Light intensity is measured in watts.
Interviewing is a means of communicating.
Radiant heat barriers are able to both reduce summer heat gain and reduce winter heat
loss.
Vendors are not allowed to offer gifts to buyers that are employed by
government-funded foodservices.
A physical inventory is an actual count of items held in storage.
The advantage of offering free samples of a new product is that it reduces the risk of
first-time
buying.
A food is deemed misbranded if it contains substances that are injurious to health.
Highly insulated equipment is less efficient.
QA measures include meals/hour, efficiency percent, and lighting intensity.
One advantage of Just-in-Time purchases is that they minimize the amount of time that
food is held in inventory.
Marche is a term used to reflect the food court concept.
TQM is based on the systems approach to management.
A recipe is standardized only after it has been tested and adapted for use by a specific
foodservice
operation.
An objective of the budget planning process should be to identify financial standards
for comparison with actual transactions.
Food contact surfaces may be sanitized by either heat or chemicals.
Refrigeration works on the principle of removing heat from food.
A vision statement should be developed by those at the top management level of the
organization.
Skill standards define the level of performance necessary to be successful on a job.
The single most important measure to prevent the spread of staphylococci in a food
service operation is to teach and monitor proper:
A) handwashing
B) thawing techniques
C) use of hair restraints
D) temperature taking
“The use of sustainable principles that minimize the use of nonrenewable resources and
seek to prevent air, water, and ground contamination” is the definition of:
A) environmental management
B) green design
C) solid waste management
D) energy design
Calculate the average total cost per resident per day for the month of June.
A) $8.17
B) $7.20
C) $7.63
D) $5.23
The “blind receiving” method means that the delivery is:
A) received without being checked by the receiving clerk
B) made without an invoice
C) made with an invoice listing the items but no quantities
D) not seen by anyone prior to storage
Under competitive bid purchasing, a buyer can award a contract to a vendor other than
the low
bidder if the low bidder:
A) offers to take the buyer out to lunch
B) does not meet the bid specifications
C) is on failure-to-perform probation at a neighboring facility
D) can provide only national brands
The most effective method for prolonging the life of foodservice equipment, other than
maintaining high sanitation standards, is by instituting a(n):
A) warranty protection system
B) preventive maintenance program
C) equipment rotation plan
D) regular major repair program
The first step in design development is to:
A) select the equipment
B) prepare blueprints
C) determine space allowances
D) prepare a schematic design
The P.M. supervisor checks the refrigerator at 7:00 P.M.and finds a three-gallon stock
pot full of beef tips in gravy left over from the noon cafeteria serving line. The internal
temperature is 75°F. The supervisor should:
A) dispose of the tips
B) blenderize the tips for tomorrow’s puree diets
C) use the tips immediately for late trays
D) portion the tips into 2-inch shallow pans and place in the refrigerator
Which of the following is mandated by federal law to communicate special protection
information
to employees regarding use of chemicals?
A) Product Labels
B) Material Safety Data Sheets
C) Policies and Procedures
D) Minimum Data Sets
The point at which a customer chooses one foodservice operation over another is the
result of the
operation creating a competitive edge. This is referred to as the point of:
A) sale
B) service
C) competition
D) difference
The total time from start to finish of meal service to customers is referred to as the
__________of service.
A) timetable
B) timeline
C) time span
D) time
The least desirable alternative for solid waste management is:
A) source reduction
B) recycling
C) landfilling
D) incineration
Which of the following best represents a volume indicator for a Child Nutrition
Program in a public school?
A) number of students district-wide eligible for free and reduced meals
B) number of meals served
C) number of full-time employees
D) number of meal equivalents produced per labor hour
The National Sanitation Foundation International standard for equipment construction
that is most related to microbiological food safety requires that:
A) equipment surfaces be nontoxic
B) outside corners be bull nosed
C) surfaces be smooth and easily cleanable
D) equipment disassemble with ease
The Food Code recommends two-stage cooling. The first phase is to cool cooked food
from 140°F to 70°F within two hours. The second stage is to:
A) cool from 70°F to 40°F in an additional two hours
B) add ice to the product
C) place the product in the freezer
D) cool from 70°F to 41°F in an additional four hours
The recommended ambient temperature range for a dry storage area is:
A) 45 to 65°F
B) 50 to 70°F
C) 50 to 70°C
D) 60 to 75°F
After first preparing a prospectus, the next step in the planning procedure is to:
A) conduct a feasibility study
B) make a menu analysis
C) organize a planning team
D) consider the desired architectural features
Which of the following is NOT an advantage of a cycle menu?
A) allows for use of seasonal foods
B) saves time for the menu planner
C) simplifies purchasing and forecasting
D) helps in standardizing preparation procedures
A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to be
expanded to 50 portions. What yield factor should be used?
A) 12
B) 30
C) 300
D) 8.3
A recipe obtained from a purchased file of quantity recipe calls for the product to be
baked at 350°F for 30 minutes in a conventional oven. In your foodservice, all baking
is done in a convection oven. What direction would you recommend for test baking?
Bake at:
A) 325° and check doneness at 25 minutes
B) 375° for 45 minutes
C) the same temperature and the same time
D) 375° and the same time
To best characterize a ‘servant leader” it may be said that a servant leader:
A) uses power judiciously
B) makes changes carefully and slowly
C) is motivated by a natural desire to lead
D) is motivated by a natural desire to serve
Which of the following methods is the least costly method of conducting a time and
motion study?
A) conducting micromotion studies
B) completing operation and process charts
C) performing work sampling
D) developing flow diagrams
Compare and contrast passive versus active delivery equipment.
Cite the factors to consider when selecting a cleaning compound or detergent.
Events in history have impacted the foodservice industry in several ways. Discuss how
the 1848 Gold Rush, Prohibition, the Great Depression, World Wars I and II, and the
1904 St. Louis Worlds’ Fair have had an effect on foodservice operations.
List the three parts of the accounting information system and briefly describe each.
Discuss what is meant by the “judicious use of power.” Does this mean all types of
power or just some and why?
Discuss the benefits that accrue from following green design principles.
The budget planning process is a time-consuming activity. What are the potential
advantages of a planned budget?
Describe the difference between a job specification, a job description, and a job
schedule, including the purpose for which each is used.