Introduction to Quantity Food Management
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Introduction to Quantity Food Management

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@TenderTroll

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Questions and Answers

What is the first general step in food processing?

  • Cooking
  • Cleaning
  • Preparation (correct)
  • Finishing and Portioning

    • Which of the following is NOT a work center in the Vegetable and Fruit Section?

  • Mixing (correct)
  • Trimming, cutting, shredding, and chopping
  • Cleaning
  • Peeling

    • Which of the following is NOT a work center in the Meat Cutting section?

  • Where poultry maybe dressed or fish cleaned
  • Where the cooking portions maybe made into roast, chops, steaks, or patties that requires chopping, boning, slicing, cubing, or, tying
  • Where the meat is cooked (correct)
  • Where the meat will be broken from carcass cuts into portions or sizes that can be shaped into cooking portions

    • What type of cooking is NOT mentioned in the Cooking section?

    <p>Boiling</p> Signup and view all the answers

    Which of the following is NOT a work center that may be formed around a particular type of preparation and the skill and equipment required for preparation?

    <p>Food Mixing</p> Signup and view all the answers

    Which of the following is NOT a requirement in large operations for the preparation and dispensation of various food items?

    <p>Meat Cutting</p> Signup and view all the answers

    Which of the following statements is true about the characteristics of large kitchens?

    <p>Some cater to specific demands for certain foods and preparation styles.</p> Signup and view all the answers

    What is one of the factors that affects the equipment required and the organization of work in a large kitchen?

    <p>Both the volume and the character of the food served.</p> Signup and view all the answers

    Which of the following statements is incorrect regarding the extent of preparation done in large kitchens?

    <p>All kitchens use only commercially prepared foods.</p> Signup and view all the answers

    What is one of the reasons mentioned for the use of commercially prepared foods in large kitchens?

    <p>To reduce the need for qualified employees.</p> Signup and view all the answers

    Which of the following establishments is not mentioned as an example of a place that provides complete meal services to large groups?

    <p>Catering companies</p> Signup and view all the answers

    What is one of the factors that can influence the division of activities into sections or departments in a large kitchen?

    <p>The volume of food being prepared and served.</p> Signup and view all the answers

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