Term
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Definition
| a formal planning guide summary of proposed work |
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Term
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Definition
| research and data analysis to justify project |
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Term
| how high does the part of the wall that needs to be glazed and totally impervious to moisture need to be? |
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Definition
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Term
| what type of flooring absorbs grease? |
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Definition
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Term
| Where should concrete flooring be used? |
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Definition
| storerooms and receiving areas because if it was in the kitchen it would absorb grease |
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Term
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Definition
| a flooring made of cement and crushed marble, noisy, use in dining room |
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Term
| unglazed red clay tiles / quarry tiles |
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Definition
| highly recommended for kitchen and heavy traffic |
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Term
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Definition
| dining room or light traffic areas flooring |
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Term
| atmosphere temp of kitchen should be |
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Definition
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Term
| How strong should the light be in food prep areas? |
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Definition
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Term
| How strong should the light be in work areas where you might read? |
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Definition
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Term
| A good foodservice flow chart design will have very little ___ or ___. |
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Definition
| cross traffic, backtracking |
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Term
| How much space between chairs in cafeteria |
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Definition
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Term
| How much space between tables in cafeteria |
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Definition
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Term
| length of aisle for 1 person |
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Definition
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Term
| length of aisle for >1 person |
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Definition
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Term
| length of main aisle in kitchen |
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Definition
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Term
| optimum counter height for heavy work |
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Definition
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Term
| optimum counter height for light work |
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Definition
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Term
| how much clearance between heavy duty equipment and the wall? |
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Definition
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Term
| Best shapes for work area layout |
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Definition
| straight line (saves time/motion) and parallel or back to back parallel (very efficient) |
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Term
| worst shapes for work area layout |
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Definition
| u - adds steps. L - limited amount of space |
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Term
| Equipment specifications should include |
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Definition
| electrical info, gas info, steam info, warranty info |
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Term
| Equipment made out of stainless steel will be |
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Definition
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Term
| The ___ the gauge of metal, the stronger (heavier) the equipment. |
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Definition
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Term
| Most common gauges of metal used for kitchen equipment? |
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Definition
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Term
| The higher the number of luster (1-7) of a metal, the more ________ the metal will be. |
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Definition
| polished, lustrous, finished |
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Term
| Standard # of polish for kitchen equipment |
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Definition
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Term
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Definition
| strong, light weight, good for storage cabinets |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| 170 F for 30 sec or chem sol 1 min in 75 F |
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Term
| __ and ___ should air dry |
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Definition
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Term
| washing dishes in too low a temp leads to |
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Definition
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Term
| To prevent water spots, add a |
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Definition
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Term
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Definition
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Term
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Definition
| contains a high proportion of minerals or salts which build up, forms soap scum; need to use more detergent |
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Term
| What about water causes you to need to use more detergent? |
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Definition
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Term
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Definition
| fan rotates air so can use lower temp and shorter cooking time |
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Term
| tilting skillet, a very versatile cooking thing, can |
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Definition
| oven, fry, braise, kettle, steam, warm |
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Term
| What food could you cook in a tilting skilet |
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Definition
| scrambled eggs, stews, soups, fried chicken, grilled cheese |
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Term
| Which method of cooking is more energy efficient than electric or gas? |
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Definition
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Term
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Definition
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Term
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Definition
| pasta, rice, stews, veg, pot roast |
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Term
| high pressure steamers are good for |
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Definition
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Term
| no-pressure convection steamers |
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Definition
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Term
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Definition
| two sections of stainless steel with air space between for circulation fo steam. food does not touch steam. both conduction and radiation heat. VERY energy efficient. larger ones used for liquids |
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Term
| what kind of cooking equipment does steam but the steam doesn't touch the food? |
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Definition
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Term
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Definition
| cooking small batches quickly |
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Term
| recovery time for deepfat fryers |
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Definition
| how long it takes to get back to proper temp after a batch |
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Term
| How to decrease cooking time when frying foods? |
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Definition
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Term
| More energy is consumed in ____ than any other activity in food service. |
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Definition
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Term
| depreciation calc (straight line) |
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Definition
| (value of equipment - salvage value) / (# years of useful life) |
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