Unformatted text preview: 4. Name and describe two types of holding and storage equipment. 1. Hot food holding equipment: keeps food hot during service. Typically used in buffets 2. Cold food storage equipment: keeps food cold so that consumers can enjoy the food due to correct refrigeration. Many different sizes, shapes, models and designs. 5. Describe the three types of metal that a knife blade is made of and which is considered most desirable. Carbon steel: extremely sharp edge, but it corrodes and discolors easily; as it discolors some food take on a metallic taste Traditional stainless steel alloys: do not rust or corrode but are much more difficult to sharpen High-carbon stainless steel: sharp edge, will not rust or corrode, however is very expensive. Combines the best of alternative knives, therefore most desirable. Score: 4/5...
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This note was uploaded on 04/06/2008 for the course FSM 1070 taught by Professor Smith during the Winter '07 term at Johnson & Wales University - Denver.
- Winter '07