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)
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)
