Lecture 9 Flashcards
1
Q
Space allocation
A
division of work space into functional areas
2
Q
Key considerations in space allocation
A
- menu
- free flow of traffic
- food safety and sanitation
3
Q
Work triangle
A
- fundamental to kitchen space allocation
- created by connecting the major work areas of a kitchen
4
Q
What are 2 types of lighting
A
direct and indirect lighting
5
Q
Ventilation
A
- adequate ventilation is important
- prevents odours from penetrating the dining areas
