Chapter 9: Working in Stations Flashcards
In a food service kitchen, ___________ food production is more important than beauty.
Efficient
A(n) _____________ is a specific work area where a particular kind of food is prepared or a specific job is done
Work Station
Cold food prepared in the __________________ station would have to be sent to another station if cooking is part of the preparation.
Pantry/Salad
Every ______________ needs plenty of counter space, specific utensils, necessary equipment, water, and outlets
Work station
The ______________ and type of workstations will not be the same in every food service operation
Number
__________________ means getting the food ready for final preparation or cooking.
Pre-preparation
Management, pre-preparation, ____________, and clean-up are all part of the work in food service.
Cooking
___________ means working together for a common purpose
Teamwork
No one ___________ is more important than any other in food service
Job
___________________ is the movement of work that takes place when a food service job is performed
Work Flow
The location of major pieces of ______________ usually determines the direction of work flow.
Equipment
The way ____________________ are arranged has much to do with ease with which you can work
Tools nad utensils
Tools should be placed ___________ to the worker when these tools will be used often
Close
__________________________ means doing a job in the easiest, simplest, and quickest ways possible.
Work simplification
Use both ____________ equally when possible.
Hands
Use ___________ that will do the job most efficiently
Tools/Equipment
Develop a smooth _________ of work.
Rhythm
__________ should be placed close to the hand that will pick them up.
Tools
Watching _______________ as they work can help you learn how to work quickly and efficiently.
Short order
Maintaining ___________ is important since workers must operate under a tight time schedule
Order
Service must be _________ or customers will not return
Prompt
With proper ______________, a worker can have all the items prepared at the right moment for serving
Time management
The use of _____________ must also be taken into consideration when planning the time it takes to prepare food
Equipment
A(n) ___________ is a plan for the best use of the time needed to complete the job
Time schedule
A(n) _________________ often tells how long various steps take
Standardized Recipe
You can improve your _______ as you develop skills in handling food and using equipment
Speed
The ____________ tells exactly what is expected of each worker at a workstation
Production Schedule
The production schedule tells what ___________ is to be prepared as well as the quantity of the yield
Foods
________________ can be found in the workstations of many food service operations
Computers
A(n) _________ goes over all orders for accuracy before they are served.
Checker
Using a computer can reduce ______________ and traffic in a food service operation
Kitchen Noise
Learning the basics of ___________ is important for anyone interested in a career in food service.
Computers
