Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

All Access Flashcards > Kitchen Planning, Equipment, and Sustainability > Flashcards

Kitchen Planning, Equipment, and Sustainability Flashcards

1
Q

type of foodservice operation: conventional

A

all preparation done in the place where the meals will be served

advantages: flexible menu, less storage
disadvantages: higher labor costs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

conventional - centralized

A

set up trays close to where the food is produced; used heated/fridge carts or insulated trays

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

conventional - decentralized

A

trays set up separately from production area; closer to customer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

type of foodservice operation: commissary or satellite

A

food production and service areas are in different facilities

menu items are bulk/portioned, frozen/chilled/hot-held then delivered to service unit

advantages: uniform quality, large-volume purchasing
disadvantages: need large equipment and transportation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

type of foodservice operation: ready-prepared (cook-chill or cook-freeze)

A

food prepared for inventory and subsequent withdrawal; prepared well in advance

advantages: don’t need cooks every day, lower labor costs, employee turnover reduced
disadvantages: cost of large storage/space/equipment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

type of foodservice operation: assembly-serve

A

purchase of food completely prepared (no raw food) all you have to do is thaw and heat and serve

advantages: fewer employees and no skilled cooks needed, less equipment
disadvantages: limited menu and quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

critical control points of foodservice methods

A

commissary: 9
ready-prepare: 8
conventional: 5
assembly-serve: 4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

describe a traditional cafeteria

A

straight line, parallel, or u-shaped counter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

describe a hollow square/free flow/scramble cafeteria

A

various stations/counters positioned to form three or four sides of a square space with spaces b/w counters
allows customers to go directly to what they want

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

describe a quick service cafeteria

A

customer comes to a central order and pickup location to order and pay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

describe a counter waiter service

A

customer sits at a counter where the waiter comes up to take orders and give food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

describe table-american waiter service

A

waiter comes to table, takes order, then brings food to table

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

describe table-french waiter service

A

waiter comes to table, takes order, then finishes the meal preparation at the table

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

describe table-russian waiter service

A

family style meal service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

describe table-banquet waiter service

A

waiter comes, presents menu, and then immediately services the meal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what type of fire is this?

A

A- ordinary combustibles
wood, paper, cloth

multipurpose, halotron, water, foam

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what type of fire is this?

A

B- flammable liquids
grease, oil, paint, solvents

ABC Dry Chemical (Multipurpose), BC Dry, Chemical (Regular), Purple K, Carbon Dioxide, Halotron, foam

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what type of fire is this?

A

C- live electrical equipment
electrical panel, motor, wiring, etc.

can be put out with CO2, dry chemical, or multipurpose dry chemical

ammonium sulfate or carbon dioxide fire extinguishers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what type of fire is this?

A

D- combustable metal
magnesium, aluminum

dry power extinguishers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what type of fire is this?

A

K- commercial cooking equipment
cooking oil, animal fats, vegetable oil

wet chemical that turn oil into foam
can smother with fire blankets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

pH and concentration of chlorine

A

<8
50-90pH

**quickly inactivated by organic compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

pH and concentration of iodine

A

<5
12.5-25

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

pH and concentration of quaternary ammonia

A

neutral
150-400

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

how to make chemical solutions

A

immerse for >60 seconds in lukewarm water (>75F)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

facility planning: kitchen or busy traffic aisle flooring

A

quarry tile or red clay, unglazed tiles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

facility planning: receiving storage flooring

A

concrete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

facility planning: dining room busy

A

terrazzo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

facility planning: dining room quiet

A

asphalt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

facility planning: walls

A

from floor to 5’ 8” must be washable, glazed tiles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

facility planning: ceilings

A

14-18’ high
color lighter than walls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

facility planning: indirect light

A

35-70 foot candles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

facility planning: direct light

A

70-150 foot candles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

facility planning: dry storage

A

> or = 10

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

facility planning: utensil storage/reach in fridge

A

> or = 20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

facility planning: width of aisle - main traffic

A

60 cm

35
Q

facility planning: width of aisle - one person

A

40 cm

36
Q

facility planning: width of aisle - two person w/ equipment

A

50 cm

37
Q

facility planning: space b/w cafeteria tables and chairs

A

tables: 4-5 ft
chairs: 18 cm

38
Q

what is the best shape for a work area

A

straight line to help reduce time and motion standing in one place

a u-shape discourages backtracking and reduces getting in each other’s way

39
Q

considerations for ADA

A

doors: 32”
aisles: 36”
parking spots cars: 6’
parking spots vans: 8’
include ramps, flashing lights, lower shelves/tables

40
Q

best equipment material

A

stainless steel

41
Q

lower gauge =

A

stronger and thicker

42
Q

best heat conductors

A

aluminum, black cast iron, copper

43
Q

worst heat conductors

A

glass, stainless steel

44
Q

most versatile equipment

A

tilt skillet

45
Q

most energy efficient equipment

A

steam-jacketed kettle

46
Q

can use to cook small batches

A

high pressure steamer

47
Q

energy efficient, decreases temp and time of cooking

A

convection oven

48
Q

good for production when height and space are limited

A

deck oven

49
Q

dish washing temperatures

A

wash: 110-120 F
rinse: warm water
sanitize: 170F for 30 sec or 75F for 60 sec
air dry

50
Q

dish machine temperatures

A

pre-rinse: 110-140F
wash: 140-160F
rinse/sanitize: 170-180F
air dry: 45 sec

51
Q

if you are having greasy plates out of the dish machine, what should you do

A

increase the temperature of the wash cycle

52
Q

if you are having water spots come out of the dish machine, what should you do

A

add drying agent to rinse/sanitize cycle

53
Q

sustainability practices in food service

A

use locally grown foods, in season
energy-start, watersense appliances
minimize waste, donate leftovers
reduce, reuse, recycle
follow LEED guidelines for constructing and renovating

54
Q

what does the USDA regulate

A

meat, poultry, egg products, f+v cans with 2% meat

55
Q

what is the wholesome meat and poultry act

A

regulated by the USDA

ensure that meat and poultry were healthy and wholesome (fit for consumption) at the time of slaughter

*mandatory

56
Q

what does the USDC regulate

A

seafood
inspects and certifies fishing, vessels, and seafood plants
gives seafood grades

57
Q

what does the PHS regulate

A

infectious/contagious diseases from fish, milk, restaurants, and vending machines

58
Q

what does the CDC regulate

A

foodborne illness, HACCP

59
Q

what does EPA regulate

A

water quality, pesticide safety, cleaning supplies

60
Q

what does the FDA regulate

A

assures food safety of all other food products - meat, seafood, bottle water, whole eggs, processed foods

regulates nutrition labeling

inspects factories and plants

substitution and imitation products

interstate shipping of shellfish

prohibits alteration and misbranding

GRAs, food additives, Delaney clause

three standards (identity, quality, fill) for products shipped across state lines

wines with <7% ETOH

food recalls

61
Q

GRAs

A

generally regarded as safe

62
Q

Delaney Clause

A

prohibits FDA from approving food additives that cause cancer in humans and animals

63
Q

CFSAN

A

center for food safety and applied nutrition

regulates food, dietary supplements, cosmetics, drugs, biologics, medical devices, radiological products

under the FDA

64
Q

low cholesterol

A

<20 mg/serving

64
Q

low calorie

A

<40 kcal/serving

64
Q

calorie free

A

<5 kcal/serving

64
Q

low fat

A

< or = 3 g/serving

64
Q

fat free

A

<0.5 g/serving

65
Q

low sodium

A

< or = 140 mg/serving

66
Q

very low sodium

A

< 35 mg/serving

67
Q

lean

A

<10 g fat, <4 g sat fat, <95 mg chol

68
Q

gluten free

A

<20 ppm

69
Q

light/lite

A

1/3 less kcals or 50% less fat

70
Q

high in, rich in, excellent source

A

> or = 20% of nutrient’s daily value

71
Q

new label changes

A

% DV mandatory for K, Fe, vit D, Ca
serving size and calories font larger
added vit K, D and added sugars

72
Q

sanitizer(s) that is/are affected by water hardness

A

quats

73
Q

sanitizer(s) that is/are affected by pH

A

iodine, chlorine

74
Q

sanitizer(s) that is/are affected by water temperature

A

iodine, chlorine

75
Q

sanitizer(s) that work against protozoans

A

iodine

76
Q

sanitizer(s) that work against bacteria

A

iodine, quats

77
Q

sanitizer(s) that work against spores

A

chlorine

78
Q

sanitizer(s) that is/are corrosive

A

chlorine

79
Q

sanitizer(s) that is/are affected by soil load

A

quats, chlorine

80
Q

sanitizer(s) that is/are pH stable

A

quats

81
Q

sanitizer(s) that is/are temperature stable

A

quats

82
Q

sanitizer(s) that is/are not affected by water hardness

A

chlorine

All Access Flashcards (15 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions