HOSP 321 Study Guide - Final Guide: Aramark, Nail Polish, Wedding Cake

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 321
• Professor: Pyle

Document Summary

A production sheet will coordinate with these standardized recipes. Where would you find the risotto recipe: hot food prep. What is a food processor: chops and purees, has a stationary bowl with a rotating blade, a little plastic pin must in engaged in order for it to be used. What is a buffalo chopper: primarily used to grate cheese, has a hump of a buffalo. What is an electric slicer: most dangerous piece of equipment. What is a mandolin and what is it used for: slicer. If you get burned: run under cold water. If you have a cut: sit down and put a power towel over it. A (cid:449)ork statio(cid:374) i(cid:374)(cid:272)ludes a : cutting board, chef knife, shelf liner, sanitizing bucket and towel, garbage can and liner. Sanitizing: 200 pts of sanitizer per million, located on shelf next to 3 sinks. Carver station responsibilities: responsible for making flatbreads, salads and cr me brule.