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RD Exam > Domain IV: Foodservice Systems: Equipment and Facility Planning > Flashcards

Domain IV: Foodservice Systems: Equipment and Facility Planning Flashcards

1
Q

The facility _____ is a detailed arrangement of kitchen equipment, floor, and counter space

A

Layout

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2
Q

The facility ____ is the overall space planning

A

Design

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3
Q

The first step in planning the layout is to prepare a ____, or a planning guide, which is a formal summary of proposed work

A

Prospectus

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4
Q

The next step in planning a facility is to organize a planning ____; includes an administrator (final approval), food service manager, architect, design consultant, equipment representatives, builder, and mechanical engineer)

A

Team

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5
Q

The team should ____ each other on their own area of expertise to prevent them from making mistakes

A

Educate

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6
Q

The next step would be to conduct a ____ study is research and data analysis to justify a project

A

Feasibility

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7
Q

The next step would be to analyze the ____; determine the type, food prep methods, equipment, and space

A

Menu

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8
Q

____, or the environmental design, is part of human engineering

A

Ergonomics

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9
Q

Ergonomics studies activities so they are done safely and _____

A

Efficiently

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10
Q

What are examples of ergonomics?

A

-Comfortable seating
-Noise control
-Mobile equipment
-Close storage areas
-Easy entrance and exit
-Place work areas to facilitate smooth flow patterns

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11
Q

The space required is determined by the “___ ___” of foods purchased (raw, prepared, partially prepared)

A

Market form

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12
Q

Equipment required is based on the ____ (size of batches of food and frequency)

A

Menu

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13
Q

Walls of a food service facility should be made of ____ ____ 5’8” high; washable, and impervious to moisture

A

Glazed tile

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14
Q

Ceilings of a food service facility should be _____ treated, lighter in color than the walls, and 14-18’ high

A

Acoustically

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15
Q

Floors should be…

A

-Resilient
-Durable
-Non-slippery

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16
Q

____ can be used for areas of light traffic like storerooms and receiving areas; it absorbs grease

A

Concrete

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17
Q

_____ is a flooring material made of cement and crushed marble; it is noisy and sometimes used in a dining room

A

Terrazzo

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18
Q

The best option for kitchen flooring is ____ ____ (unglazed red clay tiles); used in high-traffic areas

A

Quarry tile

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19
Q

_____ can be used for flooring in light traffic areas like the dining room

A

Asphalt

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20
Q

_____ is also very important in a food service establishment; temperature should be kept at 68 degrees F; should include a fan system to eliminate cooking odors and moisture

A

Ventilation

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21
Q

Lighting intensity is measured in ____-____ (how bright the light is one foot away from the source)

A

Foot candles

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22
Q

There should be at least ____ foot candles in dry storage areas

A

10

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23
Q

There should be a minimum of ____ foot candles in handwashing and dishwashing areas, and self-service food areas

A

20

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24
Q

There should be at least ____ foot candles in food preparation and display areas (general lighting)

A

50

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25
Q

There should be ____-____ foot candles in localized detail work areas and areas where recipes will be read

A

70-100

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26
Q

A ____ ____ shows steps the worker must take, their sequence, and the relation of working units to each other

A

Flow chart

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27
Q

A typical food service flow chart design has little cross ____ and no _____

A

Traffic; backtracking

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28
Q

_____ are models of equipment cut to scale to use in layouts

A

Templates

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29
Q

In a cafeteria, there should be at least ____ inches between chairs and tables should be ___-___ feet apart

A

18; 4-5

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30
Q

Serving width should be ____ feet (4 foot patron line, 1 foot tray slide, 2 foot counter width, 4.5 foot workers, 2.5 foot back-bar)

A

14

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31
Q

Employee dining should include ____ square feet per person

A

12

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32
Q

A kitchen aisle space with a lane for 1 person should be between ____-____ inches

A

36-42

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33
Q

A kitchen aisle space with a lane for >1 person, or where mobile equipment passes through should be between ____-____ inches

A

48-52

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34
Q

A main traffic lane in a kitchen should be ____ inches

A

60

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35
Q

The floor area should include ___-___ square feet per bed

A

20-30

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36
Q

Optimum counter height for heavy work is ____ inches; for light work it is ___-___ inches

A

36; 37-41

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37
Q

There should be a minimum of ____ inches between the floor and the bottom of heavy-duty equipment for cleaning purposes

A

6

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38
Q

There should be a ___-___ inch clearance of heavy equipment from the wall

A

12-24

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39
Q

A ____ ____ layout for a work area is the best from a time and motion point

A

Straight line

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40
Q

An ____-shaped layout is used when there is a limited amount of space; convenient work surface

A

L

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41
Q

A ____-shaped layout includes large amounts of table surface area but walking in and out adds steps

A

U

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42
Q

A ____ and back-to-back ____ layout are very efficient

A

Parallel; parallel

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43
Q

Specifications of electrical equipment include…

A

-Voltage
-Watts
-Type of current

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44
Q

Specification for gas equipment is the ___ ___ ___

A

British Thermal Unit

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45
Q

Specification for steam equipment is _____

A

PSI (pounds per square inch)

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46
Q

Equipment includes a _____, which explains what will be covered and for how long

A

Warranty

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47
Q

The National Sanitation Foundation International conducts voluntary inspections of _____

A

Equipment

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48
Q

The National Sanitation Foundation International complies with ____ ___ and ____ standards

A

Food safety and sanitation

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49
Q

Equipment deemed safe is acceptable in…

A

-Design
-Materials
-Construction
-Performance

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50
Q

Corners and edges should be ____ and tightly sealed; surfaces should be smooth and free of crevices; should be easy to clean, maintain, and service

A

Rounded

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51
Q

____ ____ conducts voluntary inspections of electrical equipment

A

Underwriter’s Laboratories

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52
Q

Stainless steel is ____ and wears well

A

Durable

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53
Q

Stainless steel is measured in gauges; the ____ the gauge, the stronger the metal

A

Lower

54
Q

___-___ gauge galvanized steel or ___-___ gauge noncorrosive metals are most often used for equipment

A

10-14; 12-16

55
Q

Lighter than ____ gauge is for sides of equipment or parts where wear is light

A

16

56
Q

Most saucepans are ___-___ gauge because heavier stainless steel does not conduct heat as well

A

18-20

57
Q

_____ is strong and lightweight; used for mobile equipment or storage cabinets

A

Aluminum

58
Q

The finish, or ____, or metals are numbered from 1-7

A

Luster

59
Q

Higher number lusters mean the material has a higher ____

A

Polish

60
Q

A #____ grind (luster) is the standard polish; used on one or both sides or table tops or counters

A

4

61
Q

The ____ of the equipment should avoid cross traffic and should ensure accessibility for cleaning

A

Arrangement

62
Q

A _____ layout has components that are put together for a customized look

A

Modular

63
Q

Modular layouts take up ____ floor space and improve the use of space and manpower

A

Less

64
Q

Modular layouts increase efficiency and decrease ____ hours

A

Labor

65
Q

Dishwashing includes the functions of ____ and ____

A

Cleaning and sanitizing

66
Q

A three-compartment sink ___, ___, and ____

A

Washes, rinses, and sanitizes

67
Q

The temperature in the wash compartment of a 3-compartment sink must be between ___-___ degrees F

A

110-120

68
Q

The rinse compartment of a 3-compartment sink should contain ____ water

A

Warm

69
Q

The temperature in the sanitization compartment of
in a 3-compartment sink must be ____ degrees F for at least 30 seconds, or must use a chemical solution for 1 minute in lukewarm water (75 degrees F)

A

170

70
Q

Pots and pan should be left to ___-dry

A

Air

71
Q

Washed utensils should be air-dried and stored ____ on a mobile cart

A

Covered

72
Q

The pre-rinse or pre-wash of a mechanical dishwasher should be between ____-____ degrees F (this liquefies fat, removes food before hot water coagulates protein)

A

110-140

73
Q

The wash of a mechanical dishwasher should be between ____-____ degrees F (lower temperatures leads to greasy dishes; the wetting action of detergent reduces surface tension)

A

140-160

74
Q

The rinse of a mechanical dishwasher should be between ___-___ degrees F in order to sanitize dishes; booster heater; a drying agent will prevent water-spots

A

170-180

75
Q

Air-drying with a mechanical dishwasher lasts ____ seconds

A

45

76
Q

With a ____ dishwasher, tableware is placed in racks

A

Rack

77
Q

In a ____ ____ or flite type dishwasher, there is a continuous belt that moves through the machine; racks used for small items like silverware

A

Convery belt

78
Q

A ___ ____ chemical dish machine saves every; it has no booster heater; water is heated to 140 degrees

A

Low energy

79
Q

A low energy chemical dish machine requires increased us of ____, rinse aids, water; also increases drying time; bleach is used to sanitize which may stain silver; longer wash and rinse times may increase labor costs

A

Detergent

80
Q

A counter-style dishwasher is used in operations that serve up to ____ meals per hour

A

50

81
Q

A door style or single tank dishwasher is used in operations that serve ____-____ meals per hour

A

50-250

82
Q

A single or double tank conveyor dishwasher is used in operations that serve ____-____ meals per hour

A

250-1500

83
Q

A flite-type conveyor dishwasher is used in operations that can serve ____+ meals per hour

A

1500

84
Q

____ water contains a high proportion of minerals and salts; encourages the formation of soap scum; more difficult for surfactants (foaming agents) in soap to form lather, need to use more detergent

A

Hard

85
Q

A ____ oven has units stacked to save space; used when production is high and space is limited

A

Deck

86
Q

A ____ oven has a fan for circulation; has even heat distribution and can produce more quantity

A

Convention

87
Q

If using a convection oven, decrease recipe temperatures by ____-___ degrees and decrease time in oven by ___-___%

A

25-35; 10-15

88
Q

A rotary, reel, or revolving tray oven has food in ____ while in the oven; used for large volume baking; now also used for meat cookery

A

Motion

89
Q

A microwave is used for ___-___ serving; it saves time and can re-heat pre-prepared foods

A

On-demand

90
Q

A ____ ____ is very versatile; it can serve as an oven, frypan, braising pan, kettle, steamer, and food warmer (can make things like stews, soups, fried chicken, grilled cheese, and scrambled eggs)

A

Tilt skillet

91
Q

_____ cooking is more energy efficient than electric or gas; the source may be direct or self-generated

A

Steam

92
Q

Steam cooking reaches at least _____ degrees F (boiling point in order to produce steam)

A

212

93
Q

Steam is measured in PSI; the temperatures ____ as pressure rises

A

Rises

94
Q

A PSI of 15 is equivalent to a temperature of _____ degrees F

A

250

95
Q

Large batch compartment steamers reach between ____-____ PSI

A

5-8

96
Q

Large batch compartment steamers can be used for foods like…

A

-Fresh, defrosted, loosely packed foods like pasta, rice, stews, pot roasts, potatoes, etc

97
Q

Potatoes and root vegetables cook very ____ in large batch compartment steamers; 35 minutes to cook 100 pounds (most other vegetables cook in 5-10 minutes)

A

Quickly

98
Q

High pressure steamers get up to ____ PSI (cook small batches very quickly)

A

15

99
Q

The speed of high-pressure steamers facilitates “_____ cooking” for things like vegetables; located next to the serving line

A

Batch

100
Q

High-pressure steamers reduce long _____ periods; produce better quality and fewer leftovers

A

Holding

101
Q

A no-pressure convection steamer is compact and can handle _____ quantities; steam enters at 212 degrees (0 PSI) and is connected or circulated continuously over the food

A

Large

102
Q

A steam-jacketed kettle has two sections of stainless steel with air space between for the _____ of steam; the food does not touch the steam, but the kettle must be near a source of water and a drain

A

Circulation

103
Q

Steam-jacketed kettles use both ____ and _____ heat; it is very energy efficient (5-8 PSI)

A

Conduction, radiation

104
Q

Types of steam-jacketed kettle:

A

-Deep
-Shallow
-Trunnion
-Tilting

105
Q

Kettle sizes depend on foods, volume, and ____; 5-20 gallons for vegetables, up to 40 gallons for entrees, >40 gallons for things with high liquid content

A

Turnover

106
Q

_____ tubes keep food warm; there is less loss of moisture over conventional heating units

A

Infrared

107
Q

____ have planetary action; one arm moves in a circle while a beater rotates

A

Mixers

108
Q

Deep-fat fryers are made of ____ ____

A

Stainless steel

109
Q

____ ____ explains how quickly a fryer returns to proper temperature after a batch of food has been cooked

A

Recovery time

110
Q

Fry under ____ to decrease cooking time

A

Pressure

111
Q

_____ of food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future

A

Sustainability

112
Q

To maintain the food system, the raw materials for foods and natural resources used for food transformation and distribution must be ____, not depleted or degraded

A

Conserved

113
Q

A sustainable diet is composed of foods that contribute to ____ and also encourage the sustainability of food production

A

Health

114
Q

Actions in dietetic practice to support sustainability are…

A

-Sociologically sound
-Socially acceptable
-Economically viable

115
Q

What can we do to encourage sustainability?

A

-Encourage locally grown, in season, fresh or minimally processed foods
-Conduct energy audits, choose Energy-star and WaterSense water-conserving appliances
-Minimize food waste, donate leftovers, purchase recycled materials
-For new construction or renovation, follow LEED guidelines (Leadership in Energy and Environmental Design)
-Reuse wastewater from dish-machine for lawn watering
-Replace incandescent and fluorescent tube lighting with LED and CFL

116
Q

Food waste management can be minimized by ___, ____, ____

A

Reduce, reuse, recycle

117
Q

Develop integrated ____ ____ systems including source reduction, recycling and waste combustion (incineration) to reduce the amount going to landfills

A

Waste management

118
Q

____-___% of solid waste is discarded from food, napkins, straws, and condiment packaging; ____-____% from food production and preparation areas

A

60-70; 30-40

119
Q

During a power outage, the fridge should keep food safely cold for about ____ hours

A

4

120
Q

During a power outage, a full freezer should keep food frozen for ____ hours if the door is closed

A

48

121
Q

Keep a ___-day inventory of shelf-stable items for the number of meals anticipated

A

7

122
Q

A hospital should keep a ____-hour inventory of non-shelf stable items; a residential care facility should keep a ____-hour inventory

A

96; 72

123
Q

Identify sources of ____ water to be used during an emergency

A

Potable

124
Q

Coordinate availability of ___ power needed for fridge, hood, stoves, and freezer

A

Electrical

125
Q

Know ____ coverage; keep a printed copy with the disaster plan

A

Insurance

126
Q

Determine ____ plans

A

Recovery

127
Q

Work with ____ to ensure needed food service information is on backup and is retrievable in an emergency

A

IT

128
Q

Be prepared for you facility to function on its own should ____ not be available from the outside

A

Resources

129
Q

____ food supplies immediately during an emergency; cut back to two meals per day for non-patients, reduce hours of cafeteria service, curtail complimentary beverages

A

Immediately

130
Q

In a flood, foods in ____ pouches would be safe

A

Retort

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