Question 1

Food handlers should wash their hands after which of the following events?

Accepted Answer

A) Taking out the garbage 
B) Touching cleaning chemicals 
C) Handling raw poultry 
D) All of the above 
A) Taking out the garbage 
B) Touching cleaning chemicals 
C) Handling raw poultry 
D) All of the above

Question 2

Which of the following is a common food mold?

Accepted Answer

A) Hepatitis A 
B) Yeast 
C) Cladosporium 
D) 
E)  coli 
A) Hepatitis A 
B) Yeast 
C) Cladosporium 
D) 
E)  coli

Question 3

Alligator meat, possum, or other exotic meats can be served in your restaurant as long as:

Accepted Answer

A) The chef has killed the animal 
B) The meat has been cooked to the required temperature 
C) The meat comes from an approved USDA meat plant 
D) The customer signs a no liability statement 
A) The chef has killed the animal 
B) The meat has been cooked to the required temperature 
C) The meat comes from an approved USDA meat plant 
D) The customer signs a no liability statement

Question 4

Which of the following statements about quality circles is incorrect?

Accepted Answer

A) Quality circles are groups assembled to solve work-related problems. 
B) Quality circles are based on the principles of "Plan, Do, Check, Act". 
C) Individuals participating in quality circles do not require special training or skills. 
D) The use of quality circles may increase productivity and workplace congeniality. 
A) Quality circles are groups assembled to solve work-related problems. 
B) Quality circles are based on the principles of "Plan, Do, Check, Act". 
C) Individuals participating in quality circles do not require special training or skills. 
D) The use of quality circles may increase productivity and workplace congeniality.

Question 5

Profit and loss statements:

Accepted Answer

A) Break down labor, equipment, and operational costs 
B) List current assets and liabilities 
C) Provide records of revenue and expenses for a specific time period 
D) Are needed only to prepare income tax returns 
A) Break down labor, equipment, and operational costs 
B) List current assets and liabilities 
C) Provide records of revenue and expenses for a specific time period 
D) Are needed only to prepare income tax returns

Question 6

The prime cost method for setting a selling price for a food item involves:

Accepted Answer

A) Adding raw food costs and direct labor costs 
B) Calculating a markup factor from the percentages of raw food and labor costs 
C) Subtracting depreciation 
D) A & B 
A) Adding raw food costs and direct labor costs 
B) Calculating a markup factor from the percentages of raw food and labor costs 
C) Subtracting depreciation 
D) A & B

Question 7

Factors which may negatively affect a manager's ability to provide an effective employee performance review include:

Accepted Answer

A) Use of objective standards to evaluate performance 
B) The tendency to evaluate an employee on his/her "best trait" 
C) Focusing on concerns of interest to the employee 
D) Asking questions that stimulate interaction between manager and employee 
A) Use of objective standards to evaluate performance 
B) The tendency to evaluate an employee on his/her "best trait" 
C) Focusing on concerns of interest to the employee 
D) Asking questions that stimulate interaction between manager and employee

Question 8

Pasteurized foods are foods that have been:

Accepted Answer

A) Canned 
B) Mass produced 
C) Heat treated 
D) Inspected by the USDA 
A) Canned 
B) Mass produced 
C) Heat treated 
D) Inspected by the USDA

Question 9

Foods must be cooled from 70°F to 40°F in how many hours?

Accepted Answer

A) 2 hours 
B) 4 hours 
C) 6 hours 
D) 1 hour 
A) 2 hours 
B) 4 hours 
C) 6 hours 
D) 1 hour

Question 10

What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?

Accepted Answer

A) Centralized 
B) Decentralized 
C) Commissary 
D) Assembly & Serve 
A) Centralized 
B) Decentralized 
C) Commissary 
D) Assembly & Serve

Question 11

A Gantt progress chart is used to:

Accepted Answer

A) Relate production costs to outcomes 
B) Give priority to projects not yet completed 
C) Identify employees assigned to a project 
D) Schedule work activities 
A) Relate production costs to outcomes 
B) Give priority to projects not yet completed 
C) Identify employees assigned to a project 
D) Schedule work activities

Question 12

According to national standards, the maximum cold storage time for chicken salad is:

Accepted Answer

A) 1 to 2 days 
B) 2 to 3 days 
C) 3 to 5 days 
D) One week 
A) 1 to 2 days 
B) 2 to 3 days 
C) 3 to 5 days 
D) One week

Question 13

Which of the following is not a goal of the Joint Commission which oversees hospital accreditation?

Accepted Answer

A) Prevention of infection 
B) Decreased medication errors 
C) Expedited patient discharge 
D) Improved staff communication 
A) Prevention of infection 
B) Decreased medication errors 
C) Expedited patient discharge 
D) Improved staff communication

Question 14

A whole chicken should be cooked to a minimum internal temperature of:

Accepted Answer

A) 145' F 
B) 180 ' F 
C) 170' F 
D) 160' F 
A) 145' F 
B) 180 ' F 
C) 170' F 
D) 160' F

Question 15

At which of the following temperatures is ground beef likely to become unsafe?

Accepted Answer

A) 35°F 
B) 40°F 
C) 65°F 
D) 25°F 
A) 35°F 
B) 40°F 
C) 65°F 
D) 25°F

Question 16

Which of the following might be used to reduce unnecessary activity in a kitchen?

Accepted Answer

A) A floor plan showing the most direct route to equipment 
B) Counter tops less than 36" high 
C) Charts on a bulletin board showing simplified steps for using equipment 
D) A & C 
A) A floor plan showing the most direct route to equipment 
B) Counter tops less than 36" high 
C) Charts on a bulletin board showing simplified steps for using equipment 
D) A & C

Question 17

The following meat is not an acceptable meat to be served in a restaurant:

Accepted Answer

A) Squirrel 
B) Rat 
C) Elephant 
D) None of the above 
A) Squirrel 
B) Rat 
C) Elephant 
D) None of the above

Question 18

Which managerial technique is most likely to improve employee morale?

Accepted Answer

A) Formal procedures for communicating problems 
B) Use of employee self-assessment during performance reviews 
C) Informing employees of scheduling changes after they have been made 
D) Offering overtime hours to employees who live the closest 
A) Formal procedures for communicating problems 
B) Use of employee self-assessment during performance reviews 
C) Informing employees of scheduling changes after they have been made 
D) Offering overtime hours to employees who live the closest

Food handlers should wash their hands after which of the following events?

Which of the following is a common food mold?

Alligator meat, possum, or other exotic meats can be served in your restaurant as long as:

Which of the following statements about quality circles is incorrect?

Profit and loss statements:

The prime cost method for setting a selling price for a food item involves:

Factors which may negatively affect a manager's ability to provide an effective employee performance review include:

Pasteurized foods are foods that have been:

Foods must be cooled from 70°F to 40°F in how many hours?

What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?

A Gantt progress chart is used to:

According to national standards, the maximum cold storage time for chicken salad is:

Which of the following is not a goal of the Joint Commission which oversees hospital accreditation?

A whole chicken should be cooked to a minimum internal temperature of:

At which of the following temperatures is ground beef likely to become unsafe?

Which of the following might be used to reduce unnecessary activity in a kitchen?

The following meat is not an acceptable meat to be served in a restaurant:

Which managerial technique is most likely to improve employee morale?

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

Food handlers should wash their hands after which of the following events?

Which of the following is a common food mold?

Alligator meat, possum, or other exotic meats can be served in your restaurant as long as:

Which of the following statements about quality circles is incorrect?

Profit and loss statements:

The prime cost method for setting a selling price for a food item involves:

Factors which may negatively affect a manager's ability to provide an effective employee performance review include:

Pasteurized foods are foods that have been:

Foods must be cooled from 70°F to 40°F in how many hours?

What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?

A Gantt progress chart is used to:

According to national standards, the maximum cold storage time for chicken salad is:

Which of the following is not a goal of the Joint Commission which oversees hospital accreditation?

A whole chicken should be cooked to a minimum internal temperature of:

At which of the following temperatures is ground beef likely to become unsafe?

Which of the following might be used to reduce unnecessary activity in a kitchen?

The following meat is not an acceptable meat to be served in a restaurant:

Which managerial technique is most likely to improve employee morale?

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