Food and Beverage chapters 1-6

A sommelier in an upscale restaurant serves desserts, often from a dessert cart.

False

All fires can be effectively distinguished by use of the appropriate fire extinguisher.

False

All organisms causing foodborne illness are aerobic.

False

Food infections occur when microorganisms enter food, grow and reproduce and give off poisonous substances.

False

Most contaminated food has an unusual taste and/or aroma.

False

Quick-service restaurants are best known for serving "comfort" foods.

False

State OSHA laws can be less restrictive than Federal OSHA laws.

False

The earliest recorded cuisine is called "haute cuisine" and was developed by cooks in ancient France.

False

The first step in the food management process involves purchasing (procurement).

False

The hamburger sandwich was "invented" by the McDonald's restaurant chain in the 1950's.

False

The terms "commercial" and "non-commercial" refer to how businesses within the accommodations (lodging) segment of the hospitality industry are organized.

False

There are two types of restaurants: those that are self-operated and those that are contract management-operated

False

When lifting a heavy object, it is important to lift with your back not with your legs.

False

All foods are potentially hazardous.

True

As an organization "flattens," the span of control within it increases.

True

Bacteria most involved in food contamination prefer a neutral PH (range of approximately 7.0).

True

Multi-unit restaurant organizations can be company-owned or franchised.

True

Quality grading is optional for all food products.

True

The "American Plan" is the basic pricing structure used by hotels in which some (or all) guest meals are included in the basic room rate.

True

A marketing budget and marketing plan should typically cover different periods to assure that overlap will allow for marketing opportunities.

false

All microorganisms are pathogens.

false

Assume there are twelve competing items on a menu. According to the menu engineering process, the items that are popular would be those that sell approximately 8% of total sales

false

Because of the number of variables involved, there are no practical ways to analyze the productivity of specific advertisements.

false

It is appropriate to use a drinking glass to scoop ice out of an ice bin if no other utensil is available.

false

It is generally a good idea to state the specific number of fat calories and/or milligrams of cholesterol contained in a specific menu item on the menu itself.

false

Lipids are water-soluble vitamins.

false

Material Safety Data Sheets (MSDSs) are only required for dishwashing chemicals.

false

Most menu planners agree that appetizers should be the first items planned for a menu since they are the first items that will be served.

false

Service staffs do not need significant product knowledge if nutrition details are "spelled out" on menus

false

Sodium is a trace mineral.

false

The "prime real estate" for a single sheet menu is in the exact center of the menu sheet.

false

The B vitamins are fat-soluble.

false

The earliest chefs were employed by public restaurants.

false

The maximum amount of time that potentially hazardous food should remain in the temperature danger zone is two hours.

false

The only purpose of effective marketing is to attract a restaurant's customer base.

false

The term, "table d hote" refers to the menu in which each item is individually priced.

false

The terms, "marketing" and "advertising" essentially mean the same thing.

false

When a bomb threat is received, a restaurant manager should immediately search the entire facility.

false

When a fire alarm sounds, it is always necessary for all employees to evacuate the restaurant immediately.

false

A menu item's contribution margin is found by subtracting its food cost from its selling price

true

A restaurant's opportunities and threats are generally considered external factors and are, therefore, less easily controlled by managers

true

Advertising messages related to the quantity of alcohol served often result in a negative image for the business.

true

Approximately 50% of the surface space on a menu should be left blank.

true

Canola and olive oil are among the best cooking oils when nutrition is a concern.

true

Electrical equipment should be unplugged before it is cleaned

true

Fat can be skimmed from the top of hot products more easily after they are chilled.

true

Hot oil/grease fires can frequently be extinguished by placing a lid over the container.

true

If a clip-on is to be used, the space underneath it on the menu should be left blank.

true

In most restaurants, the responsibility for developing a marketing plan typically rests with the general manager.

true

Menu copy set primarily in lower-case type is easier to read then type set with all upper-case letters.

true

Menus can be developed to generate impulse sales.

true

More than 1/2 of the human body's weight is from water.

true

One primary purpose of proteins is to build/rebuild cells, tissues, bones and muscles.

true

Organisms that cause foodborne illnesses grow best at a temperature range of 41° - 140°F (5° - 60°C).

true

Restaurant managers making a realistic re-evaluation of their product offerings should typically focus first on the menu.

true

Symptoms of foodborne illnesses are similar to many other illnesses and are not unique.

true

The "center of the plate" concept relates to the idea that portions of food should be positioned on a plate working from the center of the plate toward its rim and overlapping each item so there is no center area of plate not covered with food.

true

The purpose of up-selling is to increase revenue by building incremental sales.

true

To properly open the door of a compartment steamer, stand by its side and keep the door between you and the open steamer compartment.

true

Whole-grain cereals have more nutrients than their further-processed counterparts.

true