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FN 134 > Module 7: Session 4 > Flashcards

Module 7: Session 4 Flashcards

1
Q

Equipment Selection

A

menu requirements
volume of production
number and types of clients
employee skills and labor hours
durability
ease of cleaning and maintenance
Safety (food and employee)

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2
Q

Classification according to
Availability in the market place:

A
  1. Stock Equipment
  2. Custom Built Equipment
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3
Q

manufactured in large
quantities following a standard pattern

A

Stock Equipment

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4
Q

produced
according to a buyer’s specifications

A

Custom Built Equipment

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5
Q

Classification according to
Expendability

A
  1. Expendable
  2. Non-expendable
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6
Q

consumed or
partially consumed through
use; filed under report of
waste materials

A

Expendable

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7
Q

retains
original identity for an
indefinite period of time;
filed under memorandum
receipt

A

Non Expendable

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8
Q

Classification according to Origin:

A
  1. Indigenous
  2. Imported
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9
Q

produced and
fashioned uniquely in the
Philippines

A

Indigenous

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10
Q

Example of Indigenous equipment

A

Chinese pressure cooker,
kawali, sandok, almirez,
palayok, kaldero

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11
Q

should indicate the
approval of NSF & UL

A

Imported

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12
Q

Grouping an equipment according
to their uses in the different work
centers

A

Classification according to
function

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13
Q

used in the preparation work centers

A

Kitchen equipment

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14
Q

Classification according to
Location and mobility

A
  1. Fixed Equipment
  2. Semi Fixed Equipment
  3. Movable Equipment
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15
Q

permanently installed or
stable equipment

A

Fixed Equipment

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16
Q

example of fixed equipment

A

Steam Jacketed Kettle

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17
Q

firmly located but
can still be moved

A

Semi Fixed Equipment

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18
Q

example of semi fixed equipment

A

food mixer

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19
Q

mobile equipment

A

Movable Equipment

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20
Q

example of movable equipment

A

dollies, portable waffle machine unit, mobile tray unit

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21
Q

Classification according to
fabrication materials

A

steel, stainless steel, cast iron, galvanized iron, aluminum, copper, porcelain, glass, earthen-ware, wood, plastic

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22
Q

Refined iron, alloy of
iron and carbon

A

steel

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23
Q

example of steels

A

knives and razors

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24
Q

Alloy of steel, Cr & Ni
High tensile strength
& resistant to salt,
acids, bases, easy to clean

A

Stainless steel

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25
examples of stainless steel
Worktables , sinks, steam jacketed kettles
26
Gauge of Stainless Steel #4 (standard finish)
10-14 (thickness)
27
Hard, brittle iron; high absorption & emission; rusts easily & low in tensile strength
cast iron
28
examples of cast iron
kawa, skillets, dutch, ovens, pot roasters
29
Iron coated with Zn, lower in cost; paints chip easily & difficult to clean
Galvanized Iron
30
Examples of Galvanized Iron
Sinks, tables, Flatware
31
Light in weight, high, rust-resistant, can withstand high pressure at high temperature
Aluminum
32
Examples of Aluminum
Stockpots, kettles, carts, reach in refrigerator, small kitchen equipment
33
Made from iron sheets and castings
Copper
34
Example of Copper
Kettle
35
Glass-like substance fused upon a surface of metallic base; non-soluble, will not peel, rust or discolor, not affected by atmospheric conditions
Porcelain
36
Example of Porcelain
Finish, table tops and food containers
37
Basic glass + aluminum powder. Has high absorbing & emission power; not affected by sudden changes of temperature but is breakable
Glass
38
Example of Glass
Tableware (ie Corningware)
39
Clay product that is opaque, coarse in texture and is porous
Earthen-ware
40
Example of Earthen-ware
China
41
Informal Absorbent
Wood
42
Soft, pliable, unbendable and available in many colors Not advisable for food containers because of difficulty of removing grease
Plastic
43
Example of Plastic
Melamine-ware
44
Classification accd to fuel used
Electricity, Steam, Liquefied Petroleum Gas
45
-Identifying the type of menu to be served -Identifying the various food preparation methods required
Menu Analysis
45
example of equipment used in electricity
Potato peeler, meat grinder
45
60% butane, 40% propane
Liquefied Petroleum Gas
45
convenient & clean
Electricity
46
generated through the use of gas or electricity
steam
47
Exampls of equipment used in LPG
kawa and range
48
Menu Analysis will ultimately determine: -________ and _____ requirements -________ layout -__________ needed -Necessary ________
Equipment and space requirements Equipment layout Storage needed Necessary workspaces
48
Identifying types and quantity of equipment Menu Item: Beef patty Storage Type: Freezer Process Required: Grill What are the: Utensils Work surface Large Equipment Holding Equipment
Utensils: spatula Work surface: Counter, utility cart Large equipment: griller Holding equipment: warming oven
48
Identifying types and quantity of equipment Menu Item: Salad Spinach Storage Type: Refrigerated Process Required: Wash, trim, drain What are the: Utensils Work surface Large Equipment Holding Equipment
Utensils: Knife, drain pan, salad spinner Work surface: Sink counter Large equipment: Sink counter Holding equipment: refrigerator
48
What is A and B in: A x B = total volume to be prepared
A: # portions/servings of each menu item /meal period B: portion size for each menu item
49
Equipment Materials Salient features of PD 856 (Sanitation Code of PH) -Prohibits the use of ______containers and _______ piping and fixtures -Prohibits the use of appliances, glasswares, tablewares, utensils with ______, ________, or ________ -______________ for manual washing and sanitation
-Prohibits the use of lead-soldered containers and cadmium-lined piping and fixtures -Prohibits the use of appliances, glasswares, tablewares, utensils with cracks, chipped off, or seam -3-compartment sink for manual washing and sanitation
50
equipment use for food safety
sneezeguard
51
safety of equipment example
Bull-nosed Chef’s table with backsplash
52
ease of cleaning and maintenance examples
-fryer mounted on casters or legs -6" to 8" clearance
53
Equipment selection should be based on careful analysis of _____ and prevailing __________.
-menu -local regulations
54
Equipment selection involves multiple considerations for ____, ____, _________, and _____.
cost, use, food safety, and quality

FN 134 (7 decks)

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