Culinary Critical thinking questionsImagine that you are preparing to open up a very small bake shop. Come up with an equipment checklist that would be appropriate for a small-scale kitchen bake shop. Briefly explain why you chose these items.You work in a commercial kitchen. Your boss comes up to you and says, “This is Joe, a new intern. I’d like you to spend the next few hours demonstrating the basic kitchen essentials for him.” How would you do this? Explain.A large commercial kitchen that creates and serves everything from breakfast to dessert, and all the meals in between, will likely have a variety of kitchen thermometers. Identify and briefly describe each kind of kitchen thermometer. Explain how to calibrate a thermometer using ice water and boiling water.You are a friturier in a kitchen brigade. Describe how you would set up your mise en place for that station so that you could be as productive and safe as possible.Imagine that you own a restaurant and your POS system has gone down—how would this impact your business? Would it be possible to operate your business without a POS system? Evaluate the ways in which a POS system benefits and improves your business operation and explain
