Question 1

Main traffic aisles in a kitchen need to be a minimum of:

Accepted Answer

A)   3 feet
B)   3.5 feet
C)   4 feet
D)   5 feetE) C) and D)
F) A) and C)

Question 2

A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human engineering.

Accepted Answer

A) True 
 B)False

Question 3

On an architect's blueprints the material of which the walls are to be constructed is indicated by:

Accepted Answer

A)   attached written documents
B)   markings between the lines
C)   the number of parallel lines drawn
D)   the thickness of the linesE) A) and B)
F) A) and C)

Question 4

After first preparing a prospectus, the next step in the planning procedure is to:

Accepted Answer

A)   conduct a feasibility study
B)   consider the desired architectural features
C)   make a menu analysis
D)   organize a planning teamE) None of the above
F) C) and D)

Question 5

The first step in design development is to:

Accepted Answer

A)   determine space allowances
B)   prepare blueprints
C)   prepare a schematic design
D)   select the equipmentE) B) and C)
F) All of the above

Question 6

The preferred flooring in most institutional kitchens today is:

Accepted Answer

A)   vinyl tiles
B)   linoleum
C)   quarry tile
D)   sheet vinylE) A) and B)
F) A) and C)

Question 7

Light intensity is measured in watts.

Accepted Answer

A) True 
 B)False

Question 8

Since most people are right-handed, for maximum efficiency routing servers through the kitchen or customers through a cafeteria line should be in a counterclockwise direction.

Accepted Answer

A) True 
 B)False

Question 9

In planning a kitchen layout, it is most important to:

Accepted Answer

A)   group large pieces of equipment together
B)   provide a separate work area for each cook
C)   provide for a smooth and orderly flow of work
D)   separate receiving and storage areasE) A) and B)
F) All of the above

Question 10

Fill in the remaining required flow lines to determine which of the following facility design concepts is best illustrated in this foodservice plan? Receiving

Accepted Answer

A)   backtracking
B)   cross traffic
C)   functional flow
D)   straight-line flowE) A) and B)
F) None of the above

Question 11

Which of the following pieces of equipment is the least energy efficient and generates the most heat into the kitchen?

Accepted Answer

A)   convection ovens
B)   pressure steam cabinets
C)   open top ranges
D)   tilting fry pansE) All of the above
F) A) and D)

Question 12

Air conditioning systems accomplish which of the following;
1) air circulation
2) air cleaning
3) air cooling
4) heating
5) humidity control

Accepted Answer

A)   1,2, & 3
B)   3 only
C)   1,2,3, & 5
D)   1, 2,3,4, & 5E) A) and B)
F) B) and C) D

Question 13

Light intensity is measured in

Accepted Answer

A)   amps
B)   foot candles
C)   volts
D)   wattsE) B) and C)
F) A) and C)

Question 14

From the perspective of durability and cleanability, which of the following would be the best choice for a production facility's wall covering?

Accepted Answer

A)   ceramic tile
B)   fiberglass reinforced panels
C)   stainless steel
D)   wallboard painted with washable enamelE) B) and C)
F) A) and C)

Question 15

Match between columns
                        Premises: evaporator
condenser
refrigerant
compressor

Accepted Answer

The Answer of pumps out heat laden gas and absorbs is...

Question 16

Match between columns
                        Premises: Equipment Representative
Administrator or Owner
Architect
Foodservice Supervisor
Foodservice Design Consultant
Foodservice Manager

Accepted Answer

The Answer of Supply equipment templates and Satisfy building codes is...

Question 17

Which of these work center designs discourages through traffic:

Accepted Answer

A)   back-to-back parallel
B)   square
C)   straight line
D)   U-shapedE) A) and D)
F) B) and C)

Question 18

Refrigeration works on the principle of removing heat from food.

Accepted Answer

A) True 
 B)False

Exam 10: Facilities Planning and Design

Main traffic aisles in a kitchen need to be a minimum of:

Correct Answer
verified

A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human engineering.

Correct Answer
verified

On an architect's blueprints the material of which the walls are to be constructed is indicated by:

Correct Answer
verified

After first preparing a prospectus, the next step in the planning procedure is to:

Correct Answer
verified

The first step in design development is to:

Correct Answer
verified

The preferred flooring in most institutional kitchens today is:

Correct Answer
verified

Light intensity is measured in watts.

Correct Answer
verified

Since most people are right-handed, for maximum efficiency routing servers through the kitchen or customers through a cafeteria line should be in a counterclockwise direction.

Correct Answer
verified

In planning a kitchen layout, it is most important to:

Correct Answer
verified

Fill in the remaining required flow lines to determine which of the following facility design concepts is best illustrated in this foodservice plan? Receiving

Correct Answer
verified

Which of the following pieces of equipment is the least energy efficient and generates the most heat into the kitchen?

Correct Answer
verified

Air conditioning systems accomplish which of the following; 1) air circulation 2) air cleaning 3) air cooling 4) heating 5) humidity control

Correct Answer
verified
D

Light intensity is measured in

Correct Answer
verified

From the perspective of durability and cleanability, which of the following would be the best choice for a production facility's wall covering?

Correct Answer
verified

Place the letter of the role in the mechanical refrigeration system with that matches the part of the system

Place the letter of the role on the team that each member of the planning team performs.

Which of these work center designs discourages through traffic:

Correct Answer
verified

Refrigeration works on the principle of removing heat from food.

Correct Answer
verified

Exam 10: Facilities Planning and Design

Main traffic aisles in a kitchen need to be a minimum of:

Correct AnswerverifiedShow Answer

A back-to-back arrangement of cooking equipment is an efficient arrangement when considering human engineering.

Correct AnswerverifiedShow Answer

On an architect's blueprints the material of which the walls are to be constructed is indicated by:

Correct AnswerverifiedShow Answer

After first preparing a prospectus, the next step in the planning procedure is to:

Correct AnswerverifiedShow Answer

The first step in design development is to:

Correct AnswerverifiedShow Answer

The preferred flooring in most institutional kitchens today is:

Correct AnswerverifiedShow Answer

Light intensity is measured in watts.

Correct AnswerverifiedShow Answer

Since most people are right-handed, for maximum efficiency routing servers through the kitchen or customers through a cafeteria line should be in a counterclockwise direction.

Correct AnswerverifiedShow Answer

In planning a kitchen layout, it is most important to:

Correct AnswerverifiedShow Answer

Fill in the remaining required flow lines to determine which of the following facility design concepts is best illustrated in this foodservice plan? Receiving

Correct AnswerverifiedShow Answer

Which of the following pieces of equipment is the least energy efficient and generates the most heat into the kitchen?

Correct AnswerverifiedShow Answer

Air conditioning systems accomplish which of the following; 1) air circulation 2) air cleaning 3) air cooling 4) heating 5) humidity control

Correct AnswerverifiedD

Light intensity is measured in

Correct AnswerverifiedShow Answer

From the perspective of durability and cleanability, which of the following would be the best choice for a production facility's wall covering?

Correct AnswerverifiedShow Answer

Place the letter of the role in the mechanical refrigeration system with that matches the part of the system

Place the letter of the role on the team that each member of the planning team performs.

Which of these work center designs discourages through traffic:

Correct AnswerverifiedShow Answer

Refrigeration works on the principle of removing heat from food.

Correct AnswerverifiedShow Answer

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D

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Correct Answer
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