Equipment and Furnishing- Final Exam

Question 1

What is the first step in equipment and furnishing selection?

Answer 1

For the manager to determine the goals and needs of the facility.

Question 2

What are the common goals/needs in today’s economy? (List 4)

Answer 2

1. Improve customer service and speed. (w/ intent of increasing sales.
2. Improve food quality and consistency.(w/ intent of increasing sales)
3. Increase labor efficiency. (w/ intent of reducing labor cost and increasing sales.)
4. Reduce impact on environment.

Question 3

What are the factors affecting selection of equipment?

Answer 3

The menu, # and type of dinners to be served, form in which the food will be purchased, style of service and length of serving period, number of labor hours available, ability of employees to do the work, accessibility and cost of utilities, budget and amount of money alloted for equipment, and floor plan and space allotments.

Question 4

The first consideration for any equipment decision is the______?

Answer 4

Menu, it is the menu that determines what equipment should be selected.

Question 5

The ______ and ____ ____ to be served must be known in order to estimate equipment needs.

Answer 5

menu, typical foods,

Question 6

Analyze ___ _____ for several ___ menus to get best basis fore equip needs

Answer 6

prep requirements , typical

Question 7

What is the equipment used to prepare MANY menu items?

Answer 7

large mixer, large capacity and duplicate steam-jacker kettles, and tilting frying pans.

Question 8

What does the menu planner need to know in order to efficiently plan for equipment?

Answer 8

prep. time tables (Demands for cooking equipment), equipment capacity charts, standardized recipes (AP and EP wts on ing.), pan size for set up, portion size, batch size, and how often a procedure is repeated (timing of process)

Question 9

Number and type of patrons: the number of people to be fed helps determine __ ___ of ___ to prepare but alone ___ determine equipment need due to ___ in ___ of ___ (__ vs. ___)

Answer 9

total volume of food, cannot, differences, types, service, school, restaurant.

Question 10

School= ___ volume, but only _ entrees; also all ready within ___ time frame; steam-jeacket ___, ___, and ___.

Answer 10

large, 2, short, kettles, steamers, ovens.

Question 11

Restaurant= variety of items over ___ serving period= more ___ ___ and ___ ___= duplicates of ___, ___ and ___ in ___-___ operations.

Answer 11

extended, varied equipment, production, griddles, broilers, fryers, short-term

Question 12

Number and type of patrons: Estimates of # served each __ min interval of serving period= ___ to ___ and ___ needs.

Answer 12

15, guide, food, equipment

Question 13

Amount and capacity of equipment to select= based on ___ served at the interval of greatest demand in relation to ___ time required for ___ ___.

Answer 13

number, cooking, specific items.

Question 14

___ of ___ greatly influences equipment needs. You need adequate __ for storage at the ___ ___.

Answer 14

Form of food, equipment, proper temperature.

Question 15

Form of food purchases and styles of service: some equipment needs may be limited to those required only in ___ ___ of production and serving of ___ ___.

Answer 15

final stages, finished products.

Question 16

Various styles of service require __ ___ of ___ to function efficiently. These are:

Length of serving period= ___ ___

Answer 16

particular kinds, equipment,
1. Self-service in cafeteria 2. Table or buffet service in public dining room 3. Vended service
Factor too

Question 17

Example of trend in ___ style affecting __ of ___ ___= ___ ___ service.

Answer 17

service, length, serving period, hospital room

Question 18

Hospital now needs this equipment: (List some)

Answer 18

flat-top grill, broiler, range top, fryer, hot/cold shelf stations, conveyor toastes, deli station, pizza station, fast-cook oven, etc.

Question 19

Labor hours and worker abilities: ___ ___ of ___, rising __ ___ for ___, If labor budget or local labor market= limited, select much ___-___ ___.

Answer 19

skill level, workers, pay rates, employees, labor-saving equipment.

Question 20

Utilities: What must be checked prior to selection?

Answer 20

Adequacy of utilities for successful performance of commercial cooking, warming, power-driven equipment.

Question 21

Utilities: Investigate __ __ of ___ of __. Also investigate replaceability of ___, relative cost of ___ and ___, and probable ____.

Answer 21

continuing supply, source, heat.

parts, operation, maintenance, satisfaction.

Question 22

The budgetary allowance must cover the ___ of ___ as well as ___.

Answer 22

cost, equipment, installation,

Question 23

Consensus= ___ of ___ ___ = most ___

Answer 23

equipment good quality, economical

Question 24

Some argue due to trend toward use of prepared foods, may be preferable to plan ___ for short ___ ___ and early ___.

Answer 24

equipment, life span, replacement.

Question 25

Initial equipment cost affected by what?

Answer 25

size, materials used, quality of workmanship, construction, finish on it.

Question 26

The floor plan: Space allocation may restrict ___ and type of ___ and ___.

Answer 26

amount, equipment, placement.

Question 27

Too small may equal ___ ___ area, ___, __, limited amount of ___, and limited __ of ___; slows ___.

Answer 27

overcrowding work, confusion, frustration, prep, type of prep, production.

Question 28

The ___ and ___ of space allotted to food preparation and its relation to ___, ___, and ___ areas greatly influence the efficiency of the operation…. ultimately affecting ___ ____.

Answer 28

size, shape, receiving, storage, dining, customer satisfaction.

Question 29

Equipment features such as ___ and ___, ___ or ___, ___ and ___, and ___ and ___ costs must be ___ ___ and considered before choosing each piece of equipment.

Answer 29

design, function, size, capacity, material, construction, initial operating, thoroughly studied,

Question 30

Increase in number and kind of specialized items: ___ to ___ use, function and attractive in ___, __ and ___ space utilization (reduce __ ___ and minimize ___ ___), ___ output of ___ products, and ___ ___ of matched units.

Answer 30

adaptable, multiple, appearance, compact efficient, labor hours, time requirements, speed, quality, modular planning.

Question 31

Modular: the size to which all __ of ___ are ____; compatible in ___ to ___ together. ___ and ____.
___ and ___ may be combined in foodservice equipment.

Answer 31

units, equipment, proportioned, size, fit.
design, function,
beauty, function.

Question 32

Design and Function: in close harmony with ___. Heavy duty equipment designed to give a ___ ___.

Answer 32

building, streamlined effect.

Question 33

Beauty and utility may be combined in ___ ___. Combine __ ___ and ___ ___. Design is closely related to ___.

Answer 33

foodservice equipment, art principles, function considerations. Use.

Question 34

Design many influence ___, __, and __ of ___. i.e. ____

Answer 34

timing, efficiency, comfort operation. utensils.

Question 35

Spoodles (___ ___ + ___) They are ___ ___ for ___ control. Handle design for ___ and ____.

Answer 35

(combo spoon + ladle) color coded, portion control, control, comfort.

Question 36

___ it ___ despite striving for modernization and automation.

Answer 36

Keep it simple

Question 37

Maintenance of high standards of sanitation in foodservice is aided by ____ ____ that meets the standards set by ___ ____ (___)

Answer 37

selecting equipment, NSF International (NSF)

Question 38

Features of Equipment: Simplicity of design= ___ ___. No ___ ___, ____, ___. All surfaces easy access for _____. Equipment needs to be _ inches off ___ to permit ____ easily. Portable bins are ___ and ___ to ____. Heavy-duty wheeled equipment, mobile work and servings units for ____ and _____.

Answer 38

minimize care. Sharp corners, cracks, crevices. cleaning. 6 inches, floor, cleaning. convenient, easy, clean. rearrangement and cleaning.

Question 39

The size or capacity of equipment for a given situation is determined by the ___ of ___, ___ of ___, and ____ of ___ ___.

Answer 39

type menu, type service, quantities food produced.

Question 40

The selection of certain ___ ___ has proven advantageous in quantity food operations. Simplify the ___ ___.

Answer 40

modular equipment. Whole setup.

Question 41

Materials need to withstand ___ ___, penetration of ___, ___ action of ___, foods, ___ and ___ compounds. Also needs to not impart ___ substances, __, __, __ to food, smooth and easily ___.

Answer 41

normal wear, vermin, corrosive, refrigerants, cleaning, sanitizing.
toxic substances, odor, color, taste to food cleanable.

Question 42

Metal uses in foodservice: (list)

Answer 42

Structural features (doors), flooring under steam units, walk-in refrig units, tables, sinks, dishwashers, cooking equipment, etc.

Question 43

Metals used today: ___, ___ ___, ____, ___ ___.

Answer 43

aluminum, cast iron, galvanized, stainless steel.

Question 44

Aluminum: Easily ___, Light ___, high ___ and ___ conductivity, non ___, hard, ___, less ___, may ____.

Answer 44

fabricated, weight, thermal, electrical, corrosive, durable, expensive, discolor.

Question 45

Cast Iron: In commercial equipment = ___. Use in small equipment= limited to ___, ___ ___, and ___.

Answer 45

braces, skillets, dutch ovens, griddles.

Question 46

Galvanized: initial cost= __ but ___ ___. Repair and replacement costs= ___. Sanitation= ___. Contamination = ___. General appearance = ___ compared to _____ ____.

Answer 46

cheap, short life. high, low, likely, unattractive noncorrosive metal.

Question 47

_____ ____ is widely used in foodservice equipment construction because of its ___, ___ to ___, and ___, lack of ___ with: food, ___, ease of ___, ___, and ____.

Answer 47

Stainless stell, permanence, resistance to stains, corrosion,
reaction, appearance,
cleaning, fabrication, price.

Question 48

Stainless steel: low-carbon __ and ___ alloy, resistant to __ and ___, retains ___, easily __, many ___, ___ hard ___, not easily ___, simple ___, gauge= ___.

Answer 48

steel, chromium, corrosion, stains, appearance, fabricated, finishes, smooth, surface, marred, cleaning, thickness.

Question 49

Stainless steel may be chosen by ___ and ___. The ___ number is a measure of weight (pounds per sq. foot,) which in turn determines the ____ of the steel.

Answer 49

gauge, thickness, gauge, thickness.

Question 50

Metal Gauge: 10= ___ 20= ___

Answer 50

thicker, thinner.

Question 51

Standard gauge: U.S. standard gauge is a ___ not a ___ gauge. (weight= always determining ___)
Most saucepans =__-__ gauge.

Answer 51

weight, thickness. factor. 18-20.

Question 52

Finish of metals: The surface or finish of metals may be __ or __; the higher the ___, the more susceptible to ___.

Answer 52

dull, bright, polish, scratches.

Question 53

Glass: glass protects against ___ __, ___ and ___. It withstands ___ ___ (unlike ___ that breaks when exposed to extreme heat). It is also good for __ ___.

Answer 53

metallic contamination, corrosion, absorption. heat shock, ceramic, drip coffeepots.

Question 54

Other materials: ____ and ____.

Answer 54

polyurethane and polycarbonate.

Question 55

Polycarbonate: __, ___, ___, ___. Lightweight but can carry ___ ___. Resist ___, ___, ___. No ___ or ____.

Answer 55

carts, racks, stands, and dollies. heavy loads. stains, dents, scratches. rusting cracking.

Question 56

Construction determines if it is ___, ___, and ___. Accurate ___, careful and ___ ___ ___, ___, pleasing ___, and ___ of ___ are important factors.

Answer 56

durable, attractive, sanitary. dimensions, well finished joints, solidarity, appearance, ease of cleaning.

Question 57

Food Shields: serve to protect the ___ ___ from the average ___ ___. Fabricated of __-__-___, ___ materials. Vertical distance considered to be ___” to __” for public eating establishments.

Answer 57

unpackaged food, customers mouth. easy-to-clean. 4’6” 5’

Question 58

___ ___ for the protection of food and workers are important factors in the selection of equipment.

Answer 58

Safety features.

Question 59

Safety features: smooth, ___ ___, ___ drawers with ___, automatic ___ ___-__ when cooker doors are ___, guards on ___, etc.

Answer 59

rounded, corners, table, stops, steam shut-off, opened, slicers.

Question 60

Safety features: Antimicrobial features= ___ compounds in manufacture of equipment: food ___, ice ___, ___ steel. Not substitute for ____/___.

Answer 60

New, slicers, makers, stainless, cleaning/sanitizing.

Question 61

Installation, operation, and performance: In many cases, the ___ ___ will supervise the installation and ___ personnel it its ___ and ___.

Answer 61

equipment dealer, instruct, operation, maintenance.

Question 62

___ ___ for proper operation and satisfactory performance of each piece of equipment should be given to each __ who ___ with it.

Answer 62

Full instruction, person, works.

Question 63

A ___ of ____ and ___ performed on each piece of equipment should be maintained in order to provide date for appraising upkeep ___ and ___ of ___.

Answer 63

record of maintenance, repair, costs, depreciation.

Question 64

The __ and ___ on a piece of equipment may ___ whether its purchase and use are ___.

Answer 64

cost, upkeep, determine, justified.

Question 65

Questions regarding care and upkeep costs: parts readily ___? easily ___? relatively ___? Special cleaning ___?

Answer 65

available, replaced, inexpensive, materials.

Question 66

Successful maintenance of equipment requires ___ __ ___ ___ to prolong its life and maintain its usefulness.

Answer 66

definite preventive maintenance plans.

Question 67

Preventative maintenance: purpose: minimize __ __, extend ___ ___, provide __ ___ for ___, reduce ___ ___, ___ safety, ensure consistent ___ ___, correct small ___ before they become __, ___ problems, to be able to offer the full __ at all __.

Answer 67

down time, equipment life, budgeted cost service, energy costs, operational, product quality, problems, large, expensive, menu, times.

Question 68

Preventative maintenance: regular, ___. ___, ___, ___. ___ replacement. ___ record.

Answer 68

systematic. inspection, cleaning, lubrication. part. written.

Question 69

Preventative maintenance: service contract i.e. _____. The operating cost of equipment like electricity or gas is an important consideration in ___. ___ ___ ___ (NRA) reports ___ ___ programs and wise selection of ___ can equal savings of __% on utility costs for the avg. foodservice operation.

Answer 69

dishwasher. purchasing. National Restaurant Association. energy management, equipment, 20%.

Question 70

Method of purchase: Procedures= the same when it comes to ___ ___.

Answer 70

equipment purchase.

Question 71

Method of purchase: ___, ___, ___/__, and ___.

Answer 71

needs, specifications, bid/quotes, selection.

Question 72

Method of purchase: 1. gather all data on __ and ___ of your foodservice operation- talk to ___ of various __ __. Get ___ of various types of equ. Visit ___ with similar models in operation.

Answer 72

needs, requirements, representative, equipment firms. demonstrations. institutions.

Question 73

Well-written (specific and definite) ___ are a ___ __ in any good equipment-purchasing program.

Answer 73

specifications, absolute necessity.

Question 74

After _____ are conducted, and ___ is established, ___ are written and submitted to firms.

Answer 74

investigations, equipment, specifications.

Question 75

Specifications = ___ and ___.
They cover ___ detail; nothing ___. Eliminate any ___ for what finished product will be (___, construction, ___, color, ___, cost)

Answer 75

specific, definite, every, vague, questions, materials, size, finish.

Question 76

Selection of some basic items: ___ equipment, ____ equipment, some new ___ designs.

Answer 76

cooking, noncooking, equipment.

Question 77

Selection of some basic items: all should equal __ investment, easily ___, safe to ___, accomplish ___ intended. Exhaustive study ___ for wise selection. ___ of ___ are the best source of up-to-date info on specific items.

Answer 77

sound, cleaned, operate, work. first, representative of co.

Question 78

Cooking equipment: must __ to the standards of groups such as: ___ ___ ___ (ASA), ___ __ ___ (AGA), etc. (material, ___, ___, and ___)

Answer 78

American standards association, american gas association. construction, safety, sanitation.

Question 79

Consider: ___ ___, service available for all items ___, original ___, ____ cost, effectiveness on accomplishing __ to be done, __ and ___ required for ordinary ___. Economical to select __, __-__ equipment.

Answer 79

parts replaceable, selected, cost, operating, task, time and skill, maintenance. durable, high-quality.

Question 80

Electric, gas, and steam equipment: ___ fired, ___-___, ___ ___, low-___ ___, ____ ___ steamer.

Answer 80

gas, steam-heated, steam cabinet, pressure steamer, pressureless convection

Question 81

Electric: __, ___ or __ per hour, concealed ___, ___ protected, ___ heat control, ___ required.

Answer 81

voltage, watts, kilowatts, wiring, moisture, thermostatic, ventilation.

Question 82

Gas: __ provided by ___, removable __, ___ lighting, ___ light, ___ heat control, ___ required.

Answer 82

fuel, pressure, burners, automatic, pilot, thermostatic, ventilation.

Question 83

Electric heated and gas fired equipment: ___, ___, ___, ___, ___ __ ___,___, ___ cooker.

Answer 83

ranges, griddles, broilers, fryers, tilting frying pans, ovens, pasta

Question 84

steam-heated: steam combined with ___ or ___ heat. Steam injected into ___ ___. Convection equals ___ ___ time.

Answer 84

gas or electric. closed cavity, shorter cooking.

Question 85

Steam-heated equipment: __-___ kettles, ___ steamers, steam ___, ___ ___. Under pressure, steam equals __ ___ and so equals quicker ___ ___.

Answer 85

steam-jacketed, cabinet steamers, tables, combination ovens, higher temp, cooking times.

Question 86

Low pressure steamer: Uses steam at __ __= ___F. i.e. batch of peas= __ min to cook.

Answer 86

5 psi, 227 degrees. 8 min.

Question 87

High-pressure steamer: uses steam at __ ___= ___F. i.e. batch of peas equals __ min to cook.

Answer 87

15 psi, 250 degrees, 1 minute.

Question 88

Pressureless convection steamer: uses steam at __ psi= ___ F. ___/___ continuously over food. Constant movement= ___ cooking time to less than half of __-___ steamers.

Answer 88

0 psi. 212 F. convected/circulated, shortens, low-pressure steamers.

Question 89

Noncooking equipment: ___ operated: ___-___ machines, rapid, ___ performance, ___ precautions, ___-_ motor, __ parts for ___.

Answer 89

power, motor-driven, efficient, safety, sealed-in, removable, parts for cleaning.

Question 90

Noncooking equipment: i.e. ___-___ equipment. Examples: ___, ___, __, ___, ___, ___, __ and ___ ___ equipment, ___ disposals, ___ equipment.

Answer 90

power-operated, mixers, choppers, cutters, slicers, refrigerators, freezers, dish and utensil cleaning, waste, transport.

Question 91

Noncooking equipment: i.e. ____ equipment. Examples: ___, ___, ___ ___, ___, __, ___, ___, ___, ____.

Answer 91

nonmechanical, tables, sinks, storage cabinets, racks, carts, scales, cooking utensils, cutlery.

Question 92

New equipment designs: focus= ___, ___, ___ ___, use of __, ____.

Answer 92

efficiency, simplicity, cost effectiveness, use of technology, sustainability.

Question 93

___-___ ___ and ___ items should be ___, ___, ___ and easy to __.

Answer 93

dining-room furnishings, tabletop items, pleasing, durable, serviceable, easy to maintain.

Question 94

Dining area= ___ and ___ to make patrons more ___ and increase food ___.

Answer 94

attractive, appealing, comfy, enjoyment.

Question 95

Dining room furnishings: ____ (___), ___(__, ___, ___), ___ and ___ ___.

Answer 95

dinnerware (dishes), tableware (knives, forks, spoons, glassware, table covers.

Question 96

Dinnerware: materials such as ___, __, ___, ___, and other combinations of materials are all used in making dishes. Club/fine dining = ___. School foodservice= more ___. Fast food= ___. Consider: ___, ___, ___ ___, ___, ___, ___ uses, ___/theme desired, ___ needed.

Answer 96

china, glass, melamine, plasticware. china, durable, disposable. durability, budget, heat resistance, color, design, intended uses, ambiance, amount.

Question 97

Tableware: institutional tableware is designed for ___ ___ use and falls into two classes: ____ (__, __, and ___.) and ___ ___ (if made of metal) (___, ___ __, ___ and ___)
___, ___ steel, ___.

Answer 97

heavy duty: flatware (knives, spoons, forks), hollow ware (teapots, sugar bowls, pitchers, platters).
silver, stainless, disposable.

Question 98

Glassware: ___ item of purchase. Easily __ and freq. ___. It is usually more economical to purchase good ___ then ___ types.

Answer 98

major, broken, replaced, quality, inexpensive.

Question 99

Table covers: should be a type and color appropriate for the ___, ___ to total atmosphere, be ___ with dishes used.
___ and ___ may equal no ___.

Answer 99

facility, contribute, harmonious.

simplicity and informality cover.

Question 100

paper napkins, placemaats, plastics = ___ ___ for economy and ___.

Answer 100

replaced cost convenience.

Question 101

Prospective foodservice managers and those employed in the field should have a “____” knowledge of equipment and furnishings.

Answer 101

working