Culinary Arts Standard 5

​HOSP-ICA-5  Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop. 

​5.1 List and describe the tools used for commercial food preparation, cooking, baking, and serving, and demonstrate proper use of each. 

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​5.2 Identify and distinguish between a standard and convection oven, stoves, ranges, steamers, fryers, refrigerators, freezers, slicers, food processors, coffee and tea brewing equipment, and food storage equipment. Demonstrate proper use and cleaning of each. ​

5.3 Identify and distinguish between the various mixers and small wares, demonstrating proper use and cleaning. 

​5.4 Discuss and practice cleanliness of kitchen equipment and facilities. 

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​5.5 Develop an equipment checklist documenting each student’s proficiency in use of various equipment and small wares used in a commercial kitchen or bake shop.​