Match the letter of the one term that best corresponds to the following statements:
1> A process step at which a preventive or control measure can be applied that would
eliminate, prevent, or minimize a hazard.
2> An incident of foodborne illness, confirmed through laboratory analysis, that
involves 2 or more people who eat a common food
3> The transfer of harmful microorganisms from one item of food to another by means
of a nonfood contact surface.
4> The path that food travels in a foodservice operation.
5> A disease that results from eating food that contains live pathogenic bacteria or other
microorganisms.
A) foodborne illness
B) flow of food
C) critical control point
D) outbreak
E) cross contamination
The theory that states that “motivation is a function of the person’s ability to accomplish
the task and his/her desire to do so” is called:
A) Hertzberg’s Motivation-Hygiene Theory
B) Path-Goal Theory
C) Expectancy Theory
D) Maslow’s Hierarchy Theory
In Elton Mayo’s studies at the Hawthorne plant of Western Electric, it was found that
productivity is likely to _ when workers are given special attention by management,
regardless of actual changes in working conditions.
A) decrease considerably
B) remain unchanged
C) decrease slightly
D) increase
The flat beater attachment for a commercial mixer is used to:
A) whip ingredients quickly at high speed
B) cream or rub ingredients together
C) puree vegetables
D) knead bread dough
Match the part of the systems model with the term that belongs in this part of the
system:
1. BARS
2. Disabilities
3. Race
4. EEOC
5. OSHA
6. Gender
7. NLRA
8. OJT
9. Religion
10. Citizenship status
11. Age
12. ADA
A) performance appraisal
B) Civil Rights Act
C) ADA
D) affirmative action
E) safety
F) Equal Pay Act
G) unionization
H) training
I) Age Discrimination Act
J) Civil Rights Act
K) Immigration Reform and Control Act
L) disabled employees
Tools employed in Total Quality Management for problem solving and measurement
are:
A) brainstorming and benchmarking
B) chronocyclegraph and pathway charts
C) budgets and ratios
D) QWL and QA
Starting an HACCP plan can be overwhelming, especially in establishments with
hundreds of recipes and complex production/service systems. Under these
circumstances, a good place to start HACCP plans would be with:
A) recipes that include potentially hazardous ingredients
B) individually packaged bread products
C) frozen convenience products
D) the most expensive and popular menu items
In medieval household kitchens, the diet was largely dependent on:
A) bread
B) meat
C) fresh vegetables and fruit
D) fish
A manager who uses influence to encourage employees and to assist them in
reconciling their
needs with the goals of the organization is engaging in which of the following roles?
A) monitor
B) leader
C) liaison
D) spokesman
Which of the following federal agencies established the Hazards Communication
Standard?
A) Underwriters Laboratory
B) Environmental Protection Agency
C) Occupational Safety and Health Administration
D) National Safety Council
Match the part of the systems model with the term that belongs in this part of the
system:
1. Removes or flushes soil and cleaners so that they are not redeposited on surfaces
2. Saponifies fat and carries it away
3. Reduces surface tension of water and improves soil penetration
4. Holds loosened soil in water
5. Forms colloidal solutions
A) emulsifying action
B) rinsing
C) wetting
D) suspension agent
E) sequestering
A supervisor’s main purpose in training employees on a job is to:
A) be certain that a new employee learns all the jobs in the section
B) keep the employees busy when the workload is light
C) teach an employee correct work methods as quickly as possible
D) gain their respect by evidence of his/her comprehensive knowledge of the job
Which of the following would result in reducing communication channel noise?
A) processing more information through the system
B) providing more frequent and specific feedback
C) increasing the use of jargon
D) using more nonverbal communication methods, especially body language
Light intensity is measured in:
A) watts
B) volts
C) foot candles
D) amps
Buffets and vending machines are examples of which style of service?
A) drive through
B) self serve
C) carry-out
D) portable
Pests require two basic conditions to survive. One is food; the other is:
A) moisture
B) exposure to natural lighting
C) an environmental temperature of 70-85°F
D) a place to harbor
What are the potential consequences of a mismanaged cleaning and sanitation program?
You decide to become more of a servant leader in either a current or future leadership
position. What changes should you make in the way in which you approach your
leadership role?
Discuss the ways in which adults differ from children as students.
Describe what contributes to the growth of bacteria in some foods.
Proper and frequent handwashing is the single most important aspect of personal
hygiene to prevent foodborne illness. Describe the procedure of double handwashing.
You are interviewing a job applicant for a position as a cook. What will you say to the
applicant?
Discuss the reasons that a physical inventory should be taken in every foodservice
establishment on a periodic basis even if a perpetual inventory is kept.