Types of kitchens

Question 1

What is a centralized kitchen?

Answer 1

A kitchen where meals are prepared and plated in a central location before distribution.

Question 2

List advantages of centralized kitchens.

Answer 2

Reduced food waste, better portion control, batch cooking efficiency, and improved menu variety.

Question 3

Name one disadvantage of centralized kitchens.

Answer 3

Increased pressure on staff during meal periods due to centralized service.

Question 4

What is a decentralized kitchen?

Answer 4

Food is prepared in a central location but transported to satellite locations for assembly and service.

Question 5

What are the benefits of decentralized kitchens?

Answer 5

Fresher food, flexibility for individual needs, and improved employee motivation.

Question 6

Describe a semi-centralized kitchen.

Answer 6

Food is plated centrally, transported to satellite kitchens, and reheated before service.

Question 7

What equipment is essential for decentralized kitchens?

Answer 7

Heated/chilled trolleys, insulated containers, and temperature monitoring devices.

Question 8

What is the key feature of a centralised kitchen in food service?

Answer 8

Assembling plates or trays of food in a central area close to the production facility.

Question 9

Why is standardisation of portions an advantage in centralised kitchens?

Answer 9

It ensures consistent meal quantities, uniform presentation, and reduced waste.

Question 10

Centralised kitchens eliminate ___ by assembling food in one area, which helps maintain quality and reduce contamination risks.

Answer 10

Double handling

Question 11

A disadvantage of centralised kitchens is ___, which can lead to logistical challenges and disruptions.

Answer 11

Staggered meal hours.

Question 12

Centralised kitchens are like factories on a conveyor belt. Why does this comparison work?

Answer 12

Because they produce meals in a standardised and efficient manner, reducing waste and ensuring uniform quality.

Question 13

A hospital struggles with meals arriving cold and unappealing due to long distances between the kitchen and wards. What disadvantage of centralised kitchens does this highlight?

Answer 13

The impact of physical ward location on meal aesthetics and temperature.

Question 14

Imagine a kitchen workflow with batch cooking, portion control, and insulated trolleys. What type of kitchen does this describe?

Answer 14

Centralised kitchen.

Question 15

List the steps involved in plating and transporting food in a centralised kitchen.

Answer 15

Assemble meals → Use insulated plates/trays → Transport in heated/refrigerated trolleys → Deliver to wards.

Question 16

What is a decentralised kitchen?

Answer 16

Food is prepared centrally, then transported in bulk to satellite locations for assembly and distribution.

Question 17

How does a decentralised kitchen enhance flexibility for dietary needs?

Answer 17

By accommodating last-minute substitutions and individual preferences at satellite locations.

Question 18

In decentralised kitchens, ___ food is transported in trolleys or containers to satellite locations for service.

Answer 18

Bulk.

Question 19

A disadvantage of decentralised kitchens is the risk of ___ due to uncertainties in demand or handling during transport.

Answer 19

Food wastage.

Question 20

Decentralised kitchens are like catering events. Why?

Answer 20

They transport bulk-prepared food to serve smaller groups closer to the consumer.

Question 21

A corporate office cafeteria prepares meals in a central kitchen but serves them fresh in various satellite locations. What type of kitchen system is being used?

Answer 21

Decentralised kitchen.

Question 22

Picture bulk food being stored in insulated containers, transported in heated trolleys, and served at multiple sites. What does this represent?

Answer 22

Decentralised kitchen system.

Question 23

What are the steps in food transportation for decentralised kitchens?

Answer 23

Prepare food in central kitchen → Store in insulated containers → Transport to satellite locations → Serve fresh.

Question 24

What is a semi-centralised kitchen?

Answer 24

Food is plated centrally and distributed to satellite kitchens for reheating and service.

Question 25

Why are specialised trolleys essential in a semi-centralised kitchen system?

Answer 25

They ensure food stays at safe temperatures during transportation.

Question 26

Semi-centralised kitchens are commonly used in large-scale operations such as ___.

Answer 26

Hospitals, schools, and military facilities.

Question 27

Central tray settings in semi-centralised kitchens include a ___ with main, side, and dessert.

Answer 27

Complete meal.

Question 28

Semi-centralised kitchens are like food delivery services. Why?

Answer 28

They prepare and portion food centrally, then transport it for reheating closer to the consumer.

Question 29

A military base serves meals reheated in nearby satellite kitchens after being plated at a central facility. What kitchen system does this describe?

Answer 29

Semi-centralised kitchen.

Question 30

Imagine a tray containing a full meal, transported in an insulated trolley, and reheated before serving. What kitchen system is this?

Answer 30

Semi-centralised kitchen.

Question 31

Outline the steps in a semi-centralised kitchen.

Answer 31

Prep & portion centrally → Plate meals → Transport to satellite locations → Reheat & serve.