Deck 12: Food Service and Laundry Systems

Question 1

The first consideration in equipment selection is:

A) need.
B) safety.
C) durability.
D) sanitation.

Answer 1

need.

Question 2

Which of the following is closest in function to a food processor?

A) buffalo chopper
B) mixer
C) extruder
D) slicer

Answer 2

buffalo chopper

Question 3

Which appliance has its heat directed downward?

A) griddle
B) rotisserie
C) broiler
D) salamander

Answer 3

salamander

Question 4

Which piece of equipment is the most flexible?

A) tilting skillet
B) deep-fat fryer
C) griddle
D) food processor

Question 5

Refrigerant boils:

A) in the compressor.
B) at a low temperature.
C) at a high temperature.
D) in the condenser.

Question 6

The food itself can be a source of

A) product heat load.
B) occupant heat load.
C) transmission heat load.
D) infiltration heat load.

Question 7

Forced convection ovens:

A) have a fan.
B) provide greater heat distribution.
C) cook food faster.
D) All of the responses are correct.

Question 8

Which fryer is not a true fryer?

A) deep-fat fryer
B) conveyor fryer
C) air fryer
D) pressure fryer

Question 9

Laundries require approximately ________ square feet for every guest room.

A) two
B) eight
C) four
D) six

Question 10

The drying cycle in a laundry is approximately ________ as long as the washing cycle.

A) half
B) twice
C) four times
D) three times

Question 11

Soft ice cream machines should be cleaned weekly.

Question 12

Some steam-jacketed kettles use steam, but other kettles may use oil.

Question 13

Evaporator coils give off heat.

Question 14

Every kitchen usually has an extruder.

Question 15

Monel metal has been replaced by stainless steel.