lesson 10 Flashcards
Equipment installation requirements
- either sealed on floor or 6 inches from floor
- sufficient space between wall/back of equipment
- when possible should be mounted on castors/wheels
To what temp should hot holding equipment be able to hold food to?
-140 F or above
To what temp and w/in what time should reheating equipment be able to heat food to?
- 165 F
- w/in 2 hours
How accurate must thermometers be?
- -2 or +2 F
To what temp and within how many hours is recommended for a cooling device to cool?
- 140 - 41 f
- w/in 4 hrs
2 methods of sanitization
- hot water sanitization through manual/mechanical dish washing
- chemical santization through manual/mechanical dish washing
6 steps of dishwashing
- scrape
- pre-rinse
- wash
- rinse
- sanitize
- drain
What is used to pre-rinse?
- spray type nozzle
- warm water
Purpose of pre-rinsing
- keeps wash water free of large particles
- loosens dried on food
- saves detergent
- reduces stains
What temp should water be when on the ‘washing stage’ in first compartment?
110 F- 120 F
True or false - detergent sanitizes utensils
false
True or false - detergent is used in the ‘washing stage’
true
How would one sanitize utensils?
- in 3rd compartment
- with hot water (170 for 30 sec)
- or chemical sanitizer
In which compartment are utensils rinsed?
-2nd compartment
Requirements of chemical sanitizer for washing utensils
- has to have at least 50 parts/million of chlorine
- at least 75 F
Why must we not towel dry the utensils?
recontamination
Functions of all three compartments
1: Wash
2: Rinse
3: Sanitize
How to get 3rd compartment to reach 170 F
-booster/ burner placed directly under sink
When using mechanical dish washes, why must final rinse cycle not exceed 195 F?
water will vaporize before sanitization is achieved
Temp range of final rinse cycle of low temp mechanical dishwasher/chemical method of sanitization
75-140 F
3 ways to wash bar glasses
- Mechanical dishwasher
- Manually in Two Compartment sink
- Manually in Three Compartment sink
Method of washing bar glasses in 3 compartment sink
1st compartment: detergent/brush
2nd compartment: rinse in clean water
3rd compartment: sanitize
What is used to sanitize the bar glasses?
nuofoam or other sanitizing tablets
Method of washing bar glasses in 2 compartment sink
1st compartment: electrical brush/combo detergent sanitizer
2nd compartment: same chemical, diff concentration (50 parts/million)
How can we verify the strength of a solution?
using test kit
How would you make a sanitizing solution for wiping cloths?
- 1/2 oz of household bleach
- gallon of warm water
How often does the solution for wiping cloths have to be replaced?
every 2 hrs
How strong should the chlorine bleach solution be for sanitizing fixed equipment?
100 parts/million
Why can’t a two compartment sink that is used for washing pots be used for washing dishes?
washing dishes is 3 step process so requires 3 compartments
What measurement should drain boards/dish tables be pitched to?
at least 1/8 inch/foot
What material can cutting boards be made of?
- food grade plastic
- hard wood
How many seats must be in an establishment for patrons to have access to a toilet?
19
What colour must the gas flame of a gas fired hot water heater be?
blue
At what position must the vent pipe of the gas fired hot water heater be?
at an upward slope leading to outside air
Why must the gas fired hot water heat be tested for back draft?
- severe back draft can extinguish flame
- lead to buildup of gas
- can cause explosion
What is the max temp for hand washing?
115 F
Range of temp for mechanical dishwashing in washing stage
140-165 F
Limit of temp for mechanical dishwashing in sanitizing stage
180 F
Min temp for manual dishwashing
170 F
