FS Exam Questions (1-4)

janelle is a foodservice director for an institution that employs ready-prepared foodservice system. recently she has been getting poor feedback on the sensory quality (precisely the texture) of the food they serve. she is confused because to the best of her knowledge there has not been any changes or issues in the workforce. which of the following scenarios gives the most plausible explanations for the recent feedbakcs? a. sanitation in the facility is deteriorating b. the cooks are altering the recipes c. the HACCP plan is not being followed d. the blast freezer is not working effectively

d. the blast freezer is not working effectively

a foodservice manager in a local fast-food restaurant has seven employees, of which 5 are unskilled workers. she feels her unskilled workers hate their job and are not motivated enough, so she micromanages them. which of the management theories is she applying? a. contingency management theory b. bureaucratic management theory c. theory Y d. theory X

d. theory X

which of the following foodservice systems always requires the services of highly skilled and trained professionals, eg. food scientists for the systems to run effectively? a. central production kitchen b. conventional c. cook/freeze d. assembly/serve

a. central production kitchen

fill in the blank with the right world. the major differences between the four foodservice systems are ________ a. differences in their "INPUTS, OPERATIONS, AND OUTPUTS" b. differences in their "CONTROLS" c. differences in their "LINKING PROCESSES" d. differences in their "ENVIRONMENTAL FACTORS"

a. differences in their "INPUTS, OPERATIONS, AND OUTPUTS"

the best way to prevent contamination and cross-contamination of foods with norovirus and hepatitis A is through... a. employee personal hygiene b. adequate sanitizing c. critical cleaning d. cleaning and sanitizing

a. employee personal hygiene

the hospital you work for is organizing a holiday party for the staff. which type of selective menu would you suggest is used to make the party very fun and nice. you have been allocated a generous budget for this project a. full-selective menu b. non-selective menu c. limited menu d. semi-selective menu

a. full-selective menu

if you had limited resources as a foodservice manager, which of the following type of menu would you plan for your facility? a. preselective menu b. cycle menu c. set menu d. selective menu

a. preselective menu

which of the following purchasing method is the LAST LIKELY to be used by dunkin' donuts? a. standing order b. cost-plus c. commisary d. prime vendor

a. standing order

temperature and humidity controls and provision for circulation of air are necessary to retain the quality of ....... food a. stored b. minimally processed c. canned d. ordered

a. stored

barry callebaut is the world's leading manufacturer of quality chocolates and cocoa products. which tier of the food system does it belong to? a. tier 4 b. tier 3 c. tier 1 d. tier 2

a. tier 4

which of these statements well represents the vision statement of a new vegan restaurant in madison? a. to be the best, sustainable vegan restaurant in madison b. protect the environment through plant-based diets c. own and operate community gardens for fresh vegetables d. our purpose is to provide nourishment to our customers and promote health in the population

a. to be the best, sustainable vegan restaurant in madison

COVID-19 has negatively impacted (and may continue to do so) all the sectors of the food supply systems and food environments, except food safety. a. true b. false

a. true

culture and emotions are components of food literacy, and they inform food choices made by consumers a. true b. false

a. true

documentation of accidents is a very important aspect in a safety program for any foodservice operation facility a. true b. false

a. true

it is important to clean and sanitize food contact surfaces after handling different raw TCS fruits and vegetables a. true b. false

a. true

it is possible for a foodservice operation to utilize more than one foodservice system in the establishment. a. true b. false

a. true

it is possible to aggravate a fire situation by using the wrong fire extinguisher. a. true b. false

a. true

the first diet kitchen established in turkey birthed dietetics as a hospital service: a. true b. false

a. true

the flow of food can affect the type of HACCP plan needed for the food production a. true b. false

a. true

the type of foodservice system you have available in your foodservice operation can influence the type of menu and menu items you use in a facility a. true b. false

a. true

trends and issues can influence the MARKET and consequently, PURCHASING a. true b. false

a. true

when writing specification, the intended use of a product is an important knowledge to have a. true b. false

a. true

an establishment employed a new foodservice director who constantly micromanages the kitchen staff to clean all equipment spotlessly. all the staff hates him for his micromanaging tactics, but he is unperturbed and insists he wants to save the organization some money on energy bills. do you think he can save on energy bills? a. yes he can b. no he cannot

a. yes he can

a new korean restaurant in san francisco has the following statements as its mission and values: mission: to nourish the korean community in the bay area values: we respect people and value diversity, we are committed to a culture of inclusivity and teamwork sophie, a journalist in the bay area critiqued the mission statement and values. she believes that the values of an organization must be consistent with its mission/purpose do you think sophia was right with her assertions? a. yes, she was b. no, she was not

a. yes, she was

to check the effectiveness of cleaning or sanitizing, an ATP test kit can be used to test the presence of ..... a. pesticides b. E. coli c. proteins d. fats

b. E. coli

which of the following regulatory bodies is responsible for the registration of chemical sanitizers for use on food-contact surfaces? a. FDA b. EPA c. CDC d. USDA

b. EPA

you are part of the board of directors that want to establish a foodservice operation in a rural farming community. you are both bound by law to provide jobs for the youth in the community who are mostly high school graduates. which of the foodservice systems would you suggest the board adopts? a. commissary b. conventional c. assembly/serve d. ready-prepared

b. conventional

jenny celebrated her birthday lunch at a seafood restaurant where they were served with fresh well-cooked seafood platter including scallops, clams, shrimps, lobsters, mussels, oysters, and salmon. they went back to her apartment after lunch and in about an hour after getting to her place, they all started having abdominal pains, nausea, and diarrhea. some of her friends were vomiting as well. what could have caused this foodborne illness? a. listeria monocytogenes b. diarrhoeic shellfish poisoning c. shiga toxin d. histamine

b. diarrhoeic shellfish poisoning

HACCP is a REQUIRED APPROACH to food safety in all segments of the food industry a. true b. false

b. false

a foodservice manager must always go with or purchase a product that is lower in cost after calculating cost using make-or-buy calculations a. true b. false

b. false

it is very important to use pasteurized eggs when cooking egg casseroles a. true b. false

b. false

the HACCP plan for a particular food product will be SAME across all four foodservice systems a. true b. false

b. false

pregnant women are usually advised to stay away from...... to prevent or reduce the risk of spontaneous abortions or miscarriages a. pasteurized milk b. hot dogs c. chicken d. eggs

b. hot dogs

a chef developed a new menu using special varieties of corn, wheat, and peanuts from Ghana. A laboratory analysis of the food indicated that it was unsafe for consumption. you were marveled because the food was thoroughly cooked and rapidly chilled before sending it for analysis. the laboratory sent an email to declare that it is not a bacterial contamination. which of the following could be the reason for this unsafe food? a. herbicides b. mycotoxins c. giardia d. viruses e. PCBs

b. mycotoxins

kayden, melissa, and ethan attended ivy league colleges and have degrees in engineering. the community pharmacist in their local pharmacy automatically assumes because they are literate and attended some of the best schools is the world, they have health literacy. do you think these friends are automatically health literate because they are highly educated? a. yes, i think so b. no, i do not think so

b. no, i do not think so

fill in the blank with the correct term ms. cherry knows she is at higher risk of hypertension. she can read and understand nutrition labels on food, understand that high sodium is not suitable for her health, and avoid foods laden with sodium. ms. cherry also consumes many fruits and vegetables, and whole grains to reduce her risk of hypertension. ms. cherry can be regarded as having.... a. food literacy b. nutrition literacy c. information literacy d. health literacy

b. nutrition literacy

which of these statements well represents a strategic statement of a new vegan restaurant in madison? a. protect the environment through plant-based diets b. own and operate community gardens for vegetables c. our purpose is to provide nourishment to our customers and promote health in the population d. serve the people of madison with excellence

b. own and operate community gardens for vegetables

fill in the blank. high rejection rate (due to poor nutrition) from the military for the world war I was one of the major influences for... a. edible schoolyards b. school lunch programs c. improved college dining services d. foodservice in the military

b. school lunch programs

in menu development, the following dishes can be added to make an entree... a. salads b. soups and sandwiches c. breakfast items d. breads

b. soups and sandwiches

which of the following vendors is most likely to supply meat that is certified as halal to a buyer? a. carry-and-carry distributors b. speciality distributors c. broadline distributors d. sysco

b. speciality distributors

you are to develop a menu for a facility that has space, equipment and set-up for only an assembly-serve system. which of the following types of menu would you consider as the best option? a. single-use-menu b. static menu c. table d' hôte d. full-selective

b. static menu

the child nutrition act authorizes which of the following? a. special milk program b. the school breakfast program c. A and B d. national school lunch act

c. A and B

which of the following subsystems in a foodservice system does the subsystem SANITATION AND MAINTENACE interact with? a. receiving b. production c. All d. ingredient assembly

c. All

fill in the blank with the right term. Debbie is the foodservice supervisor for a local restaurant. her kitchen used to make fresh orange juice from scratch. a few weeks ago, she located a local fruit processing company that makes fresh orange juice and made a decision to outsource from them because the quality of their juice is similar to what her kitchen makes. this scenario is an example of _________ concept a. memory b. systems theory c. equifinality d. entropy

c. equifinality

availability, access and utilization are the key components of: a. food supply chains b. consumer behavior c. food security d. sustainable food systems

c. food security

the first article you read had an exposition of how clinical dietitians in isreal were trained in foodservice operations. after the training foodservice dieticians had notable achievements which included ALL the following EXCEPT..... a. training foodservice staff b. implementing food safety plans along the food chain c. improving food retail services in the hospital d. improving the taste and variety of food served

c. improving food retail services in the hospital

one of the key tools for planning menu for medical nutrition therapy is.... a. calorie control b. nutrient density c. my plate d. disease state

c. my plate

in the world of food safety, what happens when TCS food spends 5 hours in the temperature danger zone? a. food goes sour b. spoilage microbes grow c. pathogens grow d. b and c e. a, b, c

c. pathogens grow

one of the most important information to look out for on food labels when planning a menu for medical nutrition therapy is... a. expiry date b. aesthetics and presentation c. percent DV d. country of manufacturing

c. percent DV

as a dietician, you can use "My Plate" a dietary guidance for all the following groups of people EXCPET... a. pregnant women b. obese individuals c. pre-school children d. the aged e. teenagers

c. pre-school children

they are meals that require a change in the texture and consistency due to a patient's disease state or physical findings a. lower sodium diets b. high fiber diets c. soft diets d. easy to swallow meals

c. soft diets

a person with a high food literacy is most likely to have a high nutrition literacy. a. false b. true

b. true

educating and training kitchen staff are important elements of a sustainability plans in any foodservice operations. a. false b. true

b. true

peter ate a really nice breakfast meal at the cafeteria in his neighborhood. the meal consisted of a toast, eggs, and a hot cereal with milk and a sweetener. three hours after the meal he had diarrhea, cramps and a bloated stomach. a laboratory analysis for bacteria did not detect any in his stool. he does not have any known food allergies. what is a plausible explanation for his predicament. a. the food was contaminated with soy b. the food contains mold c. the food contains fructose which peter has an intolerance for d. the food was contaminated with peanuts

c. the food contains fructose which peter has an intolerance for

which of the following situations CANNOT be prevent or controlled by prerequisite programs? a. hair in food served to a customer b. staff using fresh unopened milk when an opened gallon has been in the fridge for 3 days c. using the wrong cleaning agents and sanitizers d. campylobacter in freshly grilled chicken e. a customer having allergic reactions to cow milk after eating a vegan meal

d. campylobacter in freshly grilled chicken

a mishap in a HACCP plan for a foodservice system caused food-borne outbreaks that affected 250,000 people all over the mid-west in three days. which of the foodservice systems do you think this incident was connected with? a. a fast food restaurant b. ready prepared c. conventional d. commissary

d. commissary

which type of foodservice system does the university of wisconsin-madison housing dining and culinary services use majority of the time? a. cook/chill b. assembly/serve c. conventional d. commissary

d. commissary

fill in the blank with the right work while the national restaurant association have some regulations that restaurants have to abide by, all restaurants have their own regulations and known as..... a. dynamic equilibrium b. synergy c. linking processes d. controls

d. controls

there are many food deserts and food swaps in the united states. which part of the conceptual framework of food systems for diets and nutrition seeks to address this issue? a. food supply chains b. environmental impact c. demographic drivers d. food environments

d. food environments

fred loves his steak and mashed potatoes and has learned a new recipe for making his favorite food at a cooking class. he has recently been learning more about the impact of beef production on the environment and decided to reduce his stake consumption from thrice weekly to once monthly to "save the earth". what term can we use to describe the literacy fred has acquired? a. health literacy b. nutrition literacy c. cultural literacy d. food literacy

d. food literacy

one of your new kitchen staff complained to you that the detergent he is using is not working very well on the frying basket of the deep fat dryer. what would you do as a foodservice director? a. ask him to increase the temperature of the water for cleaning b. change the detergent c. ask him to increase the amount of detergent d. give him a degreaser to use

d. give him a degreaser to use

the measure of nutrients a food provides relative to the energy it provides is referred to as .... a. calories b. nutrient adequacy c. nutrient variety d. nutrient density

d. nutrient density

a soft diet is a diet given to patient who are in the following conditions except... a. post-operative b. dysphagia c. poor dentition d. pediatrics

d. pediatrics

which of the following pairs of relationships is incorrect? a. vertical farming: is most likely practiced in new york city b. sustainable food system: promotes local economy and local agriculture c. food desserts: promotes unhealthy eating habits in populations d. pepsico (a food and beverage industry): part of the production system in food systems

d. pepsico (a food and beverage industry): part of the production system in food systems

which of the following situations is may NOT require a complex food preparation process? a. preparation of food in advance for next day service b. preparation of foods in large volumes c. preparation of foods that are energy and time consuming d. preparation of food in an assembly/serve system e. preparation of food for satellite kitchens

d. preparation of food in an assembly/serve system

which of the following grades of canned fruits would you offer to diabetic residents in a long-term care facility a. US grade a b. US grade b c. US grade c d. substandard

d. substandard

your niece, who is in high school and learning about biology, is asking about why you keep your opened pack of beef jerky in the pantry for two weeks but toss out your opened deli meat after it has stayed in the fridge for four days. what do you tell her? a. beef jerky has a much lower water activity b. beef jerky has a much lower water content c. a and b d. beef jerky has a higher salt content e. a and d f. a, b, and d

e. a and d

ingestion of unsafe food or food containing a hazard can cause or present the following scenario... a. diarrhea from infections food-borne agents b. cancer from environmental exposures in food eg, arsenic in rice c. undernutrition from recurrent infectious diarrhea in preschool children d. nausea and diarrhea from food intolerance e. a, b, and c f. a, b, c, and d

e. a, b, and c

pests and rodents are not just not gross, scary, and annoying but... a. they can be an agent of pathogen transfer in a facility b. they can cause financial loss c. a and b d. they can cause the shutdown of a facility during an inspection by regulatory agencies e. a, b, and d

e. a, b, and d

preventative maintenance is important because.... a. it can promote food safety b. it can help in saving energy c. a and b d. can prevent unexpected injuries e. a, b, and d

e. a, b, and d

fill in the blank with the best sentences a foodservice dietician ensures....... a. the translation of medical and nutrition needs into food preparation in the kitchen b. the patients receive their food in optimal conditions c. food is suited to patients' medical and nutritional needs d. A and C e. all

e. all

which of the following scenarios have an impact on the food system? a. recurrent floods in farming communities b. COVID-19 c. legislations d. higher education among women e. all

e. all

a good dishwasher should work under TACTful cleaning principles. thus, they must have the ability to measure... a. water pressure b. water temperature c. concentration of cleaning agent d. a and b e. a and c f. a, b, and c

f. a, b, and c

in the article "how a dietician can help your menu" we learned that.... a. an RD may make helpful suggestions that would not increase the budget of a facility by finding innovating ways of using existing equipment b. an RD can help in the development of new idea that does not compromise on the healthfulness of a dish c. everything on the menu does not have to have a high health profile; thus offering alternatives is important d. a and b e. b and c f. a, b, and c

f. a, b, and c

which of the following processes uses the systems approach? a. menu planning and development b. developing a food safety plan or program c. developing purchasing contracts d. a and b e. a and c f. a, b, and c

f. a, b, and c

which of the following impacts cleaning? a. types of cleaners or cleaning agents b. type of soil c. temperature of water for cleaning d. tools used for cleaning e. a, b, and c f. a, b, c, and d

f. a, b, c, and d

a food equipment that is non-absorbent, smooth, and resistant to damage is EASY TO CLEAN as well as ..... a. easy to sanitize b. reduces the probability of pathogen attachment on its surface c. does not harbor pathogens on or in it d. a, b, c e. saves energy f. all

f. all

which of the following is an advantage of SOPs a. it saves the facility money b. it prevents injuries in the facility c. a and b d. it enables the HACCP team to focus on hazards inherent to the food e. b and d f. it prevents cross-contamination g. all

g. all

according to the paper you read "sustainability in foodservice operations," which of the following aspects in sustainability must you be familiar with, to be well-prepared for your professional exams? a. all b. waste management c. non-food (energy) d. food and water

a. all

during the purchasing process, which of the following documents is or are created to be used internally in an organization? (this document is not sent out to a vendor and vice versa) a. order guide b. purchase requisition c. a and b d. purchase order e. invoice f. c and d g. a, b, and d

c. a and b

which of the following is a correct description for a standardized recipe? a. a recipe has been scaled up to produce more yield with budgetary requirements b. a recipe that the yield and portion sizes for everything on a menu c. a recipe that has been tested and adapted to the equipment, personnel, and resources of a foodservice facility d. a recipe has been altered to improve the sensory characteristics of the food

c. a recipe that has been tested and adapted to the equipment, personnel, and resources of a foodservice facility

which of the following measures is used when a recommended dietary allowance cannot be determined? a. tolerable upper intake level (UL) b. dietary guidelines for americans c. adequate intake d. estimated average requirements

c. adequate intake

which of the following scenarios requires HACCP as a preventative measure? a. traces of peanuts in lasagna b. hepatitis A in roasted chicken being hot-held c. campylobacter in roasted chicken d. poorly cleaned and unsanitized utensils d. exposure to hepatitis B

c. campylobacter in roasted chicken

which of the following is not part of the BIG SIX as it pertains to food-borne pathogens and illnesses a. shigella spp b. norovirus c. campylobacter jejuni d. hepatitis a e. salmonella typhi

c. campylobacter jejuni

clostridium botulinum causes the illness botulism. which of the following foods in your storage should you keep an excellent inventory on its expiration date to prevent an outbreak of this illness in your facility? a. uncooked rice in dry storage b. deli meats in refrigeration storage c. canned green beans in dry storage d. fresh beef in refrigeration storage

c. canned green beans in dry storage

which of the following processes would ensure that clostridium perfringens is completely destroyed (a 100% destruction of every cell) on utensils that are contaminated by the pathogen? a. cleaning and sanitizing b. cleaning and disinfecting c. cleaning and sterilization d. cleaning and use of antiseptic

c. cleaning and sterilization

on a menu evaluation, NONE of the following is considered except... a. socio-cultural influence b. recommended daily allowance c. colour and texture d. variety in preparation

c. colour and texture

which of the following foodservice systems is the least likely to be employed by airline catering services? a. central production kitchen b. assembly/serve c. conventional d. ready-prepared

c. conventional

one of the most important factors to consider when planning a meal for medical nutrition therapy is... a. sensory characteristics b. nutrient content of food c. disease state of person d. presentation of food

c. disease state of person

mount sinai medical center is a major urban hospital in chicago, illinois. which of the following is less likely to be part of its scope of services? a. retails b. patient services c. employee foodservice d. nutrition services

c. employee foodservice

if you were a foodservice manager for a chain of day care services in australia, what measures would you take after reading the results of the research? a. train menu planners on menu planning b. change menu cycle to a 14 days cycle c. allow menu planners to use their skills without any training programs as long as they have excellent "on the job" training d. a and b

d. a and b

which of the following persons must be part of basic ongoing training on food safety, facility safety, and maintenance to safeguard the safety of food prepared by your operation a. maintenance staff b. cleaning staff c. regulatory officer d. a and b e. b and c f. a, b, and c

d. a and b

the edible schoolyard is a typical example of: a. sustainable food systems b. tier 1 of the food system c. tier 0 of the food system d. a and c

d. a and c

food safety is an integral part of a foodservice operation and should be integrated into.... a. menu planning b. hiring (hiring of employees) procedures c. maintenance activities d. a, b, and c

d. a, b, and c

which of the following would help guarantee that no consumer who patronizes your foodservice operation is exposed to an allergen they should avoid? a. critical cleaning b. declaration of ingredients used in meals, menu, dishes, etc. c. separation of known allergens from other ingredients during storage and food preparation d. a, b, and c e. b and c

d. a, b, and c

which of the following thermometers do you need to check the temperature in a fridge or oven? a. penetration probes b. surface probes c. immersion probes d. air probes e. bimetallic stemmed thermometers

d. air probes

HACCP is one of the control measures applied in foodservice operations. Which of the following subsystems needs HACCP for its functions? a. production b. receiving c. storage d. all

d. all

jake and peter bought a wisconsin-made vegan cheese from the dane county farmers' market. by purchasing this cheese, what did they promote? a. environmental sustainability b. community food systems c. economic sustainability d. all

d. all

the popularity of ethnic groups and different diet can be linked to which components of the food systems frameworks? a. consumer behavior b. socio-cultural drivers c. demographic drivers d. all

d. all

which of the following is an attribute or characteristic of a socially sustainable food system? a. promotion of racial equity b. safeguarding of economic justice c. protection of human rights d. all (A, B, and C)

d. all (A, B, and C)