Lec 10-11

Question 1

Preliminary planning for a food service design project includes:

Answer 1

Studying the current trends, innovation in equipment, regulatory codes and licensing requirements needed.

Question 1

First step in facility design project:

Answer 1

Prospectus: written description of all aspects of project under consideration

Question 2

How is menu, equipment and space interconnected

Answer 2

Menu is the key to equipment needs which in turn determines the space needed for equipment

Question 3

First step in design development:

Answer 3

Determine the space allowance and draw a flow diagram showing location of work unit

Question 4

What are the major work areas in foodservice dept?

Answer 4

Receiving, storage and issuing, preparation, serving and washing

Question 5

Factors to be considered when selecting an equipment

Answer 5

Need, the cost, functional attributes, sanitation and safety, appearance and design and overall performance

Question 6

Cost of equipment: if calculated profit is more than 1, 1.5 or less than 1- what does it all mean

Answer 6

E >= 1: advisable to purchase
E>=1.5: highly desirable
E< 1: not desirable

Question 7

What is the life expectancy of most common foodservice equipments?

Answer 7

9-15 years

Question 8

In functional attributes, what are the 2 things to be considered

Answer 8

1. Maximum function compared to cost
2. Possibility to modify the equipment and accept attachments

Question 9

What are the preparation equipments

Answer 9

Food cutters, food slicers, blenders and mixers, peelers

Question 10

Most important consideration when buying equipment

Answer 10

Horsepower of the motor

Question 11

In a conventional oven, how is heat distributed?

Answer 11

Thru conduction

Question 12

What is the formula for required number of ovens in a food service firm?

Answer 12

Required number of ovens= no. Of serving / (no of serving per pan x no of pan per oven x no of batches per hour)

Question 13

In infrared ovens, how is food introduced and removed?

Answer 13

Conveyor belt

Question 14

Advantages in terms of time and temp for infrared ovens

Answer 14

Less time and high temp provides even cook

Question 15

Disadvantages of infrared ovens?

Answer 15

Low chamber height and care is taken to prevent overcooking

Question 16

How does microwave work?

Answer 16

Using radiation within oven chambers. They have very short EM waves that have wavelength between UV and infrared bands.

Question 17

Uses and advantages of microwave?

Answer 17

Used to reheat in short period of time or thaw meat. Food is cooked faster and surrounding is not heated

Question 18

Is the surrounding extremes environment heated in infrared oven?

Answer 18

No

Question 19

Main disadvantage of microwave?

Answer 19

Large quantities of food cannot be cooked. And some foods are unevenly cooked.

Question 20

Materials to be used to make deep fat fryers?

Answer 20

Non-corrosive and steady material. Heating material shld be appropriate for desired frying.

Question 21

How is an ideal deep fat fryer deal with fat?

Answer 21

Fat shld be used economically- without breaking it down or smoking. And they shld have an easy and convenient fat drainage system. They shld have good mechanism for removal of crumbs and particles from fats.

Question 22

Tilting skillets purpose:

Answer 22

Griddle cooking, shallow fat frying, holding foods, stewing meat and veg, steaming veg, heating water and boiling eggs and cleaning fruits

Question 23

How are steam jacketed kettles used?

Answer 23

They use moist heat within the jacket. Steam doesn’t come into contact with the food.

Question 24

Use of steam jacketed kettles? And how do they affect nutrient loss?

Answer 24

Used in reheating or cooking foods that don’t require high temp. There is minimum nutrient loss.

Question 25

Advantages of steamers?

Answer 25

Cook food uniformly and rapidly and can cook directly frozen foods. Nutrients are retained.they can cook large amnt of foods in short period of time

Question 26

Which oven is ideal for fragile vegetables?

Answer 26

Steamers

Question 27

Disadvantages of wood as equipment material?

Answer 27

Problems with sanitation.

Question 28

Advantage of wood as material for equipments?

Answer 28

Light in weight, cushions noise, designed to different shapes, provides beauty and is relatively economical

Question 29

What is stainless steel and what is it resistant to?

Answer 29

Made in combination of iron and carbon and it is resistant to oxidation and corrosion and high temp.

Question 30

How is stainless steel thickness and strength measured?

Answer 30

Gauge. Higher the gauge, lower the strength

Question 31

Indication: gauge 8,10,12,14,20 and sbove

Answer 31

Gauge 8,10,12: supports
12,14: table tops
20 and above: facing exteriors

Question 32

5 examples of plastics and their uses:

Answer 32

1. Melamines: dishes and glasswares
2. Fiberglass: boxes and trays
3. Polyethylene: storage container and bowls
4. Polypropylene: dishwashing racks
5. Polystyrene: cups covers and packages