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Technical Knowledge (III. Refrigeration (Types (Refrigerators, Freezers),…
Technical Knowledge
III. Refrigeration
Appliances
Compressor
Types
Refrigerators
Freezers
Wine/ Bakery
Adjustable ventilation
Dust filter
NoFrost
Fan
low power heater
Professional - Energy Labelling
EU ECO-DESIGN Directive
Non-domestic
IV. Preparation
Basic Rules
Different
Tools
Purity
Temporal separation
Same type
Different purity
Quality check before
Not hide problems
Sorting Appliances
Stuffs
Function
One
Multi
Action
Mise en place
Equipment
Vegetables
Washer
Peeler (root)
Cutter
Processor
Meat
Mincer
Slicer
Bone saw
Hamburger press
Mixing devices
planetary
diving
V. Traditional
Factors - Category choice
Menu
Portions
Kitchen
Layout
Ventilation
Utilities
Staffs
Budget
Sorting
Energy
Heat methods
Location
Size (depth)
Methods - Appliances
Dry
Heat directly
Broilling
Grill, stove
Baking
oven
Roasting
oven
Frying
deep fryer
Moist
Liquid transferring hear
Boiling
pasta, boiling pan
Poaching
stove + pan
Steaming
steamer
Wrong range usage
Insufficient capacity
Cooking time
Early hinge wear
Replacement
Differences
Table top
modular
base
Modular
Specified dimension
Freestanding
Individual
Any sizes
Island
Tailor-made
One piece
VIII. Warewashing
Criteria
Ventilation
Lighting
Utilities
Steps - Soiled tableware
Clearing. Grouping
Scraping
Racking
Appliances
Front loading
Hood
Conveyor
Flight type
Key factors
Wash time
Temperature
Water softener
Softener
Foaming
Detergent and rinse additives
Glasses separate
Others
Cutlery Polisher
Potwashing
Waste handling
Waste disposer
Waste extractor
Waste compactor
I. Overview
Differences
Equipment
Set
Specific purpose
Appliance
Task
More efficient
Device
More productive
Particular purpose
Attachment
For machine
Multi-function
Furniture
Tool
By hand
Utensil
Eat
Serve foods
Size
L 300 - 1200
D 600 - 650 - 700 - 900
H 850
Standard
GN
EN
Bakery
Sorting
Used energy
Function
Location
Size (depth)
II. Receive. Store.
Scales
Uses
Receipt
Requisition
Measuring ingredients
Serving
Monthly Inventory
Types
Mechanical
Digital
Table 20kgs
Stock control 100 - 2000
Calibration
First usage
Maintenance
Two-year
Meanings
IP
International Protection
ICE
CE
European Conformity
Handling Equipments
Two-wheeled hand truck
Four-wheels platform
Conveyor roller
Forklift - Pallet truck
Utility cart
Shelving systems
Wall shelves - fixed
Modular rack
Mobile storage system
VI. Modern
Microwave
Magnetron tubes
Stirring fan
Fat and water molecules
Combi steamer
Induction Hob
Magnetic field
Vibration
Why induction efficient
Speed
Efficiency
Shut off power
VII. Serving. Holding.
Goals
Temperature
Texture, taste
Safety
Efficient
Types of service
Table
Self-service
Tray
Walkup
Drive-up
Conveyor
Delivery
Equipments
Bain Marie
Heated chef shelf
Salamander
Plate warmer
Food delivery
Special
Strict
Washed
Carts
Separate area
IX. Ice-cream
Differences
Ice-cream
Ice lolly
Methods
Cold
Warm
Types
Machines
Soft
Pasteurizer
Batch freezer
Multi-functional
Cream whipper