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Culinary topic 11
Question | Answer |
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A well-designed kitchen will address:Workflow It must minimize the amount of time food spends in the temperature danger zone It must minimize the number of times food is handled as well as... | Contamination The risk of cross-contamination must be minimized Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility All equipment must be easily accessible for cleaning |
Design plans may require approval by what? | The local regulatory agency The zoning or building department |
The plan should include what? | >A proposed layout and mechanical plans >Type of construction materials to be used >Types or models of proposed equipment >Specifications for utilities, plumbing, and ventilation |
When selecting flooring, consider the porosity of the material: | Porosity is the extent to which a material will absorb liquids |
Flooring that is highly porous (absorbent) should be avoided since it: | >Creates an ideal environment for microorganisms >Can cause slips and falls >Can become easily damaged |
Define Nonporous – | does not absorb liquids |
Define Resilient – | material can react to shock without breaking or cracking |
Nonporous flooring should be used in: what? | >Walk-in refrigerators >Food-preparation areas >Dishwashing areas >Restrooms >Other areas subject to moisture, flushing, or spray-cleaning. |
Nonporous Resilient Flooring includes what? | >Rubber tile >Vinyl tile |
What are resilient flooring advantages? | >Relatively inexpensive >Can withstand shock >Easy to clean and maintain >Capable of handling heavy traffic >Resistant to grease and alkalis >Easy to repair or replace |
Hard Surface Flooring includes what? | >Quarry and ceramic tile >Brick >Terrazzo and marble >Hardwood |
Hard surface flooring includes what? | >Nonabsorbent >Very durable >Excellent choice for restrooms and high-soil areas |
Special flooring needs what? | A curved, sealed edge placed between the floor and wall It eliminates sharp corners or gaps that would be impossible to clean >It must adhere tightly to the wall to: >Eliminate hiding places for pests >Prevent moisture from deteriorating the all |
Hand washing stations must be conveniently located and are required in: | >Restrooms >Food-preparation areas >Service areas >Dishwashing areas |
Handwashing stations must be equipped with: | >Hot and cold running water >Liquid, bar, or powdered soap >A means to dry hands >A waste container >Signage indicating employees must wash hands |
Sinks can only be used for intended purposes: | >Handwashing is only for hands – no food >Food sinks for prepping food >Dishwashing sinks for equipment >Service sink or curbed drain for dirty water such as mop water |
Purchase equipment with food-contact surfaces that are: | >Safe and durable >Corrosion resistant >Nonabsorbent >Sufficient in weight and thickness to withstand repeated cleaning >Smooth and easy to clean >Resistant to pitting, chipping, scratching, and decomposition |
NSF International mark: | Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards |
Underwriters Laboratory (UL) marks: | Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards. |
When selecting and installing dishwashing machines... | Water pipes to the machine should be as short as possible to prevent heat loss Install the machine at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath |
Stationary equipment should be: | Mounted on legs at least 6 inches (15 centimeters) off the floor or Sealed to a masonry base. |
Stationary tabletop equipment should be: | Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop |
An alternative for stationary tabletop equipment can be: | The equipment should be tiltable or sealed to the countertop with a food-grade sealant |
Cantilever-mounted equipment is: | >Attached to the wall or to a mount with a bracket >Easier to clean underneath and behind |
Once equipment has been properly installed: | >It must receive regular maintenance >It must be maintained by qualified personnel >Follow the manufacturers’ recommended maintenance schedule |
Acceptable sources of potable water include: | >Approved public water mains >Regularly tested private sources >Closed, portable water containers filled with potable water >Water in on-premise water-storage tanks >Water transport vehicles that are properly maintained |
If the water supply is interrupted: | >use bottled water. >oil water (if allowed) >Purchase ice >Use boiled water for handwashing and essential cleaning >Consider using single-use items to minimize dishwashing |
Only licensed plumbers should do what in case of interupption? | Install plumbing systems Install grease traps Repair leaks from overhead pipes |
What is cross connection | Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply |
What is backflow? | Reverse flow of contaminants through a cross-connection into the potable water supply |
A backup of raw sewage is cause for what? | Immediate closure Correction of the problem Thorough cleaning |
To prevent lighting from contaminating food, you should use:... | >Shatter-resistant light bulbs >Protective covers made of metal mesh or plastic >Shields for heat lamps |
Foot-candles indicate the brightness of light, what is the brightness of 50, 20, 10 foot candles? | 50 foot= Prep areas 20 foot= Handwashing; Buffets; Displays for produce; Utensil storage; Restrooms; Reach in coolers 10 foot= Walk-in coolers Dry storage Dining rooms (for cleaning) |
What should be done with adequate ventillation systems? | If adequate, there will be little buildup of grease and condensation on walls and ceilings |
What should be kept out of the food or equipment? | >Hoods, fans, guards, and ductwork must not drip onto food or equipment >Hood filters and grease extractors must be cleaned regularly >Hoods and ductwork must be cleaned periodically by professionals |
What should be done about garbage? | Garbage should be removed from food-preparation areas as quickly as possible to prevent pests and contamination. |
How should someone carry garbage? | Should not be carried above or across food-preparation areas. |
How should outdoor containers be? | Outdoor containers should be on smooth, durable and nonabsorbent surfaces and have tight fitting lids that are kept covered. |