FBM201 - Slot 7

Froggy Jumps

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Parties jouées 34 %Précision 53 Temps moyen 02:45

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Test knowledge of production methods

Créé par

Amy Nguyen

Viet Nam

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1	Ngân Băng 29 Septembre 2025	% 100	03:26
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3	Le Thi Diem Mi 29 Septembre 2025	% 83	02:37
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5	Đhuy 29 Septembre 2025	% 75	02:28
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7	Ngọc Anh 29 Septembre 2025	% 75	03:22
8	Mthuy 29 Septembre 2025	% 67	02:34
9	Mai Đào 29 Septembre 2025	% 67	03:25
10	Yến Linh 29 Septembre 2025	% 58	01:34

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FBM201 - Slot 7


Froggy Jumps FBM201 - Slot 7Version en ligne Test knowledge of production methods par Amy Nguyen 1 Which method cooks in large batches and then keep in storage with low temperature control? a Cook-chill b Centralized c Call order 2 What term means meals prepped for quick assembly with pre-cooked components? a Continuous flow b Call order c Convenience 3 What system concentrates production in one facility, serving many outlets? a Centralized b Call order c Cook-chill 4 Which cooking method involves vacuum-sealing foods and cooking at precise low temperatures? a Sous-vide b Cook-freeze c Conventional 5 A key Disadvantage of sous-vide is often the need for what? a Specialized equipment b Short cooking times c Kitchen space 6 Which method uses cook-and-hold with rapid freezing to extend shelf life? a Cook-freeze b Centralized c Cook-chill 7 Which method relies on traditional on-site preparation with standard kitchen equipment? a Conventional b Convenience c Sous-vide 8 Which is a key feature of the conventional food production method? a Cooked and frozen for later use b Cooked to order in an on-site kitchen c Pre-chilled and delivered ready-to-serve 9 What best describes convenience foods? a Fresh ingredients are received, prepared and cooked at the site. b Meals requiring minimal on-site preparation c Recipes created from scratch daily 10 Centralized production means: a Each unit cooks locally b Production happens in transit stations c All food is produced in one main location 11 Cook-chill involves: a Cooking only once per day b Cooking, rapid chilling, then reheating later c Freeze-drying ingredients 12 Sous-vide advantages include: a High-speed cooking and low energy use b No refrigeration needed c Precise temperature control and improved texture

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FBM201 - Slot 7

Froggy Jumps

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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FBM201 - Slot 7Version en ligne

par Amy Nguyen

Which method cooks in large batches and then keep in storage with low temperature control?

What term means meals prepped for quick assembly with pre-cooked components?

What system concentrates production in one facility, serving many outlets?

Which cooking method involves vacuum-sealing foods and cooking at precise low temperatures?

A key Disadvantage of sous-vide is often the need for what?

Which method uses cook-and-hold with rapid freezing to extend shelf life?

Which method relies on traditional on-site preparation with standard kitchen equipment?

Which is a key feature of the conventional food production method?

What best describes convenience foods?

Centralized production means:

Cook-chill involves:

Sous-vide advantages include: