EatRight Practice questions - Foodservice systems

Q. The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during the month of March. April 1 inventory is $6,800. What is the cost of food available for the month of March? $4,727 $6,800 $11,527 $15,127

The correct answer is C. The cost of food available for March is the inventory on March 1 ($8,327) added to the amount purchased during March ($3,200), which totals $11,527. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The foodservice management team has agreed to upgrade the coffee service area to include an imported ESK4-220V espresso machine at a cost of $4,500.00. The estimated gross income from the machine is $3,365.00 a year with a profit margin of 72%. What would be the payback period for this equipment purchase? 0.54 years 0.75 years 1.86 years 2.22 years

The correct answer is .C First calculate the actual profit from the equipment: $3,365 x 0.72 = $2,422.80 (profit). Then divide initial investment by expected yearly income (profit) to calculate the payback period in years: 4,500.00/2,422.8 = 1.86 years. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey breast is $1.19 per pound. What will be the cost of a 4 oz portion? $0.84 $0.42 $0.36 $8.40

The correct answer is A. $1.19 per lb/0.354 = $3.36 per pound $3.36 per pound/16 oz per lb = $0.21 per oz $0.21 per ounce x 4 = $0.84 Lynch FT. The Book of Yields. 8th ed. Hoboken, NJ: Wiley; 2012.

Q. Carbon footprint, as related to sustainability, is a measure of: the impact on the environment based on the amount of greenhouse gases generated. the amount of organic foods receiving certification. the amount of disposable wares that are recycled. the size of a piece of equipment used in foodservice operations.

The correct answer is A. A carbon footprint is an estimate of the climate change impact of an activity, such as producing food. A carbon footprint is measured by estimating the amount of greenhouse gases emitted. Buying more organic foods, recycling, and using energy-efficient equipment in a foodservice can lower the carbon footprint. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which inventory record is usually taken at the end of the month by counting and recording products in stock in all storage areas? Physical Perpetual Continual Periodic

The correct answer is A. A physical inventory involves actually counting all items in stock. A perpetual inventory involves recording all purchases and issues so that how much of a given item is in stock at any time is always known. Continual and periodic are not types of inventory records. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Freezing foods at _____ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods. ≤10°F ≤32°F ≤0°F ≤20°

The correct answer is C. The optimum temperature for freezing foods is 0°F or slightly colder. At temperatures above 0°F, food quality is quickly lost, and flavor and texture are compromised. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. When functioning as the foodservice buyer, which practice would be acceptable? Serving as the legal agent for the organization Sharing quotes between bidders in order to get the lowest price possible Attending vendor-sponsored parties Giving one supplier confidential information from another supplier

The correct answer is A. As a foodservice buyer, one must ethically represent the organization; sharing quotes and giving out confidential information are not ethical behaviors. Attending vendor-sponsored parties or accepting other "gifts" from a vendor is unethical. Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed. Upper Saddle River, NJ: Prentice-Hall; 2011

Q. Which of the following is NOT important when facility menu planning? Staff Region Food availability None of the above

The correct answer is D. Staff (skills and abilities as well as workload), region (regional food preferences), and food availability must be considered when planning menus, so the correct answer is none of the above. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009;109(8):1337-1340.

Q. The Food Safety Modernization Act (FSMA) enables the Food and Drug Administration (FDA) to better protect public health because it allows FDA to now focus more on preventing food safety problems. inspecting food production systems. scrutinizing the importation of food. ordering prompt recalls of tainted foods and beverages.

The correct answer is A. The Food Safety Modernization Act (FSMA), signed into law by President Obama on January 4, 2011, enables the Food and Drug Administration (FDA) to better protect public health by strengthening the food safety system. It allows FDA to focus more on preventing food safety problems, rather than reacting to problems after they occur. US Food and Drug Administration. FDA Food Safety Modernization Act (FSMA) Page Last Updated March 23, 2015. Available at: http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm. Accessed December 8, 2016.

Q. Upon quarterly audit, the accountant found an error: The beginning inventory for the month of January was overstated. How would this effect the cost of goods sold (COGS) and net income for the month of January? The COGS for January would be more than it actually was, and the net income would be less than it actually was. The COGS for January would be less than it actually was, and the net income would be less than it actually was. The COGS for January would be more than it actually was, and the net income would be more than it actually was. The COGS for January would not be affected, and the net income for February would be less than it actually was.

The correct answer is A. Beginning inventory serves as the basis for calculations of cost of goods purchased to meet production needs, the resulting cost of goods sold, and, consequently, the net income of the facility. Beginning with an overstated figure will appear as if the cost of goods sold was higher (adding the higher beginning inventory figure to the actual purchases made to meet production needs). This will also result in the appearance that it cost more to produce what was sold and therefore net income was lower. Weygant, JJ, Kieso, DE, Kimmel, PD, DeFranco, AL. Hospitality Financial Accounting. 2nd ed. Hoboken, NJ: Wiley; 2009.

Q. Using the following figures, calculate the break-even point for The Green Café: Fixed costs = $52,000; variable costs = $85,000; total sales = $210,000. $86,666.66 $113,333.33 $130,000.00 $473,000.00

The correct answer is A. Break-even point = Fixed costs/1 - (variable costs/sales) $52,000/1 - ($85,000/$210,000) 52,000/1 - 0.40 52,000/0.60 = $86,666.66 Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Another name for irradiation is _____. cold pasteurization ohmic heating gamma bombarding pulsed light

The correct answer is A. Cold pasteurization is also known as irradiation or irradiation pasteurization. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by: how food is distributed and served. how food is procured. how sanitation is maintained. how food is produced.

The correct answer is A. Commercial foodservice operations sell food as the primary activity and a profit is desired. A commercial buffet restaurant sells food for profit and the variety of food offered may be greater than the school nutrition program. Also, the speed of food distribution affects the style of service. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The premise of the economic order of quality (EOQ) is to achieve cost balance based on the following assumptions: ordering costs decrease at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. ordering costs increase at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. ordering costs decrease at a greater rate as size of order decreases, and holding costs decrease in direct relation to the size of the order. ordering costs decrease at a greater rate as size of order decreases, and holding costs increase in direct relation to the size of the order.

The correct answer is A. EOQ is a calculation used to determine ordering quantities based on the relationship between ordering costs and holding costs. Balance of costs is desirable. Therefore, when the cost of placing an order aligns with the cost of holding merchandise, EOQ is obtained. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The most important, fundamental key when menu planning is knowing the audience. equipment. budget. all of the above.

The correct answer is A. From the options listed, the most important and fundamental key when menu planning is knowing the audience. Before thinking about equipment and budget, first seriously consider what consumers want to eat. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009;109(8):1337-1340.

Q. The Sixth Street Community Canning Cooperative has received a 24-lb bushel of apricots and has decided to make jam. Apricots have a yield percent of 94%. The recipe calls for 6 lb of trimmed apricots. How many batches of jam can they make? 3.76 batches 4 batches 22.5 batches 5.65 batches

The correct answer is A. If the yield percent for apricots is 94%, multiply 24 pounds by 0.94 to get 22.56 pounds—this is the amount of trimmed apricots. Next divide 22.56 pounds by 6 pounds to determine how many batches of the recipe can be made. The answer is 3.76. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior to service are an example of cook-chill. cook-freeze. rapid chilling. sous vide.

The correct answer is A. In cook-chill, menu items are partially cooked, rapidly chilled, refrigerated, and reheated for service. In cook-freeze, menu items are also partially cooked, but then they are rapidly frozen before being stored and reheated for service. Sous vide is a process in which raw, fresh foods are sealed in plastic pouches and cooked in boiling water prior to service. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The populations that experience the most serious consequences of foodborne illnesses are: immunocompromised individuals, due to medical conditions. teenagers. women of childbearing age. both A and C.

The correct answer is A. People with compromised immune systems, the body's defense system against illnesses, are at a higher risk. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Q. A number 16 scoop will provide which level measurement? 1/4 cup 1/2 cup 2/3 cup 3/4 cup

The correct answer is A. Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 16 scoop holds ¼ cup (2 fl oz). Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:575.

Q. Prior to freezing, vegetables must be _____ before freezing to stop the damaging actions of enzymes. washed peeled blanched dried

The correct answer is C. Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture, and nutrients. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. One disadvantage to adding baking soda to green beans or broccoli is that the vegetables' texture becomes mushy and soft. the vegetables lose fat-soluble vitamins. the vegetables will dull in or lose color. the vegetables will taste extremely salty.

The correct answer is A. The baking soda interacts with the chlorophyll and actually enhances the green color rather than dull it. The addition of baking soda usually does not result in a salty taste; however, it will destroy water-soluble (but not fat-soluble) vitamins. The baking soda has a softening effect on the vegetables, which causes them to get mushy. Edelstein S. Food Science: An Ecological Approach. Burlington, MA: Jones and Bartlett; 2013

Q. How should foods that do not hold well for long periods of time, such as broccoli, be prepared? Batch cooking Cook-chill Combi-oven Steamed

The correct answer is A. The best way to prepare foods that do not hold well is to prepare them as close to service as possible. Batch cooking means cooking smaller quantities of foods as needed for service. Foods may be cooked in a combi-oven, steamer, or other equipment very close to service. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:578.

Q. Which grouping of established USDA standards contains the correct relationship? Round inspection stamp, wholesomeness, mandatory process Grade shield, quality, mandatory process Round inspection stamp, quality, voluntary process Grade shield, wholesomeness, voluntary process

The correct answer is A. The round federal inspection stamp on meat and poultry means that the food has been inspected for wholesomeness, which is mandatory. The grade shield on meat and poultry provides information about the quality of the product. Grading is voluntary. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following does NOT help prevent allergic reactions when serving food to customers with food allergies? Cooking different types of food in the same fryer oil. Washing, rinsing, and sanitizing cookware, equipment, and utensils before preparing food. Identifying ingredients to the public, including any "secret" ingredients. Assigning specific equipment for preparing food for customers with food allergies.

The correct answer is A. This is an example of cross-contamination and can cause allergic reactions. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. When making omelets using induction—the use of electrical magnetic fields to excite the molecules of metal surfaces—you notice heating is fast, even, and there is no flame. heating is fast, uneven, and there is an open flame. heating is slow, even, and there is an open flame. heating is slow, uneven, and there is no flame.

The correct answer is A. When using an induction-heat burner, there is no flame. The burner heats up quickly and cooking is even. Electric burners can often cook unevenly and there is no flame. Gas burners do have an open flame and tend to cook evenly. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The chef needs to make 175 chicken salad sandwiches. Each sandwich requires 3 oz of cooked chicken. A cooked 7 lb oven roaster yields an average of 4 lbs of cooked meat. How many roasters must the chef purchase to yield enough chicken for the salad? 8 9 4 5

The correct answer is B. 4/7= 57% (yield %) 175 sandwiches x 3 oz = 525 oz/16 = 32.81 lbs or 33 lbs 33 lbs/0.57 = 57.89 total weight (round up to 58) 58/7 = 8.28, so 9 oven roasters are needed Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which is the first document used in the purchasing process? Invoice Requisition Purchase order Inquisition

The correct answer is B. A requisition is an internal form used by a foodservice manager to request items from the purchasing manager or department within his or her facility. Then the purchasing manager will write up a purchase order and give it to the supplier, who supplies the foods and invoices the purchasing manager for the shipment. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. If broccoli loses 21% to trim and cooking, and you need to have 48 lbs of cooked broccoli, how much fresh broccoli should you buy? 58 lbs 61 lbs 69 lbs 77 lbs

The correct answer is B. AP (as purchased) = AS (as served) x 100 / 100 - W (waste weight) AP = 48 x 100 / 100 - 21; AP = 4800/79 = 60.759 lb or 61 lbs Ulm RA. How Much To Buy: A Foodservice Purchasing Workbook. Upper Saddle River, NJ: Prentice-Hall; 1993:19-22.

Q. Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____. freezing intensifies flavor and the food will taste saltier when reheated salt accelerates rancidity of fats within the food salt increase the risk for microbial growth when foods are thawed salt accelerates the freezing process and reduces the shelf life of the food

The correct answer is B. Adding salt to foods being frozen causes loss of flavor and has the tendency to increase rancidity of any item containing fat. National Center for Home Food Preservation. General Freezing Information. Available at: http://nchfp.uga.edu/how/freeze/dont_freeze_foods.html. Accessed December 17, 2016.

Q. In order to prevent backflow: a cross-connection should be created. an air gap between the faucet and the flood rim of the sink should be created. a physical link between the potable and contaminated water supply should be created. None of the above is correct.

The correct answer is B. Backflow is the unwanted reverse flow of contaminants through a cross-connection into a potable water supply. The only way to prevent backflow it to have an air space, referred to as an air gap, to separate a water supply outlet from any potentially contaminated source. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. The astringent taste of fruits and vegetables is the result of the following component: Anthocyanin Tannin Carotene Monosodium glutamate

The correct answer is B. Because of its property of naturally occurring in plants, tannin causes the astringent taste in fruits and vegetables. The other options listed provide other properties to foods, such as color and intense enhancement of taste. Vidal S, Francis L, Noble A, Kwiatkowski M. Taste and mouthfeel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Anal Chim Acta.

Q. Which quick freezing process incorporates very low temperatures (-140°F) with liquid nitrogen or carbon dioxide? Air blast freezing Cryogenic freezing Plate or contact freezing Immersion freezing

The correct answer is B. Cryogenic freezing requires extremely low temperatures, generally below -238°F. Typically, cryogenic freezing relies on the use of liquefied gases such as helium. These gases can only exist in a liquid state at extremely cold temperatures, which means that once the gas is in liquid form, it can be used to generate freezing temperatures. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. The practices and attitudes that influence an individual's food choices are known as food preferences. food habits. food satisfaction. food connection.

The correct answer is B. Food habits are the practices and associated attitudes that predetermine what and when a person will eat. Food preferences are the foods a person likes to eat and food satisfaction measures the level of eating enjoyment of an individual. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. HACCP principles must be considered in order. Which of the following is the fourth principle? Establish critical limits Establish monitoring procedures Establish procedures for record keeping and documentation Verify that the system works

The correct answer is B. Hazard Analysis Critical Control Point (HACCP) plan is a system that identifies, evaluates, and controls hazards that are significant for food safety. The steps in order are: (1) Conduct a hazard analysis. (2) Determine critical control points. (3) Establish critical limits. (4) Establish monitoring procedures. (5) Identify corrective actions. (6) Verify that the system works. (7) Establish procedures for record keeping and documentation. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012: 10-4.

Q. During a snowstorm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confident and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use? Telling Selling Participating Delegating

The correct answer is B. Hershey, Blanchard, and Johnson's leadership effectiveness model indicates that when the salad person has low to moderate readiness (R2), the manager needs to use selling leadership style (S2). The leader must be flexible and adaptable to meet the changing needs of employees and each situation. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Meals that are assembled in one location and transported to another location in the facility define which of the following foodservice systems? Decentralized meal assembly Centralized meal assembly Ready-prepared meal production Tray service

The correct answer is B. In centralized meal assembly, menu items are prepared and assembled on trays before being transported to other locations in the facility. In decentralized meal assembly, the menu items are produced in one location and then transported to other locations for assembly closer to the customers. In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. In tray service, food is prepared and then portioned, reheated, and served to customers on trays. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What valuation method is being used when inventory is valued by assuming that newer items are used before older items? FIFO LIFO Latest purchase price Weighted average

The correct answer is B. LIFO (last in, first out) is based on the assumption that newer items are used before older items, in other words, that current purchases are largely meeting current production needs. FIFO (first in, first out) is based on using older items before newer items. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which term best describes the detailed arrangement of kitchen equipment, floor, and counter space? Design Layout Product flow Traffic flow

The correct answer is B. Layout is the detailed arrangement of a building and its floor and/or counter space and design refers to the overall space planning. How product flows through the kitchen and the amount of traffic in the kitchen are both considered when the layout is done. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A foodborne illness often associated with deli meats that has an onset time of 3 to 7 days; causes nausea, vomiting, headache, chills, backache, and meningitis; and has a high fatality rate in the immune-compromised is: Clostridium perfringens Listeria monocytogenes Shigella Staphylococcus aureus

The correct answer is B. Listeria monocytogenes is the only microorganism listed that is associated with deli meats. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Home canning is a very popular method of food preservation. To ensure safe foods, appropriate canning methods must be used. Which of the following is the safe and recommended method for canning foods above pH 4.5? Boiling water canning Pressure canning Steam canning Oven method canning

The correct answer is B. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016. Foods that are low acid (pH of 4.6 or higher) include vegetables, meats, dried beans, and all soups. These will need to be preserved using a pressure canner. High acid foods contain enough acid to have a pH level of 4.6 or lower. These will need to be preserved using a water bath canner.

Q. Any menu item can fit into all foodservice types. TRUE FALSE

The correct answer is B. Not every menu item works well with every foodservice type, such as buffet, self-service, cafeteria-style, table service, or room delivery. For example, certain food items, such as roasted meats, don't hold well so they are best when served immediately. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009; 109(8): 1337-1340.

Q. Temperatures for the danger zone include which of the following according to the FDA Food Code? 40°F to 125°F 40°F to 145°F 41°F to 135°F 41°F to 165°F

The correct answer is C. The Food Code temperature guideline of 41°F to 135°F is based on research studies in food safety. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs 1 lb. What is the recipe cost for tapioca? $2.33 $4.07 $5.24 $6.98

The correct answer is B. One case of tapioca contains 12 boxes of 8 oz apiece for a total of 6 lb (12 x 0.5 lb = 6). To calculate the price per pound, divide $41.88 by 6 lb to get $6.98 per lb. To get the price per cup, divide $6.98 by 3 to get $2.33 per cup. Finally, to get the price for 1¾ cups, multiply $2.33 per cup by 1.75 to get $4.07. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following statements is valid regarding the use of nutrition labels in a restaurant? All items are now required to bear a Nutrition Facts label. An item listed as "low fat" on the menu must be substantiated upon request. Items at a restaurant are exempt from providing nutrition information. Only restaurants with more than 10 establishments are required to provide nutrition information.

The correct answer is B. Per the FDA's guidance on labeling, an item listed as "low fat" on a restaurant menu must be substantiated upon request. US Food and Drug Administration. Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods. Published April 2016. Last Updated July 1, 2016 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm461934.htm

Q. When cooking pork chops, they should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The correct answer is B. Pork is a dangerous food item when undercooked; professionals must know the acceptable internal temperature for serving pork. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008: 586.

Q. A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours and causes abdominal pain, headache, nausea, vomiting, fever, and diarrhea is: Listeria monocytogenes Salmonella Shigella Staphylococcus aureus

The correct answer is B. Salmonella is the only microorganism listed which is associated with poultry and egg products. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The Student Dietetic Association is having a smoothie tasting event. Each smoothie calls for a number 4 scoop of Greek yogurt, number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries. You anticipate 450 attendees at the event. How many gallons of Greek yogurt will you need? 28 gallons 29 gallons 112 gallons 113 gallons

The correct answer is B. Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 4 scoop holds 1 cup. For 450 attendees, 450 cups of Greek yogurt are needed. Since there are 16 cups in a gallon, divide 450 by 16 to get 28.12 gallons. To feed everyone, 29 gallons are needed. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A recipe requires 1½ pt of cleaned, sliced strawberries. The yield for strawberries is 91% and 1 cup of clean, sliced strawberries weighs 7 oz. At a minimum, how many pounds of strawberries need to be ordered? 1 1½ 2 2½

The correct answer is B. Since there are 2 cups in 1 pint, the recipe requires 3 cups of cleaned, sliced strawberries. Since 1 cup of clean, sliced strawberries weighs 7 oz, the recipe requires 21 oz. To calculate how many ounces of raw strawberries are needed, divide 21 oz by 0.91 to get 23 oz. Therefore, it will be necessary to buy 1½ pounds of strawberries (1 lb = 16 oz and 1½ pounds = 24 oz). Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The separation of a liquid from a gel—for example, when whey collects on the surface of yogurt—is known as condensation. syneresis. retrogradation. gelatinization.

The correct answer is B. Syneresis is characterized by separation. Water molecules are released and reordered in the amylose network. Edelstein S. Food Science: An Ecological Approach. Burlington, MA: Jones and Bartlett; 2013

Q. Which of the following is a technical specification? Outlets are to be 120 volt, 15 amperes Stainless steel, 18 gauge Maximum RMM = 1550 KitchenAid mixer, model #KUDP230BO

The correct answer is B. Technical specifications indicate quality by objective test results. Metals, such as stainless steel and aluminum, can be measured by gauges to determine thickness. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What government branch is responsible for yield grades and defining the term "organic" as it relates to farming practices? FDA USDA NSIP NMFS

The correct answer is B. The USDA is responsible for yield grades and defining organic standards. The FDA is responsible for ensuring that foods sold in the United States are safe, wholesome, and properly labeled. The Nutrition Services Incentive Program (NSIP) rewards state agencies and Indian tribal organizations that efficiently deliver nutritious meals to older Americans. The National Marine Fisheries Service (NMFS) regulates commercial and recreational ocean fishing and manages marine species. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following marketing channel distributors does not take title to goods being sold, yet receives a commission for negotiating between the buyer and seller? Wholesaler Broker Manufacturer's representative Special breed delegate

The correct answer is B. The broker is an independent sales representative who contracts to represent certain manufacturers, processors, or prime source producers to sell and market their products to foodservice operators and wholesalers. The broker does not take title to goods being sold (he or she doesn't keep an inventory) and is paid on commission. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. In the receiving process, what step should be taken first? Send items to storage. Compare the purchase order and invoice. Reject the items. Inspect items against the invoice.

The correct answer is B. The first step for receiving is comparing the purchase order to the invoice to make sure the products accepted were, in fact, ordered. The next step is to inspect items against the invoice, accept or reject items, complete receiving records, and then put products into storage. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following lunch menus reflect proper menu planning principles? Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet Meatballs, tiny whole potatoes, brussels sprouts, fresh bing cherries

The correct answer is B. The meal in option "B" (baked pork chop, sauteed broccoli, rice pilaf, vanilla frozen yogurt with strawberries) shows the best use of color in a lunch meal, as well as a variety of flavors, textures, consistency, and food shapes that are balanced. The meal is very colorful and the foods complement each other and employ a variety of cooking methods. The meals in options "A" and "C" are mostly white in color and not as visually appealing. The meal in option "D" has color but all the foods have the same shape (round). Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What drives kitchen layout, staffing, and inventory? Food cost Menu Union contract Management style

The correct answer is B. The menu—the foods to be produced—drives the kitchen layout, staffing, and the necessary food inventory. Food cost may influence inventory, and a union contract may influence staffing, but neither drives layout, staffing, and inventory. Management style has no impact on kitchen layout. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000:190.

Q. During a review of customer feedback cards, Jill Simmons, RDN, noted a pattern of dissatisfaction with the consistency of the quality of the beef stew. She also noted a correlation to production data that reported running short of the beef stew during service. The most likely cause for these two problems would be the servers are not using the appropriate size dishes when plating the stew. the cooks are not using the standardized recipe. the quality of the beef used in the stew is not consistent with the specifications. beef stew is a very popular item on the menu.

The correct answer is B. The only explanation for why customers are dissatisfied with the consistency of the beef stew and why the kitchen is running out of beef stew would be that the cooks are not using the standardized recipe. If the cooks were using standardized recipes, the quality would be appropriate and they would have made sufficient quantities of stew. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which grouping of words best represents transformation processes for a foodservice system? Following standards, communication, management functions Linking processes, management functions, functional subsystems Management functions, establishing goals/objectives, linking processes Functional subsystems, management functions, following standards

The correct answer is B. The process of transforming inputs into outputs in foodservice involves linking, managing, and building functional subsystems. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When cooking fish, it should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The correct answer is B. The standard internal temperature for cooking fish is 145°F. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:586.

Q. The temperature range of the "danger zone" is between 41°F and 125°F. 135°F. 145°F. 165°F.

The correct answer is B. The temperature guideline of 41°F to 135°F, based on research studies in food safety, was recently revised. This temperature guideline is the minimum internal temperature to prevent foodborne illness. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009: 268.

Q. How many 3-lb cases of bulk potato chips are needed to feed 75 people 1½ oz each? 2 3 7 8

The correct answer is B. To feed 75 people 1½ oz of potato chips, purchase 112.5 oz. To convert 112.5 oz to pounds, divide 112.5 by 16 to get 7.03 lb. Three 3-lb cases of bulk potato chips will be needed. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:833.

Q. One of the key differences in value analysis and value added is value analysis strives to reduce costs whereas value added strives to bundle components. value analysis seeks to reduce costs whereas value added seeks to increase market value. value analysis seeks to reduce costs whereas value added seeks to add a quality component. value analysis seeks to change the value of the product whereas value added seeks to reduce costs.

The correct answer is B. Whereas value analysis focuses on lowering costs, value added looks for ways to increase the value of a product or service to the consumer. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following programs was designed to determine the burden of foodborne disease in the United States, monitor trends of specific foodborne illnesses over time, attribute the burden of foodborne illness to specific foods and settings, and develop and assess interventions to reduce the burden of foodborne illness? PulseNet FoodNet EHS-Net FightBac!

The correct answer is B. While all of the potential answers were programs initiated by the Food Safety Initiative, the role of FoodNet is described in the question. PulseNet is a database used to determine whether an outbreak is occurring by using molecular surveillance, EHS-Net is a collaborative forum of environmental health specialists, and FightBac! provides consumer education. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Q. A school foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service. What name is given to this type of foodservice operation? Conventional Ready prepared Commissary Assembly/serve

The correct answer is C. A commissary system is when food is all prepared in one location and transported to remote locations for service. Conventional foodserivce is when all of the production and service is in the same facility. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The diet office was excited about having their holiday luncheon at Dominic's, a new Italian restaurant. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance and she replied, "Not to worry, all of the food will be served on platters for you all to share and pass around the table." The service style at Dominic's is self-serve. French style. family style. American style.

The correct answer is C. Family style service means that food is brought to the table in bowls and platters for the customers to pass around and serve themselves. In American-style service, the food is plated in the kitchen and then placed in front of the customers. In French-style service, food is prepared at the table. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day? 0.15 6.66 9.02 15.02

The correct answer is C. First convert the hours to minutes: 58 x 60 = 3,480 minutes. Then divide minutes by total number of meals to calculate the labor minutes per meal. 3,480/386 = 9.02 minutes per meal. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. As the time span and/or distance between the finishing point of food production and service to the customer increases, the needs and costs associated with distribution systems and equipment for successful service to the customer decreases. stays the same. increases. fluctuates.

The correct answer is C. Food that is prepared and delivered immediately to the customer, as in a restaurant, does not require the expense of special distribution equipment. As the time span and/or distance between where the food is produced and the customer is served increase, special equipment will be needed, such as hot-holding and cold-holding equipment and transportation equipment. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What should you do when a food item is not at proper temperature when it is brought to the service line? Serve the food within 1 hour. If it has been less than 2 hours since it was prepared, throw it out. If it has been less than 2 hours since it was prepared, reheat it to the proper temperature. None of the above.

The correct answer is C. If food was prepared less than 2 hours ago, reheating it to the proper temperature is considered a correct action in a HACCP plan. USDA's Food Safety and Inspection Service (FSIS). Kitchen Companion: Your Safe Food Handbook. Available at: http://www.fsis.usda.gov/PDF/Kitchen_Companion.pdf#. Accessed December 29, 2016.

Q. The term for a menu style that has all components of a meal priced individually is __________. prix fixe table d'hôte à la carte family style

The correct answer is C. In an à la carte menu, items are priced individually. A table d'hôte menu, also called prix fixe menu, is a complete meal at a fixed price. Family style is a style of serving food and has nothing to do with pricing. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Cafe = 3. Based on what you know about inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system? The Green Café The Red Café The Blue Café The Yellow Café

The correct answer is C. Inventory turnover rate identifies a facility's level of product held in inventory. The higher the inventory turnover rate, the less product held in storage and the more often deliveries are made to meet production needs. Just-in-time purchasing relies on minimum inventory and will therefore have a higher inventory turnover rate. Because The Blue Café has the highest turnover rate of all four establishments, it is the one most likely to use just-in-time purchasing. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Comprehensive menu planning is a data-supported process. A reliable quantitative method of assessing menu item acceptability is observation. self-reported consumption. plate waste. patient surveys.

The correct answer is C. Plate waste—the amount of food left on a plate, which is often weighed—is the most reliable quantitative method of assessing menu item acceptability. Observation, self-reported consumption, or patient surveys can give clues about menu item acceptability but these approaches are not as reliable as measuring actual plate waste. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When cooking poultry, it should reach an internal temperature of: 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds. 175°F for 15 seconds.

The correct answer is C. Practitioners should know safe cooking temperatures. The safe cooking temperature for chicken of 165°F for 15 seconds reflects a recent update to the guidelines. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008: 586.

Q. What name is given to the purchasing method that involves purchasing products as needed for production and immediate consumption without having to store and record products in inventory? Centralized Group Just-in-time Independent

The correct answer is C. Purchasing products that go straight to the areas in which they will be used is called just-in-time purchasing. With just-in-time purchasing, the foods do not enter storage areas and are not part of the inventory. In centralized purchasing, purchasing activity is done by one person or department. In group purchasing, some purchasing is done with other operations beyond one's own. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Dry food should be stored between: 40°F to 60°F. 32°F to 52°F. 50°F to 70°F. 65°F to 85°F.

The correct answer is C. Storage temperatures over 70°F may shorten the shelf life and temperatures less than 50°F are not needed since the dry foods are not potentially hazardous. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. Which of the following is an application of nanotechnology in the foodservice industry? Computer software that manages inventory via the tracking of sales Foodservice storage containers that are permeable to gasses that contribute to spoilage A frying oil that catalytically inhibits the thermal polymerization of the oil Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption

The correct answer is C. There is a catalytic device that conditions frying oil through the use of nanotechnology. By catalytically inhibiting the thermal polymerization of frying oil, the product promises to slow the oil's deterioration, thus preserving its freshness and lengthening its use. The result is crispier fries, higher food quality, and reduced oil and disposal costs. Boyce B. Knowing nanotech is knowing the future of food and nutrition. J Am Diet Assoc. 2009;109(8):1332-1335.

Q. Which of the following is true regarding illness from seafood toxins like scombroid and ciguatera fish poisoning? The toxin is easily destroyed by proper cooking and freezing. Good hand washing practices can prevent illness. The toxin is not destroyed by proper cooking and freezing. Cross-contamination is the major cause of the illness.

The correct answer is C. Toxins cannot be destroyed and the source of the toxin is the fish itself. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. What term is used to describe the methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service? Make-or-buy decision Can cutting Value analysis Value-added research

The correct answer is C. Value analysis looks to maintain the effectiveness of quality of a product or service and at the same time decrease unnecessary costs. Make-or-buy decisions help in determining whether to produce the product or buy it prepared. Can cuttings help in determining the quality of various products such as canned fruit. Value-added research is used to estimate or quantify positive (or negative) effects. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A registered dietitian nutritionist who is responsible for procuring food and non-food dietary supplies performs what activities? Inventory control, receiving, pre-preparation, budgeting Budgeting, purchasing, storage, inventory control Receiving, purchasing, inventory control, storage Pre-preparation, purchasing, inventory control, storage

The correct answer is C. Within the subsystem of procurement are purchasing, receiving, storage, and inventory control. Pre-preparation is part of production. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What is ozone used for in food processing? Freezing food. Modifying atmospheric packaging. Blanching vegetables. Disinfecting and sanitizing.

The correct answer is D. Ozone is a safe, powerful disinfectant used by the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, to the food processing water, or to the atmosphere in which food is stored. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the markup for the pasta primavera if the recipe cost is $2.65 raw food cost/portion? 2.94 3.55 5.59 7.79

The correct answer is D. 100/Desired food cost % = cost factor 100/34 = 2.94 Raw food cost x cost factor = markup $2.65 x 2.94 = $7.79 Payne-Palacio J, Theis M. Introduction to Foodservice. 11th ed. Upper Saddle River, NJ: Prentice-Hall; 2008.

Q. To keep the menu interesting to the students, The Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a: static menu. single-use menu. school lunch program menu. cycle menu

The correct answer is D. A cycle menu offers different food choices every day on a weekly, monthly, or other basis. Static menus do not change day to day and single-use menus are only used once. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What name is given to the purchasing document that is completed by the buyer and given to the supplier? FOB origin Purchase requisition Invoice Purchase order

The correct answer is D. A purchase order is completed by the buyer and lists the items to be purchased from the supplier. After the items are received, the supplier gives the buyer an invoice to request payment. A purchase requisition is an internal form used by a foodservice manager to request items from the purchasing manager or department within his or her facility. FOB origin means that the buyer takes ownership at the seller's location. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What production forecasting method would be used if an assumption was made that actual occurrences follow an identifiable pattern over time? Exponential smoothing Moving average Linear regression Both A and B

The correct answer is D. According to Gregoire and Spears, "The frequently used time series forecasting model involves the assumption that actual occurrences follow an identifiable pattern over time." Options A and B are examples of times series models. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:173.

Q. When reheating previously cooked foods, what temperature should they reach within 2 hours? 135°F for 15 seconds 145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds

The correct answer is D. Based on the Food Code, reheated must reach the highest temperature listed: 165°F. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:586.

Q. Which of the following can reduce overproduction? Accurate forecasting Small-batch cooking Freezing prepared items All of the above

The correct answer is D. By using accurate forecasting techniques to determine how much food will be served, small-batch cooking, and freezing prepared items, overproduction and excessive leftovers are less likely. Leftovers require a lot of care to handle and store properly because they spoil easily. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000:193.

Q. The four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and staphylococcus aureus. clostridium perfringens. clostridium botulinum. campylobacter jejuni.

The correct answer is D. Campylobacter jejuni is among the four most costly foodborne pathogens. Clostridium perfringens and staphylococcus aureus are acquired via human contact, and botulism is contracted from improperly processed foods. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. During the menu planning process, the first component of the menu that one should address is the choice of _____ to be offered. side dishes breakfast items desserts entrees

The correct answer is D. During the menu planning process, first plan the entrees to be offered because (1) the rest of the meal is designed to complement the entree and (2) they cost the most money and thus have a bigger impact on budget. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and filet mignon. The number of each item sold the last time this menu was offered was 76, 118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays, the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next Friday, how many portions of roast beef will be forecasted? 91 98 101 95

The correct answer is D. First add up the total entrees sold for the 6 weeks for which meal counts are available, and then divide by 6 to calculate the average. The average number of entrees sold each week is 437.3. Next, calculate the popularity index (sales of an item compared with total sales for the category) for roast beef, which is 96 divided by 444 entrees. The popularity index is 21.6%. To calculate how much roast beef should be forecasted for next Friday, multiply 0.216 by 437.3. The result is 95. Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed. Upper Saddle River, NJ: Prentice-Hall; 2011.

Q. Which of the following guidelines are NOT allowable when preparing food? Chill utensils and ingredients before using them to prepare a salad. Pool eggs whenever possible. Prepare batters in small batches. Package fresh juice on-site for sale at a later time without any special treatment or approved HACCP plan.

The correct answer is D. Fresh produce must be handled carefully to prevent foodborne illness. The risk from microorganisms can be minimized or eliminated by safeguards in preparation. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. Sandra, the new cook, was monitoring the final cooking temperature of the beef roast for dinner service. The recipe called for the roast to be cooked to medium, an internal temperature of 160°F. Sandra removed the roast when the internal temperature reached 160°F. However, 15 minutes later, when serving the beef roast, the meat was well done. Using the same thermometer, Sandra rechecked the internal temperature, and the thermometer read 175°F. What caused the roast to be overdone? Sandra did not calibrate her thermometer. The cooking time was incorrect. The oven thermostat was incorrect. Carry-over cooking had occurred.

The correct answer is D. If Sandra wants the roast to be at 160°F, she must take it out of the oven before it reaches that temperature. This happens due to carry-over cooking, where the meat continues to cook after it is removed from the oven because the outside of the meat is hotter than the inside, and heat continues to be conducted into the meat until the heat is equalized throughout. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______. positive reinforcement is used its use requires that there be a good role model learners have to be permitted to ask questions undesirable behaviors are ignored

The correct answer is D. In behavioral learning theory, conditioning is used to learn new information and behaviors. Conditioning is a process by which one learns and that process can be less effective in a chaotic environment. Chaotic environments can wrongly give the impression that there are multiple, inconsistent behaviors are the correct behavior, leaving the learning confused about the correct behavior. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.

Q. What is the invoice cost to serve 85 lb of cooked, sliced ham if whole, bone-in hams weigh 18 lb as purchased (AP), have an AP to edible portion waste percent of 44, and cost $1.83 per AP pound? $155.55 $223.99 $277.78 $296.46

The correct answer is D. Multiplying 18 lb (weight of each ham) by 0.44 (waste percent) results in (approximately) 8 pounds of waste. So, for each 18 lb ham, only about 10 lbs represent an edible portion. Therefore, it will be necessary to buy 9 hams to serve 85 pounds of cooked, sliced ham (since 8 whole hams would only produce 80 lbs of cooked, sliced ham, so 9 whole hams must be purchased to meet the required 85 lbs.). The cost for the 9 hams is 18 lb × $1.83 × 9 = $296.46. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:190.

Q. What is another name for high-pressure processing? Ohmic heating Irradiation Pulsed light Pascalization

The correct answer is D. Pascalization, or high-pressure processing, is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. This type of menu provides two or more choices for each category of food offered. Single-use menu Static menu Cycle menu Selective menu

The correct answer is D. Single-use menu is only used once; static menu offers same choices each meal; cycle menu repeats menus on a predetermined basis. Selective menu provides two or more choices for each category of food. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011.

Q. Employees should be excluded from working in any type of foodservice establishment if they have any of the following symptoms: nausea, vomiting, diarrhea. vomiting, jaundice, coughing. sore throat, vomiting, diarrhea. vomiting, diarrhea, jaundice.

The correct answer is D. Sore throat, coughing, and nausea are not reasons to exclude a worker. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. Which of the following injuries are you most likely to see in a foodservice environment? Strains and sprains Slips and falls Cuts and burns All of the above

The correct answer is D. Strains and sprains occur in foodservice from improper lifting, slips and falls from wet floors, and cuts and burns from the numerous hotspots of equipment and foods in the environment. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodserv294.ice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:294.

Q. Sustainability efforts in a foodservice operation include using running water for rinsing. keeping lights on in all foodservice areas. breaking down cardboard boxes. using locally grown produce.

The correct answer is D. Sustainable practices in foodservice are environmentally responsible practices that conserve natural resources, minimize the amount of waste, and support the production of food for many years to come. The only sustainable practice among these options is using locally grown produce. If the cardboard boxes are not just broken down but also recycled, then it would also be a sustainable effort. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When changing a static patient menu to a cycled menu, it is important to work with the chef or production manager because the person in that role will have skills in which of the following areas? Usage of equipment Labor skill level Inventory and food usage All of the above

The correct answer is D. The chef or production manager has the most knowledge about which menu items can be produced considering what equipment is available, the skill level of the cooking staff, and the food in inventory. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:191.

Q. Which USDA grade of beef is not purchased for general foodservice use? Choice Select Standard Commercial

The correct answer is D. The grades for beef from highest to lowest are prime, choice, select, standard, commercial, utility, cutter, and canner. Commercial, utility, cutter, and canner are not purchased for general foodservice use because of their poor taste quality. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:110.

Q. There are four National School Lunch Program (NSLP) menu planning options: NuMenus, Assisted NuMenus, Enhanced Food-Based, and Traditional Food-Based. When compared, there are many similarities as well as differences. Which of the following components is specific to the NuMenus planning option? Menus will meet the Dietary Guidelines for Americans. There is greater flexibility in menu planning. Compressive nutritional data are both quickly and readily available. The school district must have computer hardware and USDA nutrient analysis software.

The correct answer is D. Using the NuMenus (Nutrient Standard Menu Planning) system requires the district to have and use computer hardware and USDA-approved nutrient analysis software to perform nutrition analysis of each week's menu. Assisted NuMenus nutrient analysis may be done by another school, a consultant, or a school food co-op. Computers are not required in the Enhanced Food-Based or Traditional Food-Based systems. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The chef is preparing to make seasonal changes in the cafeteria menu and wants to make similar changes in the patient menu. How will this change help to control menu cost? Decrease food cost Decrease labor and/or production cost Optimize inventory and food usage All of the above

The correct answer is D. Whenever the cooking staff prepares similar foods for both the patients and the cafeteria (instead of different menu items), it decreases food cost (partly through decreasing food waste), decreases labor cost (it's quicker for a cook to prepare more of one menu item than two separate menu items), and optimizes inventory and food usage (fewer items in inventory). Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:191.