Which food preparation system requires food to be displayed and prepared in full view of the diner?

The correct answer is based on the fundamental principles of food preparation and service models. The display food preparation system is characterized by having food prepared and presented in a manner that is visible to diners. This setup allows patrons to observe the cooking and assembly process, which can enhance the dining experience by engaging customers and increasing their appreciation of the food.

In display kitchens, not only are the chefs visible, but the presentation of the food often becomes a part of the appeal. This system is commonly used in restaurants or buffets where the visual aspect of food preparation can attract customers and enhance freshness perception.

In contrast, the conventional food preparation system typically involves preparation in a back-of-house kitchen with food plated and served without the diners seeing the cooking process. The commissary system centralizes food production away from the point of service, focusing on distribution rather than presentation. The ready-prepared system allows meals to be prepared in advance and held for later use, primarily for service efficiency, without any emphasis on display. Hence, the distinct characteristic of a display system is its emphasis on visibility and engagement in the food preparation process.