Cm4 Equipment, Appliances, Naplery, And Furnishings PDF

Chapter 4 EQUIPMENT, APPLIANCES, NAPERY, AND FURNISHINGS Rhenz Frederick Haldos, MM, LPT  TOPIC LEARNING OUTCOMES 1. Classify equipment according to use, location, material of construction, type of accountability, availability in the marketplace, and type of...

Chapter 4 EQUIPMENT, APPLIANCES, NAPERY, AND FURNISHINGS Rhenz Frederick Haldos, MM, LPT  TOPIC LEARNING OUTCOMES 1. Classify equipment according to use, location, material of construction, type of accountability, availability in the marketplace, and type of fuel used; 2. Describe the functions and features of the selected appliances as well as its care and maintenance; 3. Quantify estimated tableware, flatware, and glassware requirements for selected operations; 4. Define napery, its components, and its alternatives; and 5. Understand the different types of possible furnishings such as tables, chairs and beds. WHY ARE EQUIPMENT SPECIFICATIONS IMPORTANT? WHY ARE EQUIPMENT SPECIFICATIONS IMPORTANT? 1. Equipment hastens work and makes it easier. 2. It provides certain features that help make up the worker’s lack of skill. 3. It can be expected to save labour and money. 4. It increases the nutritional and aesthetic values of food. 5. It allows easy and sanitary cleaning for a safe workplace. CLASSIFICATION OF EQUIPMENT ACCORDING TO AVAILABILITY IN THE MARKETPLACE Stock Equipment - manufactured in large quantities from a standard pattern; will perform better because they are supposed to have been field tested. Custom Built Equipment - produced according to the buyer’s specifications to suit the particular needs of the operation; usual made to order equipment. CLASSIFICATION OF EQUIPMENT ACCORDING TO LOCATION AND MOBILITY Fixed Equipment - permanently installed or stable equipment Semi- Fixed - firmly located or seated but not permanently installed and could be moved from one place to another Movable Equipment - All equipment that is mobile belongs to this category. CLASSIFICATION OF EQUIPMENT ACCORDING TO FABRICATION Stainless Steel - Alloy of steel, chromium, and nickel; has tensile strength and resistance to food, acids, salts, alkalis: easy to clean Steel - Made by refining iron to remove a portion of the impurities Cast Iron - Rusts, low in tensile strength, brittle, a good conductor of heat and has a high absorption and emission power CLASSIFICATION OF EQUIPMENT ACCORDING TO FABRICATION Galvanized Iron - Iron is coated with zinc to prevent against rusting Aluminum - Light in weight, has high thermal and electrical conductivity. Does not corrode readily and if cold rolled is relatively hard and durable can withstand pressure at high temperature Porcelain - A glass like substance fused upon a surface of metallic base; non-soluble, will not peel, rust or discolour and is not affected by atmospheric conditions. THE FOLLOWING ARE THE DESIRABLE FEATURES OF SELECTED KITCHEN EQUIPMENT THAT COULD BE USED AS GUIDEPOSTS IN SELECTING THE EQUIPMENT. 1. Weight Measuring Equipment for the Receiving Area: Floor, Table, Bench, Platforms, Hanging Models. Properly calibrated for maximum accuracy Boldly calibrated for easy reading Reliable and highly sensitive Fast and easy to use Compact In dial position Durable and well-constructed Easily maintained Easily available with its accessories and spare parts  THE FOLLOWING ARE THE DESIRABLE FEATURES OF SELECTED KITCHEN EQUIPMENT THAT COULD BE USED AS GUIDEPOSTS IN SELECTING THE EQUIPMENT. 2. Equipment for the Storage Area (shelves and mobile equipment) 2.1 Shelves 2.2 Mobile Equipment 2.3 Refrigerated Units (walk-in, roll- in, reach- in) for the Cold Storage Area  THE FOLLOWING ARE THE DESIRABLE FEATURES OF SELECTED KITCHEN EQUIPMENT THAT COULD BE USED AS GUIDEPOSTS IN SELECTING THE EQUIPMENT. 3. Preparation/Mechanical Equipment 3.1 Food Mixers: flat beater, wing, whip, wire whip, dough arm, and pastry knife 3.2 Food Cutter / Vertical Mixer 3.3 Food Slicers 3.4 Can Opener (electric, and hand operated)  THE FOLLOWING ARE THE DESIRABLE FEATURES OF SELECTED KITCHEN EQUIPMENT THAT COULD BE USED AS GUIDEPOSTS IN SELECTING THE EQUIPMENT. 4. Cooking & Baking Equipment 4.1 Ranges (open burners, griddle, and oven) 4.2 Deep Fryer (conventional, pressure fryer s, automatic fryer s) 4.3 Conventional Oven / Convection Oven 4.4 Steamers THE FOLLOWING ARE THE DESIRABLE FEATURES OF SELECTED KITCHEN EQUIPMENT THAT COULD BE USED AS GUIDEPOSTS IN SELECTING THE EQUIPMENT. 5. Service Area Equipment Should include tableware, plate, tray carts. Separate cart should be provided for flatwares. Tray slide should be stainless steel, solid with ridges or tubular Hot and cold sections should have sneeze guard Cashier’s section with end of counter recessed for knee space with bottom shelf as foot rest; provide locked cash drawer SELECTING NEW EQUIPMENT WHAT IS THE DIFFERENCE BETWEEN APPLIANCES AND KITCHENWARE? KITCHEN APPLIANCES REFER TO INSTRUMENTS OR TOOLS THAT PERFORM SPECIALIZED PREPARATION TASKS, AND IS NORMALLY OPERATED BY ELECTRIC OR GAS. 1. Blender 1.1 Standard Model 1.2 Hand-held Model 2. Food Processors 2.1 holds up to 5 cups of food 2.2 holds up to ½ to 4 ½ cups of food 2.3 >hp, designed for mass production needs 3. Juicers 3.1 Citrus Juicers 3.2 Extractors 4. Rice Cooker 5. Toaster KITCHEN APPLIANCES REFER TO INSTRUMENTS OR TOOLS THAT PERFORM SPECIALIZED PREPARATION TASKS, AND IS NORMALLY OPERATED BY ELECTRIC OR GAS. 6. Toaster Oven and Broiler 7. Microwave Oven 8. Espresso Machine 9. Drip Coffee Maker SMALL KITCHEN WARES Small kitchen wares refer to those items that are usually hand- held and are used in preparing cooking, baking, and serving food. ACTIVITY 1. With a partner, describe and Illustrate the features of small kitchen wares. 2. Submission via MS Teams 3. Deadline on January 7, 2025 11:59PM  TABLEWARE AND TABLE TOP COMPONENTS TABLE TOP COMPONENTS Plate ware also known as dinnerware or china: bowls, plates or salad plates, cup and saucers. Flatware/silverware signifies forks, knives, and spoons in all their various sizes; generally made of stainless steel Glassware means the containers used for serving water or beverage. They can be made out of plastic for very informal settings.  ESTIMATED MINIMUM PLATE WARE REQUIREMENTS BASED ON 100 SEATS TYPICAL GLASSWARE INVENTORY FOR SELECTED COMMERCIAL OPERATIONS  NAPERY Napery is the foodservice terms for table linen that include tablecloths, napkins, place mats and table runner. 1. Tablecloth - a covering spread over a dining table before the table is set 2. Top cloth or overlay - the term for one tablecloth layered over another 3. Napkin - a piece of cloth used at the table to wipe the lips or fingers and protects the clothes. 4. Place mat - a table top cloth or a fabric for an individual place in a table setting 5. Table runner - a length of fabric that is placed down the center of a table over the tablecloth to introduce a complimentary print or accentuated color to the table top. It is sometimes referred to as deco- mats that run the length of the table. NAPERY Quality, Durability, and cost are the most important considerations to be highlighted when purchasing napery. Durability in napery is measured by the length of time that a particular item is in sue. Disposable table covers and napkins may also be used over fabrics in quick- service restaurants, take- out settings, self-service cafeterias, and other less formal type of dining places. SIZING GUIDE FOR TABLE CLOTHS WHAT MAKES A SEAT COMFORTABLE ?  FURNITURE SELECTION 1. Needs of customer (standard expected of the room) 2. Operational needs (place settings, seat turnover, ease of handling, ease of storage, and flexibility) 3. Space dimension (the area, shape, and its limitations) 4. Anthropometrical factors (body dimensions of the users) CHAIR 1. Select chairs that are comfortable, durable, and adaptable and should be in keeping with the ambience of the place. 2. Chair Construction 3. Choice and Arrangement TABLES 1. Shape 2. Surface 3. Construction BED 1. Headboard 2. Mattress 3. Frame 4. Accessories ▪ Pillow ▪ Pillow Case ▪ Blanket ▪ Bed Sheet ▪ Bolster TYPES OF SPRINGS | TYPES OF MATTRESS CARE AND MAINTENANCE OF BEDS 1. Turn the mattresses 4 time a year 2. Check them for tears and lumps, and check the handle as well 3. Check casters of bed frames and joints 4. Check dents and scuffs (worn- out parts) MATERIALS FOR FURNITURE 1. Wood o Its selling points are hardness and strength that give it ability to resists wear, rigidity and permanence, the natural beauty of the grain, the capacity to take stains, and finishes, and the reasonable cost of upkeep. 2. Metals o The properties of aluminum, such as lightweight, its high malleability and ductility adaptability to a variety of finishes, easily cleaned and inexpensive bespeaks good quality materials for furniture. Often combined with some durable plastic, leather, and upholstery and if well- constructed, become durable, snag- proof, and easy to maintain. 3. Fiberglass and thermosetting plastics o Stain resistant and easy to maintain. Other advantages are durability, lightweight, and resilience to scratching and availability in a wide range of colors  MATERIALS FOR FURNITURE 4. Marble and Ceramics Both are also materials for constructing furniture. Table and counter tops can be made of marble. The guestroom is usually equipped with ceramic lamps on nightstands. 5. Indigenous Materials Rattan and nito are locally grown plants that are made into enduring wicker chairs QUESTIONS?