6.3 Food Service Flashcards
What are the characteristics of Multiuse kitchen equipment?
- Finished to have a smooth and easibly cleanable surface
2. Resistant to pitting, chipping, scratching, scoring, distortion or decompostion
What are the limitations of Lead in kitchen equipment?
Less than .2 of solder lead
What are the limitations of Copper in kitchen equipment?
Used with food that has a PH below 6, such as vinegar or fruit juice
How are thermometers calibrated?
Calibrated to manufacturers specifications
Where are thermometers placed to measure the air temp of a fridge?
In the warmest part of the fridge
Where are thermometers placed to measure the air temp of a hot food storage unit?
In the coolest part of a hot food storage unit
What temps should the 3 compartments of a sink be kept at?
a. Wash solution Temp should be 110 degrees F
b. Rinse solution Temp should be 120 degrees F
c. Sanitizing, Immersion temp should be 171 degrees F
Can 2 compartment sinks be used?
- May be used when there are special cleaning needs or constraints and its use is approved
Which compartments of a 3 compartment sink need to have a thermometer?
The Washing and Rinsing
How much clearance is required for countertop height equipment?
At least 4 inches
How much clearance is required for equipment attached to the floor?
At least 6 inches of clearance
