Kitchen Planning, Equipment, and Sustainability Flashcards
type of foodservice operation: conventional
all preparation done in the place where the meals will be served
advantages: flexible menu, less storage
disadvantages: higher labor costs
conventional - centralized
set up trays close to where the food is produced; used heated/fridge carts or insulated trays
conventional - decentralized
trays set up separately from production area; closer to customer
type of foodservice operation: commissary or satellite
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
type of foodservice operation: ready-prepared (cook-chill or cook-freeze)
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
type of foodservice operation: assembly-serve
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
critical control points of foodservice methods
commissary: 9
ready-prepare: 8
conventional: 5
assembly-serve: 4
describe a traditional cafeteria
straight line, parallel, or u-shaped counter
describe a hollow square/free flow/scramble cafeteria
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
describe a quick service cafeteria
customer comes to a central order and pickup location to order and pay
describe a counter waiter service
customer sits at a counter where the waiter comes up to take orders and give food
describe table-american waiter service
waiter comes to table, takes order, then brings food to table
describe table-french waiter service
waiter comes to table, takes order, then finishes the meal preparation at the table
describe table-russian waiter service
family style meal service
describe table-banquet waiter service
waiter comes, presents menu, and then immediately services the meal
what type of fire is this?
A- ordinary combustibles
wood, paper, cloth
multipurpose, halotron, water, foam
what type of fire is this?
B- flammable liquids
grease, oil, paint, solvents
ABC Dry Chemical (Multipurpose), BC Dry, Chemical (Regular), Purple K, Carbon Dioxide, Halotron, foam
what type of fire is this?
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
what type of fire is this?
D- combustable metal
magnesium, aluminum
dry power extinguishers
what type of fire is this?
K- commercial cooking equipment
cooking oil, animal fats, vegetable oil
wet chemical that turn oil into foam
can smother with fire blankets
pH and concentration of chlorine
<8
50-90pH
**quickly inactivated by organic compounds
pH and concentration of iodine
<5
12.5-25
pH and concentration of quaternary ammonia
neutral
150-400
how to make chemical solutions
immerse for >60 seconds in lukewarm water (>75F)
facility planning: kitchen or busy traffic aisle flooring
quarry tile or red clay, unglazed tiles
facility planning: receiving storage flooring
concrete
facility planning: dining room busy
terrazzo
facility planning: dining room quiet
asphalt
facility planning: walls
from floor to 5’ 8” must be washable, glazed tiles
facility planning: ceilings
14-18’ high
color lighter than walls
facility planning: indirect light
35-70 foot candles
facility planning: direct light
70-150 foot candles
facility planning: dry storage
> or = 10
facility planning: utensil storage/reach in fridge
> or = 20
facility planning: width of aisle - main traffic
60 cm
facility planning: width of aisle - one person
40 cm
facility planning: width of aisle - two person w/ equipment
50 cm
facility planning: space b/w cafeteria tables and chairs
tables: 4-5 ft
chairs: 18 cm
what is the best shape for a work area
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
considerations for ADA
doors: 32”
aisles: 36”
parking spots cars: 6’
parking spots vans: 8’
include ramps, flashing lights, lower shelves/tables
best equipment material
stainless steel
lower gauge =
stronger and thicker
best heat conductors
aluminum, black cast iron, copper
worst heat conductors
glass, stainless steel
most versatile equipment
tilt skillet
most energy efficient equipment
steam-jacketed kettle
can use to cook small batches
high pressure steamer
energy efficient, decreases temp and time of cooking
convection oven
good for production when height and space are limited
deck oven
dish washing temperatures
wash: 110-120 F
rinse: warm water
sanitize: 170F for 30 sec or 75F for 60 sec
air dry
dish machine temperatures
pre-rinse: 110-140F
wash: 140-160F
rinse/sanitize: 170-180F
air dry: 45 sec
if you are having greasy plates out of the dish machine, what should you do
increase the temperature of the wash cycle
if you are having water spots come out of the dish machine, what should you do
add drying agent to rinse/sanitize cycle
sustainability practices in food service
use locally grown foods, in season
energy-start, watersense appliances
minimize waste, donate leftovers
reduce, reuse, recycle
follow LEED guidelines for constructing and renovating
what does the USDA regulate
meat, poultry, egg products, f+v cans with 2% meat
what is the wholesome meat and poultry act
regulated by the USDA
ensure that meat and poultry were healthy and wholesome (fit for consumption) at the time of slaughter
*mandatory
what does the USDC regulate
seafood
inspects and certifies fishing, vessels, and seafood plants
gives seafood grades
what does the PHS regulate
infectious/contagious diseases from fish, milk, restaurants, and vending machines
what does the CDC regulate
foodborne illness, HACCP
what does EPA regulate
water quality, pesticide safety, cleaning supplies
what does the FDA regulate
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
GRAs
generally regarded as safe
Delaney Clause
prohibits FDA from approving food additives that cause cancer in humans and animals
CFSAN
center for food safety and applied nutrition
regulates food, dietary supplements, cosmetics, drugs, biologics, medical devices, radiological products
under the FDA
low cholesterol
<20 mg/serving
low calorie
<40 kcal/serving
calorie free
<5 kcal/serving
low fat
< or = 3 g/serving
fat free
<0.5 g/serving
low sodium
< or = 140 mg/serving
very low sodium
< 35 mg/serving
lean
<10 g fat, <4 g sat fat, <95 mg chol
gluten free
<20 ppm
light/lite
1/3 less kcals or 50% less fat
high in, rich in, excellent source
> or = 20% of nutrient’s daily value
new label changes
% DV mandatory for K, Fe, vit D, Ca
serving size and calories font larger
added vit K, D and added sugars
sanitizer(s) that is/are affected by water hardness
quats
sanitizer(s) that is/are affected by pH
iodine, chlorine
sanitizer(s) that is/are affected by water temperature
iodine, chlorine
sanitizer(s) that work against protozoans
iodine
sanitizer(s) that work against bacteria
iodine, quats
sanitizer(s) that work against spores
chlorine
sanitizer(s) that is/are corrosive
chlorine
sanitizer(s) that is/are affected by soil load
quats, chlorine
sanitizer(s) that is/are pH stable
quats
sanitizer(s) that is/are temperature stable
quats
sanitizer(s) that is/are not affected by water hardness
chlorine
