80 QUESTION


1. The CDM, CFPP is redesigning the kitchen for a hospital food service. Use the factors outlined here to, justify the plan in layout and equipment purchase


CHAPTER 15 ANSWER


a) Menu: The menu is primarily prepared from scratch items that involve use of equipment such as a Steam kettle, oven, grill and stove.


b) Use of convenience foods: Some convenience foods are used such as breads come in from the Bakery; and pies are pre-prepared and RTS (ready to serve)


c) Quantity of food to prepare: Food is prepared for 250 patients and 300 cafeteria customers daily


d) Production and service systems: Traditional food service system used. Trayline service for patients.


e) Space available: Small storage space, large kitchen for equipment, hot and cold prep, trayline and warewashing area.


f) Limited funds available. Goal is to try and reuse much of the existing equipment and create smooth lines for product flow.


2. A facility is moving from traditional “made from scratch” production to a heat and serve operation . Determine three pieces of equipment that are needed to support this type of service. Note: Not all equipment needed would have to be purchased; the facility might have some of the equipment already available.


3. Develop specifications for a dishwashing machine for a commercial kitchen.


a) Walk-in freezer and refrigerator units to store the received food. b) Re-thermalization unit to reheat the food and serve c) Hot holding steam tables


SUPPLEMENTAL MATERIAL


Must achieve a minimum 99.999 percent or 5-log reduction of bacteria


• If heat sanitizing, Must reach a final rinse temperature of 165°F for stationary rack dishwashers and 180˚ F for all other commercial style dishwashers


Foodservice Management—By Design


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