Chapter 11 Foodservice Equipment Exam Questions and Answers
5 views 0 purchase
Course
Refrigeration machine operator
Institution
Refrigeration Machine Operator
Receiving Table/Area - Answer-Place in a foodservice operation where employees weigh, inspect, and check delivered items
Scales - Answer-Equipment in the receiving area that employees use to weigh items in order to confirm that what was ordered matches what is delivered.
Utility Carts - Answe...
Chapter 11 Foodservice Equipment
Exam Questions and Answers
Receiving Table/Area - Answer-Place in a foodservice operation where employees
weigh, inspect, and check delivered items
Scales - Answer-Equipment in the receiving area that employees use to weigh items in
order to confirm that what was ordered matches what is delivered.
Utility Carts - Answer-Wheeled equipment used in the receiving area made of durable
injection molding (plastic), molded shelving, or heavy steel and used to carry food cases
to storage areas.
Shelving - Answer-Equipment used to store dry goods; operations use stainless steel
shelves because they are very strong and easy to clean
Refrigerators (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures between 32°F and 41°F (0°C and 5°C). A walk-in refrigerator (often just
called a "walk-in") is built into the foodservice facility itself, whereas a reach-in
refrigerator (often just called a "reach-in") can have one, two, or three internal
compartments. A reach-in might have full-sized doors or half doors, windows in the
doors, or doors on both sides. Some have wheels so that they can be used in different
areas of the kitchen. They are also, roll-in, display, on-site, and portable refrigerators.
Freezers (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures of 0 degrees or lower. A walk-in freezer (often just called a "walk-in") is
built into the foodservice facility itself, whereas a reach-in freezer (often just called a
"reach-in") can have one, two, or three internal compartments. A reach-in might have
full-sized doors or half doors, windows in the doors, or doors on both sides. Some have
wheels so that they can be used in different areas of the kitchen. They are also, roll-in,
display, on-site, and portable freezer.
Cutters - Answer-Machines used in a professional kitchen to cut meats, vegetables, and
other food.
Mixers - Answer-Machines used in a professional kitchen to mix and blend sauces and
batters
Steamers - Answer-Machines used in a professional kitchen to cook vegetables and
grains by allowing the food to come into direct contact with steam, heating the food very
quickly.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller lectknancy. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $10.49. You're not tied to anything after your purchase.
