Equipment and Sanitation Flashcards
Dry storage must be at:
50-70 F, and 50-60% humidity, 6” above the floor
Refrigerated storage must be at:
32-40 F and a thermometer reading within 3 degrees of accuracy
Freezer storage must be at:
</= 0F and a thermometer reading within 3 degrees of accuracy
Refrigerator and freezer storage must have:
Open slotted shelving
Cooking method should be:
fast cooking
consistent heat
even cooking
?: also know as a conventional oven, has 2 heating elements that hear the air inside the oven
Standard oven
Standard ovens are:
slow cooking, inconsistent hear, uneven cooking
?: cooks with water vapor, can maintain flavor and nutrients
Steam oven
Steam oves are:
fast cooking, consistent, and even.
(-) can’t brown/crisp
?: circulates warm air inside the oven , affordable and versatile
Convection oven
Convection oven is:
fast cooking, consistent, even
(-) can’t be used for all types of cuisine
?: allows for bulk production mainly flour based foods
Rotary oven
?: use air distribution system to distribute warm air to achieve consistent cooking.
Rotary oven
Rotary ovens:
fast cooking, consistent, even
?: cook faster than standard ovens and consume less energy than stovetops
Microwave
?: uses circulated warm air and steam (water vapor)
Combination oven
Combination ovens:
fast cooking, consistent, even
(-) expensive
?: heavy stone shelf that heats up
Deck oven
Deck ovens:
great for baking and fine control of heating due to cooler on top and hotter at bottom
?: used to slowly cook meat
Rotisserie oven
Rotisserie oven:
(+) consistent and even, retains juices
(-) long time
?: force hot air up through a perforated sheet quickens cook time called impingement
Conveyor oven
Conveyor oven:
fast cooking, consistent, even, hihg output, less attention by workers
(-) not good for small delicate foods
?: used for frying onion rings, chicken, fish, fries, cheese sticks. Has sediment zone, prolongs oil life, but hard to clean GAS
Tube-style fryer
?: have shallow sediment zone that get clogged easily, so low sediment foods are best here like basked foods, hashbrowns, fries, frozen foods. GAS/ELECTRIC
Open pot fryer
?: for items that float in oil (donuts), no sediment zone. Also called shallow or donut fryers GAS
Flat bottom fryer
2 types of stainless steel
304 & 430
? steel: resistant to corrosion/rust, durable, easy to sanitize, tolerates moisture. High chromium nickel not magnetic
304 steel
? steel: lower grade, contains iron so less resistant to corrosion, magnetic. for produce prep, mixing, plating
430 steel
salad and sandwich prep, susceptible to dents so no pounding/chopping
18 gauge
general use
16 gauge
butcher use, most durable
14 gauge
Stainless steep tops for
general work
Poly top for
deli, meat counters, bakeries
?: allow worktables to be placed next to each other
square/flat edge
?: table easier to clean
rounded edge
?: drip containing ridge optimal for butcher tables
countertop/marine edges
?: wood top with high risers and rounded corners
Bakers table
Flooring regular factors:
equipment/ foot traffic
Unique factors
water, food waste, grease, and cleaning
4 thing to consider for foodservice flooring
safety, sanitation, comfort, aesthetic
types of flooring:
- quarry tile
- natural stone/tile
- epoxy
- vinyl/ PVC
?: non-porcelain ceramic tiles, slip resistant, standard cleaners okay, but need regrouting every year
Quarry tle
?: used in cafes/delis where kitchen shared with customers. Brick must be sealed 2x year since porous, slippery
Natural stone/tile
?: protective coating on concrete, strongest and most sanitary. slip resistant, easily cleaned but can cause worker fatigue
Epoxy flooring
?: sheet or tile, resilient flooring, slip resistant, easy cleaning, can be soft for worker
Vinyl/PVC flooring
Lighting helps:
- create safe welcoming environment
- optimize visibility
- provide safe traffic patterns
- minimize operating cost
Walk-in fridge, dry storage
110 lux, 10ft candle
inside reach-in counter fridges
220 lux, 20 ft candle
self service food and where food package stored, handwashing, dishwashing, toilet rooms,
220 lux, 20 ft candle
prep area working with knives, slicers, grinders, stews
540 lux, 50 ft candle
?: improving manual work in manufacturing and foodservice in order to reduce fatigue and unececssary movements
Motion economy
Motion economy focuses on:
- workplace arrangement
- tool and equipment design
- human body motion patterns
? work on a loop taking air from workplace, removing exhaust, mixing recycled air with outside air and venting back to workspace
Ventilation
HVAC
?: comes form outside of building
Supply air
?: air that returns to the HVAC system from the area that is being cooled or heated.
Return air
?: Air that is deliberately removed from the building envelope and rejected to the environment
exhaust air
Workplace safety
- storage (heavy on bottom)
- prevent slips, falls
- prevent cold exposure
- electrical hazards
- fire hazards
- proper uniform for safety
fire class?: combustable material like wood, paper, fabric trash.
Class A
Class A:
Class A uses uses water extinguisher, foam extinguisher, and wet chemical suppression
fire class ?: flammable liquids and glass, like gasoline and natural gas
Class B
Class B:
- dry chemical ext, CO2 ext for gas
- foam ext for liquids
NEVER USE WATER STEAM
fire class: electrical fires such as short circuit machines and electrical overload cables
Class C
Class C
Ammonium sulfate of CO2 ext
fire class for flammable metals, such as metal sawdust that combusts in contact with air or water :
Class D
Class D:
dry powder ext
fire class for cooking oils and fats or kitchen fires
Class K
Class K:
fire extinguishers are wet chemical turns oil into foam
Water ext:
Class A
CO2 ext:
class B and C
Chemical foam ext:
class A and B (not gas)
Dry powder ext:
class D
Wet chemical extinguisher
class K
EPA (Environmental Protection Agency):
for sanitizers and antimicrobial agents used on food
The ____ evaluates residues from sanitizer use that may enter food supply
FDA
The ___ maintains list of propriety substance and non-food product contact compounds, antimicrobial products used in meat poultry
USDA regulated by FSIS (food safety and inspection service)
Sanitizers:
Chlorine
Quaternary Ammonium
Iodine
Chlorine:
- affected by pH, temp, soil
- not affected by water hardness
- effective on fungi and spores
- corrosive to metal
Quaternary Ammonium:
- effective on bac, mold, yeast, virus
- DONT use with hard water/soil
- pH and temp stable
Iodine
- bac, mold, fungi, virus, yeast and protozoans
- affected by pH, temp
Sustainability:
practices used to meet needs of current generation without compromising ability of future generations to meet own needs
7 key aspects in sustainability:
- water efficiency
- energy efficiency
- green building materials
- HVAC
- sustainable food products
- material recycling
- waste management
5 ways foodservice can contribute to sustainability:
1- decreased energy use
2- sustainable design
3- grow your own
4- waste management
5- purchasing in season
