| A | B |
|---|
| receiving table/area | where delivered items are checked, weighed, and inspected |
| scales | used to weigh items to make sure what's been delivered in what was ordered |
| utility carts | used to carry food cases to storage areas; usu made of durable injection, molded shelving or heavy steel |
| shelving | should be of stainless steel instead of wood for cleanliness |
| walk-in refrigerators and freezers | are built right into the foodservice facility itself |
| all freezers | need a temp between 10 and -10 degrees (Fahrenheit) |
| all refrigerators | need a temp between 32 and 41 degrees (Fahrenheit) |
| reach-in refrigerators and freezers | can have one to three internal compartments and full- or half-sized doors, some with windows |
| forged blade | made from a single piece of heated metal that's dropped into a mold and then pounded into shape with a hammer |
| stamped blade | cut from sheets of milled steel |
| knife tip | used for detailed work such as paring, trimming, and peeling |
| spine | top, non-cutting edge of knife blade |
| heel | widest and thickest part of knife blade |
| bolster | point where knife blade meets handle |
| tang | the metal that continues from knife blade through handle |
| full tang | tang is as long as the handle; used in knives for heavier jobs (chef's knvives, cleavers) |
