Question 1

An open burner range is more energy efficient than a hot top range.

Accepted Answer

A) True 
 B)False  True

Question 2

The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:

Accepted Answer

A)  equipment rotation plan 
B)  preventive maintenance program 
C)  regular major repair program 
D)  warranty protection system 
A)  equipment rotation plan 
B)  preventive maintenance program 
C)  regular major repair program 
D)  warranty protection system B

Question 3

A significant benefit of a convection oven is:

Accepted Answer

A)  decreased cooking temperature 
B)  decreased cooking time through the use of microwaves 
C)  even heat distribution and decreased cooking time 
D)  rotation of trays to insure even heat distribution 
A)  decreased cooking temperature 
B)  decreased cooking time through the use of microwaves 
C)  even heat distribution and decreased cooking time 
D)  rotation of trays to insure even heat distribution C

Question 4

The nontoxic metals most commonly used for making kitchen utensils are:

Accepted Answer

A)  copper and cast iron 
B)  galvanized iron and carbon steel 
C)  sheet steel and copper 
D)  stainless steel and aluminum 
A)  copper and cast iron 
B)  galvanized iron and carbon steel 
C)  sheet steel and copper 
D)  stainless steel and aluminum

Question 5

Modular equipment is best defined as equipment:

Accepted Answer

A)  that is manufactured by the same company 
B)  that is modern and individually fabricated to perform a specialized function 
C)  that is provided with casters to give flexibility in location and work activity 
D)  which has a common measurement with other items of equipment 
A)  that is manufactured by the same company 
B)  that is modern and individually fabricated to perform a specialized function 
C)  that is provided with casters to give flexibility in location and work activity 
D)  which has a common measurement with other items of equipment

Question 6

The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:

Accepted Answer

A)  combination oven 
B)  compartment steamer 
C)  convection steamer 
D)  steam-jacketed kettle 
A)  combination oven 
B)  compartment steamer 
C)  convection steamer 
D)  steam-jacketed kettle

Question 7

There are times when a "vague specification" is more appropriate than a definite specification.

Accepted Answer

A) True 
 B)False

Question 8

The flat beater attachment for a commercial mixer is used to:
A. cream or rub ingredients together
B. knead bread dough
C. puree vegetables
D. whip ingredients quickly at high speed

Accepted Answer

A) True 
 B)False

Question 9

Match between columns
                        Premises: relatively light in weight & can become discolored by food
18% chromium and 8% nickel
very heavy
low cost and contamination is likely
care and upkeep are high and now seldom used
2/3 nickel, 1/3 copper, small amount of iron

Accepted Answer

The Answer of cast iron and monel metal and stainless is...

Question 10

In the foodservice industry, knives, forks, and spoons made of metal are known as:

Accepted Answer

A)  flatware 
B)  hollow ware 
C)  silverware 
D)  utensils 
A)  flatware 
B)  hollow ware 
C)  silverware 
D)  utensils

Question 11

Hollow-handled knives and forks are tableware classified as "hollow ware."

Accepted Answer

A) True 
 B)False

Question 12

The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:

Accepted Answer

A)  equipment disassembles with ease 
B)  equipment surfaces are nontoxic 
C)  outside corners are bull nosed 
D)  surfaces are smooth and nonporous 
A)  equipment disassembles with ease 
B)  equipment surfaces are nontoxic 
C)  outside corners are bull nosed 
D)  surfaces are smooth and nonporous

Question 13

In an assembly-serve foodservice operation which of the following pieces of equipment would be most needed:

Accepted Answer

A)  range/oven 
B)  convection oven 
C)  rotary rack oven 
D)  20-quart mixer 
A)  range/oven 
B)  convection oven 
C)  rotary rack oven 
D)  20-quart mixer

Question 14

(Place the letter of the unit of measurement in Column B that is used in rating each of the items in Column A.)   
E. monel metal

Accepted Answer

1-A 
2-E
3

Question 15

The United States standard gauge for metal is determined by:

Accepted Answer

A)  finishing process used 
B)  material used in manufacturing 
C)  thickness 
D)  weight 
A)  finishing process used 
B)  material used in manufacturing 
C)  thickness 
D)  weight

An open burner range is more energy efficient than a hot top range.

The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:

A significant benefit of a convection oven is:

The nontoxic metals most commonly used for making kitchen utensils are:

Modular equipment is best defined as equipment:

The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:

There are times when a "vague specification" is more appropriate than a definite specification.

The flat beater attachment for a commercial mixer is used to: A. cream or rub ingredients together B. knead bread dough C. puree vegetables D. whip ingredients quickly at high speed

In the foodservice industry, knives, forks, and spoons made of metal are known as:

Hollow-handled knives and forks are tableware classified as "hollow ware."

The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:

In an assembly-serve foodservice operation which of the following pieces of equipment would be most needed:

(Place the letter of the unit of measurement in Column B that is used in rating each of the items in Column A.) E. monel metal

The United States standard gauge for metal is determined by:

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 11: Equipment and Furnishings

An open burner range is more energy efficient than a hot top range.

The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:

A significant benefit of a convection oven is:

The nontoxic metals most commonly used for making kitchen utensils are:

Modular equipment is best defined as equipment:

The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:

There are times when a "vague specification" is more appropriate than a definite specification.

The flat beater attachment for a commercial mixer is used to: A. cream or rub ingredients together B. knead bread dough C. puree vegetables D. whip ingredients quickly at high speed

In the foodservice industry, knives, forks, and spoons made of metal are known as:

Hollow-handled knives and forks are tableware classified as "hollow ware."

The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:

In an assembly-serve foodservice operation which of the following pieces of equipment would be most needed:

(Place the letter of the unit of measurement in Column B that is used in rating each of the items in Column A.) E. monel metal

The United States standard gauge for metal is determined by:

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters