Question

A. Match Column A with Column B. Write the letter of the correct answer in the space provided before
the number.
1. flow of food
a. no back tracking in the movement of food
and supplies
b. ranges, oven, broilers, grinders
2. principle of continuous
flow of materials
3. dry foods storage
4. duties
5. refrigerated food storage
6. conventional food service system
7. ready-prepared food system
8. rethermalization
9. primary cooking equipment
10. auxiliary equipment
c. mixers, slicers, cutters, grinders and toasters
d. dinnerware, flatware, beverageware, and
linens
e. shows job positions in a hierarchical order
f. rice, flour,cereals, and pasta
8. employees get along well with each other
h. praising a work well done
1. tasks assigned to an employee
J. movement of food from production to point
of service
k. canned and packaged foods
I. raw meat, fish and poultry
m. food is prepared in the kitchen and served
shortly
n. food is prepared, then chilled or frozen and
stored for later use
o. heating food at exact temperature
11. service ware
12. staples
13. organization chart
14. interpersonal relations
15. positive reinforcement​

Answer 1

Answer:

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