PP

Ordering a box of 113 apples is a form of portion control because the manager knows that __________

There will be 113 apples in the box

Exponential smoothing is an example of _____________ forecasting

Time-series

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

True

T/F: A hospital foodservice operation emergency preparedness menu might include convenience food products, ready-to-eat foods and bottled water.

True

T/F: Carbon footprint is a measure of one's impact on the environment based on the amount of greenhouse gases (carbon dioxide) generated.

True

T/F: One advantage of Just-in-Time purchases is that they minimize the amount of time that food is held in inventory.

True

T/F: Procurement is located within the transformation component of the foodservice systems model.

True

T/F: The primary advantage of using a pulper is that it reduces the volume of waste.

True

T/F: The process that is used to set the color of, and destroy enzymes in vegetables and to loosen skins on vegetables and fruits to make them easier to peel is known as blanching.

True

A recommended energy conservation practice in a bakery would be to __________________.

Turn the ovens on 15-20 minutes before the first product is ready to go into the oven.

The agency responsible for the grading, inspection, and certification of meats is the __________.

USDA

A coffee-shop is open Monday through Friday each week. Records for the week show that the following numbers of bowls of chili were sold: 160, 140, 135, 185, and 190. Using a 3-day moving average, what quantity would the manager recommend be prepared for Monday of the second week?

170

A current recipe yields 30 servings (2 ounces each) and the desired recipe yields 30 servings (5 ounces each). What is the recipe conversion factor?

2.5

If ground beef is known to have a cooking yield of 45%, how much ground beef would need to be purchased to provide 10 pounds EP (Edible Portion)?

23#

There are 453 patients in your hospital. Fudge brownies are on Tuesday's menu next week. From reviewing historical information, you know that approximately 70% of the patients will be on diets that allow brownies. Of those, 85% will likely select the brownies. Approximately how many brownies should be forecast?

270

A kitchen manager needs five cases of canned corn during the order period and 2.5 cases are in stock. How many cases should be ordered?

3

A recipe obtained from a purchased file of quantity recipes calls for the product to be baked at 350ºF for 30 minutes in a conventional oven. In your food service, all baking is done in a convection oven. What direction would you recommend for test baking? Bake at __________.

325ºF and check doneness at 25 minutes

A foodservice uses the par stock system and the par stock level is 10 cases. The foodservice currently has 6 cases on hand. How many cases should be ordered?

4

The EPA estimates that each degree of reduction in temperature setting on a thermostat reduces energy use by ____________.

4-5%

What is the temperature danger zone?

40-140

Which is the proper storage temperature for dry food products such as canned goods?

50-70 degrees

To display the USDA Organic Label, a product must be at least _______ percent organic.

95

Which of the following is most likely to be listed as a job requirement for an ingredient room employee?

Ability to compute simple math calculations

Select the correct statement regarding standardized recipes.

All food service operations in every industry segment serving every type of guest need standard recipes

T/F: A fixed bid is guaranteed for the day it is given to a purchasing agent.

False

T/F: Farmers may use petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label.

False

T/F: Using standardized recipes likely will result in variations in product yield.

False

A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165º for 15 seconds. At the end of the specified baking time the product temperature is at 160º. Following the principles of HACCP, the next thing the cook should do is _________________.

Follow corrective actions as established for this CCP

The "Combi" oven gets its name from the fact that it has ___________________.

Has both convected air (dry heat) and steam mode of cooking in one piece of equipment.

Of the following answers, which one is not a recommend purchasing practice?

Having the same person responsible for purchasing and receiving.

Value of a product is the perceived relationship between ____________________.

Quality and price

Which of the following is not usually included as part of production scheduling?

Quantity of food to requisition from storage

Starting a HACCP plan can be overwhelming, especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances, what would be a good first place to start HACCP plans?

Recipes that include potentially hazardous ingredients

Foodborne illness is a sickness caused by eating food that has been contaminated by __________.

all of the above

The art and science of estimating future needs for your food service is termed _____________.

forecasting

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

Exponential smoothing

If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________.

$0.62

If milk costs $5.25 per gallon and 1 quart is needed in a recipe. What is the approximate cost?

$1.31

The cost of fresh acorn squash is $2.00 and the edible portion yield is 43%. What is the EP Cost? EP Cost = AP cost divided yield percentage

$4.65

What is Pilferage?

. Employees take food products home without permission.

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

0.25

Suppose that the current recipe yields 60 portions (1/2 cup each) and the desired recipe yields 45 servings (3/4 cup each). What is the recipe conversion factor?

1.13

If 1 pound of chicken (AP) has a 48% yield and a recipe calls for 6 pounds of edible chicken in the menu. How many pounds of chicken must be purchased?

12.5 lbs.

A recipe for 100 servings contains 25 pounds of ground beef, 10 pounds of pasta, 10 pounds of tomato paste, and 5 pounds of cheese. You are adjusting this recipe using the factor method and have determined that your conversion factor is 5. How many pounds of ground beef will be in your new recipe?

125#

Information required on a label under the nutrition labeling law includes

Amount of total fat, cholesterol and sodium

The lowest shelf in the dry storage area should be...

An action plan defining cook assignments, prepreparation needs, and a preparation time schedule

Which of the following does NOT describe a recipe?

An action plan defining cook assignments, prepreparation needs, and a preparation time schedule

______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material.

Composting

What is irradiation of food products used for?

Control foodborne pathogens on food

The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140º to 70º F within two hours. The second stage is to _____________.

Cool from 70º to 40º F in an additional two hours

As part of a HACCP plan, a manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of _______________.

Critical limits

Properly cleaning knives between food preparation tasks will help to prevent?

Cross-contamination

Which of the following is an example of energy conservation with the dishwashing process?

Deliming the dish machine routinely

A yield grade of "1" stamped on a beef carcass means...

Increased muscle and decreased fat

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a food service operation. What is the best document to use during receiving to catch this type of error?

Invoice

The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records of _________.

Leftovers and shortages

Using the term "lean" to describe the fat content of meat means that the meat has _______________.

Less than 10 grams of fat and 95 milligrams of cholesterol per serving

Potential consequences of a poorly designed receiving program include all of the following EXCEPT:

Low risk of pilferage

What does the inventory method of "blind receiving" mean?

Made with an invoice listing the items but no quantities

When does overproduction of prepared food occur?

More food is produced than is needed

What is the difference in perpetual inventory from physical inventory?

No visual inspection of the inventory is done to calculate perpetual inventory

Specifying that an insulated beverage container must maintain temperature for at least 20 minutes is an example of _____________ specification.

Performance

Taking an actual count of products in storage is termed a _____________ inventory

Physical

Examples of moist heating cooking methods include:

Poaching, blanching, and braising

Which of the following is most likely to occur if a centralized ingredient room is used?

Production costs can be reduced because less-skilled employees will be used to do preparation activities.

The amount of a products AP weight that is not servable is called...

Production loss

The document given to the supplier listing the items to be ordered is termed a(n) _____________.

Purchase order

Quality standards are incorporated into ____ when products are purchased.

Purchase specifications

Which of the following would not be considered a sustainable purchasing practice?

Purchasing individually wrapped and packaged juices

A inventory employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. When this is reported, what should the inventory supervisor do?

Report the unacceptable product to the vendor

What is a difference between a convection oven and a deck oven (conventional oven)?

The convection oven has a fan to circulate heat, while the deck oven does not.

The _____________ is the document prepared by the supplier listing the items delivered and their price

invoice

The process of supplying food to production units after it has been received is termed _____________.

issuing

T/F: Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.

true

T/F: Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

true