When the quantity food production is done continuously every day, with no peaks and troughs of activity in production centres, it is termed as:

Correct option is D

When food production occurs continuously every day without fluctuations in volume or activity levels, it is called the Conventional food system. This system is characterized by steady, ongoing food preparation and service, often seen in smaller food service operations or institutions where food is cooked and served immediately. It contrasts with systems that produce food in batches or at scheduled times.
Information Booster: The conventional food system involves preparing food close to the time of service, minimizing storage and reheating. It requires continuous labor and kitchen activity, which can be easier to manage in smaller-scale operations. This system is flexible in menu planning but may have higher labor and utility costs. It also helps ensure freshness and quality, as food is served soon after cooking.
Additional Knowledge:
· (a) Cook chill system: In this system, food is cooked, rapidly chilled, stored under refrigeration, and then reheated before serving. It is not continuous production but involves batch processing and storage.
· (b) Ready food system: This typically refers to fully prepared foods that require minimal preparation, often commercially prepared and packaged for convenience. It is not continuous production.
· (c) Convenience system: This involves using convenience foods or partially prepared foods to reduce preparation time and labor. It is more about the type of food used rather than production flow.