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Jean Inman Domain IV_ Foodservice Systems (Pages 31-36) - Questions with Explanations of Answers Latest $9.79   Add to cart
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Jean Inman Domain IV_ Foodservice Systems (Pages 31-36) - Questions with Explanations of Answers Latest
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Jean Inman Domain IV_ Foodservice Systems (Pages 31-36) - Questions with Explanations of Answers Latest

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  • June 16, 2024
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  • 2023/2024
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  • jean inman domain iv foodservice systems pages 3

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Jean Inman Domain IV: Foodservice
Systems (Pages 31-36)
In kitchen design, what does a flow chart show you? - CORRECT ANSWER-shows
steps the work must take, their sequence, the relation of working units to each other.

goal: little cross traffic and no backtracking

What are templates (used in kitchen design)? - CORRECT ANSWER-models of
equipment cut to scale used in layouts

For kitchen design, what are average aisle spaces widths for:

lane with one person

lane with >1 person or where mobile equipment passes through

main traffic lane - CORRECT ANSWER-~40"
~50"
60"

What is the most common shape for a work area layout? - CORRECT
ANSWER-straight line- best from a time AND motion point

Who upholds standards for kitchen equipment?

What do they check? - CORRECT ANSWER-NSFI (National Sanitation Foundation
International)

voluntary inspection of equipment to make sure it complies with food safety and
sanitation standards

Who conducts voluntary inspection of electrical equipment? - CORRECT
ANSWER-UL (Underwriter's Laboratory)

What is the recommended material for kitchen equipment to be made of?

How is material strength measured? - CORRECT ANSWER-stainless steel because
it's durable and wears well

a gauge measures the weight of the material per square foot. the lower the gauge,
the stronger the metal

, The finish (luster) of metals is measure on a scale from ____ to ____. Higher
numbers =_____ - CORRECT ANSWER-1-7.

higher # = higher polish and more reflection, which makes it hard to see while
working

What is the most common luster finish for kitchen equipment? - CORRECT
ANSWER-#4 grind on both sides, countertops, etc

What are the components and temps of a 3 compartment sink? - CORRECT
ANSWER-wash 110-120
rinse warm water
sanitize 170F for at least 30 secs OR use chemical solution for 1 min in luke warm
water (75)

What is the best way to dry pots and pans? - CORRECT ANSWER-air dry. never use
towels

What are the stages, what is done at each stage, and temps for mechanical dish
washer? - CORRECT ANSWER-pre-rinse/ pre-wash 110-140. liquefies fat. removes
food before how water coagulates protein

wash 140-160 (lower temp leads to greasy dish)

rinse 170-180 sanitizes. may have booster heater. add a drying agent to prevent
water spots

air dry 45 secs

What are the 3 types of mechanical dishwashers? - CORRECT ANSWER-rack:
tableware placed in racks

conveyor belt: continuous belt that moves through machine. racks use for small
items (silverware)

low energy chemical dish machine: saves energy because no booster heater. *water
temp at 140.* CONS: increase use of detergents, rinse aids, water, requires longer,
wash, rinse, drying times, more labor, bleach may stain silver

How many meals per hour can each mechanical style dishwasher clean:

counter style (home style)
door style, (single tank)

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