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50 Cards in this Set
- Front
- Back
- 3rd side (hint)
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wall requirements:
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glazed tiles 5'8" high
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ceiling height:
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14-18' tall
other requirements: |
lighter color than walls acoustically treated |
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concrete is good for:
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light traffic.
storerooms receiving areas. (absorbs grease) |
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terrazzo is:
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cement and crushed marble.
Good for: |
dining room (it's noisy) |
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clay tiles food for:
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kitchen and heavy traffic
aka: |
quarry tiles, unglazed clay |
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asphalt good for:
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dining room
light traffic |
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temp in facility:
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68F
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lighting intensity in food prep area
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35 - 70 foot candles
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display area candles?
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35 - 70 foot candles
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localized work area foot candles?
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70 - 150 foot candles
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read recipes foot candles
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70 - 150
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flow chart:
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steps the work must take. sequence and relationship.
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templates:
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models of equipment cut to scale.
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how much room btw chairs:
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18 in.
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dist btw tables?
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4 - 5'
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serving width:
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14'
why: |
patrons: 4' tray slide: 1' counter: 2' workers: 4.5' backbar: 2.5' |
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employee dining. how many sq ft per person?
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12
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main traffic lane space:
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60 in.
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lane for 1 person space:
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36 - 42 in.
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lane for 1+ person or where mobile equip passes
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48 - 52 in.
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how many sq ft per bed?
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20 - 30
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heavy work optimum counter ht:
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36 in.
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light work optimum counter height:
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37 - 41 in.
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counter design best for time/motion
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straight line
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NSFI is:
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national sanitation foundation international
what is it? |
voluntary inspection of equipment |
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UL is:
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voluntary inspection of electrical equipment.
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gauge measures
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wt.
lower gauge = stronger metal |
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most common gauge for equipment:
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10-14
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metal lighter than 16 gauge can be:
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on equip sides
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luster on a scale of:
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1 to 7.
Lower means: |
low luster. |
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which luster for counter tops?
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4
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3 compartment sink steps:
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1. wash 110 - 120
2. rinse warm water 3. sanitize: 170 for 30 sec. OR chem solution for 60 sec in lukewarm water (75) |
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special instructions for pots/pans in 3 compartment sink:
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let air dry
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mechanical dishwashing steps:
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1. pre rinse: 110 - 140
2. wash: 140 - 160 3. rinse: 170 - 180F (booster heater) 4. air dry 45 sec |
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\
when there is no booster heater, the rinse cycle temp is only: |
140 F
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50 meals per/hr dish machine:
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home style
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50 - 250 meals/hr dish machine:
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door style, single tank
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250 - 1500 meals/hr dish machine:
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sing or double tank conveyor
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1500+ meals/hr dish machine
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flite type conveyor
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convection oven changes:
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25 - 50 degrees cooler
and 10-15% less time |
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rotary oven can be used for
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baking
meat |
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PSI of 15 is ___ F
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250 F
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batch compartment steams PSI:
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5 - 8
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high pressure steamers PSI:
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15 PSI
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which steamer to use for batch cooking?
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high pressure steamer b/c cooks so fast (at 15 PSI)
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more energy efficient than gas or electricity?
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steamer
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no pressure convection steamers PSI:
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0 psi
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steam jacketed kettle psi:
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5 - 8 psi
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types of heat transfer in steam jacketed kettle:
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radiation and conduction
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depreciation formula
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(value of equip - salvage value)/($ yrs of useful life)
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