New Kitchen System Operations

The video introduces a model kitchen at Trưng Trắc Primary School, designed by Ajinomoto and the Ho Chi Minh City Department of Education. It highlights the kitchen's modern, one-way workflow that ensures food safety and efficiency. The video details daily operations, including food preparation, cooking, distribution, and cleaning processes. The kitchen's design minimizes cross-contamination and reduces workload for staff. The model aims to provide safe, nutritious meals for students and is expected to be expanded to other schools nationwide.

When was the model kitchen inaugurated?

• September 10, 2014

• October 10, 2014

• September 15, 2014

• October 15, 2014

What is the first step for staff at the beginning of the day?

• Weighing food

• Changing into appropriate attire

• Preparing ingredients

• Cleaning the kitchen

How are the tools for processing meat and vegetables distinguished?

• By color

• By shape

• By material

• By size

What feature helps staff avoid heavy lifting in the kitchen?

• Automated conveyor belts

• Elevators

• Mobile transfer carts

• Robotic arms

What is used to cook food in the new kitchen system?

• Traditional stoves

• Microwaves

• Advanced tilting pans

• Ovens

How is water supplied in the new kitchen system?

• From a central tank

• From a nearby river

• Using buckets

• Through mobile water taps

What happens to the food after it is cooked?

• It is distributed to each class

• It is packed for takeaway

• It is left to cool

• It is stored in a refrigerator

What do students do with their utensils after eating?

• Wash them themselves

• Place them in designated baskets

• Throw them away

• Leave them on the table

What is done with the utensils after they are washed?

• They are packed for the next meal

• They are placed in a drying oven

• They are left to air dry

• They are stored in a cupboard

What is the main benefit of the one-way kitchen model?

• It reduces food costs

• It ensures food safety and efficiency

• It increases the number of meals served

• It requires fewer staff