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Food Service Logistics > Equipment and Sanitation > Flashcards

Equipment and Sanitation Flashcards

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1
Q

Dry storage must be at:

A

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

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2
Q

Refrigerated storage must be at:

A

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

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3
Q

Freezer storage must be at:

A

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

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4
Q

Refrigerator and freezer storage must have:

A

Open slotted shelving

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5
Q

Cooking method should be:

A

fast cooking
consistent heat
even cooking

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6
Q

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

A

Standard oven

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7
Q

Standard ovens are:

A

slow cooking, inconsistent hear, uneven cooking

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8
Q

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

A

Steam oven

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9
Q

Steam oves are:

A

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

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10
Q

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

A

Convection oven

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11
Q

Convection oven is:

A

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

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12
Q

?: allows for bulk production mainly flour based foods

A

Rotary oven

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13
Q

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

A

Rotary oven

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14
Q

Rotary ovens:

A

fast cooking, consistent, even

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15
Q

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

A

Microwave

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16
Q

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

A

Combination oven

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17
Q

Combination ovens:

A

fast cooking, consistent, even
(-) expensive

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18
Q

?: heavy stone shelf that heats up

A

Deck oven

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19
Q

Deck ovens:

A

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

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20
Q

?: used to slowly cook meat

A

Rotisserie oven

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21
Q

Rotisserie oven:

A

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

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22
Q

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

A

Conveyor oven

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23
Q

Conveyor oven:

A

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

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24
Q

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

A

Tube-style fryer

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25
Q

?: have shallow sediment zone that get clogged easily, so low sediment foods are best here like basked foods, hashbrowns, fries, frozen foods. GAS/ELECTRIC

A

Open pot fryer

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26
Q

?: for items that float in oil (donuts), no sediment zone. Also called shallow or donut fryers GAS

A

Flat bottom fryer

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27
Q

2 types of stainless steel

A

304 & 430

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28
Q

? steel: resistant to corrosion/rust, durable, easy to sanitize, tolerates moisture. High chromium nickel not magnetic

A

304 steel

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29
Q

? steel: lower grade, contains iron so less resistant to corrosion, magnetic. for produce prep, mixing, plating

A

430 steel

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30
Q

salad and sandwich prep, susceptible to dents so no pounding/chopping

A

18 gauge

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31
Q

general use

A

16 gauge

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32
Q

butcher use, most durable

A

14 gauge

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33
Q

Stainless steep tops for

A

general work

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34
Q

Poly top for

A

deli, meat counters, bakeries

35
Q

?: allow worktables to be placed next to each other

A

square/flat edge

36
Q

?: table easier to clean

A

rounded edge

37
Q

?: drip containing ridge optimal for butcher tables

A

countertop/marine edges

38
Q

?: wood top with high risers and rounded corners

A

Bakers table

39
Q

Flooring regular factors:

A

equipment/ foot traffic

40
Q

Unique factors

A

water, food waste, grease, and cleaning

41
Q

4 thing to consider for foodservice flooring

A

safety, sanitation, comfort, aesthetic

42
Q

types of flooring:

A
  • quarry tile
  • natural stone/tile
  • epoxy
  • vinyl/ PVC
43
Q

?: non-porcelain ceramic tiles, slip resistant, standard cleaners okay, but need regrouting every year

A

Quarry tle

44
Q

?: used in cafes/delis where kitchen shared with customers. Brick must be sealed 2x year since porous, slippery

A

Natural stone/tile

45
Q

?: protective coating on concrete, strongest and most sanitary. slip resistant, easily cleaned but can cause worker fatigue

A

Epoxy flooring

46
Q

?: sheet or tile, resilient flooring, slip resistant, easy cleaning, can be soft for worker

A

Vinyl/PVC flooring

47
Q

Lighting helps:

A
  • create safe welcoming environment
  • optimize visibility
  • provide safe traffic patterns
  • minimize operating cost
48
Q

Walk-in fridge, dry storage

A

110 lux, 10ft candle

49
Q

inside reach-in counter fridges

A

220 lux, 20 ft candle

50
Q

self service food and where food package stored, handwashing, dishwashing, toilet rooms,

A

220 lux, 20 ft candle

51
Q

prep area working with knives, slicers, grinders, stews

A

540 lux, 50 ft candle

52
Q

?: improving manual work in manufacturing and foodservice in order to reduce fatigue and unececssary movements

A

Motion economy

53
Q

Motion economy focuses on:

A
  • workplace arrangement
  • tool and equipment design
  • human body motion patterns
54
Q

? work on a loop taking air from workplace, removing exhaust, mixing recycled air with outside air and venting back to workspace

A

Ventilation
HVAC

55
Q

?: comes form outside of building

A

Supply air

56
Q

?: air that returns to the HVAC system from the area that is being cooled or heated.

A

Return air

57
Q

?: Air that is deliberately removed from the building envelope and rejected to the environment

A

exhaust air

58
Q

Workplace safety

A
  • storage (heavy on bottom)
  • prevent slips, falls
  • prevent cold exposure
  • electrical hazards
  • fire hazards
  • proper uniform for safety
59
Q

fire class?: combustable material like wood, paper, fabric trash.

A

Class A

60
Q

Class A:

A

Class A uses uses water extinguisher, foam extinguisher, and wet chemical suppression

61
Q

fire class ?: flammable liquids and glass, like gasoline and natural gas

A

Class B

62
Q

Class B:

A
  • dry chemical ext, CO2 ext for gas
  • foam ext for liquids
    NEVER USE WATER STEAM
63
Q

fire class: electrical fires such as short circuit machines and electrical overload cables

A

Class C

64
Q

Class C

A

Ammonium sulfate of CO2 ext

65
Q

fire class for flammable metals, such as metal sawdust that combusts in contact with air or water :

A

Class D

66
Q

Class D:

A

dry powder ext

67
Q

fire class for cooking oils and fats or kitchen fires

A

Class K

68
Q

Class K:

A

fire extinguishers are wet chemical turns oil into foam

69
Q

Water ext:

A

Class A

70
Q

CO2 ext:

A

class B and C

71
Q

Chemical foam ext:

A

class A and B (not gas)

72
Q

Dry powder ext:

A

class D

73
Q

Wet chemical extinguisher

A

class K

74
Q

EPA (Environmental Protection Agency):

A

for sanitizers and antimicrobial agents used on food

75
Q

The ____ evaluates residues from sanitizer use that may enter food supply

A

FDA

76
Q

The ___ maintains list of propriety substance and non-food product contact compounds, antimicrobial products used in meat poultry

A

USDA regulated by FSIS (food safety and inspection service)

77
Q

Sanitizers:

A

Chlorine
Quaternary Ammonium
Iodine

78
Q

Chlorine:

A
  • affected by pH, temp, soil
  • not affected by water hardness
  • effective on fungi and spores
  • corrosive to metal
79
Q

Quaternary Ammonium:

A
  • effective on bac, mold, yeast, virus
  • DONT use with hard water/soil
  • pH and temp stable
80
Q

Iodine

A
    • bac, mold, fungi, virus, yeast and protozoans
  • affected by pH, temp
81
Q

Sustainability:

A

practices used to meet needs of current generation without compromising ability of future generations to meet own needs

82
Q

7 key aspects in sustainability:

A
  • water efficiency
  • energy efficiency
  • green building materials
  • HVAC
  • sustainable food products
  • material recycling
  • waste management
83
Q

5 ways foodservice can contribute to sustainability:

A

1- decreased energy use
2- sustainable design
3- grow your own
4- waste management
5- purchasing in season

Food Service Logistics (3 decks)

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