HMGT 451 Final SP19

Why did batch cooking become a popular production alternative? a. quantity control. b. enhanced quality c. reduced costs d. equipment restrictions

b. enhanced quality

When menu planning for long term care, the primary problem is a. milk and dairy foods b. low fiber foods c. meat entrees d. variety of acceptable items

d. variety of acceptable items

What does not have to be included on standardized recipes? a. price (or) amount of food to purchase b. yield c. ingredients/seasonings to be used d. procedure for mixing

A. price (or) amount of food to purchase

The wash cycle on the dish machine is 200 F. What will happen? a. protein will be coagulated on the dishware b. it will sanitize them in the wash cycle and you can skip the rinse cycle c. employees will burn their hands d. the machine will breakdown soon

A. protein will be coagulated on the dishware

Which description is used in specifications for steam equipment? a. psi b. voltage c. wattage d. amperes

A. psi

Flames are coming out of the oven, what should be done first? a. Pull the fire alarm b. Use the fire extinguisher c. Call the fire department d. Evacuate the building

A. pull the fire alarm

You don't have enough hot pellets to cover all of lunch. What should the long-range plan be? a. Purchase more hot pellets b. Incorporate more cold foods @ lunch c. Serve breakfast one hour earlier d. Serve lunch one hour later

A. purchase more hot pellets

Which item is used upon receipt of merchandise? a. purchase order b. requisition slip c. inventory record d. receiving procedure

A. purchase order

Which type of buying is used if the lowest price for the desired quality, for a set price and time duration, is chosen? a. sealed bid b. open market c. contract d. future buying

A. sealed bid

Which food or supplies are of most concern using the ABC method of inventory control? a. shrimp b. sour cream c. fruits d. potatoes

A. shrimp

In order to have an impact on plate waste, what is the earliest point at which you may do so? a. Specifications during procurement b. Procedure planning during production c. Discussion with dishwashing staff d. Serve smaller portions

A. specifications during procurement

The main advantage of using a microwave to heat trays/food items is a. speed b. nutritive value retention c. quality maintenance d. cost control - it's energy efficient

A. speed

Roast beef was cooked to 120 degrees on Monday and sliced on Tuesday for tray line and found to be rare. What should you do? a. Substitute another entrée b. Pour hot gravy over it c. Heat to 160 degrees F on steam table d. Recook and serve on Wednesday

A. substitute another entree

Which would you replace immediately? a. the blade on a meat slicer when dull if it's not worth sharpening b. plastic storage bins c. stainless steel storage bins d. metal shelving

A. the blade on a meat slicer when dull if it's not worth sharpening

The health department would find a deficiency if: a. there was not an accessible hand sink in the production area, and/or no soap or towels b. there was a chemical sanitizer used in the dishwasher plus the required temperature was obtained c. food in the refrigerator was not in the original container d. locker room was outside the department

A. there was not an accessible hand sink in the production area, and/or no soap or towels

An employee handles the cooked chicken after handling raw beef, you should: a. Throw out the chicken b. Reheat the chicken to 160 F c. Reprimand the employee d. Pretend you did not see anything

A. throw out the chicken

Which of the following symbols indicates a fire extinguisher for Type A fires? a. triangle b. circle c. square d. rectangle

A. triangle

You have three shelves in the refrigerator and need to place the following foods in the correct order from top to bottom. Foods to be stored were: thawing beef roast, fresh eggs, and tuna salad. Which is the best order of placement? a. Tuna salad, fresh eggs, thawing beef roast b. Thawing beef roast, fresh eggs, tuna salad c. Fresh eggs, tuna salad, thawing beef roast d. Thawing beef roast, tuna salad, fresh eggs

A. tuna salad, fresh eggs, thawing beef roast

The dish machine will not work until a part can be delivered tomorrow. The RD should have the Foodservice employees: a. use disposables and serve normal items b. use disposables and serve only cold food c. stack dishes and wash when machine is fixed d. cover with soapy water and soak until it is fixed

A. use disposables and serve normal items

The RD discovers that the final rinse temperature is 110 degrees F. You should: a. use single serve ware (disposables) until repairs can be made b. wash twice c. towel dry d. wash in 3 compartment sink

A. use single serve ware (disposables) until repairs can be made

When purchasing a new grill, what would you first discuss with maintenance? a. Utility needs of new grill b. How he would remove the old grill c. Space for the new grill d. Cleaning schedule for upkeep

A. utility needs of new grill

Which Foodservice is the most labor efficient? a. vending b. cafeteria c. tray service d. buffet

A. vending

Inventory on March 1 was $13,750, March's food purchases were $24,137.50 inventory on March 31 was $13,250, and total meals were 57,500; calculate the food cost/meal? a. $0.22 b. $0.43 c. $0.36 d. $0.29

B. $0.43

The desired temperatures for the prewash, wash, and final rinse cycle of a dish machine are: a. 75 F, 100 F, 125 F b. 110 F, 140-160 F, 170-190 F c. 120 F, 145 F, 170 F d. 140 F, 160 F, 180 F

B. 110 F, 140-160 F, 170-190 F

What is the lowest acceptable holding temperature of hot food? a. 75 F b. 135 F c. 165 F d. 200 F

B. 135 F

How many FTE would it take to cover 10 positions, 8-hour day, 7 days a week? a. 10 b. 14 c. 14.5 d. 15

B. 14

In a foodservice facility the selling price is determined by using a factor and food cost percent. If the food cost percent is 40%, what is the factor used? a. 1.0 b. 2.5 c. 3.0 d. 4.0

B. 2.5

Temperature at which bulk bags of food should be transported. Foods needed to be refrigerated but were not daily foods? a. 30 - 35 F b. 38 - 40 F c. 40 - 48 F d. Under 50 F

B. 38 - 40 F

Ideally the temperature of a tossed salad would be: a. 30 - 35 F b. 40 - 45 F c. 28 - 34 F d. 60 - 80 F

B. 40 - 45 F

The recommended aisle width for two people passing with carts is: a. 36" b. 60" c. 50" d. 72"

B. 60"

The budget for the year is based on 3.5 FTE's at an average of $15/hr. The labor budget is: a. $92,800 b. $103,000 c. $109,000 d. $111,000

C. $109,000

Given the following recipe for Potato Soup and cost of each ingredient, calculate cost/serving. Yield 100 servings. Ingredient Amount needed Cost/Unit whole milk 3 gal 2.17/gal margarine 3.75# .68/lb flour 1.75# .17/lb diced potatoes, frozen 5# 12.88/20# chopped onion 1.5 # 8.33/12# water 3 gal salt 1 oz. .32/26oz. pepper .25 oz. 5.88/16oz. ANSWER CHOICES a. .25 b. 13.13 c. .13 d. .52

C. .13

The required minimum temperature for freezers is: a. 32 F b. 32 C c. 0 F d. minus 20 F

C. 0 F

Using a #12 scoop, how many quarts of batter would you use to make 144 muffins? a. 8 b. 10 c. 12 d. 15

C. 12

Chicken is on the menu next week, and the census is 350. If the acceptance rate for chicken is 45%, how many patients will get chicken if 85% of the patients can choose their menu? a. 160 b. 182 c. 133 d. 97

C. 133

What temperature would chilled pudding be stored within? a. 30 F to 35 F b. 50 F to 55 F c. 35 F to 40 F d. 60 F to 65 F

C. 35 F to 40 F

What temperature is recommended for a dairy refrigerator? a. 28 to 32 F b. 32 to 36 F c. 36 to 40 F d. 40 to 44 F

C. 36 to 40 F

The immersion time required for sanitation in 50PPM chlorine at a temperature of 75 degrees F: a. 3 minutes b. 4 minutes c. 60 seconds d. 90 seconds

C. 60 seconds

Using a #16 scoop, how many servings would be in 10-gallons of potato salad? a. 320 b. 160 c. 640 d. 200

C. 640

What is the lowest acceptable temperature to use in dish washing with a sanitizer? a. 38 F b. 55 F c. 75 F d. 89V F

C. 75 F

A cafeteria wanting to provide the quickest service possible should consider: a. putting desserts at the end of the line b. more than one cashier c. a scramble system d. self-serve

C. a scramble system

Where will you see assets and liabilities listed? a. income statement b. invoice c. balance sheet d. inventory totals

C. balance sheet

A problem with rodents is noted in the production/storage areas. What do you do? a. Call maintenance b. Have a FS employee set traps c. Call pest control d. Document occurrence

C. call pest control

The Health Department has issued a "Boil Water Advisory". You should: a. Boil all your water used to cook b. Use disposables c. Check disaster plan for complete instructions d. Cancel the meal

C. check disaster plan for complete instructions

If there are spots on dishes, what should you do? a. rewash and dry with clean cloths b. rinse and dry with clean hand towels c. check the level of rinse additive d. check the detergent for appropriate concentration

C. check the level of rinse additive

What type of flooring is popular for the production area? a. terrazzo b. indoor-outdoor carpet c. clay d. cement

C. clay

Which type of Foodservice is associated with "satellite" system? a. convenience b. ready foods c. commissary d. conventional

C. commissary

Serving temperatures would be most difficult to control in: a. commissary to a remote location b. cook-chill and retherm in a galley c. cook-chill, retherm and move to a remote location (conventional to remote) d. portioned and served on same site

C. cook-chill, retherm and move to a remote location (conventional to remote)

Which of the following should be discarded from the serving line? a. milk at 40 F b. soup at 185 F c. egg salad at 50 F d. rare roast beef 137 F

C. egg salad at 50 F

A patient found a bone chip in ready-prepared chicken salad. This is the third time such a report has been made by patients. The last two were reported to the vendor. Should the FS director: a. continue to use the chicken salad b. file a lawsuit against the vendor c. find an alternative source d. contact the Health Dept.

C. find an alternative source

What type of budget is used by a foodservice department if it is adjusted for volume? a. zero based b. fixed c. flexible d. operational

C. flexible

When feeding AIDs patients, you should: a. use disposables b. use mask and gown as precautions c. follow standard procedures in dish washing and service . (Should include use of rubber gloves when handling dirty dishes) d. sterilize the water pitcher with chlorine

C. follow standard procedures in dish washing and service. (Should include use of rubber gloves when handling dirty dishes)

In a decentralized kitchen or commissary Foodservice system, the greatest concern is a. distribution time b. sensory quality c. food safety d. nutritive value

C. food safety

The best equipment choice for versatility with limited space: a. gas convection oven b. electric deck oven c. gas convection oven/steamer d. electric slow roaster

C. gas convection oven/steamer

Which term specifies the thickness of metal? a. ply b. alloy c. gauge d. density

C. gauge

What type of tile would be most suitable for walls in a production area? a. cement b. ceramic c. glazed d. quarry

C. glazed

HACCP (Hazard Analysis Critical Control Points) is a way to minimize risks. What should be done first? a. Eliminate all unsafe job responsibilities b. Do an inspection through the departments c. Identify hazardous points/areas throughout departments d. Develop new record keeping forms

C. identify hazardous points/areas throughout departments

Iron shavings were found in a plate of food. What should immediately be done? a. Check for validity of problem b. Go and apologize c. Immediately stop tray line production d. Wait until the meal is served and check equipment

C. immediately stop tray line production

Supplier calls and asks RD to tell him what others have bid on their contracts. You: a. don't tell b. tell if others say OK c. information is public once awards have been determined d. refuse to accept the phone call

C. information is public once awards have been determined

Storage, inventory, and production controls would be enhanced & practical in a facility with? a. convenience food items b. hiring a head chef c. ingredient control room d. locks on all the doors

C. ingredient control room

What is OSHA not required to perform? a. a safety inspection b. file violation report c. maintenance d. collection of fines

C. maintenance

Students complain that foods from different schools in the same school district taste different. What should the RD do? a. make sure each school receives the same ingredients b. provide closer supervision c. make sure recipes are standardized d. nothing, this will always happen

C. make sure recipes are standardized

Foodservice equipment designed to arrange a customized appearance is called: a. mobile b. interiorized c. modular d. cantilevered

C. modular

Which portion is most cost effective? a. Buy pre-portioned prepared foods b. Purchase portioned plate c. Monitor proper serving utensils are used d. Allow self service whenever possible

C. monitor proper serving utensils are used

The tilted skillet breaks down frequently even though appropriate maintenance has been done. What should you do? a. Determine when it was purchased b. Limit use c. Observe employees as they use it d. Replace it

C. observe employees as they use it

What does it mean to have a prime vendor? a. you must buy products with the brand of the vendor only b. one vendor is guaranteed all the business c. one vendor is guaranteed a large percentage of the business d. must by prime cuts/premium line

C. one vendor is guaranteed a large percentage of the business

What type of budget is used to compare actual performance with forecast? a. fixed b. capital c. operational d. incremental

C. operational

An inventory record updated each time an item is placed in or removed from storage is a. requisition b. internal issue c. perpetual d. physical

C. perpetual

In assembly-serve, which applesauce is used? a. Frozen bulk b. Canned # 10 cans c. Pre-measured containers d. Refrigerated bulk

C. pre-measured containers

Which will help decrease cooking time in a deep fat fryer? a. steam b. increased air circulation c. pressure d. electromagnetic heat

C. pressure

The commissary system is best described by which of the following: a. production and delivery at same site b. production, delivery and service at same site c. production at one site and delivery to serve at one or more sites d. a cook-chill system

C. production at one site and delivery to serve at one or more sites

Chocolate layer cake is comparable to which of the following on a pureed diet? a. chocolate pudding b. chocolate mousse c. pureed chocolate cake d. chocolate ice cream

C. pureed chocolate cake

Taste, appearance, and temperature are which kind of standards? a. production b. time c. quality d. personal preferences

C. quality

What form would be used when taking stock out of the storeroom? a. delivery slip b. invoice c. requisition slip d. production sheet

C. requisition slip

The tilted frying pan is not working properly. What would you discuss with maintenance? a. Set up guidance for maintenance of equipment b. Do a safety inspection c. Review maintenance of tilted fry pan d. Purchasing a new tilted fry pan

C. review maintenance of tilted fry pan

Au gratin potatoes have not reached end point temperature of 140 F at serving time. What should you do? a. Wait 10 minutes until ready. b. Finish cooking in holding unit. c. Serve instant potatoes until ready (assuming they are already prepared for special diets) d. Remove Au gratin potatoes from menu

C. serve instant potatoes until ready (assuming they are already prepared for special diets)

Layout of a serving line is determined by: a. clientele b. menu c. service type d. labor

C. service type

RD sees curdled gravy in creamed beef, she should: a. Take off line because of food poisoning. b. Stir fast before customers see. c. Take off line because not aesthetically pleasing d. Use then substitute ASAP

C. take off line because not aesthetically pleasing

The sanitizing agent used in a three-compartment sink belongs in _____ sink. a. the first b. the second c. the third d. each

C. the third

The cottage cheese temperature is 62 F. Which should the dietitian do? a. Taste to see if it is acceptable b. Send a sample to the lab for analysis c. Throw it out d. Add cold, fresh cottage cheese in with it

C. throw it out

Which would be used for large quantities of beef stew, soup and grilled sandwiches? a. Deep fat fryer b. Steam jacketed c. Tilt fry pan d. Grill pan/griddle

C. tilt fry pan

What should be kept with equipment maintenance? a. product specifications b. cost c. time when maintenance was done (and needs done) d. cost of replacement equipment

C. time when maintenance was done (and needs done)

What is included in the computation of full time equivalents? a. only part-time employees b. only full-time employees c. total man hours worked/needed converted to normal workdays d. all hours paid, including sick and vacation

C. total man hours worked/needed converted to normal workdays

The most appropriate serving style for visually impaired clients. a. scramble b. buffet c. tray service d. family style

C. tray service

In planning the menus for staff, employees, and patients; it would be advantageous to: a. use leftovers on the employees' menus b. plan different menus for each type of clientele c. unify the menus as much as possible d. try a variety of new food items

C. unify the menus as much as possible

The minimum temperature in the third compartment sink: a. 80 F b. 110 F c. 140 F d. 170 F

D. 170 F

Which menu is best in a long-term care facility? a. nonselective b. static c. selective 2 cycles d. 2 cycle 2 choices

D. 2 cycle 2 choices

For 25, 2 oz servings, ____ pounds of bacon with a 20% loss, need to be purchased. a. 62.5 b. 2 c. 15.6 d. 3.9

D. 3.9

What is the proper time required in hand washing procedure? a. 10 seconds b. 15 seconds c. 20 seconds d. 30 seconds

D. 30 seconds

One pound of potatoes yield .81 E.P. If 50 servings of parslied potatoes needs 12 pounds E.P. What is the A.P. for 120 servings? a. 15 b. 24 c. 28.8 d. 35.5

D. 35.5

You are planning your budget for the upcoming year and were told that labor costs were increasing by 10%; food costs were increasing by 5%, and the supply and overhead costs by 2%. Use the following information, what will your total budget be for the next year? Sales = $1,000,000 Labor = 40% Food = 40% Supply and overhead = 20% a. $1,064,000 b. $1,640,000 c. $1,840,000 d. $1,170,000

A. $1,064,000

If your previous budget was $1,000,000 and labor costs increased by $40,000; food costs increased by $20,000, and the other overhead/operating costs increased by 20%. Given the following information, what will your total budget be? Sales $1,000,000 Labor = 40% Food = 40% Overhead/Operating = 20% [This is break-even operation] a. $1,100,000 b. $1,640,000 c. $1,170,000 d. $64,000,000

A. $1,100,000

A café has introduced a healthy heart menu. Business has increased by 25 patrons a week. The average check per person is $20. What is the increase in profit if the gross profit margin is 15%? a. $3900 b. $500 c. $26 d. $2600

A. $3900

When heating leftovers, the minimum temperature required is: a. 165 F b. 180 F c. 140 F d. 70 F

A. 165 F

If you have a census of 350, with 7 employees on the tray line that runs 1 ½ hours, how many trays per minute would you serve? a. 3.88 b. 5.1 c. 27 d. .09

A. 3.88

A $240 income was generated selling 40 servings of fish with a raw food cost of $2.00 each. Determine the food cost percent. a. 33% b. 42% c. 40% d. 38%

A. 33%

Your cafeteria serves lunches between 11:00 and 2:30; you have a seating turnover rate of 1.5 per hour and need to seat 250. How many chairs do you need? a. 48 b. 56 c. 72 d. 125

A. 48

The raw food cost is $0.18. The selling price is what if the food cost percentage is 35% a. 51 cents b. 45 cents c. 81 cents d. $1.20

A. 51 cents

If a baker bakes a batch of cookies every 18-minutes, how many batches will he bake in 2 hours? a. 6 b. 12 c. 50 d. 80

A. 6

An employee is supposed to work a full 7-hrs/day, but spends 1 hour socializing. What is his/her productivity? a. 85% b. 90% c. 75% d. 80%

A. 85%

Recommended storage humidity for fresh fruits and vegetables? a. 90-95% b. 85-90% c. 65-70% d. 35-45%

A. 90 to 95

How do you calculate selling price? a. Divide food costs by food cost percent b. Selling price = FC / LC c. Raw food cost + labor cost + margin of profit d. Food cost plus 20%

A. Divide food costs by food cost percent

The best reason to separate cold and hot food production areas: a. prevent cross contamination b. cut down on cross traffic c. more efficient energy utilization d. more efficient use of staff

A. prevent cross contamination

Which resource would you refer to when writing specifications for fresh produce? a. USDA b. Blue Goose Handbook c. Fruit & Vegetable Almanac d. Department of Commerce

A. USDA

A foodservice director used a 4-month movable average technique to determine how many pounds of apples will be needed for August given how many were used in April, May, June and July. How would this be handled in predicting the need for September? a. add August and delete April b. add August c. add August and delete July d. look at last year's September tallies

A. add August and delete April

When changing consistency of pureed meats, it is important to: a. adjust serving size to have proper yield of protein and other critical nutrients b. serve the same amount as in original state c. serve only ½ amount of puree meat as unpureed meat d. serve amount client is likely to eat

A. adjust serving size to have proper yield of protein and other critical nutrients

Which of the following would attract more customers to purchase in a cafeteria? a. Appearance b. Aroma c. Temperature d. Texture

A. appearance

A vendor calls for a missing piece of information on the specifications for a bid. The RD should: a. Call all vendors and provide the missing information b. Tell the vendor who noticed and called c. Tell all that call about it d. Cancel the caller's bit and/or order

A. call all vendors and provide the missing information

The dishwasher has a rinse temperature of 210 F. You should: a. call maintenance b. reduce rinse temperature to 180 - 190 degrees F (keep others correct) c. do not worry about it, that rinse temperature is hot enough d. contact the manufacturer for instructions

A. call maintenance

If you receive equipment that does not fit into the space you had used in writing specifications, what should you do? a. check the specifications and purchase order to ensure you didn't make a mistake b. check to see if it can be relocated c. call administration to have the equipment replaced d. call the vendor and complain

A. check the specifications and purchase order to ensure you didn't make a mistake

Which method of preparation reduces labor time? a. convenience b. commissary c. conventional d. cook-chill

A. convenience

What is the name of the food service system that cooks and serves in the same place, producing and preparing menu items just before service? a. conventional b. commissary c. cook-chill d. cook-freeze

A. conventional

Which is the correct statement for cook-to-inventory food system? a. Describes cook-chill b. Describes commissary c. Describes conventional d. Describes convenience

A. describes cook-chill

The average check price is determined by: a. determine the average of the sales tickets ("sales checks") b. getting the bank to average your checks c. averaging the menu prices d. price of a "typical meal" - meat, starch, vegetable, bread, salad, dessert, and beverage

A. determine the average of the sales tickets ("sales checks")

Which of the following areas would you alter to decrease variable costs? a. food costs b. utility costs c. labor and insurance costs d. labor and maintenance costs

A. food costs

Why do you need to develop a minimum re-order point? a. for easier, more convenient purchasing and inventory control b. for controlling cost c. for ensuring you do not over-purchase d. to make it easier

A. for easier, more convenient purchasing and inventory control

Quaternary ammonia mixed with what type of water used to sanitize may be ineffective: a. hard b. soft c. hot d. warm

A. hard

The main advantage of a scramble system is: a. less time spent in line b. larger display area c. easier to refill d. takes less space

A. less time spent in line

Amounts owed by a business payable in money, goods, or services are: a. liabilities b. receivables c. asset d. owner's equity

A. liabilities

The lowest refrigeration temperature is required for a. meat b. vegetables c. fruit d. dairy

A. meat

The meat slicer was used for 4 consecutive hours. There was a salmonella outbreak. Why? a. Meat slicer was not sanitized at least every 2 hours of use. b. Meat was stored at 40 F c. Meat was cooked properly d. Meat slicer was not sanitized

A. meat slicer was not sanitized at least every 2 hours of use.

Designing and allocating space in FS operation depends most on a. menu needs b. equipment capacity c. personnel d. décor

A. menu needs

What is lacking with the following menu for a convalescence center: Fried chicken, Fried eggplant, Fried potatoes, Apple fritters, Soup, Crackers, Coffee Tea? a. method of preparation b. texture c. aroma d. flavor

A. method of preparation

A small health care facility with very limited storage and preparation space should consider which type of menu? a. Non-selective b. Selective c. A la cart d. Restaurant style

A. non-selective

What determines the space requirement in a school Foodservice kitchen? a. number of students to serve b. number of menu items to serve c. type of equipment d. type of food purchased

A. number of students to serve

What is the most important consideration in planning tray delivery and pick up times in an acute care hospital? a. patient care unit needs b. trayline needs c. foodservice employee schedules d. production needs

A. patient care unit needs

According to HACCP what is a critical control point? a. Pour spaghetti sauce into small pans and put away into refrigerator immediately b. Cook meat completely before adding sauce c. Stir sauce continuously d. Start with canned tomato products

A. pour spaghetti sauce into small pans and put away into refrigerator immediately

What do you need to consider before determining selling price for fruit and vegetables? a. size b. availability/season c. maturity d. client preference

B. availability/season

Which piece of equipment would you replace instead of repairing? a. meat slicer with dull blade b. bulging steam jacketed kettle c. steam jacketed kettle without a cover d. convection oven with faulty thermostat

B. bulging steam jacketed kettle

There is a food borne illness outbreak in a nursing home. The dietitian should first: a. Check meat purchasing b. Check equipment cleaning procedures c. Deny there could be a problem d. Throw away any potential evidence

B. check equipment cleaning procedures

Which menu can be prepared with just a convection oven and steamer? a. turkey and dressing, hamburger on bun, carrots, green beans b. chicken chow mein, roast beef, baked potato, carrots, peas c. fish and chips, coleslaw d. chicken chow mein, hamburger on bun, carrots, peas

B. chicken chow mein, roast beef, baked potato, carrots, peas

A large facility with cook-chill would most likely use which equipment for rethermalization? a. microwave b. convection oven c. conduction oven d. rotary oven

B. convection oven

Your menu includes roast beef, mashed potatoes, cooked carrots, and ice cream. Which pieces of equipment do you need to prepare this menu? a. rotary oven and steamer b. convection oven and steamer c. tilt fry pan and convection oven d. stove top and broiler

B. convection oven and steamer

Inventory models are quantitative decision-making techniques to a. assess the dollar value of the inventory b. determine reorder points and quantities c. determine quantities for an emergency d. determine minimum quantities needed

B. determine reorder points and quantities

RD on a layout/design committee for a new kitchen has assessed the type of menu to be used, what is the next step? a. list equipment and specifications b. diagram the flow of materials from delivery to service c. write a 4-week cycle d. discuss plans with kitchen staff

B. diagram the flow of materials from delivery to service

How do you calculate inventory turnover? a. Divide cost of goods sold by inventory on hand b. Divide cost of goods sold by average inventory c. Divide cost of goods sold by end-of-month inventory d. Divide cost of goods sold by 12 months in a year

B. divide cost of goods sold by average inventory

Which statement best describes the ready foods system? a. all foods are ready on time b. foods are prepared, portioned, and refrigerated/frozen for later use c. foods requiring little or no preparation are purchased and ready for service d. foods are distributed to centralized units for production

B. foods are prepared, protioned, and refrigerated/frozen for later use

When planning for freezer/refrigerator space (allocation), which is important? a. Frequency of shelving b. Frequency of delivery c. Menu cycle d. Number of employees

B. frequency of delivery

What may be outlawed by a local law, even though it is legal by state law: a. hair coverings b. garbage disposal c. gloves d. uniforms

B. garbage disposal

You have a large quantity of leftover frozen beef stew. What do you do with it? a. Next time it's on the menu, incorporate it into the fresh beef stew b. Heat separately and serve first the next time it's on the menu c. Heat, hold and serve when today's menu items run out d. Discard it, decrease production next time it is on the menu

B. heat separately and serve first the next time it's on the menu

Caking and molding of dried fruits in storage may indicate: a. humidity is too low b. humidity is too high c. temperature is too low d. temperature is too high

B. humidity is too high

Which would help you know when a piece of equipment's warranty has expired? a. purchase requisition b. invoice c. date on cancelled check d. equipment catalog

B. invoice

How do you keep people from walking through the cook's area? a. give each area its own storage space b. make different aisles for traffic and work c. put work areas adjacent to the point service d. write a new policy prohibiting people from walking through the cook's area

B. make different aisles for traffic and work

In planning the design and layout of a new facility (without any regard to scope and size) what is most important? a. Population served b. Menu selection c. Budget constrictions d. Location

B. menu selection

How can trayline productivity be measured? a. number of meals served b. minutes/meal or meals/hours c. minutes per meal d. accuracy of meals assembled

B. minutes/meal or meals/hours

What is revenue? a. all monies available b. money obtained from goods and services c. capital d. money generated by taxes

B. money obtained from goods and services

Which follows rules of good menu planning? a. meat balls, brussel sprouts, new potatoes b. pork chops, broccoli, mashed potatoes, milk, bread c. fried fish, French fries, tea, apple pie d. meatloaf, baked potato, corn, chocolate cream pie

B. pork chops, broccoli, mashed potatoes, milk, bread

The best justification for purchasing a new walk-in freezer is to: a. Take advantage of sales from vendors b. Present freezer only holds a 2-day supply of frozen foods c. Existing walk-in freezer is kept operational by preventive maintenance d. Frozen vegetables are very popular

B. present freezer only holds a 2-day supply of frozen foods

A type-B fire extinguisher needs to be near: a. dishwasher b. range c. bathroom d. garbage area

B. range

Circuit breakers in the kitchen frequently trip due to electrical overload. What do you do? a. rewire the building b. rearrange the menu so ovens and fryers are not used at the same time c. turn off some lights d. after oven reach temperature turn them off, they will hold the temperature for several hours

B. rearrange the menu so ovens and fryers are not used at the same time

Roaches are a problem where canned goods are stored in cardboard boxes on pallets. The storeroom is clean, dry, and the proper temperature. What should be done? a. Thoroughly clean storeroom b. Remove canned goods from cardboard boxes in which they were delivered c. Further reduce moisture d. Leave the lights on 24 hours a day

B. remove canned goods from cardboard boxes in which they were delivered

You are supplying food to mothers and children in a disaster. Which is most important? a. a wide variety of foods b. safe foods c. finger foods d. nutritional content of foods

B. safe foods

The primary function of the National Sanitation Foundation is: a. inspect foods for wholesomeness b. set sanitation standards for equipment c. certify Foodservice managers d. provide facility inspections

B. set sanitation standards for equipment

The most practical method of cooling a hot food item leftover after service is? a. placing it in the freezer b. shallow containers immediately in the refrigerator c. cold running water d. set it on a cooling rack

B. shallow containers immediately in the refrigerator

What specifications indicates size when ordering peas or beans? a. USDA grade b. sieve number c. servings/can d. maturity

B. sieve number

As a RD consulting on the building plans for a small coffee shop that would seat 60 people, which type of dishwasher would you need? a. triple tank b. single tank c. home dishwasher d. rack-o-round

B. single tank

What is meant by "a la carte" a. ice cream added on as a dessert b. stated price for each menu item c. type of menu pattern d. style of table service

B. stated price for each menu item

Employee with hepatitis of unknown origin should be told: a. use plastic gloves b. stay at home until Dr. releases for work c. not work directly with food d. be sure to wash hands currently

B. stay at home until Dr. releases for work

Plate waste for the last 3 months has increased significantly. What should you do first? a. Reduce portion sizes b. Survey patients c. Rewrite menu d. Hire a Chef

B. survey patients

What is the critical control point in the cook-chill production system? a. Preparing portions b. Temperatures c. Rethermalization d. Delivery time

B. tempteratures

A semi-conventional food service system differs from conventional system in that it a. uses all convenience items b. uses some mixes and convenience items c. is a decentralized system d. freezes food for later use

B. uses some mixes and convenience items

Which scoop size provides for a ¼ cup serving? a. #4 b. #8 c. #10 d. #16

D. #16

Processed lettuce is $.69 per pound. Head lettuce costs $16.49 for 50 pounds. The yield is 65%. It takes an employee 2 hrs. to clean and prepare the lettuce. The employee makes $5.25/hr. What is the cost comparison of using the processed lettuce vs. the head lettuce [to determine if you need to MAKE processed lettuce or BUY processed]? a. $.69/# processed lettuce vs. $.51/# head lettuce b. $.69/# processed lettuce vs. $.45/# head lettuce c. $.45/# processed lettuce vs. $.33/# head lettuce d. $.69/# processed lettuce vs. $.83/# head lettuce processed on site

D. $.69/# processed lettuce vs. $.83/# head lettuce processed on site

If a piece of equipment costs $11,000, is supposed to last 10 years, and have a salvage value of $1,000, how much may the yearly depreciation value be? a. $5,000 b. $3,335 c. $800 d. $1,000

D. $1,000

A heat retention unit [developed by 3M] used to maintain food temperatures for patient meals: a. convection ovens to rethermalize b. microwave rethermalization c. insulated trays d. Integral Heat Systems

D. Integral Heat Systems

Why would it be beneficial to use standard equipment versus modular? a. Less expensive b. Easier to match later c. Easier to replace later d. All of the above

D. all of the above

Which product would maintain the best quality in a cook/chill system? a. broiled pork loin b. ham c. roasted chicken d. beef goulash

D. beef goulash

The iodine sanitizer is not working even though the correct amount is used, what should the RD do? a. return the product to the manufacturer b. call maintenance c. use quat ammonia d. check water temperature

D. check water temperature

Choose the menu with the greatest sensory and nutritive qualities: a. spaghetti with meat sauce, garlic bread, milk, cherry gelatin b. chicken chow mein over rice, milk, vanilla ice cream c. meat loaf with gravy, green beans, bread & butter, iced tea, fruit d. cheeseburger, parslied potatoes, tomatoes, milk, peaches

D. cheeseburgers, parslied potatoes, tomatoes, milk, peaches

Who is responsible for the accuracy of food items placed on the patients' trays a. porter b. cold food person c. hot food person d. condiment person

D. condiment person

A central ingredient control room is used primarily to control: a. time b. quality c. quantity d. cost

D. cost

Which would increase BEP: a. profit increases b. selling price decreases c. profit decreases d. cost increase

D. cost increase

Standardized recipes help control which? a. temperature at service b. consistency in labor time used c. time to prepare product d. costs

D. costs

Which consideration is least important in planning, preparing, and serving a menu: a. clientele b. aesthetics c. personnel d. décor

D. decor

When cleaning the dishwasher, what task should be performed daily? a. remove lime b. clean scrap trays c. check temperatures during washing d. empty breakdown and clean

D. empty breakdown and clean

A hospital administrator would be most concerned about: a. increased number of elderly admitted b. increased growth of out patient services c. increased number of diabetic patients admitted d. increased length of stay

D. increased length of stay

A scramble system cafeteria is making renovations to accommodate wheelchair patrons. What change would you make? a. add more cashiers b. lower tables c. decrease number of service stations d. lower service line

D. lower service line

Why would milk be stored in a separate cooler? a. requires a different temperature b. requires a different humidity c. required by state regulations d. milk will easily absorb odors

D. milk will easily absorb odors

An ABC fire extinguisher is filled with: a. water b. antebat, bismuth, and CO2 c. CO2 and H2O d. multipurpose dry ingredients

D. multipurpose dry ingredients

The safest sack lunch to serve for a picnic outing would be: a. yogurt, fruit, carrot, kool aid b. tuna sandwich, carrots, milk c. turkey on whole wheat bread, milk raisins d. peanut butter on bagel, carrots, raisins, fruit juice

D. peanut butter on bagel, carrots, raisins, fruit juice

What is the purpose of a rinse additive (wetting agent) in a dish machine? a. enhances the function of detergent b. reduce glaze loss c. kills bacteria d. prevents spotting

D. prevents spotting

The most effective method for competitive bidding is: a. call vendors, list specifications, ask for pricing, record information for future use b. call vendors, request written bids as soon as possible c. notify vendors of desired specifications and quantity and ask about prices d. send written specifications with request for written price quotes due by a certain date

D. send written specifications with request for written price quotes due by a certain date

The most desirable material used for most worktables is: a. wood b. laminated plastic c. galvanized steel d. stainless steel

D. stainless steel

The desired temperature regulation in a steam-jacketed kettle is controlled by: a. energy source b. water pressure c. the depth of the jacket d. steam pressure

D. steam pressure

What is the purpose of financial ratios? a. to show asset b. to show liabilities c. to show debts d. to show the financial status of an organization

D. to show the financial status of an organization

The primary disadvantage of the conventional Foodservice system is a. inconsistent food quality b. choices for menu items is limited c. foods costs are considerably high d. uneven work distribution

D. uneven work distribution

Cost assumed to be proportionally responsive to changes in sales are: a. sunk costs b. hidden costs c. fixed costs d. variable costs

D. variable costs

In a Foodservice design, it is important to provide ________ near a steam kettle. a. worktable b. sink c. steamer d. water source and drain

D. water source and drain