IV F Equipment & facility planning Flashcards
0
Q
what is a prospectus?***
A
planning guide- formal summary of proposed work
1
Q
what is human engineering?***
A
- ergonomics, environmental design
- studies activities so they are done safely & efficiently
(ex: good work flow, noise control, easy entrance/exit, etc.)
2
Q
who gives the final approval for planning of a FS facility?
A
administrator
3
Q
feasibility study
A
research and data analysis to justify project
4
Q
the space required in a FS facility is determined by?**
A
“MARKET FORM” of foods purchased (raw, prepared, partially prepared, etc.)
5
Q
what determines the space and equipment needed?***
A
MENU
6
Q
glazed tiles should be how high?***
A
5’8”
7
Q
ceilings should be how high?***
A
14-18’ high
8
Q
which should be darker in color- walls or ceilings?
A
ceilings
9
Q
floors should be…?***
A
durable, resilient, non-slippery
10
Q
concrete floors
A
light traffic, absorbs grease, use in storerooms, receiving areas
11
Q
terrazzo
A
cement and crushed marble; noisy, dining room
12
Q
what floors are recommended for the kitchen and heavy traffic?**
A
TILE: unglazed red clay tiles or quarry tiles
13
Q
asphalt floors should be used for?
A
light traffic, dining room
14
Q
ventilation, temperature should be?***
A
68F
15
Q
what are foot candles?
A
light intensity
16
Q
what type of lighting should be used in general areas? number?***
A
general lighting, 35-70 foot candles
17
Q
what # lighting should be used in localized work areas?***
A
70-150 foot candles
18
Q
what is a flow chart?***
A
show steps the work must take, their sequence, the relation of working units to each other
19
Q
a flow chart is completed at what stage of FS design?***
A
PLANNING
20
Q
a typical foodservice flowchart design has what features?
A
little cross traffic, no backtracking
21
Q
what are templates?***
A
models of equipment cut to scale used in layouts
22
Q
cafeteria #s to look over —>
A
- 18” between chairs, tables 4-5 feet apart
- serving width of 14 feet: 4’ patron lane, 1’ tray slide, 2’ counter width, 4.5’ workers, 2.5’ back-bar
23
Q
employee dining is how much space per person?
A
12 square feet
24
in a kitchen, aisle space should be:
(1) 1 person
(2) >1 person or mobile equipment
(3) main traffic lane
- 1 person = 40"
- >1 person or mobile equipment = 50"
- main traffic lane = 60"
25
kitchen #s to read over --->
- floor area = 20-30 sq feet per bed
| - optimum counter height = 36" for heavy work, 37-41" for light work
26
minimum of _____ between floor and bottom of heavy duty equipment for cleaning
6"
27
____ clearance of heavy equipment from wall
12-24"
28
what shape for a work area layout is the best from a time and motion point?****
straight line
29
L shape
limited amount of space, convenient work surface
30
U shape
large amount of table surface area but walking in and out adds steps
31
parallel and back-to-back parallel work area layout
very efficient
32
specs for electrical equipment
voltage, watts, type of current
33
specs for gas
BTU = British thermal unit
34
specs for steam
PSI per square inch
35
what is warranty?
what will be covered and for how long
36
NSFI and UL relate to?****
SAFETY
37
what is NSFI? what does it stand for?***
National Sanitation Foundation International- voluntary inspection of EQUIPMENT
38
criteria for NSFI -->
SAFE equipment: acceptable design, materials, construction, performance; rounded tightly sealed corners and edges, surfaces are smooth and free of crevices, easy to clean, maintain, service
39
what is UL?***
Underwriter's Laboratories: voluntary inspection of ELECTRICAL equipment
40
stainless steel vs. aluminum
- stainless steel = durable
| - aluminum = strong, light weight, mobile equipment
41
what does gauge measure?***
weight
42
what does a low gauge number mean?***
LOWER THE GAUGE, STRONGER THE METAL
43
___ gauge is most often used for equipment
10-14
44
metal lighter than a 16 gauge is used for?
sides of equipment where wear is light
45
what is luster?****
FINISH/POLISH of metals
46
luster #s****
numbered 1-7; HIGHER THE NUMBER, HIGHER POLISH/FINISH
47
#4 grind is?
standard polish
48
modular equipment
components put together for a customized look (ex: counters, sink, display all together) --> takes up less floor space, improved efficiency
49
gauge vs. luster #s
- gauge = strength (lower number is stronger)
| - luster = finish/polish (higher number, higher polish)
50
3 steps of a 3 compartment sink***
wash --> rinse --> sanitize
51
temperatures and times for 3 compartment sink***
1) wash = 110-120F
2) rinse = warm water
3) sanitize = 170F >30 seconds OR chemical solution 1 minute in lukewarm water (75F)
52
how should pots and pans be dried?***
AIR-DRY = NOT towels (recontamination!)
53
stages of mechanical dishwashing***
1) pre-rinse, pre-wash
2) wash
3) rinse
54
mechanical dishwashing: pre-rinse, pre-wash temperature; is it bad for this range to go lower or higher?***
110-140F; HIGHER IS BAD
55
mechanical dishwashing: purpose of pre-rinse, pre-wash stage?***
removes food before hot water coagulates protein
56
mechanical dishwashing: wash stage at what temperature? is it bad for this range to go lower or higher and why?***
140-160F; LOWER IS BAD = GREASY DISHES
57
mechanical dishwashing: rinse stage at what temperature? is it bad for this range to go lower or higher***
170-180F sanitizes; HIGHER IS BAD
58
what should be added in mechanical dishwashing to prevent water-spots?***
drying agent
59
types of mechanical dishwashers
1) rack
2) conveyor belt or filte type
3) low energy chemical dishmachine
60
rack mechanical dishwasher
tableware placed in racks (ex: Arena's bar)
61
conveyor belt or filte type mechanical dishwasher
continuous belt that moves through machine; racks used for small items (silverware) (ex: NHS cafeteria)
62
low energy chemical dishmachine mechanical dishwasher
SAVES ENERGY, water temperature @ **140F
63
what does a low energy chemical dishmachine NOT need?***
booster heater- sanitizes with chemicals, NOT heat!
64
type of dishwasher for # meals/hour -->
- up to 50 --> counter-style (home style)
- 50-250 --> door style, single tank
- 250-1500 --> single or double tank conveyor
- 1500+ --> filte-type conveyor
65
steps in washing process
1) detergent penetrates between soil and surface- wet detergent acts as a surfactant to reduce surface tension
2) suspension of loosened soil
3) rinsing to remove soil and cleaner
66
what is hard water?***
contains a HIGH PROPORTION of minerals or salts that build up
67
problem with hard water?
encourages soap scum, more difficult for surfactants to work
68
what do you need to do if you have hard water?***
use MORE detergent
69
deck ovens are AKA***
pizza ovens
70
when are deck ovens used?***
SAVE SPACE; when PRODUCTION HIGH, SPACE LIMITED
71
convection ovens - how do they work?***
FAN to circulate, LOWER TEMPERATURE
72
benefits of convection ovens?***
TAKES LESS TIME- MOST ENERGY EFFICIENT
73
rotary, reel, revolving tray oven
food is in motion while in the oven
74
rotary, reel, revolving tray is used for?***
LARGE VOLUME BAKING, also meat cookery
75
microwave cooking is for?
on-demand serving, saves time, reheating
76
tilting skillet benefits***
VERY versatile & COOKS EVERYTHING; serves as oven, frypan, braising pan, kettle, steamer, food warmer (categorized ad oven though)
77
what type of cooking is more efficient than electric or gas?***
STEAM
78
steam temperature
212F
79
how is steam measured?
PSI
80
large batch component steamers = # PSI?
5-8
81
benefit of large batch component steamers?
potatoes and root vegetables cook quickly
82
high pressure steamers, # PSI?****
15
83
what is a benefit of using a high pressure steamer?***
BATCH COOKING = small batches quickly (less holding, better quality)
84
no-pressure convection steamer
compact, large quantities; steam enters at 212' and is circulated continuously over the food
85
what is a steam-jacketed kettle?****
TWO SECTIONS OF STAINLESS STEEL with air space BETWEEN FOR CIRCULATION; STEAM IS INSIDE WALLS
86
does food touch the steam in a steam-jacketed kettle?**
NO!
87
type of heating in a steam-jacketed kettle
conduction and radiation; VERY energy efficient!
88
kettle sizes:
- 5-20 gallons
- up to 40 gallons
- >40 gallons
- 5-20 gallons = veggies
- up to 40 gallons = entrees
- >40 gallons = high liquid contents
89
infrared tubes
keep food warm, less loss of moisture over conventional heating unit
90
mixers
planetary action, arm moves in circle while rotating beater
91
what is recovery time?***
how quickly a deepfat fryer returns to proper temperature after a batch of food
92
what is batch-cooking?***
cook small batches quickly, e.g. french fries
93
how to decrease cooking time in a deepfat fryer
fry under pressure
94
material for a deepfat fryer
stainless steel on inside and outside
95
self-contained refrigerator
temperature regulated through attached compressor
96
energy cost control
more energy is consumed in production of foods than for any other activity in food service
97
what is depreciation?****
means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
98
straight line depreciation equation****
gives the ANNUAL depreciation
(value of the equipment or cost - salvage value) / # years of useful life
99
what is sustainability?***
meets the needs of the present without compromising the ability to meet the needs of the future
100
what is a sustainable diet?
composed of foods that contribute to health and also encourage the sustainability of food production
101
best things to choose for equipment for sustainability***
Energy-Star and WaterSense water-conserving appliances
102
Energy-Star or NSFI equipment more important?****
NSFI & UL (safety) is MORE IMPORTANT than sustainability (Energy-Star and WaterSense)
103
what is LEED?
Leadership in Energy and Environmental Design
