Question 1

In foodservice operations, the most commonly used form of energy is gas.

Accepted Answer

A) True 
 B)False

Question 2

What are the advantages of convection ovens?

Accepted Answer

Consistent distribution of heat which al

Question 3

Standardized methods are not necessary for monitoring energy consumption.

Accepted Answer

A) True 
 B)False

Question 4

Problems with air leaks or inadequate insulation can be reduced with ______________________and______________________ .

Accepted Answer

weather- s

Question 5

In food preparation areas, light- colored walls and ceilings help distribute light and make dirt harder to see.

Accepted Answer

A) True 
 B)False

Question 6

The cost of a piece of equipment is indirectly related to the type of material used.

Accepted Answer

A) True 
 B)False

Question 7

The capacity of a piece of equipment must be determined before purchasing it.

Accepted Answer

A) True 
 B)False

Question 8

All of the following are important concepts involved in cleaning and maintenance, except:

Accepted Answer

A)  removing build- up once a week. 
B)  using coved corners on equipment and building surfaces. 
C)  providing adequate drains and cleanouts. 
D)  providing easy access to areas that need to cleaned frequently. 
A)  removing build- up once a week. 
B)  using coved corners on equipment and building surfaces. 
C)  providing adequate drains and cleanouts. 
D)  providing easy access to areas that need to cleaned frequently.

Question 9

Which of the following is not a source of energy used in the kitchen?

Accepted Answer

A)  Gas 
B)  Oil 
C)  Steam 
D)  Fryers 
E)  Electricity 
A)  Gas 
B)  Oil 
C)  Steam 
D)  Fryers 
E)  Electricity

Question 10

Describe the considerations involved in the selection of kitchen equipment.

Accepted Answer

The considerations involved in selecting

Question 11

______________________ is the first step of a successful energy management program.

Accepted Answer

Top Manage

Question 12

One of the major problems in controlling energy costs is that:

Accepted Answer

A)  a significant part of energy costs is fixed. 
B)  costs vary on a month to month basis. 
C)  it can be hard to control over use. 
D)  a significant part of energy costs is variable. 
E)  there are no standard methods to track usage. 
A)  a significant part of energy costs is fixed. 
B)  costs vary on a month to month basis. 
C)  it can be hard to control over use. 
D)  a significant part of energy costs is variable. 
E)  there are no standard methods to track usage.

Question 13

The standard measure for electricity, gas, and other energy sources is the British
____________ ____________.

Accepted Answer

The answer of The standard measure for electricity, gas, and...

Question 14

As people become environmentally aware and new technologies become available, it is likely that:

Accepted Answer

A)  the use of coal will become more common. 
B)  the use of natural gas will become more common. 
C)  renewable energy will become less common. 
D)  businesses will depend highly on energy companies. 
E)  electric power will become cleaner. 
A)  the use of coal will become more common. 
B)  the use of natural gas will become more common. 
C)  renewable energy will become less common. 
D)  businesses will depend highly on energy companies. 
E)  electric power will become cleaner.

Question 15

Identify the most important concepts involved in cleaning and maintenance. Explain how to clean and maintain two different types of kitchen equipment.

Accepted Answer

Minimize soil, dirt, and food buildup; r

Question 16

Saving 20 percent a year on energy costs can _______________________ a restaurant's profit by as much as one- third.

Accepted Answer

The answer of Saving 20 percent a year on energy...

Question 17

A comprehensive approach to handling energy costs involves:

Accepted Answer

A)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, forecasting, and tracking. 
B)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, and forecasting. 
C)  top management commitment, analysis of alternatives, revision of operating procedures, and an energy audit. 
D)  top management commitment, energy coordinating committee, and an energy audit. 
E)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, and analysis of alternatives. 
A)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, forecasting, and tracking. 
B)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, analysis of alternatives, and forecasting. 
C)  top management commitment, analysis of alternatives, revision of operating procedures, and an energy audit. 
D)  top management commitment, energy coordinating committee, and an energy audit. 
E)  top management commitment, energy coordinating committee, energy audit, revision of operating procedures, and analysis of alternatives.

Question 18

For the most part, convection ovens require more labor, space, and energy.

Accepted Answer

A) True 
 B)False

In foodservice operations, the most commonly used form of energy is gas.

What are the advantages of convection ovens?

Standardized methods are not necessary for monitoring energy consumption.

Problems with air leaks or inadequate insulation can be reduced with and .

In food preparation areas, light- colored walls and ceilings help distribute light and make dirt harder to see.

The cost of a piece of equipment is indirectly related to the type of material used.

The capacity of a piece of equipment must be determined before purchasing it.

All of the following are important concepts involved in cleaning and maintenance, except:

Which of the following is not a source of energy used in the kitchen?

Describe the considerations involved in the selection of kitchen equipment.

______________________ is the first step of a successful energy management program.

One of the major problems in controlling energy costs is that:

The standard measure for electricity, gas, and other energy sources is the British .

As people become environmentally aware and new technologies become available, it is likely that:

Identify the most important concepts involved in cleaning and maintenance. Explain how to clean and maintain two different types of kitchen equipment.

Saving 20 percent a year on energy costs can _______________________ a restaurant's profit by as much as one- third.

A comprehensive approach to handling energy costs involves:

For the most part, convection ovens require more labor, space, and energy.

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

In foodservice operations, the most commonly used form of energy is gas.

What are the advantages of convection ovens?

Standardized methods are not necessary for monitoring energy consumption.

Problems with air leaks or inadequate insulation can be reduced with ______________________and______________________ .

In food preparation areas, light- colored walls and ceilings help distribute light and make dirt harder to see.

The cost of a piece of equipment is indirectly related to the type of material used.

The capacity of a piece of equipment must be determined before purchasing it.

All of the following are important concepts involved in cleaning and maintenance, except:

Which of the following is not a source of energy used in the kitchen?

Describe the considerations involved in the selection of kitchen equipment.

______________________ is the first step of a successful energy management program.

One of the major problems in controlling energy costs is that:

The standard measure for electricity, gas, and other energy sources is the British ____________ ____________.

As people become environmentally aware and new technologies become available, it is likely that:

Identify the most important concepts involved in cleaning and maintenance. Explain how to clean and maintain two different types of kitchen equipment.

Saving 20 percent a year on energy costs can _______________________ a restaurant's profit by as much as one- third.

A comprehensive approach to handling energy costs involves:

For the most part, convection ovens require more labor, space, and energy.

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

Problems with air leaks or inadequate insulation can be reduced with and .

The standard measure for electricity, gas, and other energy sources is the British .