C4 Food Product Flow & Kitchen Design

Question 1

Food product flow

Answer 1

Alternative paths within foodservice operations that food & menu items may follow, beginning with receiving & ending with service to the customer.

Question 2

Four types of foodservice

Answer 2

conventional, ready prepared, commissary, assembly/serve.

Question 3

Conventional foodservice

Answer 3

Foods are purchased in different stages of preparation for an individual operation, & production, distribution, and service are completed on the same premises.

Question 4

Centralized service

Answer 4

Plates or trays are assembled in area close to production.

Question 5

Decentralized service

Answer 5

Food is transported in bulk to a location separate from production & plates or trays of food are assembled in that location.

Question 6

Ready prepared foodservice

Answer 6

Menu items are produced and held chilled or frozen until heated for serving.

Question 7

Food product flow in a conventional hospital foodservice operation

Answer 7

Procurement, production, hot holding, meal assembly, transportation, service.

Question 8

Food product flow in a ready-prepared food service operation using bulk reheating.

Answer 8

Procurement, production, chilled storage, bulk reheating, hot holding, meal assembly, service.

Question 9

Food product flow: ready-prepared, centralized tray assembly, decentralized reheating.

Answer 9

Procurement, production, chilled storage, meal assembly, transportation, reheating, service.

Question 10

Sous vide

Answer 10

A process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service.