Kitchen Management (Typing Mode)

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Written exam revision for students who understands the vocabularies and not confident in spelling

Créé par

Ran Lai

Hong Kong

Téléchargez la version pour jouer sur papier

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Compléter Kitchen Management (Typing Mode)Version en ligne Written exam revision for students who understands the vocabularies and not confident in spelling par Ran Lai 1 Q : Indicate any two ( 2 ) water saving practices in catering operations . Ans : Regular water check and fix all quickly . Turn off and right after used . 2 Q : Propose two ( 2 ) strategies along with their implementations to reduce food wastage in catering operations . Ans : all parts of ingredients . to handle the ingredients , to avoid passing the . 3 Q : Illustrate any two ( 2 ) importance of proper manning planning in kitchen operation . Ans : operational efficiency , there are kitchen staff to work for both and off - peak hours . Maintain food quality & , such as presentation , and across all services . 4 Q : Suggest and explain any two ( 2 ) factors that should be considered when preparing a duty roster . Ans : : the company should ensure same hours for kitchen staff in the same position . : the company must follow the law and give staff their to rest . 5 Q : Explain what " Hot - Holding " is in a food production system and give two ( 2 ) catering operations that commonly use this production system . Ans : In a Hot - Holding system , staff cook a of food . They keep the food at a safe until people are ready to eat . Two of the common operations are and service . 6 Q : Identify and explain any three ( 3 ) limitation of using centralized kitchen production for catering business . A : High to deliver food products from the central kitchen to and outlets Food may be hard to maintain in weather . Food may be lower , for example , deep - fried food items may become less crispy .

Compléter

Kitchen Management (Typing Mode)Version en ligne

Written exam revision for students who understands the vocabularies and not confident in spelling

par Ran Lai

Q : Indicate any two ( 2 ) water saving practices in catering operations .

Ans : Regular water check and fix all quickly .

Turn off and right after used .

Q : Propose two ( 2 ) strategies along with their implementations to reduce food wastage in catering operations .
Ans : all parts of ingredients .
to handle the ingredients , to avoid passing the .

Q : Illustrate any two ( 2 ) importance of proper manning planning in kitchen operation .
Ans : operational efficiency , there are kitchen staff to work for both and off - peak hours .
Maintain food quality & , such as presentation , and across all services .

Q : Suggest and explain any two ( 2 ) factors that should be considered when preparing a duty roster .
Ans : : the company should ensure same hours for kitchen staff in the same position .
: the company must follow the law and give staff their to rest .

Q : Explain what " Hot - Holding " is in a food production system and give two ( 2 ) catering operations that commonly use this production system .
Ans : In a Hot - Holding system , staff cook a of food . They keep the food at a safe until people are ready to eat .
Two of the common operations are and service .

Q : Identify and explain any three ( 3 ) limitation of using centralized kitchen production for catering business .
A : High to deliver food products from the central kitchen to and outlets
Food may be hard to maintain in weather .
Food may be lower , for example , deep - fried food items may become less crispy .

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Kitchen Management (Typing Mode)

Compléter

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Créé par

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