Examine various pieces of large equipment employed in commercial kitchens, including refrigeration units, holding units, grills and broilers, ranges and ovens. Explain the properties of design and their relationship to functionality for each piece of equipment examined. Determine the appropriate equipment needed for various tasks performed in the commercial kitchen, properly demonstrate safe use, and outline and practice proper cleaning procedures.
Standard detail
17
Depth 1Parent ID: B5443602BC7C4527AB30DAB6381E8C74Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 17
- List ID
- 17
- Standard ID
- 1E86680A1F444B63AD4C3E4E2AD7013A
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- B5443602BC7C4527AB30DAB6381E8C74
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US