Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Domain 4: Food and Nutrition Systems > D. Equipment and Facility Planning > Flashcards

D. Equipment and Facility Planning Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

The practice of using human engineering to achieve an environmental design. The study of people’s efficiency in their working environment.

A

Ergonomics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

**The planning process begins with a _______, which is a planning guide.

A

PROSPECTUS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The planning procedure begins with a prospectus, followed by organization of a _______ ______ (administrator, FS manager, architect, builder, equipment reps, mechanical engineer), conduction of a ________ study, and analysis of the ____.

A

The planning procedure begins with a PROSPECTUS, followed by organization of a PLANNING TEAM (administrator, FS manager, architect, builder, equipment reps, mechanical engineer), conduction of a FEASIBILITY study, and analysis of the MENU.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

**The _____ determines space and equipment required.

A

MENU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Space required is determined by ____ ____ of foods purchased (raw, prepared).

Equipment required is determined by batch _____ and ______.

A

Space required is determined by MARKET FORM of foods purchased (raw, prepared).

Equipment required is determined by batch SIZE and FREQUENCY.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Walls must be of _______ _____, 5’8” high in food prep areas. Washable, impervious to moisture.

A

Glazed tile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Ceilings must be 14-__’ high, and a lighter color than walls.

A

14-18’

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Floors must be ______, ______, and ______.

A

Durable, resilient, and non-slippery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

_____ floors absorb grease, and are used in areas of light traffic - storerooms and receiving areas.

_____ ______ _____ or quarry tile floors are suitable for heavy traffic and are highly recommended for the kitchen.

Terrazzo and asphalt floors are used in the ______ _____.

A

Concrete floors absorb grease, and are used in areas of light traffic - storerooms and receiving areas.

Unglazed red clay or quarry tile floors are suitable for heavy traffic and are highly recommended for the kitchen.

Terrazzo and asphalt floors are used in the dining room.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Light intensity is measured in _____ _____.

A

Foot candles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Greater light intensity (__-__ foot candles) is needed in localized work areas (reading recipes).

General lighting (35-70 foot candles) in food prep and display areas.

A

Greater light intensity (70-150 foot candles) needd in localized work areas.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

**The first step in planning is to plan the kitchen ON PAPER using a ____ ____. A typical foodservice design has little cross traffic and no backtracking.

A

**The first step in planning is to plan the kitchen ON PAPER using a flow chart.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

________: pieces of paper cut to scale to represent pieces of equipment.
Helps visualize, plan and check for floorspace needed.

A

Template

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Guidelines for spacing in the Cafeteria-

__ “ between chairs
__-__’ between tables

__’ serving width (4’ patron lane, 1’ tray slide, 2’ counter width, 4.5’ worker space, 2.5’ back bar

__’ per person employee dining

A

Guidelines for spacing in the Cafeteria-

18 “ between chairs
4-5’ between tables

14’ serving width (4’ patron lane, 1’ tray slide, 2’ counter width, 4.5’ worker space, 2.5’ back bar

12’ per person employee dining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Guidelines for spacing in the Kitchen-

__-__” 1 person lane
__-__” >1 person lane or mobile equipment passage
__” main traffic lane

__-__’ per bed floor area

__” heavy work counter height
__-__” light work counter height

Equipment must be __” off the floor for cleaning
__-__” clearance of heavy equipment from wall

A

Guidelines for spacing in the Kitchen-

36-42” 1 person lane
48-52” >1 person lane or mobile equipment passage
**60” main traffic lane

20-30’ per bed floor area

36” heavy work counter height
37-41” light work counter height

Equipment must be 6” off the floor for cleaning
12-24” clearance of heavy equipment from wall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

**Main traffic lane in the kitchen should be __” wide.

A

**Main traffic lane in the kitchen should be 60” wide.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The _____ ______ is the best work area layout from a time and motion perspective.

Parallel and back-to-back parallel also very efficient.
U-shape large amount of surface area, but added steps walking in and out.

A

**Straight line best work area layout

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Specifications for electrical equipment is in _____, watts, and type of current.
In _____ _____ _____ (BTU) for gas, and in _____ ____ _____ ____ (PSI) for steam.

A

Specifications for electrical equipment is in voltage watts, and type of current.
In BRITISH THERMAL UNITS (BTU) for gas, and in POUNDS PER SQUARE INCH (PSI) for steam.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

**When ordering equipment, specifications include a _______ that states what will be covered and for how long.

A

Warranty

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

The National Sanitation Foundation International (NSFI) does VOLUNTARY inspection of _________.

A

The National Sanitation Foundation International (NSFI) does VOLUNTARY inspection of EQUIPMENT.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

**Underwriter’s Laboratory (UL) does voluntary inspection of ________ _______.

A

**Underwriter’s Laboratory (UL) does voluntary inspection of ELECTRICAL EQUIPMENT.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

**______ _______ is the best material for foodservice equipment. It is durable.

A

STAINLESS STEEL best material for foodservice equipment.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Gauge measures _______. The lower the gauge, the _____ the metal. 10-14 gauge most commonly used in equipment.

A

GAUGE measures WEIGHT. The lower the gauge, the STRONGER the metal.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

**Finish of metals is also known as _______.

Numbered 1-7.
**HIGHER numbers, HIGHER polish (finish, luster).

A

**Finish of metals is also known as LUSTER.

Numbered 1-7.
**HIGHER numbers, HIGHER polish (finish, luster).

25
Q

_______ is a strong, lightweight material useful for mobile equipment.

A

Aluminum

26
Q

______ equipment is when components are put together for a customized look. Allows for more flexible arrangement and requires less floor space. Increased efficiency.

A

Modular equipment

27
Q

**The 3 stages of dish washing in a 3 compartment sink include:

  1. _____ (110-120 F)*
  2. _____ (Warm water)*
  3. _____ (170 F for 30 seconds, or chemical solution for 60 seconds)*
A

**The 3 stages of dish washing in a 3 compartment sink include:

  1. WASH (110-120 F)*
  2. RINSE (Warm water)
  3. SANITIZE (170 F for 30 seconds, or chemical solution for 60 seconds).
28
Q

**The 4 stages of mechanical dish washing include:

  1. _______ (110-140 F)*
  2. _______ (140-160 F)*
  3. _______ (170-180 F) - sanitizes
  4. Air-dry
A

**The 4 stages of mechanical dish washing include:

  1. PRE-WASH (110-140 F)*
  2. WASH (140-160 F)*
  3. RINSE (170-180 F) - sanitizes
  4. Air-dry
29
Q

In mechanical dish washing, the PRE-WASH stage (__-__ F) liquifies fat and removes food before hot water coagulates the protein, causing it to stick to the dish.

A

In mechanical dish washing, the pre-wash stage (110-140 F) liquifies fat and removes food before hot water coagulates the protein, causing it to stick to the dish.

30
Q

In mechanical dish washing, the _____ stage (__-__ F) _________. A booster heater is needed to reach high temperatures. If a booster heater is not working, dishes are not sanitized.

A

In mechanical dish washing, the RINSE stage (170-180 F) sanitizes. A booster heater is needed to reach high temperatures. If a booster heater is not working, dishes are not sanitized.

31
Q

**A ______ _____ may be added during the rinse stage to prevent water-spots.

A

Add drying agent to prevent water-spots

32
Q

A temperature lower than the normal __-__ F in the WASH stage leads to greasy dishes.

A

A temperature lower than the normal 140-160 F in the WASH stage leads to greasy dishes.

33
Q

Types of dish machines include ___, conveyer belt (flite type), and low energy ______dish machine.

A

Rack, conveyer belt (flite type), low energy chemical dish machine

34
Q

The _______ _______ dish machine is used in high volume operations.

A

Conveyer belt (flite type)

35
Q

**The low energy chemical dish machine saves energy because it does not use a _____ _____ - uses 140 F water in the rinse cycle, but requires increased ______, ______ ____, and water.

A

**The low energy chemical dish machine saves energy because it does not use a booster heater - uses 140 F water in the rinse cycle, but requires increased DETERGENTS, rinse aids, and water.

36
Q

**Type of dish machine needed depends on _____ _____ per hour.

A

**Type of dish machine needed depends on meals served per hour.

1500: flite-type conveyer

37
Q

The ability of detergent to reduce surface tension is called the ______ ______.

A

Wetting action

38
Q

Detergent penetrates between _____ and _____, separating food from dish.

A

Penetrates between soil and surface

39
Q

Water hardness refers to the proportion of ______ or _____. Hard water encourages the formation of soap scum, and makes it more difficult for surfactants to form a lather - need to use more detergent.

A

Water hardness refers to the proportion of minerals or salts. Hard water encourages the formation of soap scum, and makes it more difficult for surfactants to form a lather - need to use more detergent.

40
Q

Infrared tubes keep food ______, without loss of _____.

A

Infrared tubes keep food warm, without loss of moisture.

41
Q

The _______ ______ of mixers is the arm moving in a circle while rotating the beater.

A

Planetary action

42
Q

An important feature of the deep fat fryer is _______ _______, or how quickly it returns to proper temperature after a batch has been cooked.

Fry under pressure to reduce cooking time.

A

An important feature of the deep fat fryer is recovery time, or how quickly it returns to proper temperature after a batch has been cooked.

43
Q

In ___-______ refrigerators, temperature is regulated through an attached compressor.

A

Self-contained

44
Q

__________: means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset.

A

Depreciation

45
Q

**Straight line depreciation gives _____ depreciation.

A

**Straight line depreciation gives ANNUAL depreciation.

46
Q

(value of equipment) - (salvage value) / (years of useful life)

A

Straight line depreciation

47
Q

The most energy efficient oven is the _______ oven.

A

**Convection oven most energy efficient

48
Q

______ ovens are stacked to save space. They are used when production is high and space is limited.

A

Deck oven

49
Q

________ ovens have a fan to circulate hot air, allowing for even heat distribution. Multiple racks can be used to cook larger quantities. Cooking is even, and can be done at a lower temperature, for a shorter time.

A

Convection

50
Q

__________ ovens were originally used in large volume baking and are now also used for meat cookery. Food is in motion while inside the oven.

A

Rotary, reel, revolving tray oven

51
Q

This type of oven is used for on-demand serving. Reheats prepared foods.

A

Microwave oven

52
Q

The _______ ______ is VERY versatile. It serves as an oven, frying pan, braising pan, kettle steamer, and food warmer.

A

Tilting skillet

53
Q

This type of cooking is more energy efficient than electric or gas.

A

Steam cooking

54
Q

In steam cooking, _________ is measured in PSI, or pounds per square inch.

**__________ rises as PRESSURE rises. (PSI 15 = 250 F)

A

Pressure

**TEMPERATURE rises as PRESSURE rises. (PSI 15 = 250 F)

55
Q

Large batch compartment steamers - PSI __-__

A

Large batch compartment steamers - PSI 5-8

56
Q

High pressure steamers - PSI 15. Speed facilities “_____ cooking”.

A

Speed facilitates “batch cooking” - can cook small batches quickly.

Less holding, better quality, fewer leftovers.

57
Q

This type of steamer can handle large quantities. Steam enters at 0 PSI (212 F) and is convected over the food.

A

No-pressure convection steamer

58
Q

This piece of equipment is composed of TWO stainless steel sections with air space in between. HOT steam is circulated in the air space and HEATS the inner shell. Food is heated withOUT touching steam. This is VERY energy efficient (5-8 PSI).

A

Steam-jacketed kettle

59
Q

The steam-jacketed kettle used both _______ and _______ heating.

A

The steam-jacketed kettle used both CONDUCTION and RADIATION heating.

Domain 4: Food and Nutrition Systems (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions