12 Questions
What is the first general step in food processing?
Preparation
Which of the following is NOT a work center in the Vegetable and Fruit Section?
Mixing
Which of the following is NOT a work center in the Meat Cutting section?
Where the meat is cooked
What type of cooking is NOT mentioned in the Cooking section?
Boiling
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?
Food Mixing
Which of the following is NOT a requirement in large operations for the preparation and dispensation of various food items?
Meat Cutting
Which of the following statements is true about the characteristics of large kitchens?
Some cater to specific demands for certain foods and preparation styles.
What is one of the factors that affects the equipment required and the organization of work in a large kitchen?
Both the volume and the character of the food served.
Which of the following statements is incorrect regarding the extent of preparation done in large kitchens?
All kitchens use only commercially prepared foods.
What is one of the reasons mentioned for the use of commercially prepared foods in large kitchens?
To reduce the need for qualified employees.
Which of the following establishments is not mentioned as an example of a place that provides complete meal services to large groups?
Catering companies
What is one of the factors that can influence the division of activities into sections or departments in a large kitchen?
The volume of food being prepared and served.
Explore the characteristics of large kitchens and food services provided to different establishments such as residence halls, hospitals, and restaurants. Learn about complete meal services, special foods, individualized services, and more.
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