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Kitchen Planning, Equipment, and Sustainability Flashcards

(87 cards)

1
Q

type of foodservice operation: conventional

A

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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1
Q

conventional - centralized

A

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

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2
Q

conventional - decentralized

A

trays set up separately from production area; closer to customer

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3
Q

type of foodservice operation: commissary or satellite

A

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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4
Q

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

A

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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5
Q

type of foodservice operation: assembly-serve

A

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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6
Q

critical control points of foodservice methods

A

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

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7
Q

describe a traditional cafeteria

A

straight line, parallel, or u-shaped counter

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8
Q

describe a hollow square/free flow/scramble cafeteria

A

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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9
Q

describe a quick service cafeteria

A

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

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10
Q

describe a counter waiter service

A

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

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11
Q

describe table-american waiter service

A

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

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12
Q

describe table-french waiter service

A

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

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13
Q

describe table-russian waiter service

A

family style meal service

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14
Q

describe table-banquet waiter service

A

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

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15
Q

what type of fire is this?

A

A- ordinary combustibles
wood, paper, cloth

multipurpose, halotron, water, foam

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16
Q

what type of fire is this?

A

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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17
Q

what type of fire is this?

A

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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18
Q

what type of fire is this?

A

D- combustable metal
magnesium, aluminum

dry power extinguishers

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19
Q

what type of fire is this?

A

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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20
Q

pH and concentration of chlorine

A

<8
50-90pH

**quickly inactivated by organic compounds

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21
Q

pH and concentration of iodine

A

<5
12.5-25

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22
Q

pH and concentration of quaternary ammonia

A

neutral
150-400

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23
Q

how to make chemical solutions

A

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

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24
facility planning: kitchen or busy traffic aisle flooring
quarry tile or red clay, unglazed tiles
25
facility planning: receiving storage flooring
concrete
26
facility planning: dining room busy
terrazzo
27
facility planning: dining room quiet
asphalt
28
facility planning: walls
from floor to 5' 8" must be washable, glazed tiles
29
facility planning: ceilings
14-18' high color lighter than walls
30
facility planning: indirect light
35-70 foot candles
31
facility planning: direct light
70-150 foot candles
32
facility planning: dry storage
> or = 10
33
facility planning: utensil storage/reach in fridge
> or = 20
34
facility planning: width of aisle - main traffic
60 cm
35
facility planning: width of aisle - one person
40 cm
36
facility planning: width of aisle - two person w/ equipment
50 cm
37
facility planning: space b/w cafeteria tables and chairs
tables: 4-5 ft chairs: 18 cm
38
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
39
considerations for ADA
doors: 32" aisles: 36" parking spots cars: 6' parking spots vans: 8' include ramps, flashing lights, lower shelves/tables
40
best equipment material
stainless steel
41
lower gauge =
stronger and thicker
42
best heat conductors
aluminum, black cast iron, copper
43
worst heat conductors
glass, stainless steel
44
most versatile equipment
tilt skillet
45
most energy efficient equipment
steam-jacketed kettle
46
can use to cook small batches
high pressure steamer
47
energy efficient, decreases temp and time of cooking
convection oven
48
good for production when height and space are limited
deck oven
49
dish washing temperatures
wash: 110-120 F rinse: warm water sanitize: 170F for 30 sec or 75F for 60 sec air dry
50
dish machine temperatures
pre-rinse: 110-140F wash: 140-160F rinse/sanitize: 170-180F air dry: 45 sec
51
if you are having greasy plates out of the dish machine, what should you do
increase the temperature of the wash cycle
52
if you are having water spots come out of the dish machine, what should you do
add drying agent to rinse/sanitize cycle
53
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
54
what does the USDA regulate
meat, poultry, egg products, f+v cans with 2% meat
55
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
56
what does the USDC regulate
seafood inspects and certifies fishing, vessels, and seafood plants gives seafood grades
57
what does the PHS regulate
infectious/contagious diseases from fish, milk, restaurants, and vending machines
58
what does the CDC regulate
foodborne illness, HACCP
59
what does EPA regulate
water quality, pesticide safety, cleaning supplies
60
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
61
GRAs
generally regarded as safe
62
Delaney Clause
prohibits FDA from approving food additives that cause cancer in humans and animals
63
CFSAN
center for food safety and applied nutrition regulates food, dietary supplements, cosmetics, drugs, biologics, medical devices, radiological products under the FDA
64
low cholesterol
<20 mg/serving
64
low calorie
<40 kcal/serving
64
calorie free
<5 kcal/serving
64
low fat
< or = 3 g/serving
64
fat free
<0.5 g/serving
65
low sodium
< or = 140 mg/serving
66
very low sodium
< 35 mg/serving
67
lean
<10 g fat, <4 g sat fat, <95 mg chol
68
gluten free
<20 ppm
69
light/lite
1/3 less kcals or 50% less fat
70
high in, rich in, excellent source
> or = 20% of nutrient's daily value
71
new label changes
% DV mandatory for K, Fe, vit D, Ca serving size and calories font larger added vit K, D and added sugars
72
sanitizer(s) that is/are affected by water hardness
quats
73
sanitizer(s) that is/are affected by pH
iodine, chlorine
74
sanitizer(s) that is/are affected by water temperature
iodine, chlorine
75
sanitizer(s) that work against protozoans
iodine
76
sanitizer(s) that work against bacteria
iodine, quats
77
sanitizer(s) that work against spores
chlorine
78
sanitizer(s) that is/are corrosive
chlorine
79
sanitizer(s) that is/are affected by soil load
quats, chlorine
80
sanitizer(s) that is/are pH stable
quats
81
sanitizer(s) that is/are temperature stable
quats
82
sanitizer(s) that is/are not affected by water hardness
chlorine