Task 1.

Match a definition and a term.

food

customer

load

loop

rack

staff

• Shape produced by a curve crossing itself

• Person who buy things, esp. one who gives his custom

• Group of assistants working together under a manager or head

• That which is (to be) carried or supported

• Framework with bars, pegs, etc for holding things, hanging things mi.

• That which can be eaten by people or animals, used be plants, to keep them living and for growth.

Task 2.

Make up three or four questions to the text.

Task 3.

True of false?

1. Customers do not want to eat from dirty plates or drink from dirty glasses.

2. Rinsing and sanitizing don’t take place after the washing is pressure spray of cold water and detergent.

3. It isn’t very important that the items that come from the machine be allowed to air dry.

4. The washer can have either a single tank, as in the previously described machines.

5. Glasses, cups, and some types of bowls aren’t still run through on racks for protection of the items and for the sake of efficiency.

Unit 5 Key terms

Find out the meaning of the following terms:

conveyor system

load

reduction

carousel

unload

offset

belt

possibility

cycle

advantage

compare

visible soil

reduce

increase

soaking

requirements

Reading: summary of steps in a multitank conveyor machine

All foodservice tableware passes through a cycle, from use by guests to storage in the kitchen. The following list summarizes the steps in a cycle that uses a multitank dishwashing machine.

Scraping. Soiled dishes are removed from the table and brought into the dish room. Any remaining food is scraped off and the flatware is placed in a soaking solution.

Prerinsing. The dishes are prerinsed to remove all visible soil. (Food particles that remain on dishes as they go through the dish machine reduce the effectiveness of the detergent and can clog up the filters of the machine.)

Racking up. The dishes are placed in the rack evenly so that the water spray from above and below can contact all surfaces. They can also be prerinsed after they are racked.

Washing. The rack of dishes is placed on the conveyor and is taken into the wash cycle of the machine. In the wash cycle the dishes are hit with a 140'F to 160°F water and detergent solution from above and below.

First rinsing. Once the wash cycle is complete, the dishes are sprayed with 160"F rinse water. The water is sprayed over the dishes from above and below, as in the wash cycle. The purpose of the rinse is to remove any remaining soil and detergent.

Final rinsing. The rinse cycle leads to the final rinse portion of the washing cycle. The water should be 180'F and freshly pumped from the water heater.

Sanitizing. The final step of the dishwashing cycle is sanitizing, which is necessary to reduce harmful bacteria to a safe level. It is accomplished by heating the surface of the dishes to at least 160°F, the temperature at which bacteria cannot survive. Some machines use a chemical sanitizer along with heat.

Drying. It is imperative that dishes be allowed to air dry once they leave the dish machine. Towel drying has the potential to spread bacteria to the sanitized plates. Fortunately, the high temperature of water used to wash and sanitize the dishes speeds up the air-drying process.

Stacking. In stacking clean and sanitary dishes, care must be taken that the dishes, as they exit the machine, are not handled on surfaces that food or customers' mouths will touch. It is also important that the person who scrapes the plates and loads the machine washes his or her hands prior to unloading the ma­ chine so as not to contaminate the sanitized dishes.

10. Storing. The dishes must be stored in an area where they will not be contaminated.

Summary

Foodservice equipment aids workers to be more productive and to perform their jobs more efficiently. The purchase of equipment in a foodservice operation represents a significant part of the opening budget. The selection and purchase of foodservice equipment is an important function of managers. The number of factors that must be considered—the expense and longevity, the various types and options available—complicate the process. Foodservice managers must be aware of the selection factors to be considered, as well as the trends and the characteristics of the various types of equipment used in each area of the foodservice operation, in order to better and more effectively manage their operations.