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horough knowledge of equipment is essential for success in the kitchen. Few food service operations depend on nothing more than a range and an oven, an assortment of pots and pans, and knives and other hand tools. Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor. Much of this equipment is so complex or so sophisticated that only rsthand instruction and practice will teach you how to operate it effectively and safely. Other items, especially hand tools, are simple and need no explanation but require much practice to develop good manual skills. A vast array of specialized equipment is available for today s kitchens. It would take a large book, not just a short chapter, to describe all of the many items you will come in contact with in your career items such as pasta machines, cr pe machines, burger formers, breading machines, cookie droppers, beverage machines, Greek gyro broilers, doughnut glazers, conveyor fryers, and so on. In this technological age, nearly every year brings new tools to simplify various tasks. This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.

Queueing network models combined with numerical solution methods are also a very powerful paradigm for the performance evaluation of production systems. In this section we demonstrate how to model and analyze such systems using open and closed queueing networks. 13.1.5.1 An Open Network Model Consider a simple production system that can be modeled as an open queueing network. The system contains the following stations (Fig. 13.25):

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Referring to Example 4.16, the sensitivity list consists of three signals, X, Y, and Z. The block of sequential statements within the always block is evaluated by the simulator whenever there is a change of values in either signal X, Y, or Z. An incomplete signal list in the sensitivity list for an always block may cause simulation results to be inaccurate. It may also cause a mismatch between the synthesis results of the Verilog code and the simulation results. It is therefore important to always keep note that signals evaluated in an always block needs to be included in the sensitivity list. Table 4.1 is an example of the differences in simulation that may occur due to an incomplete senstivity list. Notice how the simulation results for the modules differ. The result of outputA for the module that has incomplete sensitivity list has a logic value of 1 for all combinations of inputs inputA, inputB, and inputC. The module that has complete sensitivity list has the results of outputA at logic 0 when inputs inputA, inputB, and inputC are at a combination of 111. Both of the modules, although having different simulation results, when synthesized will generate a NAND gate. In this case, it is clear that that synthesized logic will never match the simulation result of the module with incomplete sensitivity list. It is therefore very important for a designer to always use a complete sensitivity list when using an always statement in Verilog.

(Note: See p. 496 for Seafood Newburg using cooked shellfish.) Prepare through step 4. Omit remaining ingredients. Instead, add 1 tbsp (15 mL) brandy, 3 tbsp (45 mL) sherry or Marsala or Madeira wine, and 3 oz (100 mL) sh stock. Cover and simmer as in basic recipe. Remove lobster meat from shells and discard shells. Reduce cooking liquid by half and add 1 cup (250 mL) heavy cream or light cream sauce. Reduce the sauce slightly and nish by adding the mixture of butter, tomalley and coral (step 10 of basic recipe). If desired, avor with more sherry. Pour sauce over the lobster meat.

(c) Cut along the curved rib bones and nish detaching the llet at the head end. Turn the sh over and repeat to remove the second llet. Lightly run your nger along the esh side of the llets to see if any bones remain in them. Pull out any you nd. Skin the llets as for at sh.

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