Deck 9: Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Question 1

What are the advantages of convection ovens?

Answer 1

Consistent distribution of heat which allows more internal space. Convection ovens require less labor, space, and energy. They need lower cooking temperatures and they enhance cooking quality with even distribution of heat.

Question 2

A _ uses radiation to "jostle" the water molecules in food in order to cook food.

Answer 2

microwave

Question 3

A comprehensive approach to handling energy costs involves:

A) top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, forecasting, and tracking.
B) top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, and forecasting.
C) top management commitment, analysis of alternatives, revision of operating procedures, and an energy audit.
D) top management commitment, energy coordinating committee, and an energy audit.
E) top management commitment, energy coordinating committee, energy audit, revision of operating procedures, and analysis of alternatives.

Answer 3

E

Question 4

The need for equipment should be _ , high- utility, or .

Question 5

When selecting materials for the interior walls, floors, and ceilings, the most important thing to take into account is:

A) safety.
B) attractiveness.
C) ease of maintenance.
D) ease of cleaning.
E) all of the above.

Question 6

When selecting kitchen equipment, management should consider:

A) space.
B) capacity.
C) sanitation and safety.
D) both B and C.
E) all of the above.

Question 7

Stainless steel is used in kitchens because it is and moisture resistant.

Question 8

An can determine where energy waste is occurring.

Question 9

When selecting floor coverings, it is important to consider:

A) resiliency.
B) durability.
C) porosity.
D) both A and B.
E) both A and C.

Question 10

Plastics are being used increasingly because they:

A) are cheap.
B) are corrosion resistant.
C) have low use life.
D) are stiff.
E) are versatile.

Question 11

As people become environmentally aware and new technologies become available, it is likely that:

A) the use of coal will become more common.
B) the use of natural gas will become more common.
C) renewable energy will become less common.
D) businesses will depend highly on energy companies.
E) electric power will become cleaner.

Question 12

All of the following are important concepts involved in cleaning and maintenance, except:

A) removing build- up once a week.
B) using coved corners on equipment and building surfaces.
C) providing adequate drains and cleanouts.
D) providing easy access to areas that need to cleaned frequently.

Question 13

An is a combination of one or more metals like stainless steel, brass, or Monel.

Question 14

Which of the following is not a source of energy used in the kitchen?

A) Gas
B) Oil
C) Steam
D) Fryers
E) Electricity

Question 15

_ is the first step of a successful energy management program.

Question 16

The most basic piece of cooking equipment for most foodservice operations is the:

A) broiler.
B) range.
C) convection oven.
D) griddle.
E) microwave oven.

Question 17

Saving 20 percent a year on energy costs can _ a restaurant's profit by as much as one- third.

Question 18

The standard measure for electricity, gas, and other energy sources is the British
____________ ____________.

Question 19

Problems with air leaks or inadequate insulation can be reduced with
and .

Question 20

One of the major problems in controlling energy costs is that:

A) a significant part of energy costs is fixed.
B) costs vary on a month to month basis.
C) it can be hard to control over use.
D) a significant part of energy costs is variable.
E) there are no standard methods to track usage.

Question 21

In foodservice operations, the most commonly used form of energy is gas.

Question 22

What can happen to coffee urns that ruin the taste of the coffee brewed in them? How can this issue be remedied?

Question 23

Standardized methods are not necessary for monitoring energy consumption.

Question 24

What is stainless steel and what are its advantages? Explain considerations involved in purchasing.

Question 25

Identify the various types of refrigeration equipment and briefly describe each type.

Question 26

Identify the most important concepts involved in cleaning and maintenance. Explain how to clean and maintain two different types of kitchen equipment.

Question 27

Porosity identifies the extent to which liquids can penetrate a material.

Question 28

Describe the considerations involved in the selection of kitchen equipment.

Question 29

The capacity of a piece of equipment must be determined before purchasing it.

Question 30

The cost of a piece of equipment is indirectly related to the type of material used.

Question 31

A reduction in the number of meals prepared will not result in a reduction of energy costs.

Question 32

In food preparation areas, light- colored walls and ceilings help distribute light and make dirt harder to see.

Question 33

Steel wool, steel scrapers, and knives can be used to clean stainless steel surfaces.

Question 34

Identify the most common energy sources used in the kitchen.

Question 35

The certifies equipment that meets the sanitary standards required for foodservice operations.

Question 36

For the most part, convection ovens require more labor, space, and energy.

Question 37

Develop a comprehensive energy management program. What are the steps involved? Why is it beneficial to have a program implemented?

Question 38

By classifying the need for equipment, priorities can be established in the event of a cash shortage.