ITCA | Unit 03 | Introduction to the Kitchen & Industry

Which of the following is considered large kitchen equipment?

• Ovens and Ranges

• Measuring Cups and Spoons

• Peelers and Graters

• Tongs, Whisks, and Spatulas

What is the primary purpose of refrigerators and freezers in a professional kitchen?

• To keep ingredients fresh and safe by maintaining cold temperatures

• To chop, blend, or puree ingredients rapidly

• To bake, roast, and cook food on burners

• To clean and sanitize dishes quickly and thoroughly

Why is it important to keep knives sharp in the kitchen?

• To reduce the risk of slipping

• To make food taste better

• To save electricity

• To keep ingredients cold

A chef needs to prepare fruits and vegetables with ease. Which small equipment should they use?

• Peelers and Graters

• Mixers

• Dishwashers

• Ovens and Ranges

Imagine you are working in a kitchen and notice that a piece of equipment is damaged. What should you do to ensure safety and efficiency?

• Regularly inspect equipment for damage and report problems

• Ignore the damage and continue using it

• Ask someone else to use it instead

• Only use it for non-cooking tasks

Which of the following is responsible for overseeing the entire kitchen operation, menus, and food quality in a restaurant?

• Line Cook

• Executive Chef

• Dishwasher

• Host/Hostess

What is the main responsibility of a busser in a restaurant?

• Prepares and serves beverages at the bar

• Clears tables, resets seating areas, and assists servers

• Takes orders and serves food and drinks

• Oversees FOH operations and handles customer issues

Which style of restaurant service allows customers to serve themselves from a selection of dishes laid out on tables or counters?

• Table Service

• Buffet Service

• Fast Food

• Quick Service

Compare and contrast Fast Food and Fast Casual restaurant service styles. What is a key difference between them?

• Fast Food offers higher-quality food than Fast Casual.

• Fast Casual combines fast service with higher-quality food and more comfortable seating than Fast Food.

• Fast Food always has table service, while Fast Casual does not.

• Fast Casual is only available at events and all-you-can-eat restaurants.

A restaurant manager wants to improve teamwork between the kitchen and front-of-house staff. What is one important factor they should focus on to ensure a smooth dining experience?

• Increasing the number of menu items

• Communication and cooperation between all roles

• Hiring only experienced chefs

• Reducing the number of servers