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?