Identification should include
- knives and culinary utensils
- pots and pans
- baking equipment
- measuring equipment
- thermometers
- appliances
- large equipment.
Process/Skill Questions:
Thinking
- Why is it important to know what type of equipment and tools to use for different jobs in the kitchen?
- How does commercial kitchen equipment differ from residential kitchen equipment?
Communication
- Why are reading, listening to directions, and following written directions so important for the safe and proper operation of kitchen equipment and tools?
Leadership
- Why is it important to have certified food managers on kitchen crews who can instruct others in equipment operation?
- How do personnel keep a kitchen organized? How does this benefit all?
Management
- Why is safety one of the most important responsibilities of a food services manager?
- Who maintains commercial kitchen equipment? How should an entry-level worker report a defective or damaged tool or piece of equipment?