lesson 10

Question 1

Equipment installation requirements

Answer 1

• either sealed on floor or 6 inches from floor
• sufficient space between wall/back of equipment
• when possible should be mounted on castors/wheels

Question 2

To what temp should hot holding equipment be able to hold food to?

Answer 2

-140 F or above

Question 3

To what temp and w/in what time should reheating equipment be able to heat food to?

Answer 3

• 165 F

- w/in 2 hours

Question 4

How accurate must thermometers be?

Answer 4

• -2 or +2 F

Question 5

To what temp and within how many hours is recommended for a cooling device to cool?

Answer 5

• 140 - 41 f

- w/in 4 hrs

Question 6

2 methods of sanitization

Answer 6

• hot water sanitization through manual/mechanical dish washing
• chemical santization through manual/mechanical dish washing

Question 7

6 steps of dishwashing

Answer 7

• scrape
• pre-rinse
• wash
• rinse
• sanitize
• drain

Question 8

What is used to pre-rinse?

Answer 8

• spray type nozzle

- warm water

Question 9

Purpose of pre-rinsing

Answer 9

• keeps wash water free of large particles
• loosens dried on food
• saves detergent
• reduces stains

Question 10

What temp should water be when on the ‘washing stage’ in first compartment?

Answer 10

110 F- 120 F

Question 11

True or false - detergent sanitizes utensils

Answer 11

false

Question 12

True or false - detergent is used in the ‘washing stage’

Answer 12

true

Question 13

How would one sanitize utensils?

Answer 13

• in 3rd compartment
• with hot water (170 for 30 sec)
• or chemical sanitizer

Question 14

In which compartment are utensils rinsed?

Answer 14

-2nd compartment

Question 15

Requirements of chemical sanitizer for washing utensils

Answer 15

• has to have at least 50 parts/million of chlorine

- at least 75 F

Question 16

Why must we not towel dry the utensils?

Answer 16

recontamination

Question 17

Functions of all three compartments

Answer 17

1: Wash
2: Rinse
3: Sanitize

Question 18

How to get 3rd compartment to reach 170 F

Answer 18

-booster/ burner placed directly under sink

Question 19

When using mechanical dish washes, why must final rinse cycle not exceed 195 F?

Answer 19

water will vaporize before sanitization is achieved

Question 20

Temp range of final rinse cycle of low temp mechanical dishwasher/chemical method of sanitization

Answer 20

75-140 F

Question 21

3 ways to wash bar glasses

Answer 21

1. Mechanical dishwasher
2. Manually in Two Compartment sink
3. Manually in Three Compartment sink

Question 22

Method of washing bar glasses in 3 compartment sink

Answer 22

1st compartment: detergent/brush
2nd compartment: rinse in clean water
3rd compartment: sanitize

Question 23

What is used to sanitize the bar glasses?

Answer 23

nuofoam or other sanitizing tablets

Question 24

Method of washing bar glasses in 2 compartment sink

Answer 24

1st compartment: electrical brush/combo detergent sanitizer

2nd compartment: same chemical, diff concentration (50 parts/million)

Question 25

How can we verify the strength of a solution?

Answer 25

using test kit

Question 26

How would you make a sanitizing solution for wiping cloths?

Answer 26

- 1/2 oz of household bleach | - gallon of warm water

Question 27

How often does the solution for wiping cloths have to be replaced?

Answer 27

every 2 hrs

Question 28

How strong should the chlorine bleach solution be for sanitizing fixed equipment?

Answer 28

100 parts/million

Question 29

Why can't a two compartment sink that is used for washing pots be used for washing dishes?

Answer 29

washing dishes is 3 step process so requires 3 compartments

Question 30

What measurement should drain boards/dish tables be pitched to?

Answer 30

at least 1/8 inch/foot

Question 31

What material can cutting boards be made of?

Answer 31

- food grade plastic | - hard wood

Question 32

How many seats must be in an establishment for patrons to have access to a toilet?

Answer 32

19

Question 33

What colour must the gas flame of a gas fired hot water heater be?

Answer 33

blue

Question 34

At what position must the vent pipe of the gas fired hot water heater be?

Answer 34

at an upward slope leading to outside air

Question 35

Why must the gas fired hot water heat be tested for back draft?

Answer 35

- severe back draft can extinguish flame - lead to buildup of gas - can cause explosion

Question 36

What is the max temp for hand washing?

Answer 36

115 F

Question 37

Range of temp for mechanical dishwashing in washing stage

Answer 37

140-165 F

Question 38

Limit of temp for mechanical dishwashing in sanitizing stage

Answer 38

180 F

Question 39

Min temp for manual dishwashing

Answer 39

170 F