Equipment

Question 1

NSF

Answer 1

National sanitation foundation

Question 2

NSF is accredited by:

Answer 2

ANSI american national standards institute

Question 3

Temperature style warewashers

Answer 3

High temp: no chemical
Low temp: use chemicals

Question 4

Warewasher styles

Answer 4

• under counter dishwasher
• glass washers
• door type dishwashers
• conveyer dishwasher

Question 5

?: similar to residential dishwasher, versatile, built in

Answer 5

Under counter dishwasher

Question 6

?: meant mainly for glass in bars, cafes

Answer 6

Glass dishwasher

Question 7

?: common commercial washer; larger capacity than under-counter washers; load dishes in

Answer 7

door type dishwasher

Question 8

?: largest commercial types, most effective and efficient

Answer 8

Conveyer dishwasher

Question 9

Commercial sinks

Answer 9

• handwashing sink
• one compartment sink
• 2 compartment sink
• 3 compartment sink
• 4 compartment sink

Question 10

?: easily accessible for emplyoyees for food prep, serving, ware washing. FDA model food code require at leat 1

Answer 10

Handwashing sink

Question 11

?: used to thaw and prep meats or frozen bagged sides, or as veggie sanitation stations

Answer 11

2 compartment sink

Question 12

?: used to wash, rinse, sanitize dishes

Answer 12

3 compartment sink

Question 13

?: scrape food waste, wash, rinse, sanitize

Answer 13

4 compartment sink

Question 14

?: used in display cases for soups and side dishes

Answer 14

countertop warmers

Question 15

?: used to keep food on line/buffet at correct temp

Answer 15

strip warmers

Question 16

?: placed over prepared food/carving station to keep warm

Answer 16

heat lamps

Question 17

?: used to keep food warm and ready to serve

Answer 17

drawer warmer

Question 18

?: have food wells used to display hot or cold food

Answer 18

electric steam tables

Question 19

?: electric steam table hooked to food rethermalizer to heat water to keep food wells hot….can also be used for thawing

Answer 19

Bain Marie

Question 20

?: used to heat sink water or heat bain marie

Answer 20

bain marie heater

Question 21

?: cook food and keep hot without drying it out

Answer 21

cook and hold oven

Question 22

?: hold food at correct temp prior to serving

Answer 22

refrigerated holding cabinet

Question 23

?: keep food at right temp

Answer 23

holding cabinet

Question 24

?: can be heated/not, non heated ones called queen mary have open sides, heated ones have doors and keep plated dishes at right temp

Answer 24

banquet cart

Question 25

?: keep food at right temp during transport may be used to hold patient meal trays

Answer 25

meal delivery carts

Question 26

?: will refrigerate dough and then heat it for proofing

Answer 26

retarder proofer

Question 27

?: proof and bake dough in same equipment using different controls

Answer 27

oven proofer combo

Question 28

?: used for proofing bread products

Answer 28

proofing cabinets