Deck 4: Food Product Flow

Question 1

Foodservice operations using only pre-prepared, convenience food items are termed _____________.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Answer 1

D

Question 2

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

A) receiving and storage
B) preparation and production
C) cooling and reheating
D) distribution and service

Answer 2

C

Question 3

A tumble chiller would most likely be found in a _____________ type of foodservice operation.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Answer 3

B

Question 4

One advantage of an assembly serve foodservice operation is

A) food costs typically are lower than for other foodservice operations.
B) the need for skilled production labor is nearly eliminated.
C) the availability of high-quality food for special diets is increased.
D) centralized service is enhanced.

Question 5

A primary difference between ready prepared and conventional foodservice operation is

A) in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory.
B) in conventional foodservice food items are purchased in their raw form and a production process is required before service; in ready prepared the food items are purchased pre-prepared and only require reheating.
C) in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized.
D) in ready prepared foodservice operations production and service are physically close together; in conventional foodservice operations production and service typically are separated by a great distance.

Question 6

The term, sous vide, is a French term for

A) under vacuum.
B) sauce supreme.
C) chef in training.
D) cook-freeze.

Question 7

Cook freeze is an example of a _____________ type of foodservice operation.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 8

Cook-chill foodservice operations in the U.S. could be described as

A) the more prevalent type of foodservice.
B) more prevalent than conventional foodservices but less prevalent than commissary foodservices.
C) about the same prevalence as conventional foodservices.
D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.

Question 9

The _____________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 10

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

A) fresh apples, sugar, flour, and shortening to make apple pie.
B) a frozen apple pie that requires thawing before service.
C) a frozen apple pie that requires baking in the operation before service.
D) an apple pie that is ready to serve.

Question 11

Cook-chill and cook-freeze are examples of the _____________ type of foodservice.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 12

The dominant type of foodservice in the United States is _____________.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 13

The Program, developed by an architect for a new kitchen, includes

A) the schematic design.
B) construction documents.
C) blueprints.
D) projected timeline for the project.
E) all of the above.

Question 14

Improper handling of sous vide products can result in

A) loss of portion control.
B) microbiological health hazards.
C) an increase in cooking time.
D) the need to use centralized rather than decentralized service.

Question 15

In decentralized service, food is

A) dished onto trays in a commissary site and then transported to the patient units for service.
B) transported in bulk to galley kitchens near the patient units where patient trays are assembled.
C) dished onto trays from a trayline that is in physical proximity to the production area; trays then are transported to patient units.
D) prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area.

Question 16

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that

A) peak demands for labor are removed.
B) food is prepared for service rather than for inventory.
C) the time between production and service is limited.
D) food only passes through the temperature danger zone one time.

Question 17

A restaurant that receives raw food products, prepares it, and serves it immediately to the customer could be classified as a _____________ type of foodservice.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 18

A charrette is a

A) diagram defining work spaces and their relatedness in a new kitchen.
B) process for illustrating product and people flow in a kitchen.
C) method for detailing kitchen layout.
D) collaborative planning session to gain input about a new kitchen.

Question 19

A hospital that uses cook-chill production and centralized tray production likely would have _____________ steps between procurement and service as compared to a table service restaurant.

A) less
B) the same number of
C) more

Question 20

In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

A) conventional
B) ready prepared
C) commissary
D) assembly serve

Question 21

All of the following are principles of motion economy EXCEPT

A) both hands should be used.
B) materials and tools should have a fixed location.
C) the height of the work unit should allow either standing or sitting.
D) one tool should be used at a time.

Question 22

Center of the plate typically requires two phases of heat processing in ready prepared foodservices.

Question 23

A hospital that receives raw food products, prepares them, assembles food on patient trays in the kitchen, and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.

Question 24

Marble, although expensive, would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.

Question 25

Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.

Question 26

Sous vide products are often termed "reduced oxygen packaging".

Question 27

Removing more air from a space than is brought into that space is an example of

A) ventilation.
B) positive air pressure.
C) negative air pressure.
D) make up air.

Question 28

The Food Code requires a minimum of _____________ foot-candles of light where an employee is working with food.

A) 10
B) 20
C) 50
D) 100

Question 29

LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting.

Question 30

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Question 31

Satellite service centers are associated with commissary foodservice operations.

Question 32

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

Question 33

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Question 34

Quarry tile is often used for the flooring in foodservice operations because it

A) is resilient.
B) absorbs sounds well.
C) does not get slippery when wet.
D) is nonabsorbent.

Question 35

Which of the following is an example of sustainable design practices?

A) using incandescent light bulbs.
B) using VOC paint.
C) using bamboo for wood floors.
D) limiting the number and size of windows.

Question 36

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

Question 37

The movement of product or people through an operation is termed _____________.

Question 38

Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.