PHILTECH INSTITUTE OF ARTS AND TECHNOLOGY- CATANAUAN-BRANCH

First Semester S.Y. 2020-2021

MIDTERM EXAMINATION
Subject: ERGONOMICS AND FACILITIES PLANNING FOR HOSPITALITY INDUSTRY
Section: DHST

Name: ____________________________ Date: _____________

Section : ________________ Instructor: MRS.MELISSA F.LUSTADO

Test I. Multiple Choice. Encircle the letter of the correct answer.NO ERASURE
1. Are used to store large quantities of food in bulk at temperatures between 32°F (0°C) and
41°F (5°C).
a. pass-through refrigerator b. reach in refrigerators c. walk-in refrigerators
2. It used to dispense ice must be designed and constructed to meet the basic requirements of
food equipment.
a.slicers b. scoops c. grinder
3. It is best performed in a separate room or area which is well lighted and ventilated.
a.diswashing b. tableware c. kitchenware
4. It includes kitchen utensils such as pots, pans, and skillets soiled in the process of food
preparation.
a.tableware b.kitchenware c. equipment
5. are among the most expensive and important pieces of equipment in a food establishment.
a.diswashers b.mechanical dishwashers c. automatic diswashers
6. where racks of dishes are immersed for cleaning.
a. Low-temperature dishwashers b. Immersion dishwashers c. Flight-type dishwashers
7. Are used to make single-service and single-use articles must not permit the transfer of
harmful substances or pass on colors, odors, or tastes to food.
a.materials b.equipments c.diswashers
8.This systems are designed to cool hot foods very quickly
a.rapid-chill b. plastic pouches c.cook-chill
9. This allows lower water temperatures, which conserves energy

a. conveyor-rack dishwasher b .flight-type dishwashers c. low-temperature dishwashers

10. This machine operates continuously with a person stationed at each end (Figure 2.8). Dishes
are loaded and unloaded.
a. conveyor-rack dishwasher b. flight-type dishwashers c . low-temperature dishwashers
Test II.TRUE or FALSE. Write the correct answer on the space provided.
_______________1. , the items are built according to acceptable standards for the particular
items.
_______________2. It is extremely important to select the right piece of equipment for the job.
_______________3. The basic needs of a food establishment should dictate the purchase of
materials.
_______________4. Some of the major costs associated with the purchase of equipment are
the purchase price, installation cost, operating costs, maintenance costs, and finance charges.
_______________5. It is advisable to buy equipment that is more expensive, larger, or more
sophisticated than that which is required to meet the needs of the operation.
_______________6. Heavy equipment such as ranges and cabinets may be mounted on a
raised masonry, tile, or metal platform and sealed to the floor.
_______________7. The cost of stainless steel is based on the extent of polishing desired,
because polishing requires labor, material, and energy.
.______________8. Plastic also wears easily under normal use, which requires frequent
maintenance and replacement.
_______________9. The steam does not come directly in contact with the food being heated.
_______________10. Bacteria grow best at temperatures between 70°F (21°C) and 120°F
(49°C).

Test III. IDENTIFICATION. General Directions: Read carefully each question and answer only
the correct word/s in the following sentences.
_____________________________1.It is also an important feature of food equipment, since
the equipment used in a food establishment is subject to constant use and abuse.
_____________________________2. It uses a high-speed fan to circulate heated air and
guarantee even heat distribution over and around foods
_____________________________3. Are essential pieces of equipment in most food
establishments.
_____________________________4. It is one of the most popular materials for food
operations.
_____________________________5. Are the parts which normally come into contact with food
or from which food may drain, drip, splash, or spill into food or onto a surface that is normally
in contact with food.
_____________________________6. Are among the most important pieces of equipment in a
food establishment.
_____________________________7. Are the stationary type where one deck sits on top of
another to conserve space are commonly used for thawing, heating, and reheating food.
_____________________________8. It states that cooked potentially hazardous foods must be
cooled from 135°F (57°C) to 70°F(21°C) within 2 hours and from 135°F (57°C) to 41°F (5°C) or
below within 6 hours.
_____________________________9. It is the most commonly used oven in small food
operations
_____________________________10.It has both advantages and disadvantages for use in
foodservice equipment.

Test IV.ESSAY.
1. Explain the different types of ovens and their uses.
2. Give the function and differences of FDA and NSF.
ANSWER KEY:
TEST I.MULTIPLE CHOICE
1.C
2.B
3.A
4.B
5.B
6.B
7.A
8.A
9.C
10.B

TEST II.

1.true
2. true
3.false
4. true
5. false
6. true
7. true
8. false
9. true
10. true

TEST III.

1.design
2. convection oven
3. steam-jacketed kettles
4. stainless steel
5. food-contact surfaces
6. ovens
7. deck ovens
8.the fda food code
9. microwave ovens
10. wood