Chapter 12: Facility Design, Layout, and Equipment 1. When planning new construction or a remodeling project, which of the following people is least likely to be part of the planning team? a. general manager b. guests c. architect d. food service facility consultant 2. Plans to redesign the kitchen should address several concerns, including which of the following? a. employee physical fatigue b. government safety codes C. temperature d. all of the above 3. What is one of the most important determinants of kitchen needs? a. guest preferences b. employee abilities C. an operation's inventory d. an operation's menu 4. What would a lockable "precious storage" area most likely contain? a. dry items b. frozen items C. expensive items d. fresh items 5. Which of the following is most likely to be found in a server supply station? a. mixer b. telephone c. precheck register d. small fryer6. Which of the following is one of the three basic types of food and beverage operation bars? a. dance bars b. sports bars C. public bars d. martini bars 7. Which of the following is a refrigerated room used for central storage purposes? a. reach-in unit b. walk-in unit C. roll-in unit d. pass-through unit 8. Which of the following is a flat-bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server? a. range b. charbroiler C. oven d. tilting braising pan 9. Which of the following statements about kitchen equipment is true? a. Many of the kitchen fires that occur originate at convection ovens. b. A tilting braising pan can reduce the total cooking time of many food products by as much as 75 percent. C. A compartment steamer works like a pressure cooker. d. Deep fryers are almost never equipped with more than one basket. 10. Which of the following statements about beverage equipment is true? a. A beverage control unit is the brain of an automated beverage control system. b. Most operations need far more beverage equipment than food service equipment. C. A glass sensor tells a bartender when he or she is out of clean glassware. d. A touch-bar faucet is the most sophisticated and flexible dispensing unit