Foodservice Logistics Pt 2

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Across
  1. 5. used to thaw and prep meats/frozen bagged sides
  2. 11. sink to prep produce, soak pots and pans, or located in a bar area
  3. 12. keeps hot foods at the right temps
  4. 13. heavy stone shelf heats up with food placed on it
  5. 14. keeps food warm and ready to serve
  6. 17. fryers heated by gas (ideal for items floating in oil at the top)
  7. 19. open burners and dials for precise cooking temperature control
  8. 22. proofs bread products
  9. 26. protective tops above tubes w/ metal elements
  10. 29. circulates warm air inside the oven
  11. 30. electric steam table hooked up to a food rethermalizer to heat the water
  12. 32. used for washing hands (at least 1 inside of/at the entrance to a food prep area)
  13. 34. slows bacterial growth (kept between 32-40°F)
  14. 35. used in display cases
  15. 38. Don't require fume hoods and emit heat in the air
  16. 41. fryers using gas/electricity
  17. 43. used to scrape food, wash, rinse, and sanitize dishes separately
Down
  1. 1. hold foods at the correct cold temps prior to serving
  2. 2. hot air through a perforated sheet
  3. 3. used in larger restaurants due to large capacity (uses more energy and detergent)
  4. 4. 2 heating elements heat the air inside
  5. 6. breadmaker (proof and bake dough in the same equipment with different controls)
  6. 7. come in several designs (Rotary, conveyor, door-type under counter)and used in bars/cafes that need a steady supply of clean glasses
  7. 8. most compact option which resembles residential dishwashers
  8. 9. used to transport heated/unheated foods to special events
  9. 10. uses super-heated water to clean dishes
  10. 15. slowly cooks meat
  11. 16. keeps food on the line/buffet at the correct temperature
  12. 18. largest available commercial dishwasher
  13. 20. stored immediately when frozen food is received (kept at 0°F)
  14. 21. used to wash, rinse, and sanitize dishes separately
  15. 23. fryers that keeps sediment separate from oil (anything in a frying basket can be cooked in this)
  16. 24. uses sanitizing chemicals and cleaning agents to clean and sanitize dishes
  17. 25. keeps food on patient meal trays at the right temperature during transport
  18. 27. cooks food and keeps it hot until serving time
  19. 28. combines convection with steam
  20. 31. found in satellite kitchens and self-service areas
  21. 33. have food wells to display hot/cold foods
  22. 36. refrigerate dough and heat it for proofing
  23. 37. cooks with water vapor
  24. 39. canned goods, baking supplies, sugar, other grains, cereals (50-60% humidity, optimal temp 50-70°F)
  25. 40. allows for bulk production of food items
  26. 42. placed over prepared food/carving station to keep them warm