List five pieces of equipment you would find in


1. List five pieces of equipment you would find in non-commercial high-volume production you most likely will not find in a standard restaurant.

2. What are the advantages to using a steam jacketed kettle?

3. Why are combi ovens and CVAP ovens used in a high-volume production setting?

4. Why are specialized and convenience items used in high-volume production?

5. List at least four examples of convenience products that we use on "The Line".

6. What are four checks to ensure quality that a receiving clerk can make when receiving any food product?

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