Objectives of cooking in food production ___________.

 

• a)    Enhance aesthetic appeal

• b)   Destroy harmful organisms

• c)    Improve digestibility, maximize nutrient retention

• d)   All of the above

What should be considered during preliminary planning of a food service  design project?

• a)      Equipment features such as design and function

• b)      Regulatory codes

• c)      Study of current trends in food service design

• d)      Innovations in equipment and design

What is the key aspect to include in an objective approach to production for conservation?

• a)      Regulatory codes

• b)      Preliminary planning for a food service design project

• c)      Use of inputs and desired product outputs

• d)      Innovations in equipment and design

Why should initial and operating costs be considered in food service design products?

• a)      To ensure financial sustainability

• b)      By analyzing utilities

• c)      Waste management

• d)      Proper use and maintenance of equipment

Which of the following is NOT a recommended method for thawing frozen food?

• Thawing in a sealed bag at room temperature
• Leaving it on the counter at room temperature

• Thawing in the oven
• Thawing in hot water

The primary cost advantage of centralized ware washing with a decentralized service system is that____

 

• a) it eliminates the need for duplication of equipment.

• b) it complicates the cleaning process.

• c) it increases transportation costs.
• d) it requires more staff for dish handling.

When selecting a food delivery system, which of the following factors is the most important in relation to the microbial quality of delivered food?

• a) delivery distance
• b) packaging type
• c) customer preferences

• d) time span from prep to service

Kind of foodservice organizations are_________

• a) Grocery stores and farmers' markets

• b) Food trucks and catering services

• c) Home kitchens and personal chefs

• d) all of the above

To understand the planning process, managers need to know the following words and their definitions

   

• Blueprint, model and Arrangement
• Physical, design and Layout
• Framework, style and Organization
• Structure, form and Configuration

What are the Preliminary Preparation required for Facility Planning?

• Change in desired menu items
• Reduction in operating hours
• Increase in staff training
• Expansion of facility space