A Preliminary Study of Water Sources in the Main Cooking Section of Selected Institution Kitchens |
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Contents
REVIEW OF THE LITERATURE | 7 |
METHOD OF PROCEDURE | 16 |
RESULTS AND DISCUSSION | 19 |
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addition Appendix Bain Marie BM breakfast cafeteria chart cleaning cold water faucet cold water mixing cooking ingredient cooking design characteristics Distance to Workplace drinking fountain efficiently designed entrees feet five food facilities food service four ft Table functions of water grilled Hand Sink HS hand-operated handwashing head cook rated head cook reported hot & cold hot and cold hot water included ingredient cooking medium kitchen layout located at point-of-use Location at Equipment lunch and dinner main cooking section manager materials meals meats medium cooking ingredient menu items Mixer nearby needed oven permanently installed equipment permanently positioned planning Plate poultry prepared production properly located Range units rated the water recommended rinsing separate served sink S-1 Slicer small equipment soup source at sink steam-jacketed kettles SK-1 Steamer table surfaces table T-2 traveled valve vegetables washing of hands washing of utensils water mixing faucet water source located