This document discusses various types of kitchen equipment including refrigerators, freezers, auxiliary equipment like griddles and broilers, microwave ovens, and blenders. Refrigerators and freezers are necessary to prevent bacterial growth in foods by maintaining proper storage temperatures. Auxiliary equipment has both specialized and optional uses in large food establishments. Microwave ovens have increased in use for food preparation as foods can be prepared ahead of time and reheated. Blenders are used to chop, blend, mix, whip, puree, grate or liquefy different foods.

5. EQUIPMENT

6. EQUIPMENT
These are more complicated
tools .They may refer to a
small electrical appliance , such
as mixer, or a large ,
expensive, power-operated
appliance such a range or a
refrigerator.

7. REFRIGERATORS/FREEZERS
Are necessary in
preventing bacterial
infections from foods.
Refrigerator or freezer
is an insulated box,
equipped with
refrigeration unit and
a control to maintain
the proper inside
temperature for food
storage.

9. AUXILLIARY EQUIPMENT
Like griddles, tilting skillets,
broilers/grills, steamers, coffee
makers, deep-fat fryers and others
are utilized most commonly in big
food establishments, some with
specialized uses and some are
optional.

15. MICROWAVE OVENS
Have greatly
increased their
used in food
industry. Foods
can be prepared
ahead of time,
frozen or
refrigerated
during slacked

16. BLENDERS
Are used to
chop, blend,
mix ,whip ,
puree, grate or
liquefy all kinds
of food.

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