Domain IV: Foodservice Systems: Equipment and Facility Planning Flashcards
(130 cards)
1
Q
The facility _____ is a detailed arrangement of kitchen equipment, floor, and counter space
A
Layout
2
Q
The facility ____ is the overall space planning
A
Design
3
Q
The first step in planning the layout is to prepare a ____, or a planning guide, which is a formal summary of proposed work
A
Prospectus
4
Q
The next step in planning a facility is to organize a planning ____; includes an administrator (final approval), food service manager, architect, design consultant, equipment representatives, builder, and mechanical engineer)
A
Team
5
Q
The team should ____ each other on their own area of expertise to prevent them from making mistakes
A
Educate
6
Q
The next step would be to conduct a ____ study is research and data analysis to justify a project
A
Feasibility
7
Q
The next step would be to analyze the ____; determine the type, food prep methods, equipment, and space
A
Menu
8
Q
____, or the environmental design, is part of human engineering
A
Ergonomics
9
Q
Ergonomics studies activities so they are done safely and _____
A
Efficiently
10
Q
What are examples of ergonomics?
A
-Comfortable seating
-Noise control
-Mobile equipment
-Close storage areas
-Easy entrance and exit
-Place work areas to facilitate smooth flow patterns
11
Q
The space required is determined by the “___ ___” of foods purchased (raw, prepared, partially prepared)
A
Market form
12
Q
Equipment required is based on the ____ (size of batches of food and frequency)
A
Menu
13
Q
Walls of a food service facility should be made of ____ ____ 5’8” high; washable, and impervious to moisture
A
Glazed tile
14
Q
Ceilings of a food service facility should be _____ treated, lighter in color than the walls, and 14-18’ high
A
Acoustically
15
Q
Floors should be…
A
-Resilient
-Durable
-Non-slippery
16
Q
____ can be used for areas of light traffic like storerooms and receiving areas; it absorbs grease
A
Concrete
17
Q
_____ is a flooring material made of cement and crushed marble; it is noisy and sometimes used in a dining room
A
Terrazzo
18
Q
The best option for kitchen flooring is ____ ____ (unglazed red clay tiles); used in high-traffic areas
A
Quarry tile
19
Q
_____ can be used for flooring in light traffic areas like the dining room
A
Asphalt
20
Q
_____ is also very important in a food service establishment; temperature should be kept at 68 degrees F; should include a fan system to eliminate cooking odors and moisture
A
Ventilation
21
Q
Lighting intensity is measured in ____-____ (how bright the light is one foot away from the source)
A
Foot candles
22
Q
There should be at least ____ foot candles in dry storage areas
A
10
23
Q
There should be a minimum of ____ foot candles in handwashing and dishwashing areas, and self-service food areas
A
20
24
Q
There should be at least ____ foot candles in food preparation and display areas (general lighting)
A
50
25
There should be ____-____ foot candles in localized detail work areas and areas where recipes will be read
70-100
26
A ____ ____ shows steps the worker must take, their sequence, and the relation of working units to each other
Flow chart
27
A typical food service flow chart design has little cross ____ and no _____
Traffic; backtracking
28
_____ are models of equipment cut to scale to use in layouts
Templates
29
In a cafeteria, there should be at least ____ inches between chairs and tables should be ___-___ feet apart
18; 4-5
30
Serving width should be ____ feet (4 foot patron line, 1 foot tray slide, 2 foot counter width, 4.5 foot workers, 2.5 foot back-bar)
14
31
Employee dining should include ____ square feet per person
12
32
A kitchen aisle space with a lane for 1 person should be between ____-____ inches
36-42
33
A kitchen aisle space with a lane for >1 person, or where mobile equipment passes through should be between ____-____ inches
48-52
34
A main traffic lane in a kitchen should be ____ inches
60
35
The floor area should include ___-___ square feet per bed
20-30
36
Optimum counter height for heavy work is ____ inches; for light work it is ___-___ inches
36; 37-41
37
There should be a minimum of ____ inches between the floor and the bottom of heavy-duty equipment for cleaning purposes
6
38
There should be a ___-___ inch clearance of heavy equipment from the wall
12-24
39
A ____ ____ layout for a work area is the best from a time and motion point
Straight line
40
An ____-shaped layout is used when there is a limited amount of space; convenient work surface
L
41
A ____-shaped layout includes large amounts of table surface area but walking in and out adds steps
U
42
A ____ and back-to-back ____ layout are very efficient
Parallel; parallel
43
Specifications of electrical equipment include...
-Voltage
-Watts
-Type of current
44
Specification for gas equipment is the ___ ___ ___
British Thermal Unit
45
Specification for steam equipment is _____
PSI (pounds per square inch)
46
Equipment includes a _____, which explains what will be covered and for how long
Warranty
47
The National Sanitation Foundation International conducts voluntary inspections of _____
Equipment
48
The National Sanitation Foundation International complies with ____ ___ and ____ standards
Food safety and sanitation
49
Equipment deemed safe is acceptable in...
-Design
-Materials
-Construction
-Performance
50
Corners and edges should be ____ and tightly sealed; surfaces should be smooth and free of crevices; should be easy to clean, maintain, and service
Rounded
51
____ ____ conducts voluntary inspections of electrical equipment
Underwriter's Laboratories
52
Stainless steel is ____ and wears well
Durable
53
Stainless steel is measured in gauges; the ____ the gauge, the stronger the metal
Lower
54
___-___ gauge galvanized steel or ___-___ gauge noncorrosive metals are most often used for equipment
10-14; 12-16
55
Lighter than ____ gauge is for sides of equipment or parts where wear is light
16
56
Most saucepans are ___-___ gauge because heavier stainless steel does not conduct heat as well
18-20
57
_____ is strong and lightweight; used for mobile equipment or storage cabinets
Aluminum
58
The finish, or ____, or metals are numbered from 1-7
Luster
59
Higher number lusters mean the material has a higher ____
Polish
60
A #____ grind (luster) is the standard polish; used on one or both sides or table tops or counters
4
61
The ____ of the equipment should avoid cross traffic and should ensure accessibility for cleaning
Arrangement
62
A _____ layout has components that are put together for a customized look
Modular
63
Modular layouts take up ____ floor space and improve the use of space and manpower
Less
64
Modular layouts increase efficiency and decrease ____ hours
Labor
65
Dishwashing includes the functions of ____ and ____
Cleaning and sanitizing
66
A three-compartment sink ___, ___, and ____
Washes, rinses, and sanitizes
67
The temperature in the wash compartment of a 3-compartment sink must be between ___-___ degrees F
110-120
68
The rinse compartment of a 3-compartment sink should contain ____ water
Warm
69
The temperature in the sanitization compartment of
in a 3-compartment sink must be ____ degrees F for at least 30 seconds, or must use a chemical solution for 1 minute in lukewarm water (75 degrees F)
170
70
Pots and pan should be left to ___-dry
Air
71
Washed utensils should be air-dried and stored ____ on a mobile cart
Covered
72
The pre-rinse or pre-wash of a mechanical dishwasher should be between ____-____ degrees F (this liquefies fat, removes food before hot water coagulates protein)
110-140
73
The wash of a mechanical dishwasher should be between ____-____ degrees F (lower temperatures leads to greasy dishes; the wetting action of detergent reduces surface tension)
140-160
74
The rinse of a mechanical dishwasher should be between ___-___ degrees F in order to sanitize dishes; booster heater; a drying agent will prevent water-spots
170-180
75
Air-drying with a mechanical dishwasher lasts ____ seconds
45
76
With a ____ dishwasher, tableware is placed in racks
Rack
77
In a ____ ____ or flite type dishwasher, there is a continuous belt that moves through the machine; racks used for small items like silverware
Convery belt
78
A ___ ____ chemical dish machine saves every; it has no booster heater; water is heated to 140 degrees
Low energy
79
A low energy chemical dish machine requires increased us of ____, rinse aids, water; also increases drying time; bleach is used to sanitize which may stain silver; longer wash and rinse times may increase labor costs
Detergent
80
A counter-style dishwasher is used in operations that serve up to ____ meals per hour
50
81
A door style or single tank dishwasher is used in operations that serve ____-____ meals per hour
50-250
82
A single or double tank conveyor dishwasher is used in operations that serve ____-____ meals per hour
250-1500
83
A flite-type conveyor dishwasher is used in operations that can serve ____+ meals per hour
1500
84
____ water contains a high proportion of minerals and salts; encourages the formation of soap scum; more difficult for surfactants (foaming agents) in soap to form lather, need to use more detergent
Hard
85
A ____ oven has units stacked to save space; used when production is high and space is limited
Deck
86
A ____ oven has a fan for circulation; has even heat distribution and can produce more quantity
Convention
87
If using a convection oven, decrease recipe temperatures by ____-___ degrees and decrease time in oven by ___-___%
25-35; 10-15
88
A rotary, reel, or revolving tray oven has food in ____ while in the oven; used for large volume baking; now also used for meat cookery
Motion
89
A microwave is used for ___-___ serving; it saves time and can re-heat pre-prepared foods
On-demand
90
A ____ ____ is very versatile; it can serve as an oven, frypan, braising pan, kettle, steamer, and food warmer (can make things like stews, soups, fried chicken, grilled cheese, and scrambled eggs)
Tilt skillet
91
_____ cooking is more energy efficient than electric or gas; the source may be direct or self-generated
Steam
92
Steam cooking reaches at least _____ degrees F (boiling point in order to produce steam)
212
93
Steam is measured in PSI; the temperatures ____ as pressure rises
Rises
94
A PSI of 15 is equivalent to a temperature of _____ degrees F
250
95
Large batch compartment steamers reach between ____-____ PSI
5-8
96
Large batch compartment steamers can be used for foods like...
-Fresh, defrosted, loosely packed foods like pasta, rice, stews, pot roasts, potatoes, etc
97
Potatoes and root vegetables cook very ____ in large batch compartment steamers; 35 minutes to cook 100 pounds (most other vegetables cook in 5-10 minutes)
Quickly
98
High pressure steamers get up to ____ PSI (cook small batches very quickly)
15
99
The speed of high-pressure steamers facilitates "_____ cooking" for things like vegetables; located next to the serving line
Batch
100
High-pressure steamers reduce long _____ periods; produce better quality and fewer leftovers
Holding
101
A no-pressure convection steamer is compact and can handle _____ quantities; steam enters at 212 degrees (0 PSI) and is connected or circulated continuously over the food
Large
102
A steam-jacketed kettle has two sections of stainless steel with air space between for the _____ of steam; the food does not touch the steam, but the kettle must be near a source of water and a drain
Circulation
103
Steam-jacketed kettles use both ____ and _____ heat; it is very energy efficient (5-8 PSI)
Conduction, radiation
104
Types of steam-jacketed kettle:
-Deep
-Shallow
-Trunnion
-Tilting
105
Kettle sizes depend on foods, volume, and ____; 5-20 gallons for vegetables, up to 40 gallons for entrees, >40 gallons for things with high liquid content
Turnover
106
_____ tubes keep food warm; there is less loss of moisture over conventional heating units
Infrared
107
____ have planetary action; one arm moves in a circle while a beater rotates
Mixers
108
Deep-fat fryers are made of ____ ____
Stainless steel
109
____ ____ explains how quickly a fryer returns to proper temperature after a batch of food has been cooked
Recovery time
110
Fry under ____ to decrease cooking time
Pressure
111
_____ of food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future
Sustainability
112
To maintain the food system, the raw materials for foods and natural resources used for food transformation and distribution must be ____, not depleted or degraded
Conserved
113
A sustainable diet is composed of foods that contribute to ____ and also encourage the sustainability of food production
Health
114
Actions in dietetic practice to support sustainability are...
-Sociologically sound
-Socially acceptable
-Economically viable
115
What can we do to encourage sustainability?
-Encourage locally grown, in season, fresh or minimally processed foods
-Conduct energy audits, choose Energy-star and WaterSense water-conserving appliances
-Minimize food waste, donate leftovers, purchase recycled materials
-For new construction or renovation, follow LEED guidelines (Leadership in Energy and Environmental Design)
-Reuse wastewater from dish-machine for lawn watering
-Replace incandescent and fluorescent tube lighting with LED and CFL
116
Food waste management can be minimized by ___, ____, ____
Reduce, reuse, recycle
117
Develop integrated ____ ____ systems including source reduction, recycling and waste combustion (incineration) to reduce the amount going to landfills
Waste management
118
____-___% of solid waste is discarded from food, napkins, straws, and condiment packaging; ____-____% from food production and preparation areas
60-70; 30-40
119
During a power outage, the fridge should keep food safely cold for about ____ hours
4
120
During a power outage, a full freezer should keep food frozen for ____ hours if the door is closed
48
121
Keep a ___-day inventory of shelf-stable items for the number of meals anticipated
7
122
A hospital should keep a ____-hour inventory of non-shelf stable items; a residential care facility should keep a ____-hour inventory
96; 72
123
Identify sources of ____ water to be used during an emergency
Potable
124
Coordinate availability of ___ power needed for fridge, hood, stoves, and freezer
Electrical
125
Know ____ coverage; keep a printed copy with the disaster plan
Insurance
126
Determine ____ plans
Recovery
127
Work with ____ to ensure needed food service information is on backup and is retrievable in an emergency
IT
128
Be prepared for you facility to function on its own should ____ not be available from the outside
Resources
129
____ food supplies immediately during an emergency; cut back to two meals per day for non-patients, reduce hours of cafeteria service, curtail complimentary beverages
Immediately
130
In a flood, foods in ____ pouches would be safe
Retort
