Ch 9: Restaurant Food Production

About This Chapter

Check out these convenient study resources to review information related to restaurant food production methods. This mobile-friendly chapter offers students a simple and effective way to prepare for exams, bring up their grades or finish class assignments.

Restaurant Food Production - Chapter Summary

The lessons in this chapter outline the food production methods used throughout the food service industry. As you work through the chapter, you'll find concise definitions and memorable examples that illustrate food production challenges, UDSA guidelines and food selection considerations. You can access these study resources at any time and take the included self-assessment quizzes to make sure you fully understand these food production concepts. Upon completion of the chapter, you should be able to:

  • Identify various types of food production methods, including conventional, convenience and cook-freeze methods
  • Understand the types of challenges that restaurant managers face in terms of food production
  • Summarize USDA food preparation guidelines and rules
  • Explain the considerations that restaurants make when selecting food

Chapter Practice Exam
Test your knowledge of this chapter with a 30 question practice chapter exam.
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Practice Final Exam
Test your knowledge of the entire course with a 50 question practice final exam.
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