Equipment and Sanitation Flashcards by Deleted Deleted

Dry storage must be at:

50-70 F, and 50-60% humidity, 6” above the floor

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Refrigerated storage must be at:

32-40 F and a thermometer reading within 3 degrees of accuracy

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Freezer storage must be at:

</= 0F and a thermometer reading within 3 degrees of accuracy

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Refrigerator and freezer storage must have:

Open slotted shelving

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Cooking method should be:

fast cooking
consistent heat
even cooking

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?: also know as a conventional oven, has 2 heating elements that hear the air inside the oven

Standard oven

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Standard ovens are:

slow cooking, inconsistent hear, uneven cooking

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?: cooks with water vapor, can maintain flavor and nutrients

Steam oven

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Steam oves are:

fast cooking, consistent, and even.
(-) can’t brown/crisp

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?: circulates warm air inside the oven , affordable and versatile

Convection oven

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Convection oven is:

fast cooking, consistent, even
(-) can’t be used for all types of cuisine

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?: allows for bulk production mainly flour based foods

Rotary oven

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?: use air distribution system to distribute warm air to achieve consistent cooking.

Rotary oven

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Rotary ovens:

fast cooking, consistent, even

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?: cook faster than standard ovens and consume less energy than stovetops

Microwave

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?: uses circulated warm air and steam (water vapor)

Combination oven

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Combination ovens:

fast cooking, consistent, even
(-) expensive

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?: heavy stone shelf that heats up

Deck oven

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Deck ovens:

great for baking and fine control of heating due to cooler on top and hotter at bottom

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?: used to slowly cook meat

Rotisserie oven

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Rotisserie oven:

(+) consistent and even, retains juices
(-) long time

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?: force hot air up through a perforated sheet quickens cook time called impingement

Conveyor oven

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Conveyor oven:

fast cooking, consistent, even, hihg output, less attention by workers
(-) not good for small delicate foods

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?: used for frying onion rings, chicken, fish, fries, cheese sticks. Has sediment zone, prolongs oil life, but hard to clean GAS

Tube-style fryer

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?: 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

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