Question 1

Which of the following cooling methods is an unacceptable method for cooling food?

Accepted Answer

A) Using a plastic bag filled with ice cubes 
B) Adding ice cubes to the food 
C) Placing the food in a shallow dish the refrigerator 
D) Placing the food in a shallow dish in the freezer 
A) Using a plastic bag filled with ice cubes 
B) Adding ice cubes to the food 
C) Placing the food in a shallow dish the refrigerator 
D) Placing the food in a shallow dish in the freezer

Question 2

A foodservice manager wants to change the overtime policy for kitchen employees, most of which belong to the union. What steps does the manager need to follow to bring about the desired change?

Accepted Answer

A) Ask the kitchen staff for a "show of hands" about the proposed change, and decide based on majority rule. 
B) Make the change without discussing it with anyone. 
C) Put the proposed change in writing and set up a meeting with union representatives to discuss it. 
D) Ask the staff members with the most seniority for their opinion and make the decision based on their input. 
A) Ask the kitchen staff for a "show of hands" about the proposed change, and decide based on majority rule. 
B) Make the change without discussing it with anyone. 
C) Put the proposed change in writing and set up a meeting with union representatives to discuss it. 
D) Ask the staff members with the most seniority for their opinion and make the decision based on their input.

Question 3

What method do bacteria use to reproduce?

Accepted Answer

A) Spores 
B) Laying eggs 
C) Dividing 
D) A Barry White CD and dim lighting 
A) Spores 
B) Laying eggs 
C) Dividing 
D) A Barry White CD and dim lighting

Question 4

A foodservice facility is going to purchase a new electric range. Which of the following are not considerations when planning this purchase?

Accepted Answer

A) Voltage and conductive vs. inductive heat 
B) BTU's and size of convection fan 
C) NSF rating and warranty 
D) Steel gauge and wall and floor clearance 
A) Voltage and conductive vs. inductive heat 
B) BTU's and size of convection fan 
C) NSF rating and warranty 
D) Steel gauge and wall and floor clearance

Question 5

A department has 56 employees. During a year one fifth of the employees left and were replaced. What is the labor turnover rate?

Accepted Answer

A) 10% 
B) 12% 
C) 18% 
D) 20% 
A) 10% 
B) 12% 
C) 18% 
D) 20%

Question 6

The second step of properly washing a food contact surface is:

Accepted Answer

A) Wash 
B) Rinse 
C) Sanitize 
D) Dry 
A) Wash 
B) Rinse 
C) Sanitize 
D) Dry

Question 7

The three categories of food contaminants are best described as:

Accepted Answer

A) Chemical, Biological, and Physical Hazards 
B) Human, Microbial, and Viral Hazards 
C) External, Internal, and Customer Hazards 
D) Chemical, Customer, and Staff Hazards 
A) Chemical, Biological, and Physical Hazards 
B) Human, Microbial, and Viral Hazards 
C) External, Internal, and Customer Hazards 
D) Chemical, Customer, and Staff Hazards

Question 8

A manager has observed an employee stealing cleaning supplies. What is the first thing the manager should do to resolve the situation?

Accepted Answer

A) Ask other staff members to observe the employee and report suspicious behavior. 
B) Speak to the employee privately and issue an oral warning. 
C) Suspend the employee for two weeks without pay. 
D) Change the delivery time for the cleaning supplies. 
A) Ask other staff members to observe the employee and report suspicious behavior. 
B) Speak to the employee privately and issue an oral warning. 
C) Suspend the employee for two weeks without pay. 
D) Change the delivery time for the cleaning supplies.

Question 9

Which item has not been stored properly?

Accepted Answer

A) Rice in a paper bag 
B) Eggs below fruit in a refrigerator 
C) Potatoes sitting on a hot line for six hours 
D) Chemicals on top of potatoes in dry storage 
A) Rice in a paper bag 
B) Eggs below fruit in a refrigerator 
C) Potatoes sitting on a hot line for six hours 
D) Chemicals on top of potatoes in dry storage

Question 10

Which of the following tools is used to simplify the flow of work?

Accepted Answer

A) Feasibility study 
B) Operation chart 
C) Equipment template 
D) Output algorithm 
A) Feasibility study 
B) Operation chart 
C) Equipment template 
D) Output algorithm

Question 11

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

Accepted Answer

A) Food distributor 
B) Home kitchen 
C) Food depot 
D) Fishmonger 
A) Food distributor 
B) Home kitchen 
C) Food depot 
D) Fishmonger

Question 12

A foodservice worker with an open sore on his hand is most likely to transmit:

Accepted Answer

A) Listeria 
B) Salmonella 
C) Staphylococcus 
D) Campylobacter 
A) Listeria 
B) Salmonella 
C) Staphylococcus 
D) Campylobacter

Question 13

An employee receives an unfavorable performance review from his manager. He believes he has been unfairly treated, and complains to the steward of the union. What should the manager do to try to resolve the situation?

Accepted Answer

A) Suggest that the employee take a vacation to "cool off". 
B) Offer to meet with the employee and union steward to discuss their differences. 
C) Send a copy of the performance review to the union steward. 
D) Offer to schedule another performance review for the employee. 
A) Suggest that the employee take a vacation to "cool off". 
B) Offer to meet with the employee and union steward to discuss their differences. 
C) Send a copy of the performance review to the union steward. 
D) Offer to schedule another performance review for the employee.

Question 14

The pathogen most associated with undercooked beef, especially hamburger, is:

Accepted Answer

A) Norovirus 
B) Salmonella 
C) 
E) Coli 
D) Hepatitis A 
A) Norovirus 
B) Salmonella 
C) 
E) Coli 
D) Hepatitis A

Question 15

A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?

Accepted Answer

A) $500 
B) $1000 
C) $1400 
D) $ 2600 
A) $500 
B) $1000 
C) $1400 
D) $ 2600

Question 16

Which of the following is true for union membership?

Accepted Answer

A) In the US membership is mandatory in a "union shop". 
B) Membership in an "open shop" is optional. 
C) Employees who refuse to join a union may be terminated within 90 days. 
D) Employers may pressure employees to discuss their union membership. 
A) In the US membership is mandatory in a "union shop". 
B) Membership in an "open shop" is optional. 
C) Employees who refuse to join a union may be terminated within 90 days. 
D) Employers may pressure employees to discuss their union membership.

Question 17

A coffee shop owner wants to expand his operation from serving breakfast to also serving lunch. His first step should be to:

Accepted Answer

A) Contact his bank for a business loan. 
B) Order extra food and supplies. 
C) Find out how many area restaurants are serving lunch. 
D) Make up an employee schedule to cover the lunch shift. 
A) Contact his bank for a business loan. 
B) Order extra food and supplies. 
C) Find out how many area restaurants are serving lunch. 
D) Make up an employee schedule to cover the lunch shift.

Question 18

Which of the following is an example of a biological contaminant?

Accepted Answer

A) Wood shavings in a glass of milk 
B) Dirt on a mushroom 
C) Norovirus in shellfish 
D) Bleach in a cup of coffee 
A) Wood shavings in a glass of milk 
B) Dirt on a mushroom 
C) Norovirus in shellfish 
D) Bleach in a cup of coffee

Question 19

A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:

Accepted Answer

A) Improved blood glucose profiles among the patients 
B) Decreased patient visits to primary care physicians 
C) Increased patient understanding of the diabetic diet 
D) All of the above 
A) Improved blood glucose profiles among the patients 
B) Decreased patient visits to primary care physicians 
C) Increased patient understanding of the diabetic diet 
D) All of the above

Question 20

Which of the following methods does the FDA recommend when choosing a food supplier?

Accepted Answer

A) BBB - Better Business Bureau 
B) GMPs - Good Manufacturing Practices 
C) FSF - Food Safety Foundation 
D) Using private investigators 
A) BBB - Better Business Bureau 
B) GMPs - Good Manufacturing Practices 
C) FSF - Food Safety Foundation 
D) Using private investigators

Which of the following cooling methods is an unacceptable method for cooling food?

A foodservice manager wants to change the overtime policy for kitchen employees, most of which belong to the union. What steps does the manager need to follow to bring about the desired change?

What method do bacteria use to reproduce?

A foodservice facility is going to purchase a new electric range. Which of the following are not considerations when planning this purchase?

A department has 56 employees. During a year one fifth of the employees left and were replaced. What is the labor turnover rate?

The second step of properly washing a food contact surface is:

The three categories of food contaminants are best described as:

A manager has observed an employee stealing cleaning supplies. What is the first thing the manager should do to resolve the situation?

Which item has not been stored properly?

Which of the following tools is used to simplify the flow of work?

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

A foodservice worker with an open sore on his hand is most likely to transmit:

An employee receives an unfavorable performance review from his manager. He believes he has been unfairly treated, and complains to the steward of the union. What should the manager do to try to resolve the situation?

The pathogen most associated with undercooked beef, especially hamburger, is:

A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?

Which of the following is true for union membership?

A coffee shop owner wants to expand his operation from serving breakfast to also serving lunch. His first step should be to:

Which of the following is an example of a biological contaminant?

A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:

Which of the following methods does the FDA recommend when choosing a food supplier?

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

Which of the following cooling methods is an unacceptable method for cooling food?

A foodservice manager wants to change the overtime policy for kitchen employees, most of which belong to the union. What steps does the manager need to follow to bring about the desired change?

What method do bacteria use to reproduce?

A foodservice facility is going to purchase a new electric range. Which of the following are not considerations when planning this purchase?

A department has 56 employees. During a year one fifth of the employees left and were replaced. What is the labor turnover rate?

The second step of properly washing a food contact surface is:

The three categories of food contaminants are best described as:

A manager has observed an employee stealing cleaning supplies. What is the first thing the manager should do to resolve the situation?

Which item has not been stored properly?

Which of the following tools is used to simplify the flow of work?

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

A foodservice worker with an open sore on his hand is most likely to transmit:

An employee receives an unfavorable performance review from his manager. He believes he has been unfairly treated, and complains to the steward of the union. What should the manager do to try to resolve the situation?

The pathogen most associated with undercooked beef, especially hamburger, is:

A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?

Which of the following is true for union membership?

A coffee shop owner wants to expand his operation from serving breakfast to also serving lunch. His first step should be to:

Which of the following is an example of a biological contaminant?

A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:

Which of the following methods does the FDA recommend when choosing a food supplier?

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