Due to the nature of this business the position of this kitchen is key to the services it provides. The business may need to deliver food and drink to a range of different facilities and outlets. Want type of kitchen am I?

• Centralised

• Experimental

• Burger Van

• fast food operation

This type of kitchen is designed to include an audience either in situ or via social media. There would be a range of IT to facilitate the ability for the audience to see and interact with the host. What type of kitchen am I?

• Ice-cream parlour

• Factory Outlet

• Theatre/show

• Galley

This type of kitchen is designed for speed of service, there would be limited space for movement, there would be a range of different foods close to hand for ease of service. Under-counter fridges and freezers would be close to the point of cooking. What type of kitchen am I?

• Hospital

• Fast Food

• Domestic

• Experimental

Which of the following statements best describes a "Experimental" kitchen:

• Minimal equipment , limited in budget, open to general public

• Open to the public, in an open space, might incur high profit margins due to onsite ground rent operation

• Not open to the public, only employees. Employer and caterer share the cost of the production and sale price of the food served.

• Not be open to the public, except a few consumers. Sampling and providing feed back to aid innovation of new products

This type of kitchen would become “LIVE” when catering for large functions or events. Food is pre-cooked in the main kitchen and ONLY served from this point. This kitchen would be closed down and thoroughly cleaned, all equipment would be secured ready for the next event. What type of kitchen am I?

• Fast-food

• Nursing home

• Satelite

• Boarding Kennels

Which statement best describes "Galley / Cabin" Kitchen

• Central for ease of service. Due to the nature of the confined space it must be easily accessible to the staff who provide the service, limited in manoeuvre.

• Apart from the main operation of the business, sending prepared food to locations spread over an area to be consumed by invited guests only

• Central to the organisation, providing high volumes of food and drink to vast groups of people in stadiums.

• Small, confined operation. Will have a limited menu serving limited amounts of people, when it's gone, it's gone!

Cold preparation like meat, fish and cold food preparation area is........

The service of food takes place from

• Larder

• Pass

• Patisserie

• Sauce

Hot and cold desserts, breads and confectionery are all produced in which area of the kitchen

• Pass

• Patisserie

• Sauce

• Larder

Hot and cold desserts, breads and confectionery are all produced in which area of the kitchen

• Pass

• Patisserie

• Sauce

• Larder