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WorksheetsFoundations of Restaurant management 2 chapter 13
Total questions: 15
Worksheet time: 8mins
Limiting the use of a resource is called
globalization
responsibility
sustainability
conservation
How can dirty dishes be handled to preserve safety and conserve water?
Load each rack for the dishwasher beyond capacity
Run each rack of dishes though the dishwasher once
Soak dishes first
Scrape food off quickly under a running flow
The electricity created by using steam or hot water produced inside the earth is known as
geothermal power
photosynthesis
solar collection
Hydropower
Which energy source s renewable?
Natural gas
Crude oil
Manure
Propane
What uses the most energy in a restaurant or foodservice operation?
Refrigerator
lighting
HVAC
food preperation
Options for energy efficient lighting included compact fluorescent light bulbs and what type of bulb, which can last up to 12 years
Incandescent
LED
Blue
Dim
Which items should be included in an operation's composting program?
Fish bones
Fats and oils are
coffee grounds
Milk and cheese
Aquaculture refers to
a love of seafood
the farming of seafood under controlled conditions
the environment in which fish live
the increase in demand for seafood
Operations can lessen their waste by
making food in large batches
burning their trach
reducing, reusing, recycling
compacting or burying
Local sourcing refers to
using nearby landfills
delivering food to customer in the community
Using food that was grown in the surrounding area
buying products from only one source
True or False:
Shade grown coffee is better for the environment than sun coffee?
False
True
True or False:
Aquaculture now account for 50% of the seafood eaten globally
False
True
True or False:
The downside of eating fish that has been farmed are they have a higher mercury content than wild fish
False
True
True or False:
Bacon grease is a great item to compost?
False
True
True or False:
Being labled "Organic" requires special stipulations with how the plants are grown?
True
False
