Equipment and Facility Management Flashcards
6 cards from real CDM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Equipment and Facility Management flashcards as text
What is the primary function of a blast chiller in food service operations?
Answer: To rapidly cool cooked foods through the temperature danger zone
Blast chillers rapidly reduce cooked food temperature from 135°F to 41°F within required time limits to minimize bacterial growth.
Which ware washing system is most appropriate for a high-volume healthcare food service operation?
Answer: Multiple-tank conveyor dishwasher
Multiple-tank conveyor dishwashers provide the throughput capacity and consistent sanitization required in high-volume healthcare settings.
What does 'ergonomics' refer to in the context of kitchen design?
Answer: Designing workspaces to reduce physical strain on workers
Ergonomics involves designing work environments to reduce physical strain and improve comfort and efficiency for kitchen staff.
At what minimum internal temperature must hot foods be held in a steam table during service?
Answer: 135°F
Hot foods must be held at 135°F (57°C) or above to remain outside the temperature danger zone during service per the FDA Food Code.
What is the purpose of a grease trap in commercial kitchen plumbing?
Answer: To capture grease before it enters the sewer system
Grease traps intercept fats, oils, and grease from wastewater to prevent plumbing blockages and environmental contamination.
Which flooring material is most appropriate for a commercial kitchen environment?
Answer: Non-slip quarry tile or epoxy coating
Non-slip quarry tile or epoxy coatings provide the durability, cleanability, and slip resistance required in commercial kitchens.
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