5 Flashcards

Question

Storage of food in **shallow** containers

Answer 1

- to permit good circulation of the chilled air is essential for both **short – and long-term storage.** Do not line shelves in refrigerators and freezers with sheet pans, foil, plastic, or cardboard. This **decreases airflow** in the storage compartment - Store raw products under cooked and ready-to-eat foods to prevent cross contamination.

Answer 2

- you will most likely need to maintain the air temperature in the refrigeration unit at a lower temperature, such as **37℉ − 38℉ (2.8℃ − 3.3℃).**

Answer 3

- refrigeration unit must be cleaned regularly to remove **spills and debris.** Don’t forget to clean the **fan grates and condenser** as part of your routine cleaning.

Answer 4

**Reach-in** Primary Departments: • Bakery • Deli • C-Store ▪ Models range in capacity ▪ Can have multiple doors ▪ May have external thermometer attached to a sensing device inside the warmest part of the refrigeration unit **Walk-in** Primary Departments: • Dairy • Meat • Seafood • Deli • Produce • C-Store ▪ Stores large quantities of perishable foods between **32℉ (0℃) 𝑎𝑛𝑑 41℉ (5℃)** ▪ Used to thaw products ▪ Can be combined with reach-in dairy/deli display cases that are located from inside the walk-in ▪ Should be located at a site that is easy to get to from the receiving and production areas ▪ Door openings may have **4-inch-wide plastic strips called strip curtains,** which reduce cool air loss when the door is open. ▪ May have external thermometer attached to a sensing device placed at the warmest location in the refrigeration unit Display Primary Departments: • Grocery • Meat • Seafood • Deli • Dairy • Produce • C-Store ▪ Keep cold foods out of the temperature danger zone and frozen foods solidly frozen while on display ▪ Avoid stocking above the maximum load line. ▪ Avoid covering vents and return air-openings ▪ Properly control defrost cycles ▪ May be open air or have closing doors

Answer 5

• Cooked using conventional cooking methods • Rapidly chilled using a chiller • Stored for a limited time • Reheated before service to the customer The food is typically chilled to **37℉ (4℃) in 90 minutes or less** and stored between **33℉ (1℃) 𝑎𝑛𝑑 38℉ (3℃) for 5 days** The advantages of this system include: - reduction of peaks and valleys in production - readily available foods. The disadvantages of this system include the: - high cost of the chiller - storage space requirements. Rapid-chill systems - designed to cool hot foods very quickly. This type of equipment can typically get a few hundred pounds of hot food through the temperature danger zone in **2 hours or less.**

Answer 6

1. Keep refrigerator doors closed 2. Monitor product temperatures 3. Discard products that are in the temperature danger zone for more than 4 hours

Answer 7

Potentially hazardous food (time/temperature control for safety food) held at **135 ℉ (57℃) or above**. In order for hot-holding equipment to work properly, the food must be at 135℉ (57℃) or above Hot-holding equipment uses steam, heating elements, Maintained at 135℉ (57℃) or above.

Answer 8

- includes a circular knife blade and carriage that passes under the blade. Foods to be sliced are placed on the carriage and fed either automatically or by hand.

Answer 9

Mixers - shred and grind **Floor model mixers have three standards attachments:** (1) a paddle beater for general mixing, which can be used to mash, mix, or blend foods and ingredients; (2) a whip to incorporate air into products; (3) a dough hook used to mix and knead dough. **Mechanical tenderizers** - improve edible quality of meat. - **Tenderizers** cut connective tissue in meats and poultry by making incisions with stainless steel blades.

Answer 10

Mixers - shred and grind **Floor model mixers have 3 standards attachments:** (1) Paddle beater - for general mixing, to mash, mix, or blend foods and ingredients; (2) Whip - incorporate air into products; (3) Dough hook - to mix and knead dough. **Mechanical tenderizers** - improve edible quality of meat. **Tenderizers** - cut connective tissue **Grinders and choppers** - work well with variety of fresh foods **Band saws** - used in meat and fish processing areas. **Heavy-duty** saws - best suited for large volume **Counter-top and light-duty saws** - used in small delis, meat shops, cutting boneless meats, chicken, and fish. **Band saws** - durable, easily cleanable **Band saws** - have a “dead man” switch

Answer 11

- chill beverages and preserve the freshness of fish - made from potable water - drain line from ice machine must be equipped with air gap to protect the ice from contamination due to backflow.

Answer 12

Displayed at room temperature include shelf- stable products, certain types of produce, bakery items that have a low water activity (bagels, cookies, doughnuts, etc.) and bulk foods, such as candy, peanuts, and cereals. These are not considered PHF (TCS), and they can be held safely at room temperature.

Answer 13

Fish, crustacean shellfish (crabs, lobsters, and shrimp), and molluscan shellfish (oysters, clams, and mussels in the shell) are live and perishable products that must be protected to remain safe, wholesome, and attractive to customers. Water quality is critical, and the key to maintaining optimum water quality is **filtration.** There are 2 different types of seafood display tanks: **fish** **molluscan shellfish.**

Answer 14

**Single-service articles include**: tableware, carryout utensils, and other items, such as bags, containers, stirrers, straws, and wrappers designed and constructed to be used only one time by only one person. After one use, the article is discarded. **Single-use articles** include: wax paper, butcher paper, deli paper, plastic wrap

Answer 15

Warewashing - to clean and sanitize the equipment, utensils, dishes, glasse, that are used during the preparation, handling, and consumption of foods. **Proper warewashing** - most important jobs in a retail food establishment. Warewashing areas must be: **well lighted and well ventilated**. Some of the items most frequently washed and sanitized in a retail food establishment are: • Utensils, such as knives, forks, spoons, and tongs • Kitchenware, such as pots, pans, cutting boards, slicers, grinders, and mixers • Tableware, such as dishes, glasses, and eating utensils The purpose of warewashing is to **clean and sanitize equipment and utensils.** It consists of two phases: 1. Cleaning phase - visible soil is removed 2. Sanitizing phase - number of disease-causing microorganisms on a cleaned task surface is reduced to safe levels. **Cleaning and sanitizing**: performed either manually or mechanically.

Answer 16

Manual Warewashing: provide adequate space to store soiled equipment - Items to be cleaned must be **pre-flushed, or pre-scraped and, if necessary, pre-soaked** to remove food particles and soil. **Hose and nozzle** - into a garbage container - must be located at soiled end of the warewashing operation to avoid contaminating cleaned **Manual warewashing can also be performed** - using a bucket and brush, wall-mounted hose units, and spray units. **Three-compartment sink** : large enough to accommodate largest pieces of equipment - Supply each compartment with hot and cold potable running water. - Provide drainboards or easily movable dish tables of adequate size for proper handling of soiled utensils prior to washing and for air- drying cleaned and sanitized items.

Answer 17

Dishwashing machines - do not have electrical parts Single-tank, stationary-rack dishwashing machine: placed on racks They are operated by opening a door, inserting a rack of dishes, closing the door, and starting the machine. **Dishwashing machine**: automatically dispense detergents **Low-temperature dishwashers** : similar in design to the single-tank, allows lower water temperatures, conserve energy.

Answer 18

Proper installation is required to assure equipment functions properly.

Answer 19

**Successful maintenance of equipment requires definite plans to prolong its life and maintain its usefulness.** Such plans place emphasis on a few simple procedures: • Keep the equipment • Follow the manufacturer’s printed directions for care and operation. • Post the instruction card for a piece of equipment near it • Stress careful operation and maintenance schedules. • Make needed repairs promptly Some valuable suggestions for the care of equipment are: • Assign the care of a machine to a responsible person • Check the cleanliness of machines daily • Have repairs performed promptly and by a properly trained person

Answer 20

Proper lighting in production and dishwashing areas: • Increases productivity • Improves workmanship • Reduces eye fatigue and employee irritability • Decreases accidents and waste due to employee error • Shows when a surface is soiled and when it has been properly cleaned

Answer 21

- Air conditioning in retail food establishments includes **heating, humidity control, circulation, filtering, and cooling of the air.** **HVAC systems** - filter, warm. humidify, and circulate the air in the winter and maintain comfortable air temperature in the summer. **Ventilation** - provided by mechanic exhaust hood systems. **These systems keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.** **Standard ventilation system** - consists of a hood, fan, and intake and exhaust air ducts and vents. - Ventilation hood systems designed and constructed to prevent grease or condensation from dripping onto food, equipment, utensils, linens, or single-service and single-use articles. **Hoods** - constructed of stainless steel or a comparable material that provides a durable, smooth, and easily cleanable surface. Filters and other grease-removal equipment must be: • Easily removed for cleaning and replacement • Designed to be cleaned in place