Kitchen Management (Typing Mode)

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

Creada por

Ran Lai

Hong Kong

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Completar Frases Kitchen Management (Typing Mode)Versión en línea Written exam revision for students who understands the vocabularies and not confident in spelling por 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 .

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Kitchen Management (Typing Mode)Versión en línea

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

por 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 .

Puedes integrar el juego en un LMS compatible con LTI 1.1 o LTI 1.3 como Canvas, Moodle, o Blackboard. De esta manera podrás guardar las puntuaciones automáticamente en el libro de calificaciones de esa plataforma.

Kitchen Management (Typing Mode)

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Kitchen Management (Typing Mode)Versión en línea

por Ran Lai

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