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Flashcards in Equipment and Facility Planning Deck (14)
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1

Planning team

Building rep, architect, fs manager/dietitian, builder, fs consultant

2

Flooring material

Kitchen - quarry, clay tiles

Dining - terrazzo, rubber, asphalt

3

Wall material

Ceramic tile

4

Equipment considerations: Metals

Gauge - thickness of metal (10-14 most common)

Aluminum = lightweight, durable

Stainless steel = heavyweight, durable

SS finishes
#1 - dull, rough
#2b - full finish, bright
#2d - full finish, dull
#4 - standard for fs
#6 - soft finish
#7 - glossy finish

5

Space recs

Main aisle - 5 ft
B/t workspaces - 3 ft
3.5-4 ft clearance for movable equipment or opening doors

6

Considerations for design

type of fs; labor and employee skill; maintenance schedule should be implemented to increase longevity of equipment; a record of maintenance should be available as well; equipment cleaned and regularly inspected; MSDS

7

Fryer

requires high amounts of energy--may be gas or electric

8

Tilting braising pan/tilting skillet pan

braising, boiling, grilling, or stewing

9

Steam jacketed kettle

functions like a double boiler, reduces risk of burning food

10

Mixers

table or floor models; used for mashed potatoes, batters, doughs, etc.

11

Refrigerators

reach in or walk in models

12

Sustainability: define

Capacity of being maintained for the long-term to meet present needs without risking the ability for future generations to also their needs

13

Sustainable food systems requirements

ecologically fit, economically achievable, socially acceptable

14

Sustainability: considerations

production, transformation, distribution, access, and consumption