FSM 114

The person responsible for pastries and baked goods is called:

• Garde Manger

• Patissier

• Poissonnier

• Rotisseur

Which food service system requires the least number of skilled workers?

• Conventional

• Commissary

• Assembly-Serve

• Ready-Prepared

Which is considered the first fast food restaurant?

• Arby’s

• Dairy Queen

• A&W Root Beer

• Buffalo Wild Wings

Which institutional food service provides nutritious meals to inmates to prevent disease?

• Hospital and nursing home

• Prison catering

• Industrial catering

• Railways

Which food service system is known as 'kitchenless,' using fully prepared food that only needs heating and assembly?

• Ready-Prepared

• Commissary

• Conventional

• Assembly-Serve

Which of the following is NOT part of the basic kitchen work triangle?

• Refrigerator

• Sink

• Stove/Range

• Dishwasher

Which type of restaurant is designed with a specific theme, usually related to regional cuisine such as Chinese, Indian, or Japanese?

• Coffee Shop

• Specialty Restaurant

• Food Bar

• Grill Room

What is the “work triangle” in kitchen design?

• Connection of refrigerator, sink, and stove

• Connection of dining area, pantry, and dish rack

• Connection of kitchen to living and dining rooms

• Connection of dishwasher, pantry, and oven

Which work center is primarily used for washing and trimming food?

• Range

• Sink

• Refrigerator

• Countertop

What is the main purpose of a good kitchen layout?

• To make cooking more expensive

• To maximize orderliness, safety, and efficiency

• To enlarge the dining space

• To allow more decorations