Question 1

Matching
Definition choices:
-organizational chart

Accepted Answer

A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning. 
A) health professional who counsels people about medical nutrition therapies and may have administrative responsibilities. 
B) a system of organization of a food production facility using heads with particular skills or expertise. 
C) organized list of duties used for finding qualified applicants, training, performance evaluation, defining authority, and determining salary. 
D) descriptive diagram showing the administrative structure of an organization. 
E) person in charge of kitchen administration, hiring, budgeting, purchasing, work scheduling, and menu planning.

Question 2

When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.

Accepted Answer

A) True 
 B)False

Question 3

Food service establishments rely on _____ for serving a large number of guests.

Accepted Answer

A)  descriptive recipes 
B)  standard recipes 
C)  action recipes 
D)  narrative recipes 
E)  standardized recipes 
A)  descriptive recipes 
B)  standard recipes 
C)  action recipes 
D)  narrative recipes 
E)  standardized recipes

Question 4

Which placement of a butter knife on a bread and butter plate is considered appropriate?

Accepted Answer

A)  the knife positioned in a horizontal manner, with the blade facing down, at the top of the plate 
B)  the knife positioned in a horizontal manner, with the blade facing down, in the middle of the plate 
C)  the knife positioned in a vertical manner, toward the right-hand side of the plate, with the blade facing toward the left 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  the knife positioned in a horizontal manner, with the blade facing down, at the top of the plate 
B)  the knife positioned in a horizontal manner, with the blade facing down, in the middle of the plate 
C)  the knife positioned in a vertical manner, toward the right-hand side of the plate, with the blade facing toward the left 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 5

Which of the following statements about centerpieces is false?

Accepted Answer

A)  Centerpieces should be the predominant visual piece that overpowers the dining room. 
B)  Centerpieces should not keep guests from being able to see each other across the table. 
C)  Centerpieces should be in scale with the table. 
D)  all of the above are true statements 
A)  Centerpieces should be the predominant visual piece that overpowers the dining room. 
B)  Centerpieces should not keep guests from being able to see each other across the table. 
C)  Centerpieces should be in scale with the table. 
D)  all of the above are true statements

Question 6

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read.

Accepted Answer

A)  narrative 
B)  descriptive 
C)  action 
D)  standard 
A)  narrative 
B)  descriptive 
C)  action 
D)  standard

Question 7

In the early 1900s, large city _____ began allowing retailers of individual products to sell merchandise from inside booths.

Accepted Answer

A)  food cooperatives 
B)  health food stores 
C)  grocery stores 
D)  warehouses 
A)  food cooperatives 
B)  health food stores 
C)  grocery stores 
D)  warehouses

Question 8

No matter what type of meal service is used, dessert is always placed on a cleared table.

Accepted Answer

A) True 
 B)False

Question 9

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

Accepted Answer

A)  snack foods sold at the grocery store. 
B)  bakeries. 
C)  fast-food restaurants. 
D)  high-end, sit-down restaurants. 
A)  snack foods sold at the grocery store. 
B)  bakeries. 
C)  fast-food restaurants. 
D)  high-end, sit-down restaurants.

Question 10

Food costs account for approximately 50% of the costs incurred in a food service operation.

Accepted Answer

A) True 
 B)False

Matching Definition choices: -organizational chart

When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.

Food service establishments rely on _____ for serving a large number of guests.

Which placement of a butter knife on a bread and butter plate is considered appropriate?

Which of the following statements about centerpieces is false?

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read.

In the early 1900s, large city _____ began allowing retailers of individual products to sell merchandise from inside booths.

No matter what type of meal service is used, dessert is always placed on a cleared table.

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

Food costs account for approximately 50% of the costs incurred in a food service operation.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 6: Meal Management

Matching Definition choices: -organizational chart

When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.

Food service establishments rely on _____ for serving a large number of guests.

Which placement of a butter knife on a bread and butter plate is considered appropriate?

Which of the following statements about centerpieces is false?

Which of the following recipe styles lists ingredients in the sequence in which they are used? This method displays the ingredient, amount, and directions in three columns, which makes it easy to read.

In the early 1900s, large city _____ began allowing retailers of individual products to sell merchandise from inside booths.

No matter what type of meal service is used, dessert is always placed on a cleared table.

The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at

Food costs account for approximately 50% of the costs incurred in a food service operation.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters