Food Service Systems & Food Preparation and Service

Question 1

What are the four major types of food service systems?

Answer 1

Conventional, ready-prepared (cook/chill, cook/freeze), commissary, and assembly/serve.

Question 2

What is a key advantage of the assembly/serve system?

Answer 2

Labour savings, procurement efficiencies, and minimal equipment requirements.

Question 3

The ___ food service system involves preparing meals in advance, chilling or freezing them, and storing for later use.

Answer 3

Ready-prepared.

Question 4

A commissary system uses a ___ kitchen to deliver prepared food to remote serving units.

Answer 4

Central production.

Question 5

The ready-prepared system is like meal prepping at home. Why?

Answer 5

Both involve cooking meals in advance, storing them, and reheating when needed for convenience.

Question 6

A hospital wants to centralise food production to save costs and reduce duplication. Which food service system would be most appropriate?

Answer 6

Commissary system.

Question 7

Picture a restaurant where meals are cooked and served in the same facility without long holding times. What food service system is this?

Answer 7

Conventional system.

Question 8

What are the steps in the assembly/serve system?

Answer 8

Purchase fully prepared foods → Store → Assemble → Heat → Serve.

Question 9

What temperature must hot-held food be maintained at?

Answer 9

70°C or higher.

Question 10

Name one disadvantage of the cook hot-hold method.

Answer 10

Potential for food quality degradation over time.

Question 11

Cook hot-hold is suitable for ___ where a continuous flow of food is required.

Answer 11

Buffets, cafeterias, and banquet events.

Question 12

Why is cook fresh preferred in restaurants?

Answer 12

It minimises holding times, maximising quality and taste.

Question 13

What is a disadvantage of the cook fresh method?

Answer 13

Increased labour costs and longer wait times for customers.

Question 14

Cook fresh food is prepared ___ and served while still hot and fresh.

Answer 14

To order or shortly before serving.

Question 15

What is the maximum storage time for chilled food in a cook chill system?

Answer 15

5 days, including production and consumption.

Question 16

What is the required reheating temperature for chilled food?

Answer 16

Greater than 70°C.

Question 17

Chilled food must be stored below ___ to prevent bacterial growth.

Answer 17

3°C.

Question 18

If chilled food rises to ___ during storage, it must be used within 12 hours.

Answer 18

5-10°C.

Question 19

A caterer needs a workflow that balances production time and can store food safely for a few days. What preparation method would be ideal?

Answer 19

Cook chill.

Question 20

What is the required storage temperature for frozen food in a cook freeze system?

Answer 20

-18°C.

Question 21

Why does the cook freeze method allow better inventory management?

Answer 21

It extends shelf life, reducing food waste.

Question 22

Food in the cook freeze system must be reheated to ___ before serving.

Answer 22

70°C.

Question 23

___ thawing is required to ensure food remains safe to eat.

Answer 23

Gradual or controlled.

Question 24

What is the ideal temperature for plated meals in a chilled plating system?

Answer 24

Between 0-5°C.

Question 25

Why is rethermalization crucial in cold food plating?

Answer 25

It raises food temperatures to at least 70°C to ensure safety.

Question 26

List the stages of cold food plating.

Answer 26

Plate food → Maintain temp 0-5°C → Transport at 3°C → Rethermalize to 70°C.

Question 27

What factors influence the choice of food service system?

Answer 27

Cost comparisons, food availability, quality & nutrition, customer preferences, equipment & space requirements, energy usage, labour availability & costs.

Question 28

Which food service system prepares meals in the same facility with basic ingredients and short holding times?

Answer 28

Conventional system.

Question 29

What is the main advantage of the ready-prepared system?

Answer 29

Workload balance, reduced labour costs, and improved quality control.

Question 30

What is a key disadvantage of the assembly/serve system?

Answer 30

Limited menu variety and potential issues with product quality and customer acceptance.

Question 31

In the ___ system, food is prepared in advance, chilled or frozen, and stored for later use.

Answer 31

Ready-prepared.

Question 32

The ___ system relies on central production and distribution to remote units for final preparation.

Answer 32

Commissary.

Question 33

The ___ system eliminates on-site production by using fully prepared foods.

Answer 33

Assembly/serve

Question 34

The commissary system is like a factory assembly line. Why?

Answer 34

It centralises production, then distributes parts (food) to remote locations for final assembly.

Question 35

The ready-prepared system is like freezing leftovers for the week. Why?

Answer 35

It allows advance preparation and storage for later reheating.

Question 36

A large hospital with multiple sites wants to reduce duplication of cooking efforts and save costs. Which food service system is ideal?

Answer 36

Commissary system.

Question 37

A small café with limited storage and no cooking equipment wants to offer meals quickly. Which food service system should they use?

Answer 37

Assembly/serve system.

Question 38

Picture a cafeteria where all meals are cooked in advance and stored chilled until reheating. Which system is this?

Answer 38

Ready-prepared system.

Question 39

List the sequence of operations in the assembly/serve system.

Answer 39

Purchase fully prepared foods → Store → Assemble → Heat → Serve.

Question 40

What is the primary purpose of hot-holding food?

Answer 40

To maintain food at a hot temperature (≥70°C) until serving.

Question 41

Name two challenges associated with the cook hot-hold method.

Answer 41

Potential food quality degradation and food safety concerns if holding temperatures are not maintained.

Question 42

Cook hot-hold is used where a ___ flow of food is required, such as in buffets or banquet events.

Answer 42

Continuous.

Question 43

Why does cook fresh often result in better-tasting meals?

Answer 43

Food is prepared and served hot without long holding times.

Question 44

What is a disadvantage of cook fresh during peak meal periods?

Answer 44

It can lead to longer wait times and higher labour costs.

Question 45

Cook fresh food is typically prepared ___ before serving, ensuring minimal holding times.

Answer 45

Shortly.

Question 46

What is the critical storage temperature for cook chill food?

Answer 46

Below 3°C.

Question 47

What happens if chilled food rises above 10°C during storage?

Answer 47

It must be discarded to prevent foodborne illnesses.

Question 48

Reheated chilled food should be served hot and kept at a safe temperature of ___ for no longer than 1 hour.

Answer 48

≥70°C.

Question 49

How is cook freeze different from cook chill in terms of storage?

Answer 49

Cook freeze food is stored at -18°C for an extended shelf life.

Question 50

What is the recommended thawing temperature range for cook freeze items?

Answer 50

Between 0°C and 4°C.

Question 51

Cook freeze allows better inventory management because it has an ___ shelf life compared to cook chill.

Answer 51

Extended.

Question 52

What is the acceptable temperature range for chilled plated meals?

Answer 52

Between 0°C and 5°C.

Question 53

Why must rethermalization raise food temperatures to 70°C within 1.5 hours?

Answer 53

To ensure food safety by eliminating harmful bacteria.

Question 54

What are the steps in preparing and serving chilled plated meals?

Answer 54

Plate food → Store at 0-5°C → Transport at 3°C → Rethermalize to ≥70°C.