Kitchen Essentials MWF12:30- 01:30

The food flow starts in this area.

• Recieving Area

• Receiving Area

• Riceiving Area

• Ricieving Area

This scale weighs up until 300 kilograms

• Portion Scale

• Counter Scale

• Weighing Scale

• Platform Scale

This chef is the assistant station chef and does most of the actual preparation of food in the specific station.

• Demi-chef

• Demis-chef

• Demmi-chef

• Demmis-chef

In storing food, ___________ rule should be implemented.

The purpose of this is to prevent hair from falling into the food being prepared and cooked.

One of the chefs de partie, who specializes in sauce and gravies. (FRENCH WORD)

The third step in the food flow. In this area, raw foods are being processed and prepared for cooking.

This person needs to gain experience and helps in cleaning and work preparation, including peeling and sometimes washing the dishes.

Equipment with one fixed blade is typically used for wetter recipes like shakes and smoothies. It performs best with at least a little liquid to get things going.

• Food Processor

• Food Proccesor

• Blender

• Blander

Its main purpose is to provide portion- controlled slicing.

• Slicer

• Grinder

• Grater

• Cutter