CH 4 - Food Product Flow and Kitchen Design

Question	Answer
centralized service	plates or trays assembled in production area
decentralized service	foods transported in bulk to be assembled in an area away from production
Ready-Prepared Food Service	menu items are prepared then held chilled or frozen until serving
sous vide	reduced oxygen packaging
commissary food service	centralized procurement of prepacked foods that will be delivered to remote areas for serving (TV dinners)
C	c
schematic design	preliminary plans for a construction project
blueprint	drawn to scale
lumen	when a 1 ft candle of light is illuminated from a source

Resource summary

	Created by Alicia Suzanne over 8 years ago