

30. 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.

31. Convection Oven Cleaning, you should clean up any spill at once to prevent it burning. You will use Degreaser to clean all surfaces.

32. 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

33. 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

34. Dryer Set Dials for correct time Load Dryer Empty out the Lint Filter Turn on and allow to dry Remove, Fold,Store

35. 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

36. Grille To Clean you can use Degreaser. You will need to also clean the Drip Tray that is located underneath. Reline with Aluminum Foil.

37. 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

38. 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.

39. 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.

40. 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

41. 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

42. Steamer You cannot, should not use unless on Timed……….. After turning on the Master switch, make sure it is switched to Timed………….

43. 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.

44. 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

45. Hood Vents Used to remove smoke and grease from the air within the kitchen. Monthly cleaning of the Filters, Lights and Inside areas

46. 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

47. Coolers-Freezers Everything labeled Correct storage area Wipe down daily Check temperatures daily No uncovered items

48. Ice Machine Use a scoop Store scoop on side Keep door closed Wipe daily with sanitizer

49. 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

50. Steam Table Make sure Drain is closed Fill with water to ½ Plug in, Turn on and cover wells You will need to make sure that the wells are clean each day

51. 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

52. Store Room No items stored on floor Must be 12 inches from ceiling Practice FIFO Place items in proper place when finished

53. Cleaning Equipment Mops, Mop Buckets Brooms Vacuum Cleaner Chemicals

54. Locker Rooms Keep your personal belongings in locker Jackets, Hats Do not give out your combination. Keep the locker room clean.

55. 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.

56. Fire Systems This is the small extinguisher that is on the wall under the clock area in the main kitchen.

57. 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.

58. 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

59. Hand Wash Sink Wet Lather Rinse Dry with Paper towel or with Air DO NOT USE CLOTH TOWELS TO DRY WITH!