Контрольные задания > 3 Read the text again and answer the questions. 1 What do you need to consider in kitchen design? 2 What does a linear production line improve? 3 What does a separation of processes help avoid? 4 Where should the kitchen be? 5 Why should storage areas be small? 6 Where must the cold preparation section be? 7 Where are equipment and non-perishable goods stored? 8 Where are dishes stored?
Вопрос:

3 Read the text again and answer the questions. 1 What do you need to consider in kitchen design? 2 What does a linear production line improve? 3 What does a separation of processes help avoid? 4 Where should the kitchen be? 5 Why should storage areas be small? 6 Where must the cold preparation section be? 7 Where are equipment and non-perishable goods stored? 8 Where are dishes stored?

Ответ:

  1. What do you need to consider in kitchen design? - The food outlet location, the type of customer, the number of covers, the menu, the service and the number of staff.
  2. What does a linear production line improve? - It improves efficiency by creating a logical progression from preparation to service.
  3. What does a separation of processes help avoid? - It helps avoid contact between raw materials, packaging, leftovers, and kitchen waste, which can lead to contamination.
  4. Where should the kitchen be? - In a strategic point, between the storage areas and the restaurant.
  5. Why should storage areas be small? - To avoid wasting space and to ensure the regular supply of raw materials.
  6. Where must the cold preparation section be? - Near the cold storage rooms.
  7. Where are equipment and non-perishable goods stored? - In the storeroom.
  8. Where are dishes stored? - The text mentions the dishwashing area, where dishes, pots, and pans are washed and stored.
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