PP&SD1 review quiz

Scaling is a drawing method used only to enlarge a drawing in proportions

The purchase of a dishwashing machine saves labour costs.

The total cost of ownership and operation of equipment includes expenses of installation

The three primary kitchen workstations that create the work triangle do not include:

The work triangle layout is the shape between 3 primary kitchen areas: the pass, the restaurant, and the dishwasher

Direct Operating Costs include all the expenses associated with utilities (gas, electricity, steam, water, and waste)

Grease traps require maintenance and pump out for waste treatment after they reach maximum capacity

Kitchen Design Principles include, among other issues: Flexibility, Ventilation and Light, Efficiency

The elements of concept development (5 M's) are: market, menu, money, management, and maintenance of equipment

Architecture is defined as the art of drawing buildings

What is NOT one of the 3 major issues in a kitchen layout design?

240 Watts power is standardized, legal, and most commonly used anywhere in the world.

The acronym MEP (sometimes also M&E or ME) stands for: Mechanical, Engineering, Plumbing

Which of the following statements is NOT a key factors to consider when designing layouts

Industry guidelines recommend dedicating 50% of your space to the front of house, and 50% for the back of house

The modularity of your kitchen design is achieved through:

Which one is NOT a major requirement of safety for a commercial kitchen?

Architectural drawings, plans, or layouts are 3D representations of our building concept.

Which equipment listed has the longest useful life (lifetime usage)?

Type 1 ventilation hoods are specifically designed for what purpose?

When designing for your grease trap, what are the two main concerns?

In commercial kitchens, the Minimum Exhaust Rate is 

700 cfm/ft²

Which of the following statements is correct?

Which one is NOT a major requirement of plumbing for a commercial kitchen?

The criteria to consider before purchasing restaurant kitchen equipment does NOT include

Which option are NOT key needs and requirements for Water Supply?

Ideally, the sum of the ideal work triangle is supposed to be between

A requirement and need for gas installations is to include ventilation in the kitchen.

The electric consumption/demand of my system or piece of equipment is calculated using the unit called

The useful life of equipment depends on the maintenance and how heavily is used in operations.

The concept of a food service operation is the overall plan for how it will meet the needs and expectations

Type 2 ventilation hoods are placed on top of equipment that produce

There are 3 main different types of kitchen layouts:


The scope of a food service facility project is simply the length in time of the project

The total cost of ownership and operation of equipment also includes the labor required to operate it

Which of the following statements is NOT correct?