Culinary Essentials ©2010

Chapter 9: Equipment and Technology

Chapter Summary

Effective workflow allows the orderly movement of food through the kitchen. An efficient kitchen will include well-organized workstations and work sections. Storage equipment should be used to keep foods fresh and organized until they are ready for use. Preparation equipment is used to perform a variety of tasks including shredding, grating, grinding, and slicing. Cooking equipment includes ranges, ovens, and steamers. Equipment used for clean-up includes commercial sinks and dishwashers. Holding equipment keeps foods hot until they are used. Service equipment is used to serve customers in the dining room, at the buffet, or at a catered function.