Food Prep Tour BYU 2011

Pictures from Culinary and WSC Tours

June 15 & 16, 2011

Fudge Marble Ice Cream

• Ice Cream mixed with fudge and nuts filling a three-gallon bucket.

Baking Rolls

• Rolls are shaped the day before and put into a fridge that turns into a proofer during the night. In the morning, the entire rack is rolled into the oven for baking.

Large pots for cooking pasta and sauces (Notice the chain from above that lifts the lid)

Pasta

• Pot turned to remove the cooked pasta.

Filling bags with Soup. Bags will keep up to 2 weeks.

“Souper” Cooler

• As soon as a bag of soup is filled, it is tossed into this vat of ice water to lower the temperature quickly before it is taken into the storage room.

Meat and Cheese are sliced and vacuum-packed

Fruit and Veggie Prep Room

• This machine peels and cores pineapples.

• Carrots, broccoli, peppers, and other produce are chopped to specification on other customized machines.

Bagged (anaerobic) Lettuce, Peppers, Carrots, and Onions

Ice Cream (properly stored) has a very long shelf life—years and years!

Recycling the Food Scraps

• All food waste (peelings, stalks, etc) are fed into this machine—along with the cardboard boxes the food came in—and turned into compost that the grounds department puts on flower beds.

Clean Up

• These tanks hold the acid solution that is used to disinfect and wash down all machines and surfaces after each day’s use.

Drive-thru Dishwasher

• Dishes are stacked on this six foot tall rack and fed through a large automatic dishwasher that takes two minutes.

Sign in the WSC kitchen

• Apparently we all have trouble following directions.