Resource Conservation- Final Exam

Question 1

We generate more than ___million tons of solid waste a year in the U.S. Only ___ million tons are recovered via ___ or ___. EPA estimates each person = __ pounds/day.

Answer 1

210 million, 56 recycling and composting. 4.5

Question 2

___ percent of materials produced = ___ ___.

___-___ percent of materials produced= ___ within a few months.

Answer 2

six, durable goods.

ninety-four, waste.

Question 3

The ___ ___ is one of the ___ ___ to this large amount of waste.

Answer 3

foodservice inductry, major contributors,

Question 4

Now entering an era of environmentalism: “__ ___” “___ ___ ___”

Answer 4

zero discharge, total population management.

Question 5

Reductions in pollution and waste = ____ ____ and ___ ___. Healthier economy: __ jobs per 15,000 tons solid waste ___. ___jobs per 15,000 tons ___. _ job per 15,000 tons sent to ___.

Answer 5

healthier environment, healthier economy.

9, recycled, 2, incinerated, 1, landfills.

Question 6

____ are actively engaged in solid waste management programs that include __ ___ and ___ of ____ every ___ ___.

Answer 6

foodservices, source reduction, recycling,

virtually, every waste product.

Question 7

Conservation of Natural Resources: ___ Design__> ___ conservation and ____ conservation.

Answer 7

Green, energy, water,

Question 8

Many ___ and ___ benefits derive from foodservice’s adoption of “___” design ___.

Answer 8

ecological, economic, green, practices.

Question 9

Green Design: Use of ____ principles: minimize the use of ____ ___ (__, ___ ___, ___). Seeking to prevent __, ___ and ___ contamination and other activities that degrade the environment.

Answer 9

sustainable, nonrenewable resources, (oil, natural gas, coal). air, water, and ground.

Question 10

Lots of focus on ways to cut ___ costs. Energy= one of biggest overhead costs in a ___ operation. ___ rates parallel ___ rates. Escalating energy use because customers demand “___”.

Answer 10

energy, foodservice. utility, inflation, “comfort”.

Question 11

Green Design: standards established by U.S. ___ ___ ___. Standards knows as the ___ (____ in ___ and ____ ___). ___ ___ ___ system.

Answer 11

Green building council, LEED (Leadership in energy and environmental design) Green building rating system.

Question 12

GOALS: in green foodservice design project:
1. ___/___ ___ impact of the building on local ecosystem. 2. develop __ __ plan. 3. ____ ___ supplies/ ensure water-use efficiencies.

Answer 12

reduce/eliminate negative, sustainable site plan. safeguard water.

Question 13

GOALS in green foodservice design project: 4. determine optimum __ and __ ___ ___. 5. Make use of __ and ___ ____ in construction/ operations. 6. ___ ___ ____ ___ after facility opens.

Answer 13

facility, equipment energy efficiency. recyclable and recycled materials. preserve indoor environmental quality.

Question 14

Benefits of following green design principles:

1. increased ___ ___. 2. reduced ___-___ costs of ___ __. 3. reduced ___ environmental ___. 4. Healthy, ___ communities.

Answer 14

worker productivity, long-term, daily operations, negative, impacts, sustainable.

Question 15

Following green design, now select equipment with environmental protection agency’s __ ___ ratings: reduce ___ use, reduce ___ ___, __-__% reduction, ___/___ credits.

Answer 15

energy star, energy, energy cost, 25-60%, rebates/tax

Question 16

Equipment that has been rated: ___, ___, ___-___ ___, ___, __-__ ___ cabinets, and ___ ___.

Answer 16

refrigerators, freezers, gas-powered fryers, steamers, hot-food holding, ice machines.

Question 17

Development of an effective ___ ___ program can begin with an __ of ___.

Answer 17

energy management, analysis, utilities.

Question 18

Energy conservation: Natural gas supplies= ____.

Energy prices expected to ____.

Answer 18

tightening, increase.

Question 19

New ___ and equipment can reduce ___ ___ and save ___.

Answer 19

technology, energy consumption, money.

Question 20

Energy management programs need ___ ___- ensure cooperation of ___: in-service ___ and ____ programs.

Answer 20

every, employee, all, training, incentive.

Question 21

Ventilation system: ___, biggest ___ energy user in most commercial kitchen. Manufactures of ___ ___ are putting more ___ into their equipment to keep the ___ ___. Cost of heating and cooling a kitchen can be reduced by ____ ___ from the ___ ___.

Answer 21

single, controllable, cooking equipment, insulation, kitchen cooler. transferring air, dining room.

Question 22

Ventilation system: all air exhausted must be replaced with ___. (Usually __/__ or ___).

Answer 22

fresh, A/C, heated.

Question 23

Electric ___ ___ = ___ of A/C __.

Answer 23

utility co. = analysis, demand.

Question 24

Electric company- monitors __ and ___. Turn off at __ ___. Keep temps in ___ zone. Move heat producing equipment out of __/__ area. (___ ___/___ = heat and ice machines)

Answer 24

temps compressors, peak periods, comfort, a/c (refrigerators consdenser/compressor

Question 25

Mixing power sources: deregulation of ___ and ___ increases ___.

Answer 25

electricity and gas, options.

Question 26

New compact cogeneration systems use __, ___ ___, ___ __ or ___ ___ to power an engine that turns electrical generator. "___" hot water source= by-prodcut of ___ this ___.

Answer 26

gas, fuel oil, diesel fuel, scrap wood, free, cooling this engine.

Question 27

2 new alternative energy sources: __ ___ and ___ ___. Tie in to existing energy grids, get __ __ and gov't ___ to use renewable energy resources.

Answer 27

wind power and fuel cells. tax credits, grants

Question 28

Parts of windmill: ___ ("___" wind, pushed in ___), ___ ( ___ turn ___), and ___ (spins as ___ spins, connected to ___ ___, ___ energy spins wires within ___ field).

Answer 28

blades, "Catch", circle, Hub, blades, hub, Shaft, hub, induction generator, kinetic, magnetic.

Question 29

Heating water: hot water generators and booster heaters for dishwashers= __ __ ___. Gas booster heaters = better ___ and ___. Many switched from __ or __ gal coffee urns to ___ ___ and ___ __ ___ dispensers.

Answer 29

major, energy users, efficiency, reliability, 3, 6, thermal pots, instant hot water dispensers.

Question 30

Lighting: ___ or ___ lighting load: turn off ___ in areas not being used. Computerized ___ ___/___ (timers, motion detectors). Use ___; make "__" energy truly usable, install ___ in kitchens/dining rooms.

Answer 30

reduce, eliminate, lights, lighting control/dimming, daylight, "Free", skylights.

Question 31

Proper ___ and ___ of equipment contributes to ___ ___.

Answer 31

use, maintenance, energy conservation.

Question 32

Use equipment at ___ ___: most common energy waster is using large equipment with ___ ___ or leaving on ___ __.

Answer 32

full capacity, partial loads, between loads.

Question 33

Turn equipment on only when ___: A change from previous ___. Reduce utilities by shutting off equipment that is not being ___.

Answer 33

needed, protocol, used.

Question 34

Practice ____ ___. -Routine ___ and ___ is ___. Weak/broken door springs on ovens or refrigerators may equal __% reduction in ___. Carbonized grease and cooking residue on griddle plates may equal ___% reduction in ___ ___.

Answer 34

preventative maintenance maintenance and cleaning essential 30%, efficiency, 40%, cooking efficiency.

Question 35

Utility company offers ___-___ suggestions: ___ ___ adjustment ___ audits assistance in establishing ___ ___ management programs.

Answer 35

energy-saving, equipment service, energy, effective energy,

Question 36

___ ___, relative to equipment use, can be taken to maximize ___ ___.

Answer 36

additional steps, energy conservation.

Question 37

``` HVAC (___, ___, ___-___ ___) equals half of ____ energy's ___. -place filters for ___ ___ to ___/___. -insulate __ (2") -zone units to control ___ ___ -cover/lock thermostats heat= ___F; cool ___F. ```

Answer 37

``` heating, ventilation, air conditioning system operation's, use. easy access clean/replace ducts thermostats 68F, 78F. ```

Question 38

water heating= ___-___ aspect of operation. | location: water heater= close proximity to ___ ___. Insulate all ___. Quality equipment and ___ ___.

Answer 38

energy-intensive | major use, lines, size accurately.

Question 39

Water heating: quality valves and repair __ promptly. Spring-loaded faucets= limit __ ___ ___. Reduce ___ ___ where possible.

Answer 39

leaks, hot water waste, water temp.

Question 40

Dishwashing: __ to handle avg max requirements. Easy ___ to ___ for___ in ___ ___. Consider chemical dishwasher if ___ ___.

Answer 40

size, access, switch, shutdown, slack periods, small operation.

Question 41

Cooking equipment: be ___ in specs: want greatest ___ and ___ of use. Preheat just before ___. Turn __ when not in use. Keep ___ ___ (saves ___ and positive ___ results)

Answer 41

selective, efficiency flexibility, use, off, equipment calibrated, energy, consistent

Question 42

Convection ovens: ____, performs most ___/___ in ___ time period.

Answer 42

versatile, baking/roasting, shortest.

Question 43

Steamers: high ____ at minimal ___ cost.

Answer 43

production, operating

Question 44

Grooved griddle: replaces ___ __ (more efficient), less load on __/__ system, greater ___ capacity.

Answer 44

underfired broilers, a/c, cooking.

Question 45

broilers: compartment over can be used to __ __, ___ ___, ___, ___ melting.

Answer 45

warm plates, finish foods, browning, cheese.

Question 46

Salamanders/cheese melters: specify ___ ray radiation. ___ operating ___ in ___. Can be turned ___ when not in use.

Answer 46

infrared, full, temp, seconds, off.

Question 47

Braising pans/tilting skillets: ___ volume production equipment. __, __, ___, ___, ___, ___ __.

Answer 47

versatile, fry, boil, braise, roast, steam, food warmer.

Question 48

Floor fryers: max ___ ___. Self-contained ___ ___ ___.

Answer 48

production capabilities, power oil filters.

Question 49

Effective energy management requires ___ by organization leaders and ___ by ___ ___ within the organization.

Answer 49

commitment, participation every employee.

Question 50

Recommendations for organizing energy management program in foodservice: ___ comprised of all areas of operation. Conduct ___ __ (determine ___ date). Develop __ ___ ___ (specific __/__). Measure __ (compare __ with new ___). Maintain/modify ___ (based on ___ and ___ achieved)

Answer 50

committee, energy audit, baseline, energy conservation plan, goals/strategies, results, baseline, results, plan, feedback, results.

Question 51

Water conservation: simple practices are ___ off ___ completely. Running __ at ___ ___. Using ___-___ __. Serving ___ to customers only when ___.

Answer 51

turning faucets, dishwashers, full capacity, low-flow toilets, water, requested.

Question 52

Water conservation: Use __ ___ (wash water and other waste water that goes down ___ __)

Answer 52

gray water, sink drains.

Question 53

Simple practices decrease __ use and save ___.

Answer 53

water, money.

Question 54

Solid waste management is an __, ___ and ___ mandated ___ of ___ ___ today.

Answer 54

ethically, legally, economically, priority, foodservice management.

Question 55

An urgent need exists to ___ the amount of ___ __ ___ (___).

Answer 55

reduce, municipal solid waste (MSW)

Question 56

MSW= __ ___ ___ at ___ and ___ and ___ establishments.

Answer 56

solid waste produced, residences, commercial, industrial

Question 57

MSW: ___ goods, ___ goods, __ and ___, ___ scraps, ___ trimmings, __ ___ wastes.

Answer 57

durable, nondurable, containers and packaging, food, yard, misc inorganic

Question 58

MSW: i.e. __, automobile ___, ___. ___, ___, ___ tableware, __ and ___ paper, ___ pallets, ___ wastes.

Answer 58

appliances, tires, newspapers, clothing, boxes, disposable, office and classroom, wood, food.

Question 59

MSW is NOT ___.___ debris, ___ bodies, ___ ___, ___ ___, __ ___ wastes.

Answer 59

construction/demolition, automobile, municipal sludge, combustion, ash, industrial process

Question 60

Annual cost for disposal in landfills = ___$ per ton.

Answer 60

100$

Question 61

MSW: some states have legislation to lower mandatory ____ __ and ___ ___.

Answer 61

recycling regulations, landfill bans.

Question 62

Factors affecting amount of waste in foodservice: type of ___ ___, ___ of ___, type of ____ used, ___ forms of ___ purchased, ___, ___ and ___ of ____.

Answer 62

foodservice operation, style, service, serviceware, market, food, menu, use, effectivness forecasting.

Question 63

An ___ __ ___ management system should be employed by __ foodservice ___.

Answer 63

integrated solid waste, all, operations.

Question 64

Integrated solid waste management system goals: 1. reduce ___/__-___ pollution, 2. reduce ___ of ___. 3. ___ ___ and ___ safely before final ___.

Answer 64

air/ground-water, volume, waste, extract, energy, materials, disposal.

Question 65

Integrated solid waste management system Hierarchy: ____ reduction (including ___ of materials), ___ materials (including ___), ___ combustion, and __ of ___.

Answer 65

source, reuse, recycling, composting, waste, use, landfills.

Question 66

The first step in an integrated solid waste management program is ___ ___.

Answer 66

source reduction.

Question 67

Source reduction: ___, ___ and __, ___ ___ ___.

Answer 67

recycling, incineration and landfilling, facility waste assessments.

Question 68

Source reduction: the "__ and ___ of ___ and ___ of products with ___ __ ___ and minimum ___ of ___ and/or a longer life"

Answer 68

design, manufacturing, products, packaging, minimum toxic, content, volume, material.

Question 69

Source reduction includes: no ___-___ containers, no ___ ___ phase out ___ containers, ban packaging that isnt ___, sanitize ___ and ___ containers for ___, donate leftover food to ___ programs.

Answer 69

single-use, double packaging,metal, recyclable, glass, plastic, storage, homeless.

Question 70

common tools: ___ crushers, ___ ___ in all sinks, ___ ___ systems (shred/sanitize ___), trash ____, ____ "___".

Answer 70

cardboard, garbage disposals, pulper extractor, garbage, "crushers", polystyrene "melters"

Question 71

Recycling ___ waste handling costs, dependence on ___ __ ___, manufacturing ___ ___, amount of ___ sent to ___, and the potential ___ of ___.

Answer 71

reduces, scarce natural resources, energy costs, material, landfills, pollution of nature.

Question 72

Why recycle? conserves ___ ___ ___. Reduces quanity of __ ___ sent to ___. Reduces ___ ___ in ___. Reduces ___ that is dumped in __, ___, ___ and ___. Prevents ___ contamination by ___ ___ ___ down ___.

Answer 72

scarce natural resources, waste materials landfills, energy costs, manufacturing, waste, oceans, streams, forests, deserts. groundwater, flushing hazardous materials, drains.

Question 73

Recycling: many foodservice operations have appointed a recycling ___ and formed ___ teams. ___/___ programs. Train ___/___. Encourage ___. Nonprofit organization- ___ ___ ___.

Answer 73

coordinator, recycling, implement/oversee, staff/customers, involvement, Steel Recycling Institute.

Question 74

Recycling steel: foodservices produce ___ waste. All __ can/should be ___. ___% steel currently recycled in the U.S.

Answer 74

steel, steel, recycled. 66%.

Question 75

Why should steel be recycled? Reduced ___ sent to ___. Saves ____. Conserves precious ___ ___ ___.

Answer 75

material, landfill. energy. domestic natural resources.

Question 76

Steps in Steel Recycling: 1. ___ can; use ____ water. 2. ___ can; remove ___; stack all ___ in one ___. 3. ____.

Answer 76

rinse, leftover, flatten, bottom, lids, can. recycle.

Question 77

Glass Recycling: operations that use large quantity ___. (___). Equipment to "___" glass containers.

Answer 77

glass (bars), "disintegrate"

Question 78

Crush ___ to "____" consistency: __/__ reduction in glass vloume. Can now be ___. Cleaner/safer __ ___. Less __ ___ __ space. Less ___ ___ costs. Fewer trips to ___.

Answer 78

bottles, "gravelly", 1/12, recycled, work environment, empty bottle storage space, waste removal costs, dumpster.

Question 79

Polystyrene (Sytrofoam) Recycling: past target bc manufactured with ___ (__). Now manufactured via ___ process using ___.

Answer 79

chlorofluorocarbons, CFC's, injection, hydrocarbons.

Question 80

___ ___ ___ ___ facilities accept used and baled ___. -___ and ___ and ___. ___, extruded into ___, cut into small pellets. Sold to ___ to produce: ___/___ supplies, ___ materials, ___ packaging, ___ cartons, etc.

Answer 80

National Polystyrene Recycling Company's, polystyrene. washed, ground, dried,. Melted, strands, manufactures, school/office, construction, foam, egg,

Question 81

___ is growing in popularity as a means to ___ ___ ___ in foodservice operations.

Answer 81

composting, manage solid waste

Question 82

``` Composting- ___ ___ of ___ ___. -___ -controlled, ___ conditions -relatively ___ humus used as ___ ```

Answer 82

``` decomposition organic materials microorganisms aerobic stable fertilizer ```

Question 83

Composting Reduce pollution:

Answer 83

slide 80

Question 84

Reduce landfill costs: decreased ___ on __ __/___ due to less volume. Extends life of current __ and ___ need for costly new ones.

Answer 84

cost, waste collection/disposal, landfills, postpones,

Question 85

Composting healthy soil: improves __ ___, ___ __, ___ retention by breaking down ___ ___. Feeds the soil providing ___ ___ and ___ necessary for plant growth- improves ___. ___, ___, ___-___ fertilizer and will not burn plants.

Answer 85

soil texture, air circulation, water, heavy soils, organic matter, nutrients, yields. mild, natural, slow-release

Question 86

Animal feed: the advantages of feeding foodwaste to animals are: __ is diverted from ___, ___ density of animal diets can be ___, ratio costs can be reduced and ___ ___ increased.

Answer 86

waste, landfills, nutrient, increased, farmer's profits

Question 87

Animal feed: the challenges of feeding foodwaste to animals are: must match ___ to ___ ___. ___, ___ to prevent ___ cannot add ___. Moisture content must be ___.

Answer 87

wastes to animals' requirements. transportation, processing, spoilage, costs. reduced.

Question 88

Animal feed: keep it ___. "food waste to ___ ___" | allow __ __ to pick up ___ ___. Everyone ___.

Answer 88

simple, animal fodder, pig farmers, food waste, saves.

Question 89

Fat to fuel- 1 gallon of used cooking oil can= _ gallon of ___.

Answer 89

1, biodiesel.

Question 90

Simple operation: __ is ___ in __ ___ reactor. Then, ___ with __ and ___. ___ is produced by this process and is ___ off. Remainder equals ___-___-___ ___.

Answer 90

oil, warmed, stainless, steel, treated, methanol, lye, glycerin, poured. ready-to-use biodiesel.

Question 91

Fat to fuel: U.S. military engineers are testing plan to ___ used ___ __ into __, a cleaner ___ fuel.

Answer 91

recycle, restaurant oil, biodiesel, burning

Question 92

The military used ___ million gallons of ___/year.

Answer 92

600, diesel,

Question 93

Incineration and landfilling: final alternatives in the ___ ___ management system.

Answer 93

integrated waste

Question 94

Incineration may equal ___; reduces __ of solid waste. Landfilling = least ____ option.

Answer 94

energy, volume, desirable.

Question 95

__ ___, ___ and ___ can be used to determine the ___ and __ of waste generated by a foodservice operation.

Answer 95

waste assessment, audits, analyses, determine, amount and type,

Question 96

1st step to determine an effective waste management plan is to determine: ___ and ___ of waste being generated. Can be ___ (__-__ facility_ May be detailed- review all __, ___ use, disposal practices.

Answer 96

amount and type, simple, walk-through, purchasing, materials.

Question 97

Waste assessment= a ___ way to ___ waste reduction opportunities in a ___ ___.

Answer 97

systematic identify, specific operation.

Question 98

Waste assessment= __ main purposes. 1. Establish beter understanding of current ___, ___ ___, ___ ___ ___. 2. Identify potential __ ___ options for __. 3. Establish ___ from which to measure success of waste reduction program.

Answer 98

3; purchasing, waste generation, waste disposal practices. waste reduction, evaluation. 3. baseline.

Question 99

Waste stream analysis: ___ method of ___, __ and ___ waste. most __ and ___ info. ___ consuming and ___ to perform.

Answer 99

systematic, collecting, sorting, weighing. accurate, precise. time, costly.

Question 100

Waste stream analysis: 1. Collect all __ from ___ to ___ of operation. 2. Sort by ___ of ___. 3. Weight each ___ of __ ___.

Answer 100

waste, opening closing. type waste. category, waste product.

Question 101

Waste audit: method of determining the ___ and ___ of waste produced by a specific ___ in a foodservice operation. Not a ___ ___- random ___ obtained over at least ___ week time span. Not as ___/___. ___-__/___ alternative.

Answer 101

amounts, types, foodservice, complete inventory, samples, one, precise/accurate, cost-effective.

Question 102

Simple waste reduction measure can be implemented without ___ ___. Switch from ___ to ___.

Answer 102

waste assessment. disposables, reusables.

Question 103

Visual methods to estimate volume of waste generated= ___ to perform and yield date not significantly different from __ ___ ___.

Answer 103

easiest, waste stream analysis.