Kitchen Planning, Equipment, and Sustainability

Question 1

type of foodservice operation: conventional

Answer 1

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

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

Question 1

conventional - centralized

Answer 1

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

Question 2

conventional - decentralized

Answer 2

trays set up separately from production area; closer to customer

Question 3

type of foodservice operation: commissary or satellite

Answer 3

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

Question 4

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

Answer 4

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

Question 5

type of foodservice operation: assembly-serve

Answer 5

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

Question 6

critical control points of foodservice methods

Answer 6

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

Question 7

describe a traditional cafeteria

Answer 7

straight line, parallel, or u-shaped counter

Question 8

describe a hollow square/free flow/scramble cafeteria

Answer 8

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

Question 9

describe a quick service cafeteria

Answer 9

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

Question 10

describe a counter waiter service

Answer 10

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

Question 11

describe table-american waiter service

Answer 11

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

Question 12

describe table-french waiter service

Answer 12

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

Question 13

describe table-russian waiter service

Answer 13

family style meal service

Question 14

describe table-banquet waiter service

Answer 14

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

Question 15

what type of fire is this?

Answer 15

A- ordinary combustibles
wood, paper, cloth

multipurpose, halotron, water, foam

Question 16

what type of fire is this?

Answer 16

B- flammable liquids
grease, oil, paint, solvents

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

Question 17

what type of fire is this?

Answer 17

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

Question 18

what type of fire is this?

Answer 18

D- combustable metal
magnesium, aluminum

dry power extinguishers

Question 19

what type of fire is this?

Answer 19

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

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

Question 20

pH and concentration of chlorine

Answer 20

<8
50-90pH

**quickly inactivated by organic compounds

Question 21

pH and concentration of iodine

Answer 21

<5
12.5-25

Question 22

pH and concentration of quaternary ammonia

Answer 22

neutral
150-400

Question 23

how to make chemical solutions

Answer 23

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

Question 24

facility planning: kitchen or busy traffic aisle flooring

Answer 24

quarry tile or red clay, unglazed tiles

Question 25

facility planning: receiving storage flooring

Answer 25

concrete

Question 26

facility planning: dining room busy

Answer 26

terrazzo

Question 27

facility planning: dining room quiet

Answer 27

asphalt

Question 28

facility planning: walls

Answer 28

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

Question 29

facility planning: ceilings

Answer 29

14-18' high color lighter than walls

Question 30

facility planning: indirect light

Answer 30

35-70 foot candles

Question 31

facility planning: direct light

Answer 31

70-150 foot candles

Question 32

facility planning: dry storage

Answer 32

> or = 10

Question 33

facility planning: utensil storage/reach in fridge

Answer 33

> or = 20

Question 34

facility planning: width of aisle - main traffic

Answer 34

60 cm

Question 35

facility planning: width of aisle - one person

Answer 35

40 cm

Question 36

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

Answer 36

50 cm

Question 37

facility planning: space b/w cafeteria tables and chairs

Answer 37

tables: 4-5 ft chairs: 18 cm

Question 38

what is the best shape for a work area

Answer 38

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

Question 39

considerations for ADA

Answer 39

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

Question 40

best equipment material

Answer 40

stainless steel

Question 41

lower gauge =

Answer 41

stronger and thicker

Question 42

best heat conductors

Answer 42

aluminum, black cast iron, copper

Question 43

worst heat conductors

Answer 43

glass, stainless steel

Question 44

most versatile equipment

Answer 44

tilt skillet

Question 45

most energy efficient equipment

Answer 45

steam-jacketed kettle

Question 46

can use to cook small batches

Answer 46

high pressure steamer

Question 47

energy efficient, decreases temp and time of cooking

Answer 47

convection oven

Question 48

good for production when height and space are limited

Answer 48

deck oven

Question 49

dish washing temperatures

Answer 49

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

Question 50

dish machine temperatures

Answer 50

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

Question 51

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

Answer 51

increase the temperature of the wash cycle

Question 52

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

Answer 52

add drying agent to rinse/sanitize cycle

Question 53

sustainability practices in food service

Answer 53

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

Question 54

what does the USDA regulate

Answer 54

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

Question 55

what is the wholesome meat and poultry act

Answer 55

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

Question 56

what does the USDC regulate

Answer 56

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

Question 57

what does the PHS regulate

Answer 57

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

Question 58

what does the CDC regulate

Answer 58

foodborne illness, HACCP

Question 59

what does EPA regulate

Answer 59

water quality, pesticide safety, cleaning supplies

Question 60

what does the FDA regulate

Answer 60

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

Question 61

GRAs

Answer 61

generally regarded as safe

Question 62

Delaney Clause

Answer 62

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

Question 63

CFSAN

Answer 63

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

Question 64

low cholesterol

Answer 64

<20 mg/serving

Question 64

low calorie

Answer 64

<40 kcal/serving

Question 64

calorie free

Answer 64

<5 kcal/serving

Question 64

low fat

Answer 64

< or = 3 g/serving

Question 64

fat free

Answer 64

<0.5 g/serving

Question 65

low sodium

Answer 65

< or = 140 mg/serving

Question 66

very low sodium

Answer 66

< 35 mg/serving

Question 67

lean

Answer 67

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

Question 68

gluten free

Answer 68

<20 ppm

Question 69

light/lite

Answer 69

1/3 less kcals or 50% less fat

Question 70

high in, rich in, excellent source

Answer 70

> or = 20% of nutrient's daily value

Question 71

new label changes

Answer 71

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

Question 72

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

Answer 72

quats

Question 73

sanitizer(s) that is/are affected by pH

Answer 73

iodine, chlorine

Question 74

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

Answer 74

iodine, chlorine

Question 75

sanitizer(s) that work against protozoans

Answer 75

iodine

Question 76

sanitizer(s) that work against bacteria

Answer 76

iodine, quats

Question 77

sanitizer(s) that work against spores

Answer 77

chlorine

Question 78

sanitizer(s) that is/are corrosive

Answer 78

chlorine

Question 79

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

Answer 79

quats, chlorine

Question 80

sanitizer(s) that is/are pH stable

Answer 80

quats

Question 81

sanitizer(s) that is/are temperature stable

Answer 81

quats

Question 82

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

Answer 82

chlorine