Introduction to food production & Beverages service

Which is CORRECT about the purpose of food planning?

• Determine quantity of ingredients for every menu items to prepare.

• To make sure ingredients are used completely.

• To determine extra number of food.

• Ensure in maximizing cost.

What are the TWO (2) CORRECT reasons for food production?

• ensure food is ready when needed & look attractive

• Avoid waste

• To add extra brand in the market to compete.

• Extra nutrients is added to food when produce.

List FOUR (4) of a dry heat method of cooking that is commonly for chicken meat.

(a)  

Based on the picture, which is the CORRECT moist heat cooking method showed?

• simmering

• steaming

• poaching

• stewing

How many types of food productions methods that is typically can be found and applied in food production.

• 4

• 5

• 6

• 8

"Production not directly linked to service. Foods are “held” and distributed to separate service areas"

Based on the statement which is the correct types of food production methods stated above?

• conventional

• call order

• centralized

• assembly

How many steps are there in the flow of food in food production?

• 12

• 8

• 10

• 15

What are the first step for the flow of food?

(a)  

Which is CORRECT regarding the understanding of a kitchen brigade system?

• each position’s responsibilities are clearly
  defined under this system
  

• a system used to give each kitchen department their duties

• kitchen food flow system

• system to help decide a menu

In a professional kitchen, whom is responsible in overall management of the kitchen?

• Commis chef

• Sous Chef

• Chef De Cuisine

• Chef De Partie