Hot Holding
Question (Food wells): ___________ marks on the bottom of a food well may indicate the unit is failing.
Answer: Scorch marks
Question (Blast Chillers): This chilling process quickly reduces the temperature of cooked food, helping to maintain safe temperatures and extend product life, especially for hearty items like meat.
Answer: What is blast chilling?
Question (Refrigerators): While all reach-ins cool using a compressor, evaporator coil and evaporator fans, metering devices may vary. Some units have a capillary tube that carries refrigerant and others use an ___________ valve flow device that offers faster temperature recovery.
Answer: expansion valve
Question (Food wells): ______food wells are not as mobile since the plumbing needs to be disconnected in order to move the unit.
Answer: Wet/closed
Question (Blast Chillers): Blast chiller capacities range from 35 pounds up ______ pounds.
Answer: 1,300 pounds
Question (Refrigerators): Energy Star reach-ins are on average _____% more energy-efficient than standard models because they are designed with components such as ECM evaporator and condenser fan motors, hot gas anti-sweat heaters or high-efficiency compressors.
Answer: 20%
Question (Food wells): This technology, found in some hot food wells, uses heated convected air instead of steam to maintain food temperatures, reducing electricity consumption and eliminating the need for water.
Answer: What is convected air heating?
Question (Blast Chillers): Unlike refrigeration equipment, which is designed to hold food cold, blast chillers can cool food by reducing temperatures from 160 degrees F to 38 degrees F in ________minutes or less. This reduces the time food is in the danger zone of between 41 degrees F and 135 degrees F.
Answer: 90 minutes
Question (Walk-ins): This is where most walk-ins are located.
Answer: Close to the receiving area
Question (Food wells): This feature in some hot food wells automatically adds water to the wells to maintain proper levels, ensuring consistent heating without manual intervention.
Answer: What is an autofill device?
Question (Blast Chillers): Blast chillers form micro__________ on products, enabling food to retain its quality, appearance, nutritional value and flavor. It also improves shelf life as operators can safely store most blast-chilled product up to five days.
Answer: Crystals
Question (Refrigerator): What is a pass thru refrigerator?
Answer: Has doors on the front and back
Question (Hot holding): This is a common mistake operators make when specifying hot holding merchandisers/cabinets.
Answer: One that is too large
Question (Blast Chillers): Blast chillers are or are not designed for continuous operation. These units should or should not be shut off when not in use.
Answer: Are not; should
Question (Refrigerator): When space above a reach-in refrigerator is limited, this is the preferred mounting location of the compressor.
Answer: Bottom mount
Question (Hot holding): This type of door is common on full size warming cabinets to deter heat loss from opening and closing frequently.
Answer: Dutch doors
Question (Blast Chillers): Many operators use blast chillers in combination with blast ____________ for extended storage needs.
Answer: freezers
Question (Refrigerator): If the machine lacks good air movement across the condenser coils and through the grill plates, the ___________ will work harder, thus shortening the equipment’s service life.
Answer: Compressor
Question (Hot holding): A heating cabinet made from mostly this material makes the unit cost less, lighter weight and easier to move around.
Answer: Aluminum
Question (Blast Chillers): One common mistake operators make is utilizing too _______ of a pan for blast-chilling product. This compromises the cooling process as the cold air won’t properly infiltrate the center of the pan.
Answer: Big
Question (Refrigerator): A torn ______ compromises the door seal, which leads to cold air leaking out of the unit.
Answer: Gasket