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domain 4 > Topic D Equipment and facility planning > Flashcards

Topic D Equipment and facility planning Flashcards

1
Q

comfortable seating, noise control, mobile equipment, close storage areas are examples of ___

A

ergonomics (human engineering)

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2
Q

Glazed tiles need to be ___high

A

5’8’’

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3
Q

space required in the kitchen is determined by __ ___ of food purchased

A

market form (raw prepared partially prepared)

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4
Q

ceiling should be __ high

A

14-18’

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5
Q

kitchen & heavy traffic recommend glazed/unglazed (color) (material) quarry tiles

A

unglazed red clay quarry (non-slippery)tiles

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6
Q

flow chart shows:

A

step sequence relation

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7
Q

kitchen aisle space for lane with 1 person

A

36-42’’

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8
Q

kitchen aisle space for lane with >1 person

A

48-52’’

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9
Q

kitchen aisle space for main traffic lane

A

60’’

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10
Q

work area layout what is best (straight/L/U/parallel)

A

straight

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11
Q

BTU is a __ unit

A

Gas

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12
Q

PSI is a __ unit

A

steam

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13
Q

NSFI stand for

A

national sanitation foundation international

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14
Q

what NSFI do is ___inspection of___

A

voluntary inspection of equipment

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15
Q

UL stand for

A

underwriter’s laboratories

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16
Q

what UL do is __ inspection of ___ ___

A

voluntary inspection of electrical equipment

17
Q

materials of equipment: what is durable and wears well:

A

stainless steel

18
Q

what gauge most often used

A

10-14

19
Q

finish of metals: numbered _ -_ higher number __ ___

A

1-7 higher higher polish

20
Q

which number of finish is the standard?

A

4

21
Q

which number of finish is the mirror?

A

7

22
Q

3 compartment sink VS mechanical wash T:

A

110-120 F vs 110-140 F

23
Q

3 compartment sink VS mechanical rinse T:

A

warm water vs 140-160 F (lower, greasier)

24
Q

3 compartment sink VS mechanical sanitize T:

A

170 F for at least 30 secs, or chemical solution 1 min VS 170-180

25
Q

how to prevent water spots in dishwasher

A

add dryer

26
Q

dishwasher air dry for ___

A

45 secs

27
Q

pro and con for low energy chemical dishmachine

A

save energy because no booster heater, and T at 140 F but increase detergent and time –>labor cost

28
Q

when dealing with hard water use less/more detergent

A

more

29
Q

rotary oven good for

A

large v baking

30
Q

microwave good for

A

ondemand

31
Q

tilting skillet good for

A

versatile

32
Q

Deck good for

A

save space

33
Q

pounds per square _

A

inch PSI steam cooking

34
Q

in high pressure steamers what facilitate batch cooking

A

speed

35
Q

in steam jacketed kettle food does/doesnot touch steam

A

does not

36
Q

an example of batch cooking is

A

french fries

37
Q

deep fat fryers are made of

A

stainless steel

38
Q

straight line depreciation equation (value or cost, salvage value, yrs)

A

(value-salvage value) / yr

39
Q

what is the symbol for energy saving?

A

energy star, water sense (NSFI)

domain 4 (15 decks)

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