Food Production and Sanitation 1Flashcard

Front

What is the primary task of production planning?

Back

Deciding the quantity of menu items to prepare

Front

Formal process of purchasing consists of: Identify needs -> write specifications -> create purchase order

Back

Identify needs -> write specifications -> create purchase order

Front

The correct way to clean and sanitize is:

Back

Clean -> Rinse -> Sanitize

Front

Plans to redesign the kitchen should address several concerns, including which of the following? Layout of the facility, The receiving area, Temperature, All of the above

Back

All of the above

Front

The principle of food production is _____________ .

Back

To serve hot food hot and cold food cold

Front

The Vendor is: Part of Supply Chain, Seller, Source of Supplies, All of the above

Back

All of the above

Front

When planning new construction or a remodelling project, which of the following people is least likely to be part of the planning team? Food Service Consultant, General Manager, Guests, Architect

Back

Guests

Front

90% of food allergies are caused by: Milk, eggs, fish, wheat, tree nuts, peanuts, soybeans, and crustaceans, Rice and pasta, Various spices, All of the above

Back

Milk, eggs, fish, wheat, tree nuts, peanuts, soybeans, and crustaceans

Front

While taking an order, a server should _____________ .

Back

Do all of the above

Front

Equifinality is defined as:

Back

The same outputs may be achieved from different inputs or transformational processes.