FOOD PRODUCTION METHODS

1. Which production method best suits a fast service restaurant that produces a high volume of uniform meals quickly?

• A. Call order method

• B. Continuous flow method

• C. Conventional method

• D. Cook-chill method

2. Which production system organizes production by clustering similar processes rather than grouping by dish?

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  A. Partie system

   

• B. Process approach

• C. Call order method

• D. Assembly kitchen

3. How do rising cost pressures (space, equipment, fuel, maintenance, and labor) impact the planning and justification of a food production system?

• A. It necessitates detailed planning and justification

• B.  It requires less planning with the menu dishes to be served

• C. It allows for arbitrary allocation of space in the kitchen premise

• D. It eliminates the need for flexible processes

4. Which method involves cooking food to order after receiving customer input?

• A. Call order method

• B. Cook-freeze method

• C. Cook-chill method

• D. Continuous flow method

5. What distinguishes the cook-freeze method from the cook-chill method?

 

• A. Cook-freeze uses low temperature control without freezing the food

• B. Cook-chill uses freezing techniques putting it inside a freezer

• C. Cook-freeze requires special processes to handle the freezing

• D. Both methods are identical

6. Which method uses sealed vacuum packaging during cooking to control and preserve food quality?

• A. Assembly kitchen

• B.  Convenience

   

• C. Sous-vide

   

• D. Centralized

7. Which production method involves producing food centrally and then distributing it to various service areas?

 

• A. Continuous flow

• B. Call order

• C. Conventional

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  D. Centralized

   

8. Why is the process approach often favored over the 'partie' system when organizing food production?

 

 

 

 

• A. It emphasizes flexible use of common techniques and skills

• B. It allows grouping by types of dishes found in the menu that are very marketable

• C. It reduces the need for planning among the staff and crew

• D. It encourages a rigid structure

 

9. How does an assembly kitchen system adapt modern technology in food manufacturing and conservation?

• A. It incorporates technological innovations in manufacturing and conservation

• B. It mimics traditional methods that are the foundations of all these modern methods in cooking

   

• C. It relies solely on fresh foods and manual processes as these are the most convenient methods

• D. It eliminates the need for a production system

10. How does a systems approach benefit operations that serve multiple cuisines?

• A. It complicates the process by segregating cuisines in accordance to their methods of cooking

• B. It provides an input/process/output model that integrates diverse production methods

• C. It simply uses the partie system that connects all the important labor force to create the dishes

   

• D. It removes the necessity of kitchen design