TLE 9_WORKSHEET 3

What does "design" mean in food service?

• Cooking food

• Choosing staff uniforms

• Planning the site, menu, and equipment

• Buying ingredients

Why should movement in the kitchen be smooth and fast?

• To avoid boredom

• To prepare and serve food quickly

• To entertain the workers

• To avoid making noise

What is a "compact center"?

• A place with separate sections

• A kitchen with decorations

• All kitchen areas in one unit

• A very large kitchen

What should be considered when deciding the size of a kitchen?

• Number of windows

• Price of the tools

• Number of people, equipment, and work to be done

• Wall design

What helps make the kitchen safe for workers?

• Air freshener and rugs

• Music and fans

• Good lighting and ventilation

• Plants and flowers

What is the most important rule in the kitchen?

• Be quiet

• Work fast

• Cleanliness and safety

• Always smile

Why should the kitchen be free of insects and rodents?

• To make food tastier

• To impress customers

• To keep the place clean and safe

• To reduce electricity use

How many main work areas should a food service kitchen have?

• 5

• 7

• 4

• 6

Where should the receiving area be located?

• Near the bathroom

• Near the dining room

• At an easy-access entry for deliveries

• In the kitchen corner

What area should be close to the storage room?

• Office

• Waiting area

• Receiving area

• Dishwashing area