Name: Lawrence John Villa Year&Section: 4-G Score: _____

Evaluation:
Direction: Identify the following

Heat Transfer The transfer of thermal energy is sometimes referred to as heat flow, heat
exchange, or heat transfer. When an object's temperature differs from its surroundings, the
body and surrounds eventually warm up to the same temperature.
Conduction Direct contact between items causes the transmission of heat. Frozen veggies
and ground meats are foods that perform well with this technique. Give the meal extra time
to simmer and mix it more often. To verify that potentially hazardous germs have been
eliminated, use a thermometer to check the final interior temperature of the meal.
Assembly–service system In this, fully prepared foods are purchased from manufacturers
and only finishing processes such as seasoning, thawing, reheating is done at the place of
service. These operations require minimal cooking at the point of service.
Ready-prepared food service systems Food items are prepared well in advance before the
time of service and kept frozen until they are to be used
Commissary food service system In this system, food is prepared centrally at one place, but
it is distributed to several remote areas for final preparation and service, since the food
production center and the service areas are located in separate facilities.
Conventional food service system Food is prepared in a kitchen on the premises where the
food is to be served.
Following food preparation/ production, food is held hot or cold and served as soon as
possible.
Accurate Inventory allows you to follow sales trends, so that you can differentiate between
fast-moving and slow-moving products. This enables you to anticipate demand changes in
advance and plan accordingly, helping you to have ample supply of your most sought-after
products. This will stop supply shortages, which can annoy consumers and damage the
reputation of your business.
ACTIVITY:
Hypothetical Market List

ITEM SPECIFICATION OUM QUANTITY COST

Beef meat ribeye steak 15oz 1 1,000
Salt kosher salt 500Grams 1 90
Pepper freshly ground black pepper 250Grams 1 80
Oil Canola Oil 1Litter 1 200
Butter Unsalted butter 224Grams 1 75
Garlic Smashed garlic 5.5Grams 1 20
Rosemary Sprigs Fresh Rosemary Tablespoon 1 120/pack
Thyme Sprigs Fresh Thyme Tablespoon 1 120/pack
BEVERAGES
Red Wine Cabernet Sauvignon 187ML 1 500
White Wine Pinot Grigio 187ML 1 700
Whiskey Canadian Rye Whiskey 187ML 1 3,000
OTHERS
Stemware Wine Glass 3 300/pc
Flatware Fork, Spoons, Knives, 4 2,000
Plates
Mop Spin Mop 360 1 350
Trash Can Trash Bin Buckets 1 95
Broom Plastic Broom 1 200
TOTAL 15,250

BUDGET 17,000