Demonstrate proper procedures for cleaning and maintaining professional kitchen equipment including ranges, convection ovens, deep fat fryers, steam cabinets, floor mixers, steam jacket kettles, tilt skillets, grills, griddles, microwave ovens, refrigerators and freezers, etc.
Standard detail
HOSP-CAI-3.1
Element
Depth 2Parent ID: 859AC4A906EB4D688DD0E8CE9124B406Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-3.1
- Standard ID
- 1E2640B5987F40A092E469DE5277C9DA
- ASN identifier
- S21411941
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 859AC4A906EB4D688DD0E8CE9124B4060170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)