Kitchen Equipment fill the blanks.

RECEIVING TABLE:​ (a)   in a food services operation where employees ​ (b)   and check delivered​ (c)  

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• place
• weigh,inspect
• items
• Having
• tables

​ SCALES: (a)   in the receiving area that employees use to​ (b)   items in order to​ (c)   that what was ordered matches what is ​ ​ (d)  

• Equipment
• weigh
• confirm
• delivered
• Scales

UTILITY CARTS: -​ (a)   -equipment used in the receiving area are made of--​ (b)   injection molding(plastic), molded shelving, or heavy ​ (c)   and used to -​ (d)   - food -​ (e)   - to storage areas

• save
• steel
• Wheeled
• durable
• carry
• cases

SHELVING: Equipment used to ​ ​ (a)   -- dry​ ​ (b)   -; operations use stainless-​ (c)   - shelves because they are very-​ (d)   - and -​ (e)   - to clean

• store
• goods
• steels
• strong
• easy
• keep

Cutters: --​ (a)   used in ​ (b)   kitchen to cut ​ (c)   meats,vegetables,​ (d)   other food. ​

• Machines
• boiled
• professional
• and sliced
• and
• and prepare

MIXERS: -- ​ (a)   used in a professional kitchen to -- ​ (b)   - and ---​ (c)   sauces and batters​

• Big
• container
• mix
• blend
• Machine

​ (a)   used in a professional kitchen to ​ (b)   vegetables and grains by allowing the food to come into direct contact with​ (c)   heating the food very ​ (d)   . ( Steamers)

• Machines
• cook
• steam
• quickly
• delicious

RANGES:Cooking units with ​ (a)   ​ (b)   source that are usually the ​ (c)   frequently ​ (d)   pieces of equipment in restaurants and foodservices kitchens.

• open
• heat
• most
• utilized
• source

OVENS; Kitchen ​ (a)   in restaurant and foodservices operations used for​ (b)   , heating , or ​ (c)   food.

• equipment
• baking
• roasting
• boiling
• heat source

BAIN-MARIE: A ​ (a)   stainless-steel ​ (b)   meant to sit a ​ (c)   table, sometimes held in a hot water ​ (d)   , depending upon the type of steam table.

• cylindrical
• pot
• steam
• bath
• Large