FS Equipment, Banquet and Catering Mgt.

According to Fire Inspectors, all exits must be marked with clear and lighted signs

A successful caterer must have natural leadership and extensive knowledge of ingredients

It caters mainly the travelers or people away from home

A heated vessel for frying food by immersing in hot fats or oil

A large pan containing hot water, into which other smaller pan is set in order to cook food at low heat

An enclosed storage space refrigerated to temperatures equivalent to a normal refrigerator

An accessory for a mixer that spins to mix the contents of the mixer's bowl

A kitchen appliance used to mix, puree or emulsify foods and other substances

A bowl-shaped kitchen utensil with holes in it used for draining foods such as pasta or rice

A catering organization that aims to make profit in return for the supply of their products and services

Commonly used for cookery and found in kitchen for applying heat to the base

A flat and rectangular metal pan often used for baking bread rolls, pastries and flat products like cookies & Swiss roll

A thin-bladed knife intended for coring and peeling fruits and slicing small ingredients with detailed cuts

It is a meal that has a menu preselected by the client for all guests attending the event

A banquet menu with service of drinks to a group of people, may be elaborate or limited

One of the inspection committee that investigates ref temperature, storage techniques, and internal temp. of foods

An oven that has fan and circulates the air in cooking chamber with a heating element around it

A cooking pot that has handles on both sides and tight-fitting lid, used for stewing or boiling

A type of catering operation made up of kitchen and a connected area where people dine

A knife with a broad, flat, and flexible blade used in cooking or in painting to apply oil paint to a canvas or surface