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MANAGER TRAINING > REFRIGERATOR/FREEZER/RANGE/OVEN > Flashcards

REFRIGERATOR/FREEZER/RANGE/OVEN Flashcards

1
Q

REFRIGERATORS _____________

A

CHILL FOODS AND KEEP FOODS COLD.

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2
Q

FREEZERS ___________________.

A

KEEP FROZEN FOODS FROZEN.

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3
Q

CHILLING IMPROVES FOOD KEEPING QUALITY BY DOING THE FOLLOWING: (3)

A
  1. SLOWING GERM GROWTH.
  2. SLOWING CHEMICAL ACTIVITY.
  3. SLOWING ENZYMATIC ACTIVITY.
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4
Q

WHAT ARE THE FIVE TYPES OF REFRIGERATORS?

A
  1. WALK-IN
  2. PASS-THROUGH
  3. REACH-IN
  4. ROLL-IN
  5. MILK COOLER
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5
Q

WHAT ARE THE TWO TYPE OF FREEZERS?

A
  1. WALK-IN

2. REACH-IN

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6
Q

WHAT IS THE ESSENTIAL TEMPERATURE FOR REFRIGERATORS?

A

36 - 40 DEGREES F

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7
Q

WHAT IS THE ESSENTIAL TEMPERATURE FOR FREEZERS?

A

-10 - 0 DEGREES F

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8
Q

NAME THE THIRTEEN GUIDELINE FOR USING REFRIGERATORS AND FREEZERS.

A
  1. DO NOT PROP DOOR OPEN; KEEP DOOR CLOSED.
  2. PLAN OPENING TO TRANSFER AS MANY ITEMS AS POSSIBLE AT ONE TIME.
  3. TURN OFF LIGHTS IF NO ONE IS IN FREEZER OR REFRIGERATOR.
  4. STORE FOODS IN SAME AREA.
  5. USE FIRST-IN, FIRST-OUT STORAGE.
  6. STORE FOODS THAT ABSORB ODORS AWAY FROM THOSE THAT GIVE OFF ODORS.
  7. COVER FOODS.
  8. STORE LEFTOVERS IN SHALLOW, DATED CONTAINERS.
  9. ALWAYS STORE RAW FOODS UNDER COOKED FOODS.
  10. PROVIDE AIR SPACE AROUND FOODS AND AIR FLOW THROUGH SHELVES.
  11. STORE FOODS AT LEAST 6” OFF FLOOR.
  12. CHECK DAILY TO SEE THAT AIR CIRCULATION IS NOT BLOCKED.
  13. CHECK AND RECORD TEMPERATURE TWICE A DAY.
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9
Q

WHAT ARE THE NINE STEP TO PROPERLY CARE FOR REFRIGERATORS AND FREEZERS?

A
  1. WIPE UP SPILLS IMMEDIATELY.
  2. WIPE DOORS DAILY.
  3. MOP FLOOR OF WALK-IN COOLERS DAILY.
  4. CLEAN REFRIGERATORS WEEKLY AND FREEZERS MONTHLY.
  5. REMOVE SHELVING FOR CLEANING.
  6. CLEAN SHELVING AND INTERIOR WALLS WITH A SOFT CLOTH AND A WARM WATER, DETERGENT, AND BAKING SODA MIXTURE; RINSE AND WIPE DRY.
  7. CHECK GASKETS AND REPORT PROBLEMS TO MANAGER.
  8. WASH EXTERIOR WITH SOFT CLOTH AND MILD DETERGENT SOLUTION; RINSE AND DRY.
  9. FLUSH FLOOR DRAINS IN WALK-IN REFRIGERATOR WITH HOT WATER ONCE A WEEK.
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10
Q

NAME THE FIVE COMPLETE MAINTENANCE TASKS.

A
  1. OIL HINGES AND LATCHES AS NEEDED.
  2. CLEAN CONDENSERS AT LEAST MONTHLY WITH WHISK-BROOM AND VACUUM CLEANER.
  3. CLEAN FANS TWICE A YEAR.
  4. DEFROST FREEZER AS NEEDED (IF NOT AUTOMATIC DEFROST)
  5. PREVENTIVE MAINTENANCE CHECK SHOULD BE SCHEDULED AT LEAST ANNUALLY.
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11
Q

WHAT ARE THE SEVEN STEPS TO DEFROST FREEZERS?

A
  1. UNPLUG OR TURN OFF POWER SOURCE.
  2. REMOVE FOOD AND TAKE STEPS TO PREVENT THAWING.
  3. REMOVE SHELVES AND CLEAN.
  4. DEFROST FREEZER.
  5. REMOVE ICE AS IT LOOSENS.
  6. CLEAN DEFROSTED FREEZER
  7. TURN ON FREEZER AND REPLACE FOOD AFTER FREEZER HAS RUN 30 MINUTES.
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12
Q

RANGES

A

MAY BE USED FOR MANY COOKING TASKS.

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13
Q

LARGE RANGES ARE BEING REPLACED BY

A

OTHER MORE EFFECTIVE MEANS.

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14
Q

WHAT ARE THE THREE DIFFERENT TYPES OF RANGES?

A
  1. OPEN-TOP GAS
  2. SOLID OR HOT-TOP GAS OR ELECTRIC.
  3. ROUND ELEMENT ELECTRIC.
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15
Q

SOLID-TOP RANGES NEED ____________TO PREHEAT.

A

10-15 MINUTES

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16
Q

THE RANGE IS OPERATED BY

A

PLACING A POT WITH FOOD ON THE RANGE AND ADJUSTING THE CONTROL TO GET DESIRED COOKING TEMPERATURE.

17
Q

THE BOTTOM OF THE POT FOR AN OPEN-TOP GAS RANGE SHOULD BE

A

ABOUT ONE INCH LARGER THAN THE TOP BURNER.

18
Q

POTS AND PANS USED ON SOLID TOPS AND ELECTRIC ELEMENTS

A

SHOULD HAVE FLAT BOTTOMS.

19
Q

WHAT ARE THE THREE STEP IN CLEANING OPEN-TOP RANGES?

A
  1. SCRUB GRATES AND TRAYS WITH A STIFF BRUSH AND DETERGENT WATER, RINSE, AND DRAIN.
  2. BRUSH BURNERS WITH A WIRE BRUSH AND CLEAN HOLES IF NECESSARY.
  3. REASSEMBLE UNIT.
20
Q

SOAK BURNER IN __________ TO REMOVE _____________AS NECESSARY.

A

GREASE SOLVENT

BURNED-ON GREASE

21
Q

CLEAN SOLID-TOP RANGES WITH A ________________.

A

STIFF BRUSH AND MILD DETERGENT/WARM WATER SOLUTION.

22
Q

KEEP WATER AWAY FROM ___________.

A

ELECTRICAL WIRING AND SWITCHES.

23
Q

DO NOT USE ___________________ TO CLEAN THE RANGES.

A

SCOURING PADS OR ABRASIVES

24
Q

OVENS COOK WITH

A

DRY HEAT

25
Q

RANGE AND DECK OVENS ARE

A

CONVENTIONAL OVENS.

26
Q

DECK OVENS MAY BE ___________.

A

SINGLE UNITS OR STACKED.

27
Q

VENTILATE GAS OVENS _____________.

A

BEFORE TURNING ON GAS.

28
Q

TURN DECK OVEN ON _____________.

A

30 - 50 MINUTES BEFORE NEEDED.

29
Q

LOAD OVENS ______________________.

A

QUICKLY, ALLOWING AT LEASE 2” OF AIR SPACE AROUND PANS.

30
Q

LOAD THE DECK OVEN WITH THE ___________.

A

TEMPERATURE CONTROL FIRST.

31
Q

WHEN NOT IN USE, ____________.

A

TURN OFF OVEN. (TURN OLDER MODELS TO 200* IF THEY WILL BE USED LATER IN THE DAY.

32
Q

KEEP DOOR AND VENT _______________.

A

CLOSED AS MUCH AS POSSIBLE.

33
Q

THE TWO THINGS TO KEEP THE OVEN CLEAN ARE

A
  1. LOOSEN AND REMOVE COOKED-ON FOOD.

2. WASH, RINSE, AND WIPE DRY DOORS AND THE INTERIOR AND EXTERIOR OF THE OVEN.

34
Q

CHECK THERMOSTAT _______________.

A

AGAINST OVEN THERMOMETER PERIODICALLY.

35
Q

CHECK FLAME _______________.

A

OF GAS OVENS WEEKLY.

36
Q

CONVECTION OVENS _______________.

A

CIRCULATE HEATED AIR OVER AND AROUND THE PRODUCT.

37
Q

USE THESE EIGHT STEP TO OPERATE THE CONVECTION OVEN:

A
  1. POSITION SHELVES
  2. SET THERMOSTATIC CONTROL
  3. QUICKLY LOAD PANS AFTER OVEN IS HEATED, ALLOWING ROOM FOR AIR CIRCULATION
  4. FOR FOOD WHICH WILL RIPPLE OR BLOW ABOUT (CAKE BATTER, MERINGUES, ETC.) TURN OFF FAN UNTIL FOOD IS “SET” (ABOUT 7 MINUTES).
  5. SET VENT (OPEN FOR DRY HEAT; CLOSED FOR MOIST HEAT).
  6. USE TIMER AS REMINDER FOR COOKING TIME; DO NOT OPEN OVEN DOORS.
  7. REMOVE FOOD.
  8. TURN OFF THERMOSTAT AND POWER.
38
Q

THE THREE STEPS TO KEEP OVEN CLEAN.

A
  1. CLEAN INTERIOR AND EXTERIOR DAILY WITH MILD DETERGENT/WARM WATER SOLUTION.
  2. CLEAN INTERIOR WEEKLY WITH OVEN CLEANER.
  3. CLEAN RACKS, RACK SUPPORTS, AND BLOWER WHEEL WITH AMMONIA SOLUTION WEEKLY.

MANAGER TRAINING (12 decks)

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