Question 1

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

Accepted Answer

The answer of The assembly serve foodservice operation requires equipment...

Question 2

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

Accepted Answer

Center of the plate typically requires two phases of heat processing in ready prepared foodservices, including initial cooking and reheating before service.

Question 3

All of the following are principles of motion economy EXCEPT:

Accepted Answer

The principle of motion economy suggests using both hands effectively, keeping materials and tools in fixed locations, and adjusting the work height for comfort and efficiency. It does not advocate for using only one tool at a time; instead, it encourages the efficient use of tools and resources.

Question 4

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

Accepted Answer

Marble is not ideal for kitchens primarily because it can be slippery when wet and is also prone to scratches and stains, which makes it less resilient in high-traffic areas like kitchens.

Question 5

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

Accepted Answer

Quarry tile is nonabsorbent, which means it does not absorb liquids or bacteria, making it a hygienic option for foodservice operations. It is also durable and can withstand heavy foot traffic and spills. However, it may become slippery when wet and does not absorb sounds well.

Question 6

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

Accepted Answer

The answer of LED lighting is less expensive,uses less energy,and...

Question 7

Satellite service centers are associated with commissary foodservice operations.

Accepted Answer

Satellite service centers are typically established near or within a commissary to provide foodservice support to various military units in remote or austere locations.

Question 8

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

Accepted Answer

EnergyStar equipment can contribute to the LEED certification in terms of energy efficiency, which is one of the important factors in the LEED rating system. Using EnergyStar equipment helps to reduce energy consumption, costs and emissions, which in turn helps to achieve LEED points under the Energy and Atmosphere (EA) Credit 1 category. Thus, purchasing EnergyStar equipment can be a key strategy for foodservice operations to achieve LEED certification.

Question 9

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

Accepted Answer

The answer of The Food Code requires a minimum of...

Question 10

The weight of metal per square foot is termed gauge.

Accepted Answer

The weight of metal per square foot is termed gauge.

Question 11

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

Accepted Answer

A galley kitchen in a hospital is designed to decentralize the assembly of patient meals, allowing each department to prepare the meals for their own patients. This helps to reduce wait times, improve food quality and quantity, and enhance patient satisfaction.

Question 12

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

Accepted Answer

The answer of Fluorescent lights over a work area in...

Question 13

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

Accepted Answer

Using bamboo for wood floors is an example of sustainable design practices as bamboo is a rapidly renewable resource which can be grown and harvested sustainably. Using VOC paint and incandescent light bulbs are not sustainable design practices as they contribute to air pollution and energy waste respectively. Similarly, limiting the number and size of windows may not necessarily be a sustainable practice as it can limit natural lighting and ventilation which can result in increased energy consumption for artificial lighting and air conditioning.

Question 14

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

Accepted Answer

The answer of The movement of product or people through...

Question 15

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

Accepted Answer

The highest recognition given by the Leadership in Energy and Environmental Design (LEED) organization for sustainable design is Platinum, not Gold.

Question 16

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

Accepted Answer

Sous vide products are typically vacuum-sealed which reduces the amount of oxygen in the packaging, hence the term "reduced oxygen packaging".

Question 17

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.

Accepted Answer

This describes a conventional foodservice system, where food is purchased in various stages of preparation, prepared on-site, and then served to the customers. Assembly serve systems typically involve minimal cooking and often use pre-prepared or ready-to-eat foods that are simply assembled and served.

Question 18

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

Accepted Answer

When more air is removed from a space than is brought into that space, it creates negative air pressure. This can lead to problems such as difficulty opening doors and windows, and can even cause dangerous situations such as backdrafts.

Question 19

Blast freezers are most likely found in conventional foodservice operations.

Accepted Answer

Blast freezers are more commonly found in industrial food processing or large-scale catering operations due to their rapid freezing capabilities, which are not typically required in conventional foodservice operations.

Question 20

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

Accepted Answer

Ready prepared foodservice operations, also known as commissary kitchens, were developed in part to address the labor shortage by centralizing food production and reducing the need for highly skilled workers at each individual restaurant location.

Quiz 4: Food Product Flow and Kitchen Design

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

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

All of the following are principles of motion economy EXCEPT:

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

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

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

Satellite service centers are associated with commissary foodservice operations.

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

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

The weight of metal per square foot is termed gauge.

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

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

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

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

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

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

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.

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

Blast freezers are most likely found in conventional foodservice operations.

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