Module 3: Design Development of Various Work Centers P2

What are the goals in terms of equipment and furnishings?

What are the features of equipment (6)

should be in close harmony with the general plan of the building

manufactured in large quantities from a standard pattern

relative to the size of the FS establishment/operation

Materials shall withstand? (5)

produced according to the buyer's specification to suit the specific need of the operation

Permanently installed or static equipment

firmly located or seated but not permanently installed and could be moved

All movable equipment

consumed or partially consumbed throughout use until rendered unserviceable due to fair weartear as evidenced by duly executed and approved report of waste materials

not consumed by use, retaining its original identity

Non-expendable Equipment is covered by?

A very efficient source of power

Can be used with other equipment

The better the steam, the ___ the pressure

If heat resistant, is strong and durable and not affected by temperature change

Comparatively coarse in texture and porous

used limited since it is absorbent, used in rustic style foodservice establishments

used in food trays; difficult to remove grease from it

used for central storage purposes and hold items awaiting production and service

Used to store food products at point of use in production areas

Located between a preparation area and a service area

apply heat uniformly over the entire top section the range

With inidivdually heated units that can adjusted separately

Equipped with grease collection pan underneath and splash guard to prevent spillage

ranges with ovens beneath

oven units stacked to save space

has interior cavity of 12-15 inches high

interior cavity of 8 inches high

has fans or blowers to circulate heat and air in the closed chamber

use flat shelves suspended between 2 racks

Use radiation to heat food

used to heat, roast and brown products

flat bottomed cooking item that can used as a kettle, griddle, fry pan, steamer, etc

large cooking pots with double walls which range in quarts to 100 o more

radiate heat down to foods placed on an adjustable shelf below

use a heat source under the food

What is the minimum temperature for sanitation?