Topic D Equipment and facility planning

Question 1

comfortable seating, noise control, mobile equipment, close storage areas are examples of ___

Answer 1

ergonomics (human engineering)

Question 2

Glazed tiles need to be ___high

Answer 2

5’8’’

Question 3

space required in the kitchen is determined by __ ___ of food purchased

Answer 3

market form (raw prepared partially prepared)

Question 4

ceiling should be __ high

Answer 4

14-18’

Question 5

kitchen & heavy traffic recommend glazed/unglazed (color) (material) quarry tiles

Answer 5

unglazed red clay quarry (non-slippery)tiles

Question 6

flow chart shows:

Answer 6

step sequence relation

Question 7

kitchen aisle space for lane with 1 person

Answer 7

36-42’’

Question 8

kitchen aisle space for lane with >1 person

Answer 8

48-52’’

Question 9

kitchen aisle space for main traffic lane

Answer 9

60’’

Question 10

work area layout what is best (straight/L/U/parallel)

Answer 10

straight

Question 11

BTU is a __ unit

Answer 11

Gas

Question 12

PSI is a __ unit

Answer 12

steam

Question 13

NSFI stand for

Answer 13

national sanitation foundation international

Question 14

what NSFI do is ___inspection of___

Answer 14

voluntary inspection of equipment

Question 15

UL stand for

Answer 15

underwriter’s laboratories

Question 16

what UL do is __ inspection of ___ ___

Answer 16

voluntary inspection of electrical equipment

Question 17

materials of equipment: what is durable and wears well:

Answer 17

stainless steel

Question 18

what gauge most often used

Answer 18

10-14

Question 19

finish of metals: numbered _ -_ higher number __ ___

Answer 19

1-7 higher higher polish

Question 20

which number of finish is the standard?

Answer 20

4

Question 21

which number of finish is the mirror?

Answer 21

7

Question 22

3 compartment sink VS mechanical wash T:

Answer 22

110-120 F vs 110-140 F

Question 23

3 compartment sink VS mechanical rinse T:

Answer 23

warm water vs 140-160 F (lower, greasier)

Question 24

3 compartment sink VS mechanical sanitize T:

Answer 24

170 F for at least 30 secs, or chemical solution 1 min VS 170-180

Question 25

how to prevent water spots in dishwasher

Answer 25

add dryer

Question 26

dishwasher air dry for ___

Answer 26

45 secs

Question 27

pro and con for low energy chemical dishmachine

Answer 27

save energy because no booster heater, and T at 140 F but increase detergent and time -->labor cost

Question 28

when dealing with hard water use less/more detergent

Answer 28

more

Question 29

rotary oven good for

Answer 29

large v baking

Question 30

microwave good for

Answer 30

ondemand

Question 31

tilting skillet good for

Answer 31

versatile

Question 32

Deck good for

Answer 32

save space

Question 33

pounds per square _

Answer 33

inch PSI steam cooking

Question 34

in high pressure steamers what facilitate batch cooking

Answer 34

speed

Question 35

in steam jacketed kettle food does/doesnot touch steam

Answer 35

does not

Question 36

an example of batch cooking is

Answer 36

french fries

Question 37

deep fat fryers are made of

Answer 37

stainless steel

Question 38

straight line depreciation equation (value or cost, salvage value, yrs)

Answer 38

(value-salvage value) / yr

Question 39

what is the symbol for energy saving?

Answer 39

energy star, water sense (NSFI)