Chapter 6: Food Service Facilities and Design Flashcards
1
Q
Architecture plan of space on one floor of a building, perspective of one looking down from the ceiling
A
Floor plan
2
Q
Detailed floor plan showing arrangement of equipment for accomplishing work according to logical sequence of operation
Process of arranging the physical facilities.
A
Layout
3
Q
Visual composition of arrangement of various areas including size, shape, style, and decoration
A
Foodservice Design
4
Q
Set of final drawings of what the building will look like in the futre
A
Blueprint
5
Q
Development of the facility, includes site, selection, menu, equipment, and other functions needed to make the project real
A
Design
6
Q
Indicates special allowances, physical facilities, construction feature, and work areas with equipment
A
Layout
7
Q
Basic unit in a layout
Where closely related tasks are done by a person or persons
A
Work center
8
Q
Functional grouping where major types of works occur
A
Work area
9
Q
Group of related work centers, only one type of production occur
A
Section
10
Q
A written description of all the details of the project that helps all members of the planning team to understand the exact needs of the foodservice.
A
Prospectus
11
Q
Collection of data about the market and other factors
Conducted to determine if the project is worth pursuing
A
Feasibility Study
12
Q
Done to determine space and equipment needs based on the preparation methods required to produce a specific menu
A
Menu analysis
13
Q
Most suitable type of wall (durable, easy to clean) but expensive
A
Ceramic tile
14
Q
Plastic-like paneling, durable, in several colors, and less expensive to install than ceramic
A
Fiberglass Reinforced Panels (FRP)
15
Q
Minimum quality, lacks durability, not suitable for use in wet areas
A
Wallboards painted with washable enamel
16
Q
Ideal height to cover walls (ft)
A
5-8 feet
17
Q
Expensive as wall covering
A
Stainless steel with tiles
18
Q
Ceiling must be _____ to _____ on the average with a lighter color
A
14-18 feet
19
Q
HVAC system
Prevent direct blasts of cold air in the room
A
Air ducts
20
Q
HVAC system
Built into a hood over cooling equipment eliminates cooking odors, fumes, moisture, and grease-laden vapors
A
Exhaust system
21
Q
HVAC system
Reduce temperature and increase circulation of air
A
Kitchen fans
22
Q
Must be placed closed to the receiving and preparation areas.
A
Built-in refrigerator
23
Q
Built-in refrigerators should have three separate walk in-refrigerators
A
Fresh produce, dairy products, and meat and poultry
24
Q
Walk-in refrigerator specification: Height
A
7-8 feet
25
Walk-in refrigerator specification: width of shelving
2 or 3 feet
26
Walk-in refrigerator specification: space for insulation
3" for all sides of ref
5-8" for freezers
27
recommended space allowance for dining room area
school lunchrooms
9-12 sq. ft./seat
28
recommended space allowance for dining room area
hotel and club banquet room
10-11 sq. ft./seat
29
recommended space allowance for dining room area
commercial cafeterias
16-18 sq. ft./seat
30
recommended space allowance for dining room area
industrial and university cafeterias
12-15 sq. ft./seat
31
recommended space allowance for dining room area
residence halls
12-15 sq. ft./seat
32
recommended space allowance for dining room area
restaurant and hotels (table service)
15-18 sq. ft./seat
33
recommended space allowance for dining room area
lunch counters
12-20 sq. ft./seat
34
typical kitchen size
1/3 to 1/4 of the dining room area
35
equipment specification: material
heavy duty, needs upkeep and care
metal
36
equipment specification: metal material
light in weight, high thermal and electrical conductivity, does not corrode, and can withstand high pressure at high temp
suitable for cooking
aluminum
37
equipment specification: metal material
used in small equipment and as support/stand for large equipment
cast iron
38
equipment specification: metal material
initial cost is low, not durable, and poor general appearance
galvanized iron
39
equipment specification: metal material
resistant to stain and corrosion
non-corrosive (iron, nickel, and chromium)
40
standard gauge in metal
thickness of metal
41
finish of metals: surface is either _____
dull or bright
42
equipment specification: metal material
protects metallic contamination, corrosion, and absorption
glass
43
equipment specification: metal material
used in items such as counter fronts and ends, food delivery trays, carts, racks, etc.
fiberglass, hardwood, and porcelain
44
digram showing traffic flow related to each department or area
schematic drawing
45
space allocation for aisles and work areas
minimum of 5 feet wide or wide enough for carts and trucks to pass
main traffic aisle
46
space allocation for aisles and work areas
aisles between equipment and workables
3 ft clearance
3.5ft oven doors and tilting kettles
47
space allocation for aisles and work areas
workable space
min. of 4 linear ft. for each preparation employee
preferably 6 ft.
48
space allocation for aisles and work areas
work heights
36-41" for standing
28-30" for seating positions
49
located near the refrigerated storage, cooking, and salad areas
vegetable prep area
50
3 possible arrangement for veg prep area
straight line, parallel, and L-shaped
51
table of this prep area should be 30-36 in wide and 6-8 ft long
vegetable prep area
52
adjacent yet connected to the storage area
central ingredient room
53
located in or near the center of the kitchen
main cooking area
54
4 suggested arrangements for the main cooking area
straight line, back to back or double, l-shaped, and u-shaped
55
3 compartment sink is used for
-soaking and washing
-rinsing
-sanitizing
56
temp required for sanitizing rince water
180F
57
temp for dishwashing
140F
58
3 steps/arrangements for pre-flushing soiled dishes
1) forced water spray
2) hose and nozzle
3) water scrapping units
59
space for employees' restrooms, lockers, showers, and hand washing facilities
supporting services
60
adjacent to the kitchen or service area
dining room
61
for the dining room
minimum space between chair backs is
18 in
62
for the dining room
main traffic aisles should be
4.5 to 5 ft
63
type of foodservice equipment: refrigerated storage
used for central storage purposes and hold items awaiting production and service
flooring load off at least 300 lbs per square foot to prevent floor distortion
walk-in units
64
types of foodservice equipment: ranges
apply heat uniformly over the entire top section of the range
solid top
65
types of foodservice equipment: ranges
with individually heated units that can be adjusted separately
open top
66
types of foodservice equipment: ranges
range griddles
specialized ranges
67
types of foodservice equipment: ranges
equipped with grease collection pan underneath and splash back to prevent spillage
griddle top units
68
types of foodservice equipment: ovens
ranges with ovens beneath
range ovens
69
types of foodservice equipment: ovens
oven stacked on top of each to increase capacity without additional floor space
dish ovens
69
types of foodservice equipment: ovens
has interior cavity of 12-15" high
roasting oven
70
types of foodservice equipment: ovens
interior of 8" high
baking oven
71
types of foodservice equipment: ovens
have fans or blowers to circulate heat and air in the closed chamber to allow heat to penetrate quickly thus shorten cooking time
also permit use of lower oven temp
convention ovens
72
types of foodservice equipment: ovens
use of flat shelves suspended between 2 racks
food is roasted or baked onto trays as they appear tat the door opening; designed to prevent escape of heat when the door is opened
it is for large food service operations
rotary or revolving tray ovens
73
types of foodservice equipment: ovens
use radiation (electromagnetic waves) to heat food
used for fast cooking, easy cleaning, and fewer fire hazards
also used for thawing, heating, re-heating, and cooking short orders
microwave ovens
74
types of foodservice equipment: ovens
used to heat, roast, and brown products
useful for reconstituting frozen foods packaged in bulk, and are good for broiling and browning to finish dishes
infrared (quartz) oven
75
types of foodservice equipment: ovens
used to reconstitute frozen prepared entrees
can be used as high speed conventional ovens
recon ovens
76
flat bottomed cooking item than can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server
reduces up to 25% of cooking time
easy to pour and clean
tilting braising pans
77
types of foodservice equipment: steam cooking
large cooking pots with double walls which rage in capacity from several quarts to 100 or more gallons
to steam, boil, or simmer meats, poultry, fresh, or frozen vegetables, sauces, and pie fillings
reduce the amount of range space and number of top-range cooking utensils
need water source and rain should be available nearby
steam jacketed kettles
78
types of foodservice equipment: steam cooking
heating vessel that cooks food differently with steam
work like a pressure cooker
compartment steamers
79
types of foodservice equipment: compartment steamer
operate at 5 lbs per square inc (psi) of steam pressure
used to prepare large quantities of food such as cooking vegetables, macaroni, eggs, thawing frozen products
performs like steam jacketed kettle
low-pressure compartment steamers
80
types of foodservice equipment: compartment steamer
operate at 15 psi
for cooking small quantities of food quickly
used to prepare convenience foods, such as frozen or refrigerated pre-portioned items that can be reconstitutted
high-pressure compartment steamers
81
types of foodservice equipment: compartment steamer
very useful for cooking seafood, vegetables, and other items that require the retention of nutrients
convention steamers
82
types of foodservice equipment
use radiant heat and are fueled by gas or electricity
broilers
83
types of foodservice equipment: broiler
radiate heat down to foods places on adjustable shelf below
overhead broilers
84
types of foodservice equipment: broiler
a small overhead broiler used as finish broilers to melt cheese or brown bread crumb toppings, and as auxiliary broilers
shelf broiler or salamander
85
types of foodservice equipment: broiler
use heat source under the food
produces smoke and odors thus needs ventilation system
char broilers
86
types of foodservice equipment
fueled by electricity or gas
where many kitchen fires start thus will need proper ventilation system and fire extinguisher
deep fryers
87
types of foodservice equipment: deep fryers
tabletop models may hold 15 lbs or less of frying fat
conventional fryer
88
types of foodservice equipment: deep fryers
have pebbled lids
reduces frying times and ideal for deep fried chicken
pressure fryer
89
types of foodservice equipment: deep fryers
has a conveyor to move through the fat
items requiring more cooking time are placed at the end of the conveyor
continuous type deep fryer
90
used to combine or blend foods
used for making salads dressings, whipping potatoes, and blending casserole mixture in preparation areas
used for producing batter and dough in baking areas
mixers
91
a mixer with 5-20 -quart capacity
table models
92
a mixer with 20-80-quart capacity
have 3 standards attachments
(1) peddle beater (to wash, cream, mix, or blend)
(2) whip (blend dry mixes, whip cream or egg whites, mix light icings)
(3) dough hook (mix heavy dough)
floor models
93
cut vegetables and other foods against or between rotating blades
cutters and choppers
94
slice vegetables
slicers
95
small coffee making units for hotels and restaurants
urns: from 3-150 gallons for banquet and institutional operations
coffee brewing equipment
coffee machines
96
180F (82C), minimum for sanitation
rack-type-dished are racked and inserted into the machine for washing
dishwashing machines
97
automated beverage equipment and other types such as frozen drink dispensers, blenders, glass storage, and hand tools
beverage equipment
