Question 1

What type of planning would a manager use when deciding whether to upgrade a department's purchasing software?

Accepted Answer

A) Operational 
B) Long range 
C) Strategic 
D) Forecasting 
A) Operational 
B) Long range 
C) Strategic 
D) Forecasting C

Question 2

Which of the following practices does not protect against cross-contamination?

Accepted Answer

A) Using separate cutting boards for poultry and vegetables 
B) Refrigerating all raw meat together 
C) Sanitizing kitchen utensils at the end of the day 
D) B & C 
A) Using separate cutting boards for poultry and vegetables 
B) Refrigerating all raw meat together 
C) Sanitizing kitchen utensils at the end of the day 
D) B & C D

Question 3

Based on the following information, what would the economic order quantity (EOQ) be for dishwasher detergent?Fixed Cost (F) = $15Demand (D) = 75 gallons per yearCarrying Cost (C) = 20%Purchase Price (P) = $12/5 gallon pail

Accepted Answer

A) 43.5 
B) 15.8 
C) 30.6 
D) 22.4 
A) 43.5 
B) 15.8 
C) 30.6 
D) 22.4 C

Question 4

A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation?

Accepted Answer

A) Use hand sanitizer before putting the gloves back on. 
B) Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on. 
C) Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones. 
D) Wash his hands with warm water and soap and forget the gloves. 
A) Use hand sanitizer before putting the gloves back on. 
B) Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on. 
C) Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones. 
D) Wash his hands with warm water and soap and forget the gloves.

Question 5

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef's decision and should:

Accepted Answer

A) Taste the sauce 
B) Tell the chef not to do that again 
C) Use the sauce as a daily special 
D) Throw the sauce away 
A) Taste the sauce 
B) Tell the chef not to do that again 
C) Use the sauce as a daily special 
D) Throw the sauce away

Question 6

The presence of microorganisms is a form of:

Accepted Answer

A) Chemical Hazard 
B) Biological Hazard 
C) Physical Hazard 
D) Potentially Hazardous Food 
A) Chemical Hazard 
B) Biological Hazard 
C) Physical Hazard 
D) Potentially Hazardous Food

Question 7

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

Accepted Answer

A) 1 inch 
B) ½ inch 
C) ¼ inch 
D) 2 inches 
A) 1 inch 
B) ½ inch 
C) ¼ inch 
D) 2 inches

Question 8

The purpose of the Delphi technique is:

Accepted Answer

A) To determine the cause and effect of decision making 
B) To seek approaches to problem solving from a panel of experts in the field 
C) To eliminate unnecessary information from the decision making process 
D) To break decisions down into a series of manageable steps 
A) To determine the cause and effect of decision making 
B) To seek approaches to problem solving from a panel of experts in the field 
C) To eliminate unnecessary information from the decision making process 
D) To break decisions down into a series of manageable steps

Question 9

Which of the following is a chemical contaminant?

Accepted Answer

A) Detergent 
B) Bone fragments 
C) Metal shavings 
D) 
E)  coli O157:H7 
A) Detergent 
B) Bone fragments 
C) Metal shavings 
D) 
E)  coli O157:H7

Question 10

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

Accepted Answer

A) Vibrio vulnificus 
B) Norovirus 
C) Hepatitis C 
D) Asperagillus 
A) Vibrio vulnificus 
B) Norovirus 
C) Hepatitis C 
D) Asperagillus

Question 11

Which of the following is true of a traditional budget?

Accepted Answer

A) It uses an existing budget as a foundation for determining future costs. 
B) It is not adjusted for inflation. 
C) It is used primarily for physical plant renovation. 
D) It accounts for yearly depreciation. 
A) It uses an existing budget as a foundation for determining future costs. 
B) It is not adjusted for inflation. 
C) It is used primarily for physical plant renovation. 
D) It accounts for yearly depreciation.

Question 12

Which one of the following food sources is considered unapproved for serving in a restaurant:

Accepted Answer

A) Local farm 
B) Local food distributor 
C) McDonald's 
D) National food distributor 
A) Local farm 
B) Local food distributor 
C) McDonald's 
D) National food distributor

Question 13

Foods that have a pH of 4.6 or above are considered:

Accepted Answer

A) Acidic Foods 
B) Potentially Hazardous Foods 
C) Pickled Foods 
D) All of the above 
A) Acidic Foods 
B) Potentially Hazardous Foods 
C) Pickled Foods 
D) All of the above

Question 14

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

Accepted Answer

A) Every night 
B) Every two days 
C) Every week 
D) Once a month 
A) Every night 
B) Every two days 
C) Every week 
D) Once a month

Question 15

Which of the following actions is considered unsafe for the kitchen staff?

Accepted Answer

A) Chewing gum while working 
B) Taking a cigarette break, then washing hands 
C) Overcooking a pasta dish 
D) Wearing white shoes in a kitchen 
A) Chewing gum while working 
B) Taking a cigarette break, then washing hands 
C) Overcooking a pasta dish 
D) Wearing white shoes in a kitchen

Question 16

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

Accepted Answer

A) Placing the oldest product on top of newer product 
B) Ordering foods for a few days at a time only 
C) Placing a date of arrival on all foods 
D) Smelling the food to make sure it is fresh 
A) Placing the oldest product on top of newer product 
B) Ordering foods for a few days at a time only 
C) Placing a date of arrival on all foods 
D) Smelling the food to make sure it is fresh

Question 17

When using a system of First in First out (FIFO), which food should be used first?

Accepted Answer

A) Oldest 
B) Newest 
C) Nicest looking 
D) Coldest 
A) Oldest 
B) Newest 
C) Nicest looking 
D) Coldest

Question 18

All of the following apply to classical management theory except:

Accepted Answer

A) There is a formal structure that oversees the workplace. 
B) There is focus on authority. 
C) Employees are self-directed. 
D) The chain of command flows from the top to the bottom. 
A) There is a formal structure that oversees the workplace. 
B) There is focus on authority. 
C) Employees are self-directed. 
D) The chain of command flows from the top to the bottom.

Question 19

Which of the following is a potentially hazardous food?

Accepted Answer

A) Dry rice 
B) Canned soda 
C) Ice cream 
D) Caraway seeds 
A) Dry rice 
B) Canned soda 
C) Ice cream 
D) Caraway seeds

Question 20

The upper limit of the Danger Zone is:

Accepted Answer

A) 165°F 
B) 135°F 
C) 155°F 
D) 141°F 
A) 165°F 
B) 135°F 
C) 155°F 
D) 141°F

What type of planning would a manager use when deciding whether to upgrade a department's purchasing software?

Which of the following practices does not protect against cross-contamination?

Based on the following information, what would the economic order quantity (EOQ) be for dishwasher detergent?Fixed Cost (F) = $15Demand (D) = 75 gallons per yearCarrying Cost (C) = 20%Purchase Price (P) = $12/5 gallon pail

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef's decision and should:

The presence of microorganisms is a form of:

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

The purpose of the Delphi technique is:

Which of the following is a chemical contaminant?

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

Which of the following is true of a traditional budget?

Which one of the following food sources is considered unapproved for serving in a restaurant:

Foods that have a pH of 4.6 or above are considered:

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

Which of the following actions is considered unsafe for the kitchen staff?

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

When using a system of First in First out (FIFO), which food should be used first?

All of the following apply to classical management theory except:

Which of the following is a potentially hazardous food?

The upper limit of the Danger Zone is:

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Filters

Exam 18: Food Service: Management

What type of planning would a manager use when deciding whether to upgrade a department's purchasing software?

Which of the following practices does not protect against cross-contamination?

Based on the following information, what would the economic order quantity (EOQ) be for dishwasher detergent?Fixed Cost (F) = $15Demand (D) = 75 gallons per yearCarrying Cost (C) = 20%Purchase Price (P) = $12/5 gallon pail

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef's decision and should:

The presence of microorganisms is a form of:

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

The purpose of the Delphi technique is:

Which of the following is a chemical contaminant?

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

Which of the following is true of a traditional budget?

Which one of the following food sources is considered unapproved for serving in a restaurant:

Foods that have a pH of 4.6 or above are considered:

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

Which of the following actions is considered unsafe for the kitchen staff?

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

When using a system of First in First out (FIFO), which food should be used first?

All of the following apply to classical management theory except:

Which of the following is a potentially hazardous food?

The upper limit of the Danger Zone is:

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Filters