Chapter 4: Food Product Flow and Kitchen Design

Question 1

Food Product Flow

Answer 1

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

Question 2

Conventional Foodservice

Answer 2

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

Question 3

Centralized Service

Answer 3

Plates or trays are assembled in area close to production.

Question 4

Decentralized Service

Answer 4

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

Question 5

Ready Prepared Foodservice

Answer 5

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

Question 6

Cook-chill

Answer 6

Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service.

Question 7

Cook-freeze

Answer 7

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service.

Question 8

Sous Vide

Answer 8

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

Question 9

Commissary Foodservice

Answer 9

Centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

Question 10

Assembly/Serve

Answer 10

Menu items are purchased prepared and require minimal cooking before service.

Question 11

Design

Answer 11

Defining the size, shape, style, and decoration of a space.

Question 12

Layout

Answer 12

Refers to the detailed arrangement of the equipment, floor space, and counter space.

Question 13

Flow

Answer 13

Movement of product or people through an operation.

Question 14

Charrette

Answer 14

Collaborative planning session.

Question 15

Direct Lighting

Answer 15

Lighting aimed at a certain place.

Question 16

Indirect Lighting

Answer 16

Lighting shining over a space rather than at a certain place.

Question 17

Lumen

Answer 17

Amount of light generated when 1 foot-candle of light shines from a source.

Question 18

Foot-candle

Answer 18

Measurement of illumination equal to 1 lumen of light on 1 square foot of space.

Question 19

Ventilation

Answer 19

The circulation of fresh air in a space.

Question 20

Gauge

Answer 20

The weight of the material per square foot.

Question 21

The 4 Foodservice Operations

Answer 21

1. Conventional or traditional
2. Ready prepared
3. Commissary
4. Assembly/serve

Question 22

Food Processing

Answer 22

Commercial industry in which food is processed, prepared, packaged, and distributed for consumption in the foodservice operation.

Question 23

The 3 market forms of food used in an assembly/serve foodservice operation:

Answer 23

1. Bulk
2. Preportioned
3. Preplated

Question 24

Bulk

Answer 24

A market form of food used in an assembly/serve foodservice that requires portioning before or after heating within the operation.

Question 25

Preportioned

Answer 25

A market form of food used in an assembly/serve foodservice that requires only assembly and heating.

Question 26

Preplated

Answer 26

A market form of food used in an assembly/serve foodservice that requires only heating for distribution and service. Most easily handed market form.

Question 27

Product Flow

Answer 27

The movement of food from receiving through production to the customer and then through warewashing and trash removal.

Question 28

Traffic Flow

Answer 28

The movement of employees through the operation as they complete their work.