Kitchen Planning, Equipment, and Sustainability Flashcards by reilly krason

type of foodservice operation: conventional

all preparation done in the place where the meals will be served

advantages: flexible menu, less storage
disadvantages: higher labor costs

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conventional - centralized

set up trays close to where the food is produced; used heated/fridge carts or insulated trays

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conventional - decentralized

trays set up separately from production area; closer to customer

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type of foodservice operation: commissary or satellite

food production and service areas are in different facilities

menu items are bulk/portioned, frozen/chilled/hot-held then delivered to service unit

advantages: uniform quality, large-volume purchasing
disadvantages: need large equipment and transportation

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type of foodservice operation: ready-prepared (cook-chill or cook-freeze)

food prepared for inventory and subsequent withdrawal; prepared well in advance

advantages: don’t need cooks every day, lower labor costs, employee turnover reduced
disadvantages: cost of large storage/space/equipment

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type of foodservice operation: assembly-serve

purchase of food completely prepared (no raw food) all you have to do is thaw and heat and serve

advantages: fewer employees and no skilled cooks needed, less equipment
disadvantages: limited menu and quality

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critical control points of foodservice methods

commissary: 9
ready-prepare: 8
conventional: 5
assembly-serve: 4

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describe a traditional cafeteria

straight line, parallel, or u-shaped counter

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describe a hollow square/free flow/scramble cafeteria

various stations/counters positioned to form three or four sides of a square space with spaces b/w counters
allows customers to go directly to what they want

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describe a quick service cafeteria

customer comes to a central order and pickup location to order and pay

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describe a counter waiter service

customer sits at a counter where the waiter comes up to take orders and give food

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describe table-american waiter service

waiter comes to table, takes order, then brings food to table

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describe table-french waiter service

waiter comes to table, takes order, then finishes the meal preparation at the table

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describe table-russian waiter service

family style meal service

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describe table-banquet waiter service

waiter comes, presents menu, and then immediately services the meal

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what type of fire is this?

A- ordinary combustibles
wood, paper, cloth

multipurpose, halotron, water, foam

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what type of fire is this?

B- flammable liquids
grease, oil, paint, solvents

ABC Dry Chemical (Multipurpose), BC Dry, Chemical (Regular), Purple K, Carbon Dioxide, Halotron, foam

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what type of fire is this?

C- live electrical equipment
electrical panel, motor, wiring, etc.

can be put out with CO2, dry chemical, or multipurpose dry chemical

ammonium sulfate or carbon dioxide fire extinguishers

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what type of fire is this?

D- combustable metal
magnesium, aluminum

dry power extinguishers

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what type of fire is this?

K- commercial cooking equipment
cooking oil, animal fats, vegetable oil

wet chemical that turn oil into foam
can smother with fire blankets

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pH and concentration of chlorine

<8
50-90pH

**quickly inactivated by organic compounds

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pH and concentration of iodine

<5
12.5-25

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pH and concentration of quaternary ammonia

neutral
150-400

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how to make chemical solutions

immerse for >60 seconds in lukewarm water (>75F)

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facility planning: kitchen or busy traffic aisle flooring

quarry tile or red clay, unglazed tiles

facility planning: receiving storage flooring

concrete

facility planning: dining room busy

terrazzo

facility planning: dining room quiet

asphalt

facility planning: walls

from floor to 5' 8" must be washable, glazed tiles

facility planning: ceilings

14-18' high color lighter than walls

facility planning: indirect light

35-70 foot candles

facility planning: direct light

70-150 foot candles

facility planning: dry storage

> or = 10

facility planning: utensil storage/reach in fridge

> or = 20

facility planning: width of aisle - main traffic

60 cm

facility planning: width of aisle - one person

40 cm

facility planning: width of aisle - two person w/ equipment

50 cm

facility planning: space b/w cafeteria tables and chairs

tables: 4-5 ft chairs: 18 cm

what is the best shape for a work area

straight line to help reduce time and motion standing in one place a u-shape discourages backtracking and reduces getting in each other's way

considerations for ADA

doors: 32" aisles: 36" parking spots cars: 6' parking spots vans: 8' include ramps, flashing lights, lower shelves/tables

best equipment material

stainless steel

lower gauge =

stronger and thicker

best heat conductors

aluminum, black cast iron, copper

worst heat conductors

glass, stainless steel

most versatile equipment

tilt skillet

most energy efficient equipment

steam-jacketed kettle

can use to cook small batches

high pressure steamer

energy efficient, decreases temp and time of cooking

convection oven

good for production when height and space are limited

deck oven

dish washing temperatures

wash: 110-120 F rinse: warm water sanitize: 170F for 30 sec or 75F for 60 sec air dry

dish machine temperatures

pre-rinse: 110-140F wash: 140-160F rinse/sanitize: 170-180F air dry: 45 sec

if you are having greasy plates out of the dish machine, what should you do

increase the temperature of the wash cycle

if you are having water spots come out of the dish machine, what should you do

add drying agent to rinse/sanitize cycle

sustainability practices in food service

use locally grown foods, in season energy-start, watersense appliances minimize waste, donate leftovers reduce, reuse, recycle follow LEED guidelines for constructing and renovating

what does the USDA regulate

meat, poultry, egg products, f+v cans with 2% meat

what is the wholesome meat and poultry act

regulated by the USDA ensure that meat and poultry were healthy and wholesome (fit for consumption) at the time of slaughter *mandatory

what does the USDC regulate

seafood inspects and certifies fishing, vessels, and seafood plants gives seafood grades

what does the PHS regulate

infectious/contagious diseases from fish, milk, restaurants, and vending machines

what does the CDC regulate

foodborne illness, HACCP

what does EPA regulate

water quality, pesticide safety, cleaning supplies

what does the FDA regulate

assures food safety of all other food products - meat, seafood, bottle water, whole eggs, processed foods regulates nutrition labeling inspects factories and plants substitution and imitation products interstate shipping of shellfish prohibits alteration and misbranding GRAs, food additives, Delaney clause three standards (identity, quality, fill) for products shipped across state lines wines with <7% ETOH food recalls

GRAs

generally regarded as safe

Delaney Clause

prohibits FDA from approving food additives that cause cancer in humans and animals

CFSAN

center for food safety and applied nutrition regulates food, dietary supplements, cosmetics, drugs, biologics, medical devices, radiological products under the FDA

low cholesterol

<20 mg/serving

low calorie

<40 kcal/serving

calorie free

<5 kcal/serving

low fat

< or = 3 g/serving

fat free

<0.5 g/serving

low sodium

< or = 140 mg/serving

very low sodium

< 35 mg/serving

lean

<10 g fat, <4 g sat fat, <95 mg chol

gluten free

<20 ppm

light/lite

1/3 less kcals or 50% less fat

high in, rich in, excellent source

> or = 20% of nutrient's daily value

new label changes

% DV mandatory for K, Fe, vit D, Ca serving size and calories font larger added vit K, D and added sugars

sanitizer(s) that is/are affected by water hardness

quats

sanitizer(s) that is/are affected by pH

iodine, chlorine

sanitizer(s) that is/are affected by water temperature

iodine, chlorine

sanitizer(s) that work against protozoans

iodine

sanitizer(s) that work against bacteria

iodine, quats

sanitizer(s) that work against spores

chlorine

sanitizer(s) that is/are corrosive

chlorine

sanitizer(s) that is/are affected by soil load

quats, chlorine

sanitizer(s) that is/are pH stable

quats

sanitizer(s) that is/are temperature stable

quats

sanitizer(s) that is/are not affected by water hardness

chlorine

Kitchen Planning, Equipment, and Sustainability Flashcards

(87 cards)