46. A proofing cabinet is designed to proof bread and keep it hot after baking.
47. Sheet pans with wheels are versatile for transportation and storage in kitchens, bake shops, dry storage, and refrigerators.
48. The receiving area is the initial stop in the food flow.
49. Restaurants prefer plastic cutting boards over wood for cleanliness and health department compliance.
50. A receiving dock is where employees weigh, inspect, and check delivered items for quality and quantity.
46. A(n) proofing cabinet is designed to proof your bread and keep it hot after it is baked.
- Explanation: A proofing cabinet provides a controlled environment with consistent temperature and humidity to facilitate the proofing (rising) of bread dough.
47. Sheet pans are equipped with wheels and suitable for kitchens, bake shops, dry storage, and refrigerators.
- Explanation: Sheet pans with wheels, also known as speed racks or sheet pan racks, are mobile storage units used for efficient transportation and storage of sheet pans in various kitchen settings.
48. The receiving area is the first stop in the flow of food.
- Explanation: The receiving area is where food items are initially received, inspected, and checked for quality and quantity before entering the kitchen.
49. Restaurants use plastic cutting boards instead of wood because wood is difficult to keep clean and is not acceptable to some local health departments.
- Explanation: Plastic cutting boards are preferred in commercial kitchens due to their ease of cleaning and sanitation compliance compared to wooden cutting boards.
50. Employees weigh, inspect, and check delivered items on a receiving dock.
- Explanation: The receiving dock is the designated area where employees inspect and check the quality and quantity of items delivered before they are accepted into the facility.