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Foodservice Equipment Book from C.H.I.P.S.

Restaurant Food Service Equipment
by John A. Drysdale

Restaurant Food Service Equipment explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment–from mixers and slicers to ovens and refrigerators.

Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking.

Illustrations accompany step-by-step instructions, making Restaurant Food Service Equipment the most definitive book published on foodservice equipment.

Contents

  1. Cleaning, Sanitizing, and Maintaining Equipment
  2. Health Department’s Role in Equipment Sanitation
  3. Safe Equipment Operation
  4. Mechanical equipment
  5. Cooking Equipment Part 1
  6. Cooking Equipment Part 2
  7. Refrigeration
  8. Sanitation
Index

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Restaurant Food Service Equipment
by John A. Drysdale
2010 • 152 pages • $37.00 + shipping
Texas residents please add 6.75 % sales tax

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