Chapter 5

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Answer the questions on the text:

1. Why must the capabilities of the cooks harmonize with the menu and concept?

1 What level of expertise must be employed to match the peak demands of the guests?

3. What factors influence the efficiency with which the cooks can produce the food?

4. Why do some restaurants have several fried or cold items on the appetizer menu?

5. Why are stoves and ovens needed for the entrees?

6. What is there at the beginning of many Chinese restaurant menus?

7. What courses do the combination dinners in many Chinese res­taurants include?

8. How many percent of Chinese restaurants' guests order combi­nation dinners?

9. Why may it be costly to alter the kitchen of the restaurant hi operation?

10. Why does the food produced quickly pleases the guests?

11. Why would it create havoc if everyone ordered a la carte items?

12. What role do the capacity and layout of the equipment play in menu planning?

13. What menus are considered to be too ambitious?

14. What keeps the stove and grill areas free for the entrees?

15. How are the desserts usually served — cold or heated?

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· Ice Machines

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· Refrigeration Equipment

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· Cooking & Baking Equipment

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· Food Prep Supplies

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· Fryers

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· Bar Equipment

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· Plumbing Supplies & Dishwashers

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· Warming & Holding Equipment

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· Beverage Equipment

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· Mixers

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· Equipment Accessories

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· Air Curtains

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· Bakery Equipment

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· Sealing & Packing Machines

Part 2