Question 1

The need for equipment should be _______________________ , high- utility, or______________________ .

Accepted Answer

essential, basic

Question 2

When selecting materials for the interior walls, floors, and ceilings, the most important thing to take into account is:

Accepted Answer

A)  safety. 
B)  attractiveness. 
C)  ease of maintenance. 
D)  ease of cleaning. 
E)  all of the above. 
A)  safety. 
B)  attractiveness. 
C)  ease of maintenance. 
D)  ease of cleaning. 
E)  all of the above. E

Question 3

Porosity identifies the extent to which liquids can penetrate a material.

Accepted Answer

A) True 
 B)False  True

Question 4

When selecting floor coverings, it is important to consider:

Accepted Answer

A)  resiliency. 
B)  durability. 
C)  porosity. 
D)  both A and B. 
E)  both A and C. 
A)  resiliency. 
B)  durability. 
C)  porosity. 
D)  both A and B. 
E)  both A and C.

Question 5

A _______________________ uses radiation to "jostle" the water molecules in food in order to cook food.

Accepted Answer

The answer of A _______________________ uses radiation to "jostle" the...

Question 6

The______________________certifies equipment that meets the sanitary standards required for foodservice operations.

Accepted Answer

National S

Question 7

When selecting kitchen equipment, management should consider:

Accepted Answer

A)  space. 
B)  capacity. 
C)  sanitation and safety. 
D)  both B and C. 
E)  all of the above. 
A)  space. 
B)  capacity. 
C)  sanitation and safety. 
D)  both B and C. 
E)  all of the above.

Question 8

The most basic piece of cooking equipment for most foodservice operations is the:

Accepted Answer

A)  broiler. 
B)  range. 
C)  convection oven. 
D)  griddle. 
E)  microwave oven. 
A)  broiler. 
B)  range. 
C)  convection oven. 
D)  griddle. 
E)  microwave oven.

Question 9

Identify the various types of refrigeration equipment and briefly describe each type.

Accepted Answer

Reach- in units may be of either refrige

Question 10

Plastics are being used increasingly because they:

Accepted Answer

A)  are cheap. 
B)  are corrosion resistant. 
C)  have low use life. 
D)  are stiff. 
E)  are versatile. 
A)  are cheap. 
B)  are corrosion resistant. 
C)  have low use life. 
D)  are stiff. 
E)  are versatile.

Question 11

By classifying the need for equipment, priorities can be established in the event of a cash shortage.

Accepted Answer

A) True 
 B)False

Question 12

An______________________ can determine where energy waste is occurring.

Accepted Answer

The answer of An______________________ can determine where energy waste is...

Question 13

A reduction in the number of meals prepared will not result in a reduction of energy costs.

Accepted Answer

A) True 
 B)False

Question 14

What is stainless steel and what are its advantages? Explain considerations involved in purchasing.

Accepted Answer

Stainless steel is an alloy or

Question 15

What can happen to coffee urns that ruin the taste of the coffee brewed in them? How can this issue be remedied?

Accepted Answer

Minerals in the water can be deposited i

Question 16

An ______________________is a combination of one or more metals like stainless steel, brass, or Monel.

Accepted Answer

The answer of An ______________________is a combination of one or...

Question 17

Stainless steel is used in kitchens because it is______________________ and moisture resistant.

Accepted Answer

The answer of Stainless steel is used in kitchens because...

Question 18

Develop a comprehensive energy management program. What are the steps involved? Why is it beneficial to have a program implemented?

Accepted Answer

A comprehensive energy management progra

Question 19

Identify the most common energy sources used in the kitchen.

Accepted Answer

Electricity, gas, st

Question 20

Steel wool, steel scrapers, and knives can be used to clean stainless steel surfaces.

Accepted Answer

A) True 
 B)False

The need for equipment should be _ , high- utility, or .

When selecting materials for the interior walls, floors, and ceilings, the most important thing to take into account is:

Porosity identifies the extent to which liquids can penetrate a material.

When selecting floor coverings, it is important to consider:

A _______________________ uses radiation to "jostle" the water molecules in food in order to cook food.

The______________________certifies equipment that meets the sanitary standards required for foodservice operations.

When selecting kitchen equipment, management should consider:

The most basic piece of cooking equipment for most foodservice operations is the:

Identify the various types of refrigeration equipment and briefly describe each type.

Plastics are being used increasingly because they:

By classifying the need for equipment, priorities can be established in the event of a cash shortage.

An______________________ can determine where energy waste is occurring.

A reduction in the number of meals prepared will not result in a reduction of energy costs.

What is stainless steel and what are its advantages? Explain considerations involved in purchasing.

What can happen to coffee urns that ruin the taste of the coffee brewed in them? How can this issue be remedied?

An ______________________is a combination of one or more metals like stainless steel, brass, or Monel.

Stainless steel is used in kitchens because it is______________________ and moisture resistant.

Develop a comprehensive energy management program. What are the steps involved? Why is it beneficial to have a program implemented?

Identify the most common energy sources used in the kitchen.

Steel wool, steel scrapers, and knives can be used to clean stainless steel surfaces.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 9: Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

The need for equipment should be _______________________ , high- utility, or______________________ .

When selecting materials for the interior walls, floors, and ceilings, the most important thing to take into account is:

Porosity identifies the extent to which liquids can penetrate a material.

When selecting floor coverings, it is important to consider:

A _______________________ uses radiation to "jostle" the water molecules in food in order to cook food.

The______________________certifies equipment that meets the sanitary standards required for foodservice operations.

When selecting kitchen equipment, management should consider:

The most basic piece of cooking equipment for most foodservice operations is the:

Identify the various types of refrigeration equipment and briefly describe each type.

Plastics are being used increasingly because they:

By classifying the need for equipment, priorities can be established in the event of a cash shortage.

An______________________ can determine where energy waste is occurring.

A reduction in the number of meals prepared will not result in a reduction of energy costs.

What is stainless steel and what are its advantages? Explain considerations involved in purchasing.

What can happen to coffee urns that ruin the taste of the coffee brewed in them? How can this issue be remedied?

An ______________________is a combination of one or more metals like stainless steel, brass, or Monel.

Stainless steel is used in kitchens because it is______________________ and moisture resistant.

Develop a comprehensive energy management program. What are the steps involved? Why is it beneficial to have a program implemented?

Identify the most common energy sources used in the kitchen.

Steel wool, steel scrapers, and knives can be used to clean stainless steel surfaces.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

The need for equipment should be _ , high- utility, or .