Quizes

Calculate the cost of food used for August: $89,452 ending inventory value from July $89,452 beginning inventory value for Aug $205,866 in food purchases $63,458 ending inventory value for Aug

$231,860

You have decided to open a vending machine business and operate 30 vending machines in various locations throughout Hawaii. What information is now disclosed on those vending machines for consumers?

Calorie counts for each item

What does "carbon footprint" mean to you and how do you think it will impact the future?

Carbon footprint by definition is the measure of one's impact on the environment based on the amount of greenhouse gases produced to support human activity.

In the search for the best dragon fruit available, as a foodservice manager you should be concerned with good agriculture practices if you purchase it directly from the farmer. What are two things you will be looking for before purchasing?

Check if whom I am purchasing the best dragon fruit from is using clean water for irrigation and washing of product, and using sanitary methods for processing and transporting product.

What type of equipment would you be searching for that can cook rice, pot roast, and baked desserts?

Combi-oven

The Environmental Services department in a hospital is considered a ________.

Cost center

What should a buyer for a foodservice location be aware of when purchasing sustainable disposable ware products?

Cost, Stability of product, What item is made from, Availability

Which of the following candidates would be best suited for the role of a purchasing manager in a hospital system? A. Candidate 1: knowledge and experience in accounting and fiscal responsibilities B. Candidate 2: knowledge and experience in pharmaceutical sales C. Candidate 3: knowledge and experience in managing multiple employees in a Foodservice Department D. Candidate 4: knowledge and experience in food manufacturing, packaging, shipping, and consumption

D. Candidate 4

A shipment arrives at our location and has "Direct Purchase" stamped on it, what should happen to that shipment? Should it be held for a couple of weeks before use?

Direct purchases should be limited to food that will be used on the day it is delivered. It shall be used the same day.

Name four government agencies that have ties to the national food supply:

FDA, USDA, NOAA, Dept. Human services

The most common form of adjusting a recipe using a number found by dividing the desired amount by the current recipe amount and calculating each ingredient is called __________________.

Factor Method

A kilowatt hour is the unit of power equal to 745.7 watts

False

All foodservice kitchens are required to have air-conditioning (HVAC) systems.

False

As a foodservice manager you may have an appointment with an individual that will be promoting a variety of brands. This person would be considered a vendor.

False

As a manager of an upscale Honolulu restaurant you are looking for locally raised poultry. This will also guarantee it will be sustainable and organic.

False

Irradiated food is considered radioactive shortly after it is treated.

False

The combi-oven is best used for cooking large amounts of pasta or stew.

False

The larger the number on stainless steel indicates it will be thicker and better for foodservice tables.

False

The lead time on a food order would be determined by knowing the items ordered and when they arrive in the department.

False

When a grocery delivery is dropped off in the Foodservice department on a Thursday there could be foods put into service for the day such as milk or bread. These items would be considered indirect issues.

False

When a produce order has been delivered, it wouldn't be necessary to weigh items randomly since that is done on the suppliers side before delivery.

False

As a foodservice director you will be responsible for managing the overall finances: using the following financial situation information what would results would this create? Beginning inventory value $12,000 Food purchases are $20,000 Ending inventory artificially inflated from $14,000 to $15,000 Credit for employee meals $2,000 Cost of food sold $15,000

False increase of inventory cost, A loss of $1,000, Cost of food sold is less than it is

The amount of juice in a container would be considered a standard of ____

Fill

Which of the following hospital departments would be considered a profit center versus a cost center?

Food Services Department

Overhead lights in the kitchen need to have this protective feature?

Guard to contain if broken

Working as a receiver for a foodservice location, one of the responsibilities is to have the correct items on the load that match the invoice. What should you do if it doesn't match?

Identify it right away and ask driver to take it back

What location in a walk-in, reach-in, or freezer should your hanging thermometer be placed?

Inside of the door

One critical thing to consider when building a kitchen is the ability for all items to be sanitized adequately. Name a type of material that wouldn't be an appropriate choice for use in a kitchen and why?

Iron because it can rust easily.

Scoops, ladles, dishers, are numbered and possibly have a color-coded handle which is based on the amount of level quantities in a ___________

Quart

Which of the four types of foodservice operations is used at Lanakila's Meals on Wheels for their home delivered meals?

Ready prepared

Name three ways foodservice departments get involved with the sustainability?

Recycling, composting, and food donations.

Thinking beyond the benefit of motion economy used to reduce effort and energy required to do the job, what could a downside be?

Repetitive motion injuries

What is the distribution process to get trays out to patients in a hospital through a "call center"?

Room service

A ________ panel will help a foodservice establishment know what works when creating new or adjusting original recipes.

Sensory

Meadow Gold Dairies would be considered which type of wholesaler?

Specialty wholesalers

What are the three primary reasons we cook food?

Taste, safety, digestibility

Name two things that will happen in a foodservice establishment if the forecasting is not done correctly?

There could be overproduction or underproduction

What is TQS?

Total quality service

A moving average can be used to determine what food items are selected within a specific time range and give the manager the ability to reduce or increase food production.

True

Pounds, ounces, or grams would be a more accurate way of measuring ingredients.

True

To aid in counting items during the inventory process and where items are located in a storage area is called "shelf to sheet" inventory.

True

When hiring an employee for receiving they will be responsible for the HACCP procedures during delivery.

True

When the inventory and purchasing process is being done there should be at least _________ person/people involved.

Two

What is the best financially sound way to reduce hot water and coffee flavor crossover in patient tray systems?

Two colored mugs

The production worksheet has many pieces to it. What would be included on that sheet?

Weather, Which position will be preparing the food item, Left over amount, Which foodservice location the food will go to

Inventory records are critical to controlling costs. How can these records help with cost reductions?

With these records, it would allow us to analyze the inventory so we do not overstock and spend more than we need.

The most current Nutrition Facts label has a missing piece that was in the previous label. It is ___________.

calories from fat

Schools may use the _______________ foodservice type where most of the food is produced in one location and delivered to others for service.

commissary

Tips are considered part of the employees __________

income

What can be filtered and used from the kitchen to create biofuel?

leftover fats/oils

There are documents required in purchasing food or dry goods needed for a foodservice establishment. The ______________ needs to be passed on to the supplier before they can deliver products to your location.

purchase order

LIFO & FIFO

(Last In, First Out) (First In, First Out)

1. Sales from soup was based on the weather being bad for the day 2. Grilled chicken would taste the same in Hawaii and California chain location 3. RD's helping the Chef's what will work best on the menu 4. Data tracking: count, event, amount served

1. Casual Model 2. Standardized recipes 3. Delphi Technique 4. Historical records

Hamburger patties need to have a final temperature of:

160 F

Inventory turnover will allow you as the foodservice Director to understand how much of your inventory is being brought in and used. Using the following information what would our turnover be? Hint: calculate the cost of food used for August first: $89,452 ending inventory value from July $89,452 beginning inventory value for Aug $205,866 in food purchases $63,458 ending inventory value for Aug

3.0

The length of time an insulated component tray system will hold temperatures is roughly ___ minutes

30

The Joint Commission has a requirement of _______ hours of food supply in the event of a disaster.

96 hours

What are two circumstances that a foodservice purchasing manager should use a formal versus informal purchase method?

A foodservice purchasing manager should use a formal purchasing method if they have a larger foodservice operation and are using competitive bidding. A foodservice purchasing manager should use an informal purchasing method if they are a small foodservice operation and the size of operation is too small for formal procedures.

Monthly inventory can provide valuable pieces of financial information and performance of the department, The following information will give a financial update of A. January 31st inventory + February purchases= _____________- B. Minus February 28 inventory= _____________

A. Cost of food available B. Cost of food used

A hospital with a bed count of 500 patients could benefit from ________________ to assist with cost control.

Adjusted recipes based on census An ingredient control room Keeping skilled workers on the line Centralizing measuring and weighing ingredients

AP vs EP

As purchased before processed vs Edible portion

Many Kaiser hospitals were built without kitchens requiring them to have food delivered to the locations for reheating and service to patients. Which type of foodservice model would this be?

Assembly/Serve

Perpetual inventory is done on all storage ares of the kitchen with detailed information on the food and supplies. The faster moving items are not inventoried due to high turnover, what could this include?

Bread & milk

Why would it be important to check the temperature of random products that come with a delivery?

It is important to check the temperature of random products that come with a delivery because if your delivery is suppose to be solid frozen but some are already thawed out, you will want to reject the shipment because it does not meet the proper procedures for delivery and the quality level.

The restaurant location you are managing needs to replace the walk-in refrigerator. Who would you go to in order to get more specific information regarding walk-in's.

Manufacturer Representative

A well planned receiving process will have policies to make sure it is rigorous enough to prevent loss. Which of the following could create a loss?

Miscellaneous kitchen staff receiving

The _______________________ Seafood Watch guide was created to help sustainable purchasing of 30 varieties of fish.

Monterey Bay Aquarium

Complete physical inventory often it is done ______________ in facilities.

Monthly

When employees are preparing a meal for patients and have the ability to use both hands at the same time this would be a principle example of:

Motion Economy

In the majority of foodservice operations any type of walk-in, freezer, reach-in refrigerator, or other cold storage unit needs to have the temperature recorded. What would the best time(s) be for compliance?

Once at opening, once closer to closing

When poorly controlled the following may drive overall costs up resulting in lower profit for a foodservice establishment.

Overproduction Underproduction Labor Overtime Groceries

An impinger is used to cook

Pizza

The invoice for food products should have the following information on it: quantity, _________ such as case, item ___________, price, and extended __________ so you are aware of total cost per item.

unit, description, price