Deck 11: Equipment and Furnishings

Question 1

An open burner range is more energy efficient than a hot top range.

Answer 1

True

Question 2

In an assembly-serve foodservice operation which of the following pieces of equipment would be most needed:

A) range/oven
B) convection oven
C) rotary rack oven
D) 20-quart mixer

Answer 2

B

Question 3

The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:

A) equipment disassembles with ease
B) equipment surfaces are nontoxic
C) outside corners are bull nosed
D) surfaces are smooth and nonporous

Answer 3

D

Question 4

Hollow-handled knives and forks are tableware classified as "hollow ware."

Question 5

(Place the letter of the unit of measurement in Column B that is used in rating each of the items in Column A.)
E. monel metal

Question 6

A significant benefit of a convection oven is:

A) decreased cooking temperature
B) decreased cooking time through the use of microwaves
C) even heat distribution and decreased cooking time
D) rotation of trays to insure even heat distribution

Question 7

The flat beater attachment for a commercial mixer is used to:
A. cream or rub ingredients together
B. knead bread dough
C. puree vegetables
D. whip ingredients quickly at high speed

Question 8

In the foodservice industry, knives, forks, and spoons made of metal are known as:

A) flatware
B) hollow ware
C) silverware
D) utensils

Question 9

The nontoxic metals most commonly used for making kitchen utensils are:

A) copper and cast iron
B) galvanized iron and carbon steel
C) sheet steel and copper
D) stainless steel and aluminum

Question 10

The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:

A) equipment rotation plan
B) preventive maintenance program
C) regular major repair program
D) warranty protection system

Question 11

There are times when a "vague specification" is more appropriate than a definite specification.

Question 12

The United States standard gauge for metal is determined by:

A) finishing process used
B) material used in manufacturing
C) thickness
D) weight

Question 13

Modular equipment is best defined as equipment:

A) that is manufactured by the same company
B) that is modern and individually fabricated to perform a specialized function
C) that is provided with casters to give flexibility in location and work activity
D) which has a common measurement with other items of equipment

Question 14

The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:

A) combination oven
B) compartment steamer
C) convection steamer
D) steam-jacketed kettle