12 Questions
What are the three general steps of food processing?
Preparation, Cooking, Finishing and Portioning for service
Which of the following is NOT a work center in the Vegetable and Fruit Section?
Cooking
Which of the following is considered the heart of the kitchen?
Meat Cutting Section
What are the three work centers in the Meat Cutting Section?
Breaking carcass cuts into portions, Making cooking portions, Dressing poultry or cleaning fish
Which of the following is NOT mentioned as a type of cooking in the Cooking Section?
Microwaving
Which of the following work centers is NOT mentioned in the Finishing and Portioning Section?
Roasting
What is one characteristic of kitchens serving complete meals to large groups?
They serve meals in residence halls, retirement homes, hospitals, and commercial restaurants.
Which of the following is NOT mentioned as a characteristic of some kitchens?
Serving meals in food trucks and street carts.
What factor is mentioned as affecting the equipment required and the organization of work in a kitchen?
The extent of preparation done on-site.
According to the passage, what is one reason mentioned for the use of commercially prepared foods in some kitchens?
To address the shortage of qualified employees.
In large kitchens with multiple employees, how are activities typically organized?
Activities are divided into sections or departments based on specific types of preparation.
Based on the passage, what can be inferred about the range of services provided by away-from-home meal providers?
They provide a range of services from simple snacks to elaborate multi-course meals.
Explore the characteristics and aspects of large kitchens in food preparation and service for various establishments like residence halls, hospitals, and commercial restaurants. Learn about the differences in meal services provided to different groups.
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