A. A cook is preparing vegetables to put into a soup. There are three tasks: She requires 5 minutes to cut up the carrots, 10 minutes to chop the onions, and 3 minutes to cut up the parsnips in order to fulfill the requirements of the recipe and to move on to the next task. What is the minimum throughput time required to chop up the vegetables needed for the recipe?
B. What is the cycle time of the vegetable preparation process?
C. What is the hourly capacity of the vegetable preparation process?
D. If the onions are particularly pungent, causing the cook to pause for three minutes after chopping the onions so she can flush out the sting in her watering eyes, what is the throughput time of the vegetable preparation process if all tasks in A. must still be followed?
E. The time the cook spends flushing out the chemical irritant released by the onions that caused her eyes to water is an example of?
F. If the cook wants to reduce the cycle time of the vegetable preparation process by shortening task time without altering the recipe, the most efficient and effective way to do so would be to:
a. use fewer onions in the recipe
b. substitute garlic for onion in the recipe
c. use a food processor to chop up the onion
d. add another cook to help chop up the onion