Nonionic synthetics may be used to saponify fat particles on soiled dishes during the
dishwashing process.
The number etched into a scoop corresponds to the approximate number of servings the
scoop will
yield from a gallon of product.
High standards of sanitation are an ethical and social responsibility.
Upward communication channels are a source of feedback.
Hollow-handled knives and forks are tableware classified as “hollow ware.”
Foodservice is the number-two retail employer in the country.
Food contact surfaces may be sanitized by either heat or chemicals.
Light intensity is measured in watts.
A fish diagram is a measurement tool.
Advantages of cooking in a convection oven compared to conventional include uniform
heating and reduced cooking time.
A ready-prepared foodservice system would be the best choice where there is a shortage
of skilled
labor.
Selective menus are less expensive to administer as compared to nonselect menus.
Potential consequences of a poorly designed receiving program include all of the
following except:
A) double billing
B) substandard quality
C) short weights
D) low risk of pilferage
Which of the following is the most limiting factor related to the selection of an
automated delivery system?
A) microbial safety
B) menu
C) labor
D) cost
Discipline should always be:
A) impersonal and consistent
B) immediate and oral
C) in private and in writing
D) hot and hasty
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
Which of the following kinds of power is most likely to result in job satisfaction and
performance in an organization?
A) information and connective
B) expert and referent
C) reward and coercive
D) legitimate and charismatic
The first step in design development is to:
A) select the equipment
B) prepare blueprints
C) determine space allowances
D) prepare a schematic design
A high-temperature dishmachine registers at 203 to 205°F during the final rinse cycle.
For effective
sanitation this temperature range is:
A) too low
B) irrelevant
C) appropriate
D) too high
A hospital sells Dannon Yogurt in the cafeteria. This is an example of which type of
branding?
A) restaurant
B) signature
C) local
D) manufacturer’s
Which of the following is the primary reason that managers of conventional
foodservices have
made changes in the form in which foods are purchased?
A) to reduce production time
B) to reduce food cost
C) to improve quality of outputs
D) to improve productivity
Composition of individual food products is defined through federal:
A) grading
B) inspections
C) nutrition education and labeling
D) standards of identity
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
A foodservice uses the Mini-Max system to determine the amount to order. Canned
peaches have maximum inventory level of 10 cases and a safety stock factor of 2 cases.
The foodservice currently has 6 cases on hand. How many cases should be ordered?
A) 2
B) 0
C) 4
D) 6
One of the first steps in a job improvement plan should be to:
A) select equipment designed for specific, single operations
B) eliminate unnecessary operations, delays, and moves
C) eliminate the use of prepared foods
D) avoid the use of automatic timing and temperature control devices
Which is true regarding the Food Code?
A) it applies only to on-site, non-commercial foodservice operations
B) states are required by the USDA to adopt it as regulation
C) it is the federal government’s best guidance on food safety
D) it is federal regulation
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
When selecting a food delivery system, which of the following factors is most
important in relation
to the microbial quality of delivered food?
A) equipment needs
B) time span from prep to service
C) form of food purchased
D) labor skills
A new employee would find which of the following management tools the most useful?
A) skills matrix
B) work schedule
C) job specification
D) job description
For purchasing purposes, food quality is defined and assured through:
A) standards of identity
B) grading services
C) HACCP
D) federal inspections
The first step in an energy management program should be to:
A) develop an energy conservation plan
B) train employees to shut off equipment when not in use
C) assign responsibility for energy conservation
D) conduct an energy audit
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 types of foodservice operations is best suited to a commissary
system?
A) operations with a large number of serving units
B) operations where a large number of people must be served in one place
C) operations with unique food requirements
D) operations where service is close to production
The Fair Labor Standards Act regulates:
A) standards of performance that management can demand from its employees
B) working conditions in any industry involved in interstate commerce
C) methods of wage payments and hours of work for any industry involved in interstate
commerce
D) management practices involving unions
Improvements in kitchen equipment came about because of advances in the
understanding of the laws of:
A) microbiology
B) physics
C) chemistry
D) thermodynamics
Briefly trace the history and development of management theory from pre-industrial
society to the present. Cite significant names, approximate dates, and studies that have
had an impact on this transition.
Discuss the unique aspects of quality control in each of the four foodservice systems.
Discuss Chaos Theory and explain what this theory recommends to managers.
You are interviewing a job applicant for a position as a cook. What will you say to the
applicant?
Discuss the primary determinants of space requirements in a kitchen facility.
What is the role of a foodservice manager in assuring the provision of safe food to all
customers?
Discuss the ways in which adults differ from children as students.
Discuss how advances in the areas of microbiology and physics led to improvements in
foodservice operations.