| A | B |
|---|
| Space in front of bakery ovens | 4 Feet |
| 5 types of service: | Selv Serve, Table service, Tray Service, Walk up counter, Drive Up service |
| Types of cafeteria service: | Straight Line, Hollow Square (Scrambled) |
| What is used to encourage turnover: | Bright Lights, Primary Colors |
| 4 Step Process Dishmachines: | Prewash(100-120 Deg), Wash (140-160 Deg), Rinse (160-180 Deg), Final (180-195 Deg) |
| 5 Things to consider choosing flatware: | Appearance, Durability. Cost, Purpose, Weight |
| NAFEM is: | North American Food Equipment Manufacturers |
| Other Dishroom Equipment: | Potwasher, Disposer, Trash Compactor, Pulper, Power Sink |
| Space for receiving area depends on: | Volume of food rec'd, Frequency, Distance to Receiving and Storage |
| 3 phases in food production: | Prelim. Prep, Cooking and Asssembly, Finishing and Portioning |
| 7 Steps to HACCP: | Access Hazards, ID Critcial Cntrl Pts., Set Procedures, Monitor, Take Corrective Actn, Establish Record Keepng, Verify Sys Works |
| Name Some Other Corrective Actns to eleminate disease: | Develope Houskeeping Proc., Eliminate Flies,Pests, Adq Storage Facilities, Eliminate X Contamin. |
| Name Some Foodborne Illnesses: | Salmonela, Botulism, Campylobacteria |
| 3 things that NSF does: | Equip. meets Health Stds., Uniform Cnstrctn, Health Authorities Get Voice N Equip Sanitation |
| 6 Ways to obtain fresh baked goods | Scratch, Mix, Frozen/refrig Dough, Buy/thaw prev. baked, Buy Fresh Baked off shelf, Combo of Above. |
| Basic Principles of Design | Flexibility/Modularity, Simplicity, Efficient Flow Material/Personnel, Ease of Cleaning, Ease of Supervision, Efficient use of space |
| Space Allowance in Rest., Hotel, (per seat) | 15-18 Sq Feet |
| 1 Boiler HP =: | 34.5 lbs/Steam per hour |
| What is a pastry knife? | Knife to incorporate shortening to flour |
| 5 kinds of broilers: | Salamander, Upright, Rotisserie, Conveyor, Charbroiler |
