| A | B |
|---|
| Measurement of water hardness: | 1 Grain=17.1 PPM (4 grain=need softner) |
| HACCP | Is Hazard Analysis Critical Control Point |
| Types of Steamers: | Pressureless, Pressure Steamer, Combo |
| Factors affecting serving lines | Volume, Variety, Size/Shape Available Space, Flow of Traffic |
| Name of Baking Ovens: | Mechanical, Reel, Rotary |
| Norma Opreating Pressure of Pressure Fryer: | 5-12 PSI |
| Name Some Leavening Agts: | Yeast, Steam, Whipping Cream, Baking Powder, Soda, Ammona Bicarbonate |
| Name Six Approval/3rd Party Agencies | NSF, UL, ETL, AGA, CSA (Canadian), CE (Europe), Energy Star |
| 1 KW = _ BTU | 3412 |
| What is Amp? | Rate of flow thru circuit (Flows on outside of wire) |
| Biggest cause of illness is: | Inadequate Hot Holding |
| List Mega Trends: | Labor Issues, Food Safety Issues, Energy, Environment, Competiition & Maturing Mkts., Healthy Eating |
| Service Area Goals: | maintain Quality/Temp of Food, Ensure Microbial Safett, Present Attractive Food & Satisfying, Fast Service |
| 8 Factors for selecting table linens | Texture, Design, Flame Retardance, Stainability, Maintanence, Price, Theme, Usage Factor |
| Differences Between Mfg Rep & Distributor | REP-Takes no repsonsibility, 100% Pd Commission, DIST-Take Ownership, Service Component (usually) |
| Methods of execution: | Cash cntrl, Sales Analysis, Control Guest Checks, Food Production Forecast, Control Storage/Refrigeration, Purchase & Receiving, Portion Cntrl, Quality |
| Some Human Engineering Concerns: | Proper Temp & Humidity, Properly Designed Equip, Handling Equip & Tools, Noise, Lighting, Proper Working Height |
| How Many BTU's Raise 32 Gal Water 50 Deg F? | 32 * 8lb/Gal * .50 = 12800 BTU |
| Calculate Customer Count (150 Seats * 3 Turns * 75% Full) | 150 * 3 * .75 = 337.5 (338 Customers) |
