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food test > lesson 10 > Flashcards

lesson 10 Flashcards

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Gourmet Food flashcards
1
Q

Equipment installation requirements

A
  • either sealed on floor or 6 inches from floor
  • sufficient space between wall/back of equipment
  • when possible should be mounted on castors/wheels
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2
Q

To what temp should hot holding equipment be able to hold food to?

A

-140 F or above

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3
Q

To what temp and w/in what time should reheating equipment be able to heat food to?

A
  • 165 F

- w/in 2 hours

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4
Q

How accurate must thermometers be?

A
  • -2 or +2 F
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5
Q

To what temp and within how many hours is recommended for a cooling device to cool?

A
  • 140 - 41 f

- w/in 4 hrs

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6
Q

2 methods of sanitization

A
  • hot water sanitization through manual/mechanical dish washing
  • chemical santization through manual/mechanical dish washing
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7
Q

6 steps of dishwashing

A
  • scrape
  • pre-rinse
  • wash
  • rinse
  • sanitize
  • drain
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8
Q

What is used to pre-rinse?

A
  • spray type nozzle

- warm water

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9
Q

Purpose of pre-rinsing

A
  • keeps wash water free of large particles
  • loosens dried on food
  • saves detergent
  • reduces stains
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10
Q

What temp should water be when on the ‘washing stage’ in first compartment?

A

110 F- 120 F

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11
Q

True or false - detergent sanitizes utensils

A

false

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12
Q

True or false - detergent is used in the ‘washing stage’

A

true

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13
Q

How would one sanitize utensils?

A
  • in 3rd compartment
  • with hot water (170 for 30 sec)
  • or chemical sanitizer
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14
Q

In which compartment are utensils rinsed?

A

-2nd compartment

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15
Q

Requirements of chemical sanitizer for washing utensils

A
  • has to have at least 50 parts/million of chlorine

- at least 75 F

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16
Q

Why must we not towel dry the utensils?

A

recontamination

17
Q

Functions of all three compartments

A

1: Wash
2: Rinse
3: Sanitize

18
Q

How to get 3rd compartment to reach 170 F

A

-booster/ burner placed directly under sink

19
Q

When using mechanical dish washes, why must final rinse cycle not exceed 195 F?

A

water will vaporize before sanitization is achieved

20
Q

Temp range of final rinse cycle of low temp mechanical dishwasher/chemical method of sanitization

A

75-140 F

21
Q

3 ways to wash bar glasses

A
  1. Mechanical dishwasher
  2. Manually in Two Compartment sink
  3. Manually in Three Compartment sink
22
Q

Method of washing bar glasses in 3 compartment sink

A

1st compartment: detergent/brush
2nd compartment: rinse in clean water
3rd compartment: sanitize

23
Q

What is used to sanitize the bar glasses?

A

nuofoam or other sanitizing tablets

24
Q

Method of washing bar glasses in 2 compartment sink

A

1st compartment: electrical brush/combo detergent sanitizer

2nd compartment: same chemical, diff concentration (50 parts/million)

25
Q

How can we verify the strength of a solution?

A

using test kit

26
Q

How would you make a sanitizing solution for wiping cloths?

A
  • 1/2 oz of household bleach

- gallon of warm water

27
Q

How often does the solution for wiping cloths have to be replaced?

A

every 2 hrs

28
Q

How strong should the chlorine bleach solution be for sanitizing fixed equipment?

A

100 parts/million

29
Q

Why can’t a two compartment sink that is used for washing pots be used for washing dishes?

A

washing dishes is 3 step process so requires 3 compartments

30
Q

What measurement should drain boards/dish tables be pitched to?

A

at least 1/8 inch/foot

31
Q

What material can cutting boards be made of?

A
  • food grade plastic

- hard wood

32
Q

How many seats must be in an establishment for patrons to have access to a toilet?

A

19

33
Q

What colour must the gas flame of a gas fired hot water heater be?

A

blue

34
Q

At what position must the vent pipe of the gas fired hot water heater be?

A

at an upward slope leading to outside air

35
Q

Why must the gas fired hot water heat be tested for back draft?

A
  • severe back draft can extinguish flame
  • lead to buildup of gas
  • can cause explosion
36
Q

What is the max temp for hand washing?

A

115 F

37
Q

Range of temp for mechanical dishwashing in washing stage

A

140-165 F

38
Q

Limit of temp for mechanical dishwashing in sanitizing stage

A

180 F

39
Q

Min temp for manual dishwashing

A

170 F

food test (14 decks)

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