Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 17 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 17 - Thomas, Norman, Katsigris
Chapter 17 rounds up the smaller, but nonetheless vital, types of equipment necessary for ease and speed of food preparation. The commercial versions of these handy countertop appliances - food processors, toasters, slicers, mixers, warmers, and coffee makers - are much sturdier and more powerful than those made for home use, and this chapter explains their selection, safe use, and maintenance.