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Culinary topic 11

A well-designed kitchen will address:Workflow It must minimize the amount of time food spends in the temperature danger zone It must minimize the number of times food is handled as well as... Contamination The risk of cross-contamination must be minimized Dirty equipment should not be placed where it will touch clean equipment or food Equipment accessibility All equipment must be easily accessible for cleaning
Design plans may require approval by what? The local regulatory agency The zoning or building department
The plan should include what? >A proposed layout and mechanical plans >Type of construction materials to be used >Types or models of proposed equipment >Specifications for utilities, plumbing, and ventilation
When selecting flooring, consider the porosity of the material: Porosity is the extent to which a material will absorb liquids
Flooring that is highly porous (absorbent) should be avoided since it: >Creates an ideal environment for microorganisms >Can cause slips and falls >Can become easily damaged
Define Nonporous – does not absorb liquids
Define Resilient – material can react to shock without breaking or cracking
Nonporous flooring should be used in: what? >Walk-in refrigerators >Food-preparation areas >Dishwashing areas >Restrooms >Other areas subject to moisture, flushing, or spray-cleaning.
Nonporous Resilient Flooring includes what? >Rubber tile >Vinyl tile
What are resilient flooring advantages? >Relatively inexpensive >Can withstand shock >Easy to clean and maintain >Capable of handling heavy traffic >Resistant to grease and alkalis >Easy to repair or replace
Hard Surface Flooring includes what? >Quarry and ceramic tile >Brick >Terrazzo and marble >Hardwood
Hard surface flooring includes what? >Nonabsorbent >Very durable >Excellent choice for restrooms and high-soil areas
Special flooring needs what? A curved, sealed edge placed between the floor and wall It eliminates sharp corners or gaps that would be impossible to clean >It must adhere tightly to the wall to: >Eliminate hiding places for pests >Prevent moisture from deteriorating the all
Hand washing stations must be conveniently located and are required in: >Restrooms >Food-preparation areas >Service areas >Dishwashing areas
Handwashing stations must be equipped with: >Hot and cold running water >Liquid, bar, or powdered soap >A means to dry hands >A waste container >Signage indicating employees must wash hands
Sinks can only be used for intended purposes: >Handwashing is only for hands – no food >Food sinks for prepping food >Dishwashing sinks for equipment >Service sink or curbed drain for dirty water such as mop water
Purchase equipment with food-contact surfaces that are: >Safe and durable >Corrosion resistant >Nonabsorbent >Sufficient in weight and thickness to withstand repeated cleaning >Smooth and easy to clean >Resistant to pitting, chipping, scratching, and decomposition
NSF International mark: Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards
Underwriters Laboratory (UL) marks: Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards.
When selecting and installing dishwashing machines... Water pipes to the machine should be as short as possible to prevent heat loss Install the machine at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath
Stationary equipment should be: Mounted on legs at least 6 inches (15 centimeters) off the floor or Sealed to a masonry base.
Stationary tabletop equipment should be: Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop
An alternative for stationary tabletop equipment can be: The equipment should be tiltable or sealed to the countertop with a food-grade sealant
Cantilever-mounted equipment is: >Attached to the wall or to a mount with a bracket >Easier to clean underneath and behind
Once equipment has been properly installed: >It must receive regular maintenance >It must be maintained by qualified personnel >Follow the manufacturers’ recommended maintenance schedule
Acceptable sources of potable water include: >Approved public water mains >Regularly tested private sources >Closed, portable water containers filled with potable water >Water in on-premise water-storage tanks >Water transport vehicles that are properly maintained
If the water supply is interrupted: >use bottled water. >oil water (if allowed) >Purchase ice >Use boiled water for handwashing and essential cleaning >Consider using single-use items to minimize dishwashing
Only licensed plumbers should do what in case of interupption? Install plumbing systems Install grease traps Repair leaks from overhead pipes
What is cross connection Physical link through which contaminants from drains, sewers, and other wastewater sources can enter the potable water supply
What is backflow? Reverse flow of contaminants through a cross-connection into the potable water supply
A backup of raw sewage is cause for what? Immediate closure Correction of the problem Thorough cleaning
To prevent lighting from contaminating food, you should use:... >Shatter-resistant light bulbs >Protective covers made of metal mesh or plastic >Shields for heat lamps
Foot-candles indicate the brightness of light, what is the brightness of 50, 20, 10 foot candles? 50 foot= Prep areas 20 foot= Handwashing; Buffets; Displays for produce; Utensil storage; Restrooms; Reach in coolers 10 foot= Walk-in coolers Dry storage Dining rooms (for cleaning)
What should be done with adequate ventillation systems? If adequate, there will be little buildup of grease and condensation on walls and ceilings
What should be kept out of the food or equipment? >Hoods, fans, guards, and ductwork must not drip onto food or equipment >Hood filters and grease extractors must be cleaned regularly >Hoods and ductwork must be cleaned periodically by professionals
What should be done about garbage? Garbage should be removed from food-preparation areas as quickly as possible to prevent pests and contamination.
How should someone carry garbage? Should not be carried above or across food-preparation areas.
How should outdoor containers be? Outdoor containers should be on smooth, durable and nonabsorbent surfaces and have tight fitting lids that are kept covered.
Created by: Varz