Preventive maintenance is a documented program of routine checks or inspections of
facilities and equipment to ensure sanitary, safe, and efficient operation.
Some insulated tray systems are designed to maintain temperatures by using the
concept of synergy.
The temperature of the dry storage areas should be maintained between 50 to 70°F.
A job analysis is the first step in preparing a job description.
Share-of-mind promotions are based on financial, volume-based activities.
The Food Code is federal law and must be adopted by state regulatory agencies.
A back-to-back arrangement of cooking equipment is an efficient arrangement when
considering human engineering.
A Pareto chart is a problem-solving tool.
The pot and pan washing area needs a three-compartment sink.
Strategic plans may be considered ‘standing plans.”
Write a standard specification for fresh apples. List at least two details that you could
add to get a product that will be made available as fresh fruit in a cafeteria.
The Child Nutrition Act of 1966 authorized:
A) the National School Lunch Program
B) the School Breakfast Program and Special Milk Program
C) use of federal commodities to improve nutritional value of school lunches
D) reduction in the reimbursement rate to school foodservices
The temperature danger zone, as defined by the federal government is:
A) 40 to 140 degrees
B) 41 to 135 degrees
C) 41 to 150 degrees
D) 45 to 135 degrees
A product may be an object, service, or idea.
Improvements in kitchen equipment came about because of advances in the
understanding of the laws of:
A) microbiology
B) physics
C) chemistry
D) thermodynamics
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
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
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
In systems theory, the process of changing inputs into outputs is known as:
A) homeostasis
B) dynamic equilibrium
C) equifinality
D) transformation
Which of the following principles suggests that no organizational member should report
to more than one supervisor?
A) unity of command
B) specialization
C) scalar principle
D) span of control
Employee health records indicate that there has been an increase in the number of work
days lost
per employee as a result of accidents that occur on the job. This likely indicates that:
A) more accidents are occurring
B) employees are abusing workmen’s compensation
C) individual accidents are increasing in severity
D) record keeping has improved in employee health
The Act that created a board to hear unfair labor practice cases and to administer the
election
procedures for determining authorized bargaining agents is:
A) the Norris-LaGuardia Act
B) the Taft-Hartley Act
C) the Labor-Management Reporting and Disclosure Act of 1959
D) the National Labor Relations Act
Applesauce is portioned using a #8 dipper. How many servings may be obtained from a
No. 10 can of applesauce?
A) 12
B) 80
C) 40
D) 24
It is not uncommon for vendors to “mis-pick” an item when filling a food order for a
foodservice operation. The best document to use during receiving to catch this type of
error is:
A) requisition
B) specification
C) invoice
D) purchase order
From the perspective of durability and cleanability, which of the following would be the
best
choice for a production facility’s wall covering?
A) stainless steel
B) wallboard painted with washable enamel
C) ceramic tile
D) fiberglass reinforced panels
In a foodservice operation, a waste audit involves:
A) a financial analysis of amount of food wasted
B) a random sample of waste generated in a week
C) a complete inventory of waste generated in a day
D) an outside auditor’s visual assessment of waste
The development of the nursing home as a distinct type of health care institution came
about as a result of federal funds made available to pay for nursing home care by:
A) the Social Security Act (1935)
B) the Kerr-Mills bill (1951)
C) Medicare/Medicaid (1965)
D) the Federal Conditions of Participation Regulations (1974)
Which of the following principles of menu design contributes most to a customer’s
ability to visualize menu items as they will appear at the point-of-service?
A) font style
B) page layout
C) descriptive wording
D) color selection of paper and print
Match the part of the systems model with the term that belongs in this part of the
system:
1. Inventory management
2. Written breakdown of a job
3. Written record of hand movements
4. Idea generation
5. Bar charts to illustrate the relative importance of problems
6. Measures productive vs. idle time of machines and people
7. Photographic record of hand motions
8. Goal setting
9. Scale drawing of a work area
10. Photographic record of a worker’s movements
11. International standards of quality
12. To focus on different causes of a problem
A) JIT
B) process chart
C) operation chart
D) brainstorming
E) Pareto chart
F) work sampling
G) chronocyclegraph
H) benchmarking
I) flow diagram
J) micromotion study
K) fish diagram
L) ISO 9000
The primary function of an organization’s mission statement is to:
A) promote profit sharing
B) motivate employees
C) guide decision making
D) attract customers
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
Match the part of the systems model with the term that belongs in this part of the
system:
1. Cooking quickly in a small amount of fat.
2. Cooking by dry heat, usually in an oven.
3. Browning the surface of meat quickly over high heat.
4. Cooking in a small amount of water, which may be either boiling or simmering.
5. Cooking food in liquid just below the boiling point.
A) baking
B) sautéing
C) simmering
D) searing
E) stewing
Choosing the “point-at-sale” to display a product is an applied example of which
marketing
strategy?
A) product
B) price
C) place
D) promotion
Diagram the marketing cycle, identifying the key steps and how they interrelate.
Discuss the primary determinants of space requirements in a kitchen facility.
And, what are questions that would be helpful in assessing a candidate for a cook’s
position?
Describe solid waste management from economic and ecological points of view.
Draw pictures showing at least four mixer agitators and briefly describe the purpose for
which each is intended.