95% of the products distributed by this source are food items
What is Broadline Distributor
100
List the recommended aisle width
What is 4.5 - 5.5 ft
100
These are the 4 basic food service utilities
What are water, electric, gas and steam
100
These items are covered by the Energy Star Rating
What are Fridge, Steamer, Fryer, Griddle, and Convection Oven
100
This is the part of a knife that is the extension of the blade into the handle.
What is the tang
200
This group started the foodservice industry, by building small oases along trade routes
Who are the Egyptians
200
This is the ideal humidity range percentage for food service establishments
What is 40-45%
200
The number of BTUs in 1 kW hour
What is 3,412 BTUs
200
These are the most effective ways of controlling bacterial growth
What are food, acidity, temperature, time, oxygen, and moisture.
200
These are the 3 available griddle types.
What are flat, grooved, and clam shell.
300
The 5 key intermediaries in the Food Service Industry
What are Service Agencies, Stocking Distributors, E&S Dealers, Broadline Distributors and Fabricator Dealer
300
The 5 “Ms” of the food service facility design process.
What are menu, market, money needed, management, and method of execution
300
This is the weight of water (lbs)
What is 8lbs
300
These are items that have anti-microbial material
What are
• Oven door handles
• Shelving
• Ice machine parts
• Electric slicer blades
• Cutting boards
300
These are the 5 basic types of heat transfer.
What are conduction, convection, radiation, induction and microwave.
400
These are the 7 industry Mega Trends
What are labor issues, food safety issues and concerns, energy, environmental issues, competition concentration and maturing markets, healthy eating, and green/sustainability.
400
This is the acronym for the dealer trade association
What is FEDA
400
This hood type is used for the collection and removal of grease and smoke.
What is Type I hood
400
This is the suggested two stage process for cooling requirements.
What are:
1) 135 degrees to 70 degrees within 2 hours
2) 70 degrees to 41 degrees within an additional 2 hours
400
These are the 3 factors that are used to determine the amount of space needed for a receiving area.
What are volume of food received, frequency of product delivered and distance between receiving and storage areas
500
These are the ten basic components of an equipment specification.
What are item number, name, number, model and manufacturer, key dimensions, description, utility requirements, accessories, approvals, other notes.
500
These are the 6 basic principles of a good food service design.
What are :
- Flexibility and modularity
- Simplicity
- The flow of materials and personnel
- Ease of sanitation
- Ease of supervision
- Space efficiency
- Flexibility and modularity
- Simplicity
- The flow of materials and personnel
- Ease of sanitation
- Ease of supervision
- Space efficiency
500
These are the 6 hood styles available in the food service industry
What are
- Wall-mounted canopy
- Single island canopy
- Double island canopy
- Backshelf hood
- Eyebrow hood
- Pass-over style hood
500
These are the seven steps of a HACCP System
What are:
1) Assess hazards
2) Identify critical control points
3) Set up control procedures and standards for control points
4) Monitor the control points
5) Take proper corrective actions
6) Establish effective record keeping
7) Verify that the system is working
500
These are the 5 things to consider when sizing/purchasing a reach in
What are # of meals per day, purchasing and receiving scheduled, amount of space available, type of operation and primary type of food to be served