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FFSS > Chapter 6: Food Service Facilities and Design > Flashcards

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

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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

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3
Q

Visual composition of arrangement of various areas including size, shape, style, and decoration

A

Foodservice Design

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4
Q

Set of final drawings of what the building will look like in the futre

A

Blueprint

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5
Q

Development of the facility, includes site, selection, menu, equipment, and other functions needed to make the project real

A

Design

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6
Q

Indicates special allowances, physical facilities, construction feature, and work areas with equipment

A

Layout

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7
Q

Basic unit in a layout

Where closely related tasks are done by a person or persons

A

Work center

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8
Q

Functional grouping where major types of works occur

A

Work area

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9
Q

Group of related work centers, only one type of production occur

A

Section

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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

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11
Q

Collection of data about the market and other factors

Conducted to determine if the project is worth pursuing

A

Feasibility Study

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12
Q

Done to determine space and equipment needs based on the preparation methods required to produce a specific menu

A

Menu analysis

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13
Q

Most suitable type of wall (durable, easy to clean) but expensive

A

Ceramic tile

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14
Q

Plastic-like paneling, durable, in several colors, and less expensive to install than ceramic

A

Fiberglass Reinforced Panels (FRP)

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15
Q

Minimum quality, lacks durability, not suitable for use in wet areas

A

Wallboards painted with washable enamel

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16
Q

Ideal height to cover walls (ft)

A

5-8 feet

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17
Q

Expensive as wall covering

A

Stainless steel with tiles

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18
Q

Ceiling must be _____ to _____ on the average with a lighter color

A

14-18 feet

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19
Q

HVAC system

Prevent direct blasts of cold air in the room

A

Air ducts

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20
Q

HVAC system

Built into a hood over cooling equipment eliminates cooking odors, fumes, moisture, and grease-laden vapors

A

Exhaust system

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21
Q

HVAC system

Reduce temperature and increase circulation of air

A

Kitchen fans

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22
Q

Must be placed closed to the receiving and preparation areas.

A

Built-in refrigerator

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23
Q

Built-in refrigerators should have three separate walk in-refrigerators

A

Fresh produce, dairy products, and meat and poultry

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24
Q

Walk-in refrigerator specification: Height

A

7-8 feet

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25
Q

Walk-in refrigerator specification: width of shelving

A

2 or 3 feet

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26
Q

Walk-in refrigerator specification: space for insulation

A

3” for all sides of ref
5-8” for freezers

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27
Q

recommended space allowance for dining room area

school lunchrooms

A

9-12 sq. ft./seat

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28
Q

recommended space allowance for dining room area

hotel and club banquet room

A

10-11 sq. ft./seat

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29
Q

recommended space allowance for dining room area

commercial cafeterias

A

16-18 sq. ft./seat

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30
Q

recommended space allowance for dining room area

industrial and university cafeterias

A

12-15 sq. ft./seat

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31
Q

recommended space allowance for dining room area

residence halls

A

12-15 sq. ft./seat

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32
Q

recommended space allowance for dining room area

restaurant and hotels (table service)

A

15-18 sq. ft./seat

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33
Q

recommended space allowance for dining room area

lunch counters

A

12-20 sq. ft./seat

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34
Q

typical kitchen size

A

1/3 to 1/4 of the dining room area

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35
Q

equipment specification: material

heavy duty, needs upkeep and care

A

metal

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36
Q

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

A

aluminum

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37
Q

equipment specification: metal material

used in small equipment and as support/stand for large equipment

A

cast iron

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38
Q

equipment specification: metal material

initial cost is low, not durable, and poor general appearance

A

galvanized iron

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39
Q

equipment specification: metal material

resistant to stain and corrosion

A

non-corrosive (iron, nickel, and chromium)

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40
Q

standard gauge in metal

A

thickness of metal

41
Q

finish of metals: surface is either _____

A

dull or bright

42
Q

equipment specification: metal material

protects metallic contamination, corrosion, and absorption

A

glass

43
Q

equipment specification: metal material

used in items such as counter fronts and ends, food delivery trays, carts, racks, etc.

A

fiberglass, hardwood, and porcelain

44
Q

digram showing traffic flow related to each department or area

A

schematic drawing

45
Q

space allocation for aisles and work areas

minimum of 5 feet wide or wide enough for carts and trucks to pass

A

main traffic aisle

46
Q

space allocation for aisles and work areas

aisles between equipment and workables

A

3 ft clearance

3.5ft oven doors and tilting kettles

47
Q

space allocation for aisles and work areas

workable space

A

min. of 4 linear ft. for each preparation employee

preferably 6 ft.

48
Q

space allocation for aisles and work areas

work heights

A

36-41” for standing
28-30” for seating positions

49
Q

located near the refrigerated storage, cooking, and salad areas

A

vegetable prep area

50
Q

3 possible arrangement for veg prep area

A

straight line, parallel, and L-shaped

51
Q

table of this prep area should be 30-36 in wide and 6-8 ft long

A

vegetable prep area

52
Q

adjacent yet connected to the storage area

A

central ingredient room

53
Q

located in or near the center of the kitchen

A

main cooking area

54
Q

4 suggested arrangements for the main cooking area

A

straight line, back to back or double, l-shaped, and u-shaped

55
Q

3 compartment sink is used for

A

-soaking and washing
-rinsing
-sanitizing

56
Q

temp required for sanitizing rince water

A

180F

57
Q

temp for dishwashing

A

140F

58
Q

3 steps/arrangements for pre-flushing soiled dishes

A

1) forced water spray
2) hose and nozzle
3) water scrapping units

59
Q

space for employees’ restrooms, lockers, showers, and hand washing facilities

A

supporting services

60
Q

adjacent to the kitchen or service area

A

dining room

61
Q

for the dining room

minimum space between chair backs is

A

18 in

62
Q

for the dining room

main traffic aisles should be

A

4.5 to 5 ft

63
Q

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

A

walk-in units

64
Q

types of foodservice equipment: ranges

apply heat uniformly over the entire top section of the range

A

solid top

65
Q

types of foodservice equipment: ranges

with individually heated units that can be adjusted separately

A

open top

66
Q

types of foodservice equipment: ranges

range griddles

A

specialized ranges

67
Q

types of foodservice equipment: ranges

equipped with grease collection pan underneath and splash back to prevent spillage

A

griddle top units

68
Q

types of foodservice equipment: ovens

ranges with ovens beneath

A

range ovens

69
Q

types of foodservice equipment: ovens

oven stacked on top of each to increase capacity without additional floor space

A

dish ovens

69
Q

types of foodservice equipment: ovens

has interior cavity of 12-15” high

A

roasting oven

70
Q

types of foodservice equipment: ovens

interior of 8” high

A

baking oven

71
Q

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

A

convention ovens

72
Q

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

A

rotary or revolving tray ovens

73
Q

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

A

microwave ovens

74
Q

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

A

infrared (quartz) oven

75
Q

types of foodservice equipment: ovens

used to reconstitute frozen prepared entrees

can be used as high speed conventional ovens

A

recon ovens

76
Q

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

A

tilting braising pans

77
Q

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

A

steam jacketed kettles

78
Q

types of foodservice equipment: steam cooking

heating vessel that cooks food differently with steam

work like a pressure cooker

A

compartment steamers

79
Q

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

A

low-pressure compartment steamers

80
Q

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

A

high-pressure compartment steamers

81
Q

types of foodservice equipment: compartment steamer

very useful for cooking seafood, vegetables, and other items that require the retention of nutrients

A

convention steamers

82
Q

types of foodservice equipment

use radiant heat and are fueled by gas or electricity

A

broilers

83
Q

types of foodservice equipment: broiler

radiate heat down to foods places on adjustable shelf below

A

overhead broilers

84
Q

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

A

shelf broiler or salamander

85
Q

types of foodservice equipment: broiler

use heat source under the food

produces smoke and odors thus needs ventilation system

A

char broilers

86
Q

types of foodservice equipment

fueled by electricity or gas

where many kitchen fires start thus will need proper ventilation system and fire extinguisher

A

deep fryers

87
Q

types of foodservice equipment: deep fryers

tabletop models may hold 15 lbs or less of frying fat

A

conventional fryer

88
Q

types of foodservice equipment: deep fryers

have pebbled lids

reduces frying times and ideal for deep fried chicken

A

pressure fryer

89
Q

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

A

continuous type deep fryer

90
Q

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

A

mixers

91
Q

a mixer with 5-20 -quart capacity

A

table models

92
Q

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)

A

floor models

93
Q

cut vegetables and other foods against or between rotating blades

A

cutters and choppers

94
Q

slice vegetables

A

slicers

95
Q

small coffee making units for hotels and restaurants

urns: from 3-150 gallons for banquet and institutional operations

coffee brewing equipment

A

coffee machines

96
Q

180F (82C), minimum for sanitation

rack-type-dished are racked and inserted into the machine for washing

A

dishwashing machines

97
Q

automated beverage equipment and other types such as frozen drink dispensers, blenders, glass storage, and hand tools

A

beverage equipment

FFSS (30 decks)

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