CH 4 - Food Product Flow and Kitchen Design

Description

NHM 372 UA Nutrition Management
Alicia Suzanne
Flashcards by Alicia Suzanne, updated more than 1 year ago
Alicia Suzanne
Created by Alicia Suzanne almost 7 years ago
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Resource summary

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
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