Kitchen appliances and utensils

The way a restaurant is designed can be divided into…

• three basic configurations.

• two basic configurations.

•    four basic configurations.

•     five basic configurations.

The ....................... is where equipment and non-perishable goods are stored.

The .......................... is where dishes, pots and pans are washed and stored.

The ......................... is where hot food is prepared.

The ..................... is where orders are placed and waiting staff collect food.

The .................................. room is where perishable goods are stored.

The ...................... section is where raw ingredients are prepared.

A cold store room…  

• needs a lot of space.

• stores different types of food separately.

•   freezes products.

•    is small and powerful.

              The cold preparation section in a kitchen should be…      

•     directly behind the service area.

• near the cold storage room and the storeroom.

• near the dishwashing area.

• near the main kitchen.

In which category do you find the chef’s kitchen knives?     

•   food preparation appliances

•   cooking appliances

• cookware

• kitchen utensils and cutlery