Title: Identify commercial kitchen equipment and culinary utensils.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Back-of -the-House Responsibilities in the Food and Beverage Industry

Identification should include

- knives and culinary utensils
- pots and pans
- baking equipment
- measuring equipment
- thermometers
- appliances
- large equipment.

Process/Skill Questions:

Thinking

- Why is it important to know what equipment and tools to use for different jobs in the kitchen?
- How does commercial kitchen equipment differ from residential kitchen equipment?

Communication

- Why are reading, listening to directions, and following written directions important for the operation of kitchen equipment and tools?

Leadership

- Why is it important to have certified food managers on kitchen crews who can instruct others in equipment operation?
- How do personnel keep a kitchen organized?

Management

- Why is safety one of the most important responsibilities of a food services manager?
- Who maintains commercial kitchen equipment? How should an entry-level worker report a defective or damaged tool or piece of equipment?