Deck 4: Food Product Flow and Kitchen Design 

Question 1

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

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

Answer 1

D

Question 2

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 only passes through the temperature danger zone one time.
C)the time between production and service is limited.
D)food is prepared for service rather than for inventory.

Answer 2

A

Question 3

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

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

Answer 3

C

Question 4

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

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

Question 5

Improper handling of sous vide products can result in:

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

Question 6

A primary difference between ready prepared and conventional foodservice operation is:

A)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.
B)in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory.
C)in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized.
D)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.

Question 7

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)assembly serve
D)commissary

Question 8

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

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

Question 9

In decentralized service,food is:

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

Question 10

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

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

Question 11

A charrette is a:

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

Question 12

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

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

Question 13

One advantage of an assembly serve foodservice operation is:

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

Question 14

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

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

Question 15

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

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

Question 16

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)more
C)the same number of

Question 17

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

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

Question 18

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

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

Question 19

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)commissary
C)ready prepared
D)assembly serve

Question 20

The term,sous vide,is a French term for ________.

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

Question 21

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

Question 22

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

Question 23

All of the following are principles of motion economy EXCEPT:

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

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

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

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

Question 26

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

Question 27

Satellite service centers are associated with commissary foodservice operations.

Question 28

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

Question 29

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

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

Question 30

The weight of metal per square foot is termed gauge.

Question 31

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

Question 32

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

Question 33

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

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

Question 34

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

Question 35

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

Question 36

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

Question 37

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 38

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

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

Question 39

Blast freezers are most likely found in conventional foodservice operations.

Question 40

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