Domain IV: Foodservice Systems: Equipment and Facility Planning Flashcards
The facility _____ is a detailed arrangement of kitchen equipment, floor, and counter space
Layout
The facility ____ is the overall space planning
Design
The first step in planning the layout is to prepare a ____, or a planning guide, which is a formal summary of proposed work
Prospectus
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)
Team
The team should ____ each other on their own area of expertise to prevent them from making mistakes
Educate
The next step would be to conduct a ____ study is research and data analysis to justify a project
Feasibility
The next step would be to analyze the ____; determine the type, food prep methods, equipment, and space
Menu
____, or the environmental design, is part of human engineering
Ergonomics
Ergonomics studies activities so they are done safely and _____
Efficiently
What are examples of ergonomics?
-Comfortable seating
-Noise control
-Mobile equipment
-Close storage areas
-Easy entrance and exit
-Place work areas to facilitate smooth flow patterns
The space required is determined by the “___ ___” of foods purchased (raw, prepared, partially prepared)
Market form
Equipment required is based on the ____ (size of batches of food and frequency)
Menu
Walls of a food service facility should be made of ____ ____ 5’8” high; washable, and impervious to moisture
Glazed tile
Ceilings of a food service facility should be _____ treated, lighter in color than the walls, and 14-18’ high
Acoustically
Floors should be…
-Resilient
-Durable
-Non-slippery
____ can be used for areas of light traffic like storerooms and receiving areas; it absorbs grease
Concrete
_____ is a flooring material made of cement and crushed marble; it is noisy and sometimes used in a dining room
Terrazzo
The best option for kitchen flooring is ____ ____ (unglazed red clay tiles); used in high-traffic areas
Quarry tile
_____ can be used for flooring in light traffic areas like the dining room
Asphalt
_____ 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
Ventilation
Lighting intensity is measured in ____-____ (how bright the light is one foot away from the source)
Foot candles
There should be at least ____ foot candles in dry storage areas
10
There should be a minimum of ____ foot candles in handwashing and dishwashing areas, and self-service food areas
20
There should be at least ____ foot candles in food preparation and display areas (general lighting)
50
There should be ____-____ foot candles in localized detail work areas and areas where recipes will be read
70-100
A ____ ____ shows steps the worker must take, their sequence, and the relation of working units to each other
Flow chart
A typical food service flow chart design has little cross ____ and no _____
Traffic; backtracking
_____ are models of equipment cut to scale to use in layouts
Templates
In a cafeteria, there should be at least ____ inches between chairs and tables should be ___-___ feet apart
18; 4-5
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)
14
Employee dining should include ____ square feet per person
12
A kitchen aisle space with a lane for 1 person should be between ____-____ inches
36-42
A kitchen aisle space with a lane for >1 person, or where mobile equipment passes through should be between ____-____ inches
48-52
A main traffic lane in a kitchen should be ____ inches
60
The floor area should include ___-___ square feet per bed
20-30
Optimum counter height for heavy work is ____ inches; for light work it is ___-___ inches
36; 37-41
There should be a minimum of ____ inches between the floor and the bottom of heavy-duty equipment for cleaning purposes
6
There should be a ___-___ inch clearance of heavy equipment from the wall
12-24
A ____ ____ layout for a work area is the best from a time and motion point
Straight line
An ____-shaped layout is used when there is a limited amount of space; convenient work surface
L
A ____-shaped layout includes large amounts of table surface area but walking in and out adds steps
U
A ____ and back-to-back ____ layout are very efficient
Parallel; parallel
Specifications of electrical equipment include…
-Voltage
-Watts
-Type of current
Specification for gas equipment is the ___ ___ ___
British Thermal Unit
Specification for steam equipment is _____
PSI (pounds per square inch)
Equipment includes a _____, which explains what will be covered and for how long
Warranty
The National Sanitation Foundation International conducts voluntary inspections of _____
Equipment
The National Sanitation Foundation International complies with ____ ___ and ____ standards
Food safety and sanitation
Equipment deemed safe is acceptable in…
-Design
-Materials
-Construction
-Performance
Corners and edges should be ____ and tightly sealed; surfaces should be smooth and free of crevices; should be easy to clean, maintain, and service
Rounded
____ ____ conducts voluntary inspections of electrical equipment
Underwriter’s Laboratories
Stainless steel is ____ and wears well
Durable
Stainless steel is measured in gauges; the ____ the gauge, the stronger the metal
Lower
___-___ gauge galvanized steel or ___-___ gauge noncorrosive metals are most often used for equipment
10-14; 12-16
Lighter than ____ gauge is for sides of equipment or parts where wear is light
16
Most saucepans are ___-___ gauge because heavier stainless steel does not conduct heat as well
18-20
_____ is strong and lightweight; used for mobile equipment or storage cabinets
Aluminum
The finish, or ____, or metals are numbered from 1-7
Luster
Higher number lusters mean the material has a higher ____
Polish
A #____ grind (luster) is the standard polish; used on one or both sides or table tops or counters
4
The ____ of the equipment should avoid cross traffic and should ensure accessibility for cleaning
Arrangement
A _____ layout has components that are put together for a customized look
Modular
Modular layouts take up ____ floor space and improve the use of space and manpower
Less
Modular layouts increase efficiency and decrease ____ hours
Labor
Dishwashing includes the functions of ____ and ____
Cleaning and sanitizing
A three-compartment sink ___, ___, and ____
Washes, rinses, and sanitizes
The temperature in the wash compartment of a 3-compartment sink must be between ___-___ degrees F
110-120
The rinse compartment of a 3-compartment sink should contain ____ water
Warm
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)
170
Pots and pan should be left to ___-dry
Air
Washed utensils should be air-dried and stored ____ on a mobile cart
Covered
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)
110-140
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)
140-160
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
170-180
Air-drying with a mechanical dishwasher lasts ____ seconds
45
With a ____ dishwasher, tableware is placed in racks
Rack
In a ____ ____ or flite type dishwasher, there is a continuous belt that moves through the machine; racks used for small items like silverware
Convery belt
A ___ ____ chemical dish machine saves every; it has no booster heater; water is heated to 140 degrees
Low energy
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
Detergent
A counter-style dishwasher is used in operations that serve up to ____ meals per hour
50
A door style or single tank dishwasher is used in operations that serve ____-____ meals per hour
50-250
A single or double tank conveyor dishwasher is used in operations that serve ____-____ meals per hour
250-1500
A flite-type conveyor dishwasher is used in operations that can serve ____+ meals per hour
1500
____ 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
Hard
A ____ oven has units stacked to save space; used when production is high and space is limited
Deck
A ____ oven has a fan for circulation; has even heat distribution and can produce more quantity
Convention
If using a convection oven, decrease recipe temperatures by ____-___ degrees and decrease time in oven by ___-___%
25-35; 10-15
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
Motion
A microwave is used for ___-___ serving; it saves time and can re-heat pre-prepared foods
On-demand
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)
Tilt skillet
_____ cooking is more energy efficient than electric or gas; the source may be direct or self-generated
Steam
Steam cooking reaches at least _____ degrees F (boiling point in order to produce steam)
212
Steam is measured in PSI; the temperatures ____ as pressure rises
Rises
A PSI of 15 is equivalent to a temperature of _____ degrees F
250
Large batch compartment steamers reach between ____-____ PSI
5-8
Large batch compartment steamers can be used for foods like…
-Fresh, defrosted, loosely packed foods like pasta, rice, stews, pot roasts, potatoes, etc
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)
Quickly
High pressure steamers get up to ____ PSI (cook small batches very quickly)
15
The speed of high-pressure steamers facilitates “_____ cooking” for things like vegetables; located next to the serving line
Batch
High-pressure steamers reduce long _____ periods; produce better quality and fewer leftovers
Holding
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
Large
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
Circulation
Steam-jacketed kettles use both ____ and _____ heat; it is very energy efficient (5-8 PSI)
Conduction, radiation
Types of steam-jacketed kettle:
-Deep
-Shallow
-Trunnion
-Tilting
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
Turnover
_____ tubes keep food warm; there is less loss of moisture over conventional heating units
Infrared
____ have planetary action; one arm moves in a circle while a beater rotates
Mixers
Deep-fat fryers are made of ____ ____
Stainless steel
____ ____ explains how quickly a fryer returns to proper temperature after a batch of food has been cooked
Recovery time
Fry under ____ to decrease cooking time
Pressure
_____ of food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future
Sustainability
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
Conserved
A sustainable diet is composed of foods that contribute to ____ and also encourage the sustainability of food production
Health
Actions in dietetic practice to support sustainability are…
-Sociologically sound
-Socially acceptable
-Economically viable
What can we do to encourage sustainability?
-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
Food waste management can be minimized by ___, ____, ____
Reduce, reuse, recycle
Develop integrated ____ ____ systems including source reduction, recycling and waste combustion (incineration) to reduce the amount going to landfills
Waste management
____-___% of solid waste is discarded from food, napkins, straws, and condiment packaging; ____-____% from food production and preparation areas
60-70; 30-40
During a power outage, the fridge should keep food safely cold for about ____ hours
4
During a power outage, a full freezer should keep food frozen for ____ hours if the door is closed
48
Keep a ___-day inventory of shelf-stable items for the number of meals anticipated
7
A hospital should keep a ____-hour inventory of non-shelf stable items; a residential care facility should keep a ____-hour inventory
96; 72
Identify sources of ____ water to be used during an emergency
Potable
Coordinate availability of ___ power needed for fridge, hood, stoves, and freezer
Electrical
Know ____ coverage; keep a printed copy with the disaster plan
Insurance
Determine ____ plans
Recovery
Work with ____ to ensure needed food service information is on backup and is retrievable in an emergency
IT
Be prepared for you facility to function on its own should ____ not be available from the outside
Resources
____ food supplies immediately during an emergency; cut back to two meals per day for non-patients, reduce hours of cafeteria service, curtail complimentary beverages
Immediately
In a flood, foods in ____ pouches would be safe
Retort
