Facility Planning and Space Design S4

Question 1

What are the considerations in equipment selection?

Answer 1

1. menu requirements
2. volume of production
3. number and type of clients
4. durability of equipment
5. employee skill and labor hours
6. ease of cleaning and management
7. safety

Question 2

What are the seven classifications for equipment selection?

Answer 2

Classifications:
- according to availability in the marketplace
- extendability
- origins
- function
- location and mobility
- fabrication materials
- fuel used

Question 3

What are the 2 types of classifications
according to availability in the marketplace?

Answer 3

Stock Equipment and Custom-built Equipment

Question 4

What is stock equipment?

Answer 4

manufactured in large quantities following a standard pattern

Question 5

What is custom-built equipment?

Answer 5

produced according to buyer’s specifications

Question 6

What are the 2 types of classifications
according to expendability?

Answer 6

Expendable and non-expendable

Question 7

These equipment are consumed or partially consumed through use and filed under report of waste materials.

Answer 7

Expendable

Question 8

These equipment retains original identity for an indefinite period of time and filed under memorandum receipt.

Answer 8

Non-expendable

Question 9

This type of equipment is produced and fashioned uniquely in the Philippines.

Answer 9

Indigenous

Question 10

This type of equipment should indicate the approval of NSF & UL.

Answer 10

Imported

Question 11

This type of equipment is permanently installed or stable equipment

Answer 11

Fixed equipment

Question 12

This type of equipment is firmly located but can still be moved

Answer 12

Semi fixed equipment

Question 13

This type of equipment is used for moving product from one location to another

Answer 13

Movable equipment

Question 14

This type of fabrication material is composed of refined iron, alloy of iron and carbon

Answer 14

Steel

Question 15

This type of fabrication material is made from alloy of steel, Cr & Ni High tensile strength & resistant to salt, acids, bases, easy to clean

Answer 15

Stainless steel

Question 16

This type of fabrication material is hard, brittle iron; high absorption & emission; rusts easily & low in tensile strength

Answer 16

Cast iron

Question 17

This type of fabrication material is iron coated with Zn, lower in cost; paints chip easily & difficult to clean

Answer 17

Galvanized iron

Question 18

This type of fabrication material is light in weight, high, rust-resistant, can withstand high pressure at high temperature

Answer 18

Aluminum

Question 19

This type of fabrication material is made from iron sheets and castings

Answer 19

Copper

Question 20

This type of fabrication material is a glass-like substance fused upon a surface of metallic base; non- soluble, will not peel, rust or discolor, not affected by atmospheric conditions

Answer 20

Porcelain

Question 21

This type of fabrication material is composed of basic glass+ aluminum powder Has high absorbing & emission power; not affected by sudden changes of temperature but is breakable

Answer 21

Glass

Question 22

This type of fabrication material is a clay product that is opaque, coarse in texture and is porous

Answer 22

Earthenware

Question 23

This type of fabrication material is informal and absorbent

Answer 23

Wood

Question 24

This type of fabrication material is:
Soft, pliable, unbendable and available in many colors
Not advisable for food containers because of difficulty of removing grease

Answer 24

Plastic

Question 25

What are the three classifications according to fuel used?

Answer 25

Electricity, steam and Liquefied petroleum gas (LPG)

Question 26

Menu analysis will ultimately determine what

Answer 26

1. equipment and space requirements 2. equipment layout 3. Storage needed 4. necessary workspaces Mnemonic (SEEN)

Question 27

How do you estimate equipment capacity?

Answer 27

A: number of portions or servings of each menu item per meal period B: portion size for each menu item A x B = total volume to be prepared Example: 100 portions x 50g/portion = 5kg (~6kg capacity or 2 to 3-kg capacity for 2 batches)

Question 28

What are the salient features of equipment materials?

Answer 28

IRR of the Foodservice establishments of the Sanitation Code of the Philippines (PD 856) 1. Prohibits the use of lead-soldered containers and cadmium-lined piping and fixtures 2. Prohibits the use of appliances, gadgets, tablewares, utilities with cracks, chipped off and seam 3. 3-compartment sink for manual washing and sanitation

Question 29

T or F. Equipment selection should be based on careful analysis of the menu and prevailing local regulations.

Answer 29

True

Question 30

T or F. Equipment selection involves multiple considerations for cost, use, food safety, and quality.

Answer 30

True