Stewarding
Ecole hôtelière de Lausanne retake test in stewarding
Ecole hôtelière de Lausanne retake test in stewarding
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Lernkarten
What is the marche en avant method?
ensure that clean and dirty cycles do not cross + store correctly at the right temperature
Why do we use gloves?
What does H.A.C.C.P mean? Who invented it? How many principles?
Hazard analysis critical control point invented by the NASA has 7 principles: 1analysis, 2ccp, 3critical limit, 4system to control, 5check failure, 6establish procedure, 7put together documentation
There are 5 points how food is introduced to the environment?
Through : raw material, equipment, handling, working method, working environment
How long do we have to conserve the sample dishes?
At what temperature should frozen products be conserved?
What does acid remove?
What does alkali remove?
At what temperature performs the conveyor belt system?
pre-wash: 45C
washing : 55-65C
pre rinse : 65-75C
rinsing : 79-85C
Drying :65C
Red product Europa4V
hypochlorous acid / disinfection and shining effect
Blue product Europa 4V
Hydroxide / degreasing cleaning
Kitchen utensils washing machine
15 cycles / hour - 5liters of water per cycle
Cutlery sorting machine
7200 items / hour
dioxydizing bath
1-3 min max
low temperature electrolysis 45-55C
desox 2000
Ball burnisher
Only polishes
hardens layer of silver
Rack conveyor
Removed from EHL in 2012
80-320 racks per hour
50'000
Hood type washing machine
50-80 racks/ hour
washing + rinsing
15000.-
Under counter dishwasher
40 racks/hour
2 liters per wash cycle
washing + rinsing
5000.-
