| A | B |
|---|
| Critical Baking Ingredients | Flour, Leavening Agts (Yeast), Moisture, Sugar, Fats, Additives |
| Proofer Temp and Humidity | 85-115 Deg F, 70-95% |
| A Bakery Peel is: | Paddle used to remove items from Lrg Ovens |
| 3 types of tray delivery systems: | Insulated Trays/Coves, Pellet Sys., Plate Re-Heat Modules |
| Table Size (6 People) | 30" by 72" (48" Diameter) |
| 6 types of booth back designs: | Smooth, Hand Tufted, Biscuit Tuftd, Sewed Tftd, Channel Tftd, Button Pulled |
| The Total Melding of Raw Materials In Dinnerware to = Glossy/Hard | Vitrification |
| 5 Keys to proper dishmachine operation | Time, Temp, Pressure, Detergent, Rinse Additive |
| Name the speciality markets: | Airports, Convention centers, Hotel & Hospital Lobbies |
| Advantages of Cook/Chill are: | Food Cost Svngs, Energy svngs, Labor svngs, Food Safety, Space Svngs, Central Cntrl |
| Wattage of Light Duty Microwaves/Heavy Duty: | 700-800 Watts/900-2200 Watts |
| Steam is _ Times more heat energy than boiling water: | 6 Times |
| 3 Seperate Cooking Modes for combis: | Steam, Hot Air, Combo of both |
| 2 Types of Steam Kettles: | Direct Steam, Self Contained (Gas/Electric) |
| How much pressure to steam kettle? | 60 PSI |
| Watter Temp for Coffee Urn is: | 195-205 Deg F |
| 5 M's of foodservice are: | Menu, Market, Money, Management, Method of EXecution |
| Isle space allowance for protruding equip: | 4 1/2 to 5 1/2 Feet |
| Name 4 types of utiilities | Gas, Electric, Water, Steam |
| What is B and I? | Business and Industry |
