Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
77 Cards in this Set
- Front
- Back
|
1.
A. How many BTU's per burner does a restaurant range usually have? B. How many BTU's per burner does a Heavy Duty or Modular range have? (Chapter 11) |
A. Restaurant range = 15,000-25,000 BTU per Burner B. Heavy Duty or Modular range = 20,000-45,000 BTU per Burner |
|
|
2. List the three types of Ranges: (Chapter 11)
|
2. List the three types of Ranges:
1. Restaurant Series 2. Heavy Duty/Modular Ranges 3. Specialty Ranges(I.e. Wok Ranges, Stock-Pot Ranges... Etc) |
|
|
3. It takes _____ BTUs to raise the temperature of one pound of water from 32 degrees to 212 degrees. (Chapter 11)
|
3. It takes _180_ BTUs to raise the temperature of one pound of water from 32 degrees to 212 degrees.
|
|
|
4. Name four of the eight cooking methods preformed by most Combi Ovens. (Chapter 11)
|
4. Name four of the eight cooking methods preformed by most Combi Ovens.
1. Steam 2. Poach 3. Roast 4. Prepare Sous Vide Products 5. Proof 6. Blanch 7. Bake 8. Rethermalize |
|
|
5. Why is a tilt-skillet considered one of the most versatile pieces of equipment that can be used in a commercial kitchen? (Chapter 11)
|
5. Why is a tilt-skillet considered one of the most versatile pieces of equipment that can be used in a commercial kitchen?
A: A tilt skillet can perform many different cooking tasks, including braising, p frying, grilling, steaming, and reduction of cooking liquids. |
|
|
6. Name the three basic toaster categories: (Chapter 11)
|
6. Name the three basic toaster categories:
1. Slot Toaster 2. Conveyor Toaster 3. Contact Toaster |
|
|
7. What are the five methods of heat transfer? (Chapter 11)
|
7. What are the five methods of heat transfer?
1. Conduction 2. Convection 3. Radiation 4. Induction Heating 5. Microwave heating |
|
|
8. What is the basic operating principle behind microwave ovens, and what are their biggest advantages to the operator? (Chapter 11)
|
8. What is the basic operating principle behind microwave ovens, and what are their biggest advantages to the operator?
Operator Principle: A magnetron tube creates microwave energy which is absorbed by the fat and water molecules in the food. This energy causes the molecules to vibrate against each other creating friction, which in turn creates heat to warm or cook the food product. Advantages: Cooks and defrosts more rapidly than conventional cooking. |
|
|
9. What are the operator's sources for fresh baked goods (circle correct-answer)? (Chapter 12)
a. Bake from scratch b. Bake from Mix c. Bake from frozen/refrigerated d. Buy/thaw pre-baked or par-baked product e. Purchase fresh baked for off site source f. Combination of above |
9. What are the operator's sources for fresh baked goods (circle correct-answer)?
f. Combination of above |
|
|
10. What are the bakery layout and design considerations? (Chapter 12)
|
10. What are the bakery layout and design considerations?
1. Location and work flow 2. Bakery work center 3. Work flow & space allocation 4. Table type & height |
|
|
11. Name six of the critical ingredients used in baking: (Chapter 12)
|
11. Name six of the critical ingredients used in baking:
1. Flour 2. Leavening agents 3. Sugar 4. Fat 5. Moisture 6. Various additives |
|
|
12. Name the six leavening agents used in baking: (Chapter 12)
|
12. Name the six leavening agents used in baking:
1. Yeast 2.steam 3. whipping 4.baking powders 5. soda& acid 6. ammonia bicarbonate |
|
|
13. The service area of any foodservice facility should be designed with the following goals in mind: (Chapter 13)
|
13. The service area of any foodservice facility should be designed with the following goals in mind:
1. Maintaining the quality and temperature of the food being served 2. Ensuring the microbial safety of the food 3. Presenting the food so that it is satisfying and attractive to the customers 4. Providing fast and efficient service |
|
|
14. What are the five basic types of service used in the food service industry today? (Chapter 13)
|
14. What are the five basic types of service used in the food service industry today?
1. Self service cafeteria 2.Table service 3.Tray service 4.Walk-up counter service 5. Drive-up service |
|
|
15. The size and shape of the available space is one factor that directly affects the shape and size of cafeteria serving lines. True or False? (Chapter 13)
|
15. The size and shape of the available space is one factor that directly affects the shape and size of cafeteria serving lines.
A: True |
|
|
16. What is the most popular service system found in the commercial segments of the foodservice industry? (Chapter 13)
|
16. What is the most popular service system found in the commercial segments of the foodservice industry?
A: Table Service |
|
|
17. What are some key design and operational issues that foodservice operators should understand, to provide responsive and professional table service to a demanding public? (Chapter 13)
|
17. What are some key design and operational issues that foodservice operators should understand, to provide responsive and professional table service to a demanding public?
1. Properly trained personnel 2. Proximity of the service and kitchen areas to the dining room 3. Proper equipment Io maintain quality and temperature of food, and to ensure microbial safety |
|
|
18. The temperature of brewing water for coffee should be generally maintained between_degrees F and _____ degrees F. Brewed coffee is normally held at around ____ degrees F. (Chapter 13)
|
18. The temperature of brewing water for coffee should be generally maintained between _195_ degrees F and _205_ degrees F. Brewed coffee is normally held at around _185_ degrees F.
|
|
|
19. ____dispensing systems start with a syrup concentrate moving through a chilled line to the dispensing head. In ____ systems, the beverage is only required to have a single delivery line. (Chapter 13)
|
19. _Postmix_ dispensing systems start with a syrup concentrate moving through a chilled line to the dispensing head. In _Premix_ systems, the beverage is only required to have a single delivery line.
|
|
|
20. Which 3 of the following are some major design and operational considerations in the design and layout of a cafeteria? (Chapter 13)
a. The volume or anticipated volume of sales b. The variety or complexity of the menu c. The skill level of the personnel d. The number of seats anticipated e. The traffic flow |
20. Which 3 of the following are some major design and operational considerations in the design and layout of a cafeteria?
a. The volume or anticipated volume of sales b. The variety or complexity of the menu e. The traffic flow |
|
|
21. What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room? (Chapter 14)
|
21. What are some of the factors that an operator or designer must consider when evaluating the overall space requirements in the dining room?
1. How many patrons served and over what period of time 2. Food requirements of the patrons 3. What different types of food are offered 4. What kind of service will be provided and what schedule 5. What type and amount of storage are needed 6. Space requirements for maintenance, offices, employee facilities, restrooms 7. Space for checkout, wailing, coatroom, service areas |
|
|
22. What is the main use of bright lights and primary colors? (Chapter 14)
|
22. What is the main use of bright lights and primary colors?
To encourage fast turnover. This combination is quite often found in fast food restaurants, commercial cakterias, and employee dining areas |
|
|
23. What are some of the primary uses of lighting in a food service facility? (Chapter 14)
|
23. What are some of the primary uses of lighting in a food service facility?
1. Overall general illumination 2. Sparkle and excitement 3. Specific focal points |
|
|
24. What are some of the tips to reduce chipping and breakage with glassware? (Chapter 14)
|
24. What are some of the tips to reduce chipping and breakage with glassware?
1. Adequate supply of glassware on hand to prevent recently washed glassware from going directly into service 2. Never use a glass as an ice scoop 3. When pouring hot drinks into a glass, preheat the glass with hot water 4. Never put flatware into glassware 5. Never pick up glasses in bouquets - avoid glass to glass contact 6. Separate dish washing racks should be used for stemware and tumblers 7. Avoid glass contact with beer taps 8. Don't overload bus trays |
|
|
25. What are the three basic designs of glassware? (Chapter 14)
|
25. What are the three basic designs of glassware?
1. Tumblers 2. Goblets 3. Stemware |
|
|
26. What are the design characteristics in glassware that will help reduce future replacement costs? (Chapter 14)
|
26. What are the design characteristics in glassware that will help reduce future replacement costs?
1. Chipping can be reduced by selecting glassware that has a heavy bead or roll on the lip 2. The thicker the glass, the greater the durability 3.A straight-sided glass is more durable than one with curves or bulges. 4. Flared glass is more likely to chip, crack and break than straight glass. |
|
|
27. Operators should maintain a ratio of _____times as many glasses as seats. (Chapter 14)
|
27. Operators should maintain a ratio of _three_ times as many glasses as seats.
|
|
|
28. Glassware should be selected at the same time as the other tableware items - True or False? (Chapter 14)
|
28. Glassware should be selected at the same time as the other tableware items
True |
|
|
29. List the six most popular designs for booth backs: (Chapter 14)
|
29. List the six most popular designs for booth backs:
1. Smooth 2. Hand tufted 3. Biscuit tufted 4. Sewed tufted 5. Channel tufted 6. Button pulled |
|
|
30. Name four of the eight considerations when purchasing table linens? (Chapter 14)
|
30. Name four of the eight considerations when purchasing table linens?
1. Texture 2. Design 3. Flame retardancy 4. Stainability 5. Maintenance requirements 6. Price 7. Theme of dining facility 8. Usage requirements |
|
|
31. Regarding table linens, what is the standard drop used? (Chapter 14)
|
31. Regarding table linens, what is the standard drop used?
A: 8 Inches |
|
|
32. A school lunchroom or cafeteria needs how much space per seat? (Chapter 14)
A. 16-18 square feet? B. 9-12 square feet? C. 11 - 14 square feet? D. 12-15 square feet? |
32. A school lunchroom or cafeteria needs how much space per seat?
B. 9-12 square feet? |
|
|
33. What size table is needed to seat for each of the following foodservice operations? (Chapter 14)
- Banquet or institutional? - Lunchroom Cafeteria? - Fine Dining? |
33. What size table is needed to seat for each of the following foodservice operations?
- Banquet or Institutional: 30"x 72" - Lunchroom Cafeteria 30"x 72" - Fine Dining? 48"round |
|
|
34. Some of the key points to consider when designing a dish room are: (Chapter 15)
|
34. Some of the key points to consider when designing a dish room are:
1. Proper ventilation 2. Adequate lighting 3. Proper utilities |
|
|
35. The key essential steps that soiled dishes must go through as part of their preparation for being washed are: (Chapter 15)
|
35. The key essential steps that soiled dishes must go through as part of their preparation for being washed are:
1. Clearing the facilities tables (busing) 2. Scraping the soiled dishes 3. Racking of the soiled dishes |
|
|
36. What are the key stages of dishmachine operation? (Chapter 15)
|
36. What are the key stages of dishmachine operation?
1. Pre-wash 2.Wash 3.Rinse 4. Final Rinse |
|
|
37. At what temperature should the final rinse be at in a high temperature dish washer for proper sanitation? (Chapter 15)
|
37. At what temperature should the final rinse be at in a high temperature dish washer for proper sanitation?
A: 180 degrees |
|
|
38. Name the five key elements for proper dishwashing performance: (Chapter 15)
|
38. Name the five key elements for proper dishwashing performance:
1. Time 2. Temperature 3. Water pressure 4.Detergent 5. Rinse additives |
|
|
39. Name three of the seven factors the operators must consider when choosing a warewasher: (Chapter 15)
|
39. Name three of the seven factors the operators must consider when choosing a warewasher:
1. Number of meals served per day 2. Total number of dishes used per guest 3. How frequently tables are turned over 4. The size of the dishroom 5. The cost and availability of utilities 6. The type of meals provided 7.The type of food being served |
|
|
40. What are the major types of warewashing machines available in the marketplace? (Chapter 15)
|
40. What are the major types of warewashing machines available in the marketplace?
1. Door type/stationary rack 2. Rack conveyor 3. Flight Type 4. Under counter |
|
|
41. What are some of the pros and cons with the use of low temperature warewashers? (Chapter 15)
|
41. What are some of the pros and cons with the use of low temperature warewashers?
1. Lowers water heating costs versus increased cleaning chemical costs 2. Slow drying dishes if humidity in room is too high 3. Potential water spotting and grease left on plates 4. Up front payment lower than high temp models |
|
|
42. Microbes grow rapidly between ____ degrees F and ____ degrees F, the temperature danger zone. (Chapter 16)
|
42. Microbes grow rapidly between _41_ degrees F and _135_degrees F, the temperature danger zone.
|
|
|
43. Blast chilling uses ____ to rapidly reduce the temperature of a product. (Chapter 16)
|
43. Blast chilling uses _high velocity cold air_ to rapidly reduce the temperature of a product.
|
|
|
44. The difference between cook chill and cook serve is (circle one)? (Chapter 16)
a) Just another way of saying it b) chill is to use later serve is to use now c) chill is for cold items serve is for hot items d) Serve is for the wait staff and chill is for the kitchen staff |
44. The difference between cook chill and cook serve is (circle one)?
b) chill is to use later serve is to use now |
|
|
45. What are the most common methods of rapid chilling (circle one)? (Chapter 16)
a) Blasting water and Chilling air b) room temperature and refrigeration c) blast chiller and water bath d) water bath and room temperature |
45. What are the most common methods of rapid chilling (circle one)?
c) blast chiller and water bath |
|
|
46. Conventionally prepared blast chilled foods have a safe refrigerated shelf life of up to _____ including the day or preparation and the day of re-thermalization. (Chapter 16)
|
46. Conventionally prepared blast chilled foods have a safe refrigerated shelf life of up to _5 days_ including the day or preparation and the day of re-thermalization.
|
|
|
47. Foods prepared, pumped, packaged and chilled using the water bath system have a safe refrigerated storage life of up to _____ depending on the product. (Chapter 16)
|
47. Foods prepared, pumped, packaged and chilled using the water bath system have a safe refrigerated storage life of up to _45_ depending on the product.
|
|
|
48. Blast chilling methods typically use what type of equipment in conjunction with the blast chiller itself? (Chapter 16)
|
48. Blast chilling methods typically use what type of equipment in conjunction with the blast chiller itself?
Kettles, ranges, steamers, convection ovens and other typical cooking equipment |
|
|
49. To what temperature do all cook chill items need to be rethermalized to? (Chapter 16)
|
49. To what temperature do all cook chill items need to be rethermalized to?
165 degrees |
|
|
49. What are the two different types of food used in a cook chill system? (Chapter 16)
|
49. What are the two different types of food used in a cook chill system?
1. Pumpable 2. Non pumpable |
|
|
50. Name the six steps to a cook chill system? (Chapter 16)
|
50. Name the six steps to a cook chill system?
1. Centralized bulk purchasing, storage and prep 2. Pumpable products prepared into batches, if not pumpable put in bags and put in 3. Pumpable items bagged or portioned 4. Filled bags put into water bath, cook tank products are chilled in tank 5. Items put into refrigerated storage 6. retherm product |
|
|
50. What are the three types of fill in cook chill? (Chapter 16)
|
50. What are the three types of fill in cook chill?
1. Hand fill 2. Pump fill 3. Vertical form fill-seal system |
|
|
51. List 4 types of chillers (Chapter 16)
|
51. List 4 types of chillers
1. Tumble chillers 2. High speed water pump 3. Linear tumbler 4. Combination tumbler |
|
|
52. What are the 5 main ways cook chill saves on food cost? (Chapter 16)
|
52. What are the 5 main ways cook chill saves on food cost?
1. Improve inventory and ingredient control 2. Fewer opportunities for employee theft 3. Reduced shrinkage in cooking meats 4. Reduce food waste and spoilage 5. Decrease in leftovers |
|
|
53. What are the 5 ways that cook chill saves energy? (Chapter 16)
|
53. What are the 5 ways that cook chill saves energy?
1. Large batches heated with steam based equipment 2. Reduced HVAC from lower heat emissions from equipment 3. Ice building is done off peak times 4. If using a cook tank lower heat and utilities per pound 5. Refrigerated storage is cheaper then freezer |
|
|
54. List 4 segments that benefit from cook chill. (Chapter 16)
|
54. List 4 segments that benefit from cook chill.
1. Schools, colleges and universities 2. Healthcare operators 3. Restaurant chains 4. Correctional facilities & Govt institutions |
|
|
55. The water bath chiller reduces the product temperature from 180 degrees F to 40 degrees F or below within a _____ period? (Chapter 16)
|
55. The water bath chiller reduces the product temperature from 180 degrees F to 40 degrees F or below within a _60 minute_ period?
|
|
|
56. Explain the two-stage cooling process: (Chapter 16)
|
56. Explain the two-stage cooling process:
Food must be chilled from 135 degrees to 70 degrees within 2 hours, then from 70 degrees to 41 degrees or lower in an additional 4 hours. |
|
|
57. Some low viscosity products (thin soups) are chilled in _____ minutes? (Chapter 16)
|
57. Some low viscosity products (thin soups) are chilled in _30_ minutes?
|
|
|
58. Blast chiller performance varies somewhat but products are typically chilled from approximately _____ degrees F down to _____ degrees F within two hours. Blast chillers are available in a variety of sizes, depending on the daily volume requirements, with larger models accepting _____ loading. (Chapter 16)
|
58. Blast chiller performance varies somewhat but products are typically chilled from approximately _135_ degrees F down to _70_ degrees F within two hours. Blast chillers are available in a variety of sizes, depending on the daily volume requirements, with larger models accepting _roll-in rack_ loading.
|
|
|
59. When should operators consider moving to some form of cook-chill production system? (Chapter 16)
|
59. When should operators consider moving to some form of cook-chill production system?
1. Serve 600 or more meals a day 2. Operate more than one feeding site 3. Have difficulty finding skilled employees to work in their kitchens 4. Must radically reduce food costs 5. Want to improve the overall quality and consistency of the food being served. 6. Have limited kitchen space, couple with an increasing meal census |
|
|
60. What are the most common equipment used on carts and kiosks? (Chapter 17)
|
60. What are the most common equipment used on carts and kiosks?
1. Hot food wells 2. Hotdog grill 3. Beverage dispenser 4. Convection oven |
|
|
61. What are some of the special security concerns when inmate staff is used in correctional kitchens? (Chapter 17)
|
61. What are some of the special security concerns when inmate staff is used in correctional kitchens?
1. Locking everything 2. Smallwares tethered to tables. This is because the chance inmates cutting each other or locking someone else in equipment is a possibility |
|
|
62. Do all correctional foodservice operations require equipment w/prison packages? Yes or No? (Chapter 17)
|
62. Do all correctional foodservice operations require equipment w/prison packages?
A: No. Contract or public sector employees |
|
|
63. What makes shipboard galleys different from conventional land based kitchens? (Chapter 17)
|
63. What makes shipboard galleys different from conventional land based kitchens?
A Iot of movement, corrosive environment, bolting items down that are electric have special standards. |
|
|
64. How is equipment modified for use in marine galleys? (Chapter 17)
|
64. How is equipment modified for use in marine galleys?
1. All Stainless Steel 2. Electric 3. Front mounted grab rails 4. Door latches on refrigerators |
|
|
65. Steamtable pans are called the "all purpose" pan because: (Chapter 18)
|
65. Steamtable pans are called the "all purpose" pan because:
They are commonly used in the preparation process for storage, cooking, holding and finally serving. |
|
|
66. How do thermocouple thermometers operate? (Chapter 18)
|
66. How do thermocouple thermometers operate?
They operate electronically using a temperature probe. |
|
|
67. What are some of the key product characteristics that food service operators should be looking for when purchasing pots and pans? (Chapter 18)
|
67. What are some of the key product characteristics that food service operators should be looking for when purchasing pots and pans?
1. Should be made of a material that is strong and durable enough to withstand the rigors of constant use, yet light enough for easy handling. 2. The metal used should conduct heat rapidly, while providing even heat distribution across the entire cooking surface. 3. Should be easy to clean and should resist denting and bending. |
|
|
68. What should the primary operational concern be with respect to steam table pans? (Chapter 18)
|
68. What should the primary operational concern be with respect to steam table pans?
Fit securely into the steam table well |
|
|
69. What are some of the operational advantages of using perforated steam table pans? (Chapter 18)
|
69. What are some of the operational advantages of using perforated steam table pans?
1. Provides better steam penetration and movement around the food in a steamer. 2. A way for condensate and excess water to drain from the pan. 3. Nested inside a solid pan to hold food above drainage |
|
|
70. Why are timers considered a key component of any foodservice operation's kitchen? (Chapter 18)
|
70. Why are timers considered a key component of any foodservice operation's kitchen?
To ensure proper receipt execution and optimum results. |
|
|
71. Why is metal gauge (thickness) in baking and roasting pans an important consideration for foodservice operators? (Chapter 18)
|
71. Why is metal gauge (thickness) in baking and roasting pans an important consideration for foodservice operators?
If the gauge is too thin, the food will cook unevenly and scorch in places. |
|
|
72. What are the "Mega Trends" in the industry? (Chapter 19)
|
72. What are the "Mega Trends" in the industry?
1. Labor issues 2. Food & employee safety 3. Energy 4. Environmental issues 5. Competition, Concentration & Maturing Markets 6. Healthy Eating & the Role of Food in Lifestyle |
|
|
73. How are manufacturers responding to the labor issue trend? (Chapter 19)
|
73. How are manufacturers responding to the labor issue trend?
1. Labor saving designs on equipment i.e. auto slicers 2. Self cleaning & pre-programmed cleaning of equipment i.e. combi ovens 3. Continuous motion potwashing systems 4. Universal symbols for graphic etc for training 5. Ergonomic handles on equipment 6. Auto fryer filtration and transportation systems |
|
|
74. Air quality is a major issue in ____ and will probably become more politically sensitive in most large metropolitan areas. (Chapter 19)
|
74. Air quality is a major issue in _California_ and will probably become more politically sensitive in most large metropolitan areas.
|
|
|
75. What is NAFEM data protocol? (NDP) (Chapter 19)
|
75. What is NAFEM data protocol? (NDP)
To develop a standardized blueprint or protocol to govern the development of hardware, software, and system interface to interconnect equipment» om all the different manufactures. |
