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CDR Exam > IV F Equipment & facility planning > Flashcards

IV F Equipment & facility planning Flashcards

0
Q

what is a prospectus?***

A

planning guide- formal summary of proposed work

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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.)
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2
Q

who gives the final approval for planning of a FS facility?

A

administrator

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3
Q

feasibility study

A

research and data analysis to justify project

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4
Q

the space required in a FS facility is determined by?**

A

“MARKET FORM” of foods purchased (raw, prepared, partially prepared, etc.)

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5
Q

what determines the space and equipment needed?***

A

MENU

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6
Q

glazed tiles should be how high?***

A

5’8”

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7
Q

ceilings should be how high?***

A

14-18’ high

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8
Q

which should be darker in color- walls or ceilings?

A

ceilings

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9
Q

floors should be…?***

A

durable, resilient, non-slippery

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10
Q

concrete floors

A

light traffic, absorbs grease, use in storerooms, receiving areas

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11
Q

terrazzo

A

cement and crushed marble; noisy, dining room

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12
Q

what floors are recommended for the kitchen and heavy traffic?**

A

TILE: unglazed red clay tiles or quarry tiles

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13
Q

asphalt floors should be used for?

A

light traffic, dining room

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14
Q

ventilation, temperature should be?***

A

68F

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15
Q

what are foot candles?

A

light intensity

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16
Q

what type of lighting should be used in general areas? number?***

A

general lighting, 35-70 foot candles

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17
Q

what # lighting should be used in localized work areas?***

A

70-150 foot candles

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18
Q

what is a flow chart?***

A

show steps the work must take, their sequence, the relation of working units to each other

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19
Q

a flow chart is completed at what stage of FS design?***

A

PLANNING

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20
Q

a typical foodservice flowchart design has what features?

A

little cross traffic, no backtracking

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21
Q

what are templates?***

A

models of equipment cut to scale used in layouts

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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

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23
Q

employee dining is how much space per person?

A

12 square feet

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24
Q

in a kitchen, aisle space should be:

(1) 1 person
(2) >1 person or mobile equipment
(3) main traffic lane

A
  • 1 person = 40”
  • > 1 person or mobile equipment = 50”
  • main traffic lane = 60”
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25
Q

kitchen #s to read over —>

A
  • floor area = 20-30 sq feet per bed

- optimum counter height = 36” for heavy work, 37-41” for light work

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26
Q

minimum of _____ between floor and bottom of heavy duty equipment for cleaning

A

6”

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27
Q

____ clearance of heavy equipment from wall

A

12-24”

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28
Q

what shape for a work area layout is the best from a time and motion point?**

A

straight line

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29
Q

L shape

A

limited amount of space, convenient work surface

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30
Q

U shape

A

large amount of table surface area but walking in and out adds steps

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31
Q

parallel and back-to-back parallel work area layout

A

very efficient

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32
Q

specs for electrical equipment

A

voltage, watts, type of current

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33
Q

specs for gas

A

BTU = British thermal unit

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34
Q

specs for steam

A

PSI per square inch

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35
Q

what is warranty?

A

what will be covered and for how long

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36
Q

NSFI and UL relate to?**

A

SAFETY

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37
Q

what is NSFI? what does it stand for?***

A

National Sanitation Foundation International- voluntary inspection of EQUIPMENT

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38
Q

criteria for NSFI –>

A

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

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39
Q

what is UL?***

A

Underwriter’s Laboratories: voluntary inspection of ELECTRICAL equipment

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40
Q

stainless steel vs. aluminum

A
  • stainless steel = durable

- aluminum = strong, light weight, mobile equipment

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41
Q

what does gauge measure?***

A

weight

42
Q

what does a low gauge number mean?***

A

LOWER THE GAUGE, STRONGER THE METAL

43
Q

___ gauge is most often used for equipment

A

10-14

44
Q

metal lighter than a 16 gauge is used for?

A

sides of equipment where wear is light

45
Q

what is luster?**

A

FINISH/POLISH of metals

46
Q

luster #s**

A

numbered 1-7; HIGHER THE NUMBER, HIGHER POLISH/FINISH

47
Q

4 grind is?

A

standard polish

48
Q

modular equipment

A

components put together for a customized look (ex: counters, sink, display all together) –> takes up less floor space, improved efficiency

49
Q

gauge vs. luster #s

A
  • gauge = strength (lower number is stronger)

- luster = finish/polish (higher number, higher polish)

50
Q

3 steps of a 3 compartment sink***

A

wash –> rinse –> sanitize

51
Q

temperatures and times for 3 compartment sink***

A

1) wash = 110-120F
2) rinse = warm water
3) sanitize = 170F >30 seconds OR chemical solution 1 minute in lukewarm water (75F)

52
Q

how should pots and pans be dried?***

A

AIR-DRY = NOT towels (recontamination!)

53
Q

stages of mechanical dishwashing***

A

1) pre-rinse, pre-wash
2) wash
3) rinse

54
Q

mechanical dishwashing: pre-rinse, pre-wash temperature; is it bad for this range to go lower or higher?***

A

110-140F; HIGHER IS BAD

55
Q

mechanical dishwashing: purpose of pre-rinse, pre-wash stage?***

A

removes food before hot water coagulates protein

56
Q

mechanical dishwashing: wash stage at what temperature? is it bad for this range to go lower or higher and why?***

A

140-160F; LOWER IS BAD = GREASY DISHES

57
Q

mechanical dishwashing: rinse stage at what temperature? is it bad for this range to go lower or higher***

A

170-180F sanitizes; HIGHER IS BAD

58
Q

what should be added in mechanical dishwashing to prevent water-spots?***

A

drying agent

59
Q

types of mechanical dishwashers

A

1) rack
2) conveyor belt or filte type
3) low energy chemical dishmachine

60
Q

rack mechanical dishwasher

A

tableware placed in racks (ex: Arena’s bar)

61
Q

conveyor belt or filte type mechanical dishwasher

A

continuous belt that moves through machine; racks used for small items (silverware) (ex: NHS cafeteria)

62
Q

low energy chemical dishmachine mechanical dishwasher

A

SAVES ENERGY, water temperature @ **140F

63
Q

what does a low energy chemical dishmachine NOT need?***

A

booster heater- sanitizes with chemicals, NOT heat!

64
Q

type of dishwasher for # meals/hour –>

A
  • 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
Q

steps in washing process

A

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
Q

what is hard water?***

A

contains a HIGH PROPORTION of minerals or salts that build up

67
Q

problem with hard water?

A

encourages soap scum, more difficult for surfactants to work

68
Q

what do you need to do if you have hard water?***

A

use MORE detergent

69
Q

deck ovens are AKA***

A

pizza ovens

70
Q

when are deck ovens used?***

A

SAVE SPACE; when PRODUCTION HIGH, SPACE LIMITED

71
Q

convection ovens - how do they work?***

A

FAN to circulate, LOWER TEMPERATURE

72
Q

benefits of convection ovens?***

A

TAKES LESS TIME- MOST ENERGY EFFICIENT

73
Q

rotary, reel, revolving tray oven

A

food is in motion while in the oven

74
Q

rotary, reel, revolving tray is used for?***

A

LARGE VOLUME BAKING, also meat cookery

75
Q

microwave cooking is for?

A

on-demand serving, saves time, reheating

76
Q

tilting skillet benefits***

A

VERY versatile & COOKS EVERYTHING; serves as oven, frypan, braising pan, kettle, steamer, food warmer (categorized ad oven though)

77
Q

what type of cooking is more efficient than electric or gas?***

A

STEAM

78
Q

steam temperature

A

212F

79
Q

how is steam measured?

A

PSI

80
Q

large batch component steamers = # PSI?

A

5-8

81
Q

benefit of large batch component steamers?

A

potatoes and root vegetables cook quickly

82
Q

high pressure steamers, # PSI?**

A

15

83
Q

what is a benefit of using a high pressure steamer?***

A

BATCH COOKING = small batches quickly (less holding, better quality)

84
Q

no-pressure convection steamer

A

compact, large quantities; steam enters at 212’ and is circulated continuously over the food

85
Q

what is a steam-jacketed kettle?**

A

TWO SECTIONS OF STAINLESS STEEL with air space BETWEEN FOR CIRCULATION; STEAM IS INSIDE WALLS

86
Q

does food touch the steam in a steam-jacketed kettle?**

A

NO!

87
Q

type of heating in a steam-jacketed kettle

A

conduction and radiation; VERY energy efficient!

88
Q

kettle sizes:

  • 5-20 gallons
  • up to 40 gallons
  • > 40 gallons
A
  • 5-20 gallons = veggies
  • up to 40 gallons = entrees
  • > 40 gallons = high liquid contents
89
Q

infrared tubes

A

keep food warm, less loss of moisture over conventional heating unit

90
Q

mixers

A

planetary action, arm moves in circle while rotating beater

91
Q

what is recovery time?***

A

how quickly a deepfat fryer returns to proper temperature after a batch of food

92
Q

what is batch-cooking?***

A

cook small batches quickly, e.g. french fries

93
Q

how to decrease cooking time in a deepfat fryer

A

fry under pressure

94
Q

material for a deepfat fryer

A

stainless steel on inside and outside

95
Q

self-contained refrigerator

A

temperature regulated through attached compressor

96
Q

energy cost control

A

more energy is consumed in production of foods than for any other activity in food service

97
Q

what is depreciation?**

A

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
Q

straight line depreciation equation**

A

gives the ANNUAL depreciation

(value of the equipment or cost - salvage value) / # years of useful life

99
Q

what is sustainability?***

A

meets the needs of the present without compromising the ability to meet the needs of the future

100
Q

what is a sustainable diet?

A

composed of foods that contribute to health and also encourage the sustainability of food production

101
Q

best things to choose for equipment for sustainability***

A

Energy-Star and WaterSense water-conserving appliances

102
Q

Energy-Star or NSFI equipment more important?**

A

NSFI & UL (safety) is MORE IMPORTANT than sustainability (Energy-Star and WaterSense)

103
Q

what is LEED?

A

Leadership in Energy and Environmental Design

CDR Exam (34 decks)

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