Exam 4: Food Product Flow and Kitchen Design 

Fluorescent lights over a work area in the kitchen are an example of ________ lighting.

Satellite service centers are associated with commissary foodservice operations.

Improper handling of sous vide products can result in:

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying:

Blast freezers are most likely found in conventional foodservice operations.

A charrette is a:

Removing more air from a space than is brought into that space is an example of ________.

Marble,although expensive,would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.

LED lighting is less expensive,uses less energy,and lasts longer than other types of lighting.

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that:

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

Center of the plate typically requires two phases of heat processing in ready prepared foodservices.

In a ________ foodservice,menu items are produced and held chilled or frozen until heated for service later.

The term,sous vide,is a French term for ________.

Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.

The ________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

One advantage of an assembly serve foodservice operation is:

The Program,developed by an architect for a new kitchen,includes:

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

The dominant type of foodservice in the United States is ________.