Question 1

The forecasting method that uses a judgment factor to weigh the most recent data is ________.

Accepted Answer

A) regression 
B) exponential smoothing 
C) moving average 
D) intuition 
A) regression 
B) exponential smoothing 
C) moving average 
D) intuition B

Question 2

MATCHING. 
Choose the item that best Match the following:
-Induction

Accepted Answer

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat 
A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat A

Question 3

The most expensive energy source is ________.

Accepted Answer

A) natural gas 
B) oil 
C) propane gas 
D) electricity 
A) natural gas 
B) oil 
C) propane gas 
D) electricity D

Question 4

MATCHING. 
Choose the item that best Match the following:
-Conduction

Accepted Answer

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat 
A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat

Question 5

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

Accepted Answer

A) experience as a cook 
B) ability to prepare soups,sauces,and vegetables 
C) understanding of use of production equipment such as steamers,kettles,and ovens 
D) ability to compute simple math calculations 
A) experience as a cook 
B) ability to prepare soups,sauces,and vegetables 
C) understanding of use of production equipment such as steamers,kettles,and ovens 
D) ability to compute simple math calculations

Question 6

Ideally,batch cooking of frozen carrots in the steamer to serve 200 would involve:

Accepted Answer

A) cooking single pans of carrots just in time for service. 
B) determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch. 
C) determining how many carrots would be served in an hour and cooking that batch all at one time. 
D) cooking all of the carrots at one time and holding in batches of 25 for service. 
A) cooking single pans of carrots just in time for service. 
B) determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch. 
C) determining how many carrots would be served in an hour and cooking that batch all at one time. 
D) cooking all of the carrots at one time and holding in batches of 25 for service.

Question 7

List at least three foodservice products that could be recycled.

Accepted Answer

cardboard;fats,oils,

Question 8

ENERGY STAR® is a voluntary partnership among U.S.organizations,the U.S.Environmental Protection Agency (EPA),and the U.S.Department of Energy to do what?

Accepted Answer

promote en

Question 9

The primary advantage of using a pulper is that is reduces the volume of waste.

Accepted Answer

A) True 
 B)False

Question 10

Food production is found in the ________ component of the foodservice systems model.

Accepted Answer

A) output 
B) transformation 
C) control 
D) input 
A) output 
B) transformation 
C) control 
D) input

Question 11

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

Accepted Answer

A) True 
 B)False

Question 12

A recipe for 100 servings contains 25 pounds of ground beef,10 pounds of pasta,10 pounds of tomato paste,and 5 pounds of cheese.You are adjusting this recipe using the factor method and have determined your conversion factor is 5.How many pounds of ground beef will be in your new recipe?

Accepted Answer

A) 12.5 pounds 
B) 125 pounds 
C) 5 pounds 
D) Unable to calculate because desired number of servings is not given for the adjusted recipe. 
A) 12.5 pounds 
B) 125 pounds 
C) 5 pounds 
D) Unable to calculate because desired number of servings is not given for the adjusted recipe.

Question 13

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

Accepted Answer

A) True 
 B)False

Question 14

MATCHING. 
Choose the item that best Match the following:
-Radiation

Accepted Answer

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat 
A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) inducing heat by molecular action of waves entering food 
C) transfer of heat through direct contact of one object or substance with another 
D) use of air movement to distribute heat

Question 15

Examples of moist heating cooking methods include:

Accepted Answer

A) baking,holding,proofing. 
B) poaching,blanching,braising. 
C) roasting,grilling,frying. 
D) broiling,roasting,barbecuing. 
A) baking,holding,proofing. 
B) poaching,blanching,braising. 
C) roasting,grilling,frying. 
D) broiling,roasting,barbecuing.

Question 16

The most suitable forecasting method for short-term forecasts in foodservice is ________.

Accepted Answer

A) exponential smoothing 
B) historical records 
C) regression 
D) time series 
A) exponential smoothing 
B) historical records 
C) regression 
D) time series

Question 17

Electricity is sold and billed as ________.

Accepted Answer

A) gallons 
B) Thousands of Cubic Feet 
C) kilowatt-hours 
D) BTUs 
A) gallons 
B) Thousands of Cubic Feet 
C) kilowatt-hours 
D) BTUs

Question 18

The reason that food heated on a paper plate does not burn in a microwave oven is:

Accepted Answer

A) microwaves cannot penetrate paper. 
B) microwaves create heat by agitating water molecules in food. 
C) microwaves are transmitted from the top of the oven and targeted only to enter the food,not the plate. 
D) the wooden fibers in paper are not a good conductor of heat. 
A) microwaves cannot penetrate paper. 
B) microwaves create heat by agitating water molecules in food. 
C) microwaves are transmitted from the top of the oven and targeted only to enter the food,not the plate. 
D) the wooden fibers in paper are not a good conductor of heat.

Question 19

The "Combi" oven gets its name because it:

Accepted Answer

A) combines the ability to bake and broil in one piece of equipment. 
B) has both convected air and steam in one piece of equipment. 
C) can do both frying and baking in the same piece of equipment. 
D) combines conduction and convection heat transfer in one piece of equipment. 
A) combines the ability to bake and broil in one piece of equipment. 
B) has both convected air and steam in one piece of equipment. 
C) can do both frying and baking in the same piece of equipment. 
D) combines conduction and convection heat transfer in one piece of equipment.

Question 20

Using standardized recipes likely will result in variations in product yield.

Accepted Answer

A) True 
 B)False

The forecasting method that uses a judgment factor to weigh the most recent data is ________.

MATCHING. Choose the item that best Match the following: -Induction

The most expensive energy source is ________.

MATCHING. Choose the item that best Match the following: -Conduction

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

Ideally,batch cooking of frozen carrots in the steamer to serve 200 would involve:

List at least three foodservice products that could be recycled.

ENERGY STAR® is a voluntary partnership among U.S.organizations,the U.S.Environmental Protection Agency (EPA),and the U.S.Department of Energy to do what?

The primary advantage of using a pulper is that is reduces the volume of waste.

Food production is found in the ________ component of the foodservice systems model.

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

A recipe for 100 servings contains 25 pounds of ground beef,10 pounds of pasta,10 pounds of tomato paste,and 5 pounds of cheese.You are adjusting this recipe using the factor method and have determined your conversion factor is 5.How many pounds of ground beef will be in your new recipe?

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

MATCHING. Choose the item that best Match the following: -Radiation

Examples of moist heating cooking methods include:

The most suitable forecasting method for short-term forecasts in foodservice is ________.

Electricity is sold and billed as ________.

The reason that food heated on a paper plate does not burn in a microwave oven is:

The "Combi" oven gets its name because it:

Using standardized recipes likely will result in variations in product yield.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 6: Food Production

The forecasting method that uses a judgment factor to weigh the most recent data is ________.

MATCHING. Choose the item that best Match the following: -Induction

The most expensive energy source is ________.

MATCHING. Choose the item that best Match the following: -Conduction

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

Ideally,batch cooking of frozen carrots in the steamer to serve 200 would involve:

List at least three foodservice products that could be recycled.

ENERGY STAR® is a voluntary partnership among U.S.organizations,the U.S.Environmental Protection Agency (EPA),and the U.S.Department of Energy to do what?

The primary advantage of using a pulper is that is reduces the volume of waste.

Food production is found in the ________ component of the foodservice systems model.

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

A recipe for 100 servings contains 25 pounds of ground beef,10 pounds of pasta,10 pounds of tomato paste,and 5 pounds of cheese.You are adjusting this recipe using the factor method and have determined your conversion factor is 5.How many pounds of ground beef will be in your new recipe?

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

MATCHING. Choose the item that best Match the following: -Radiation

Examples of moist heating cooking methods include:

The most suitable forecasting method for short-term forecasts in foodservice is ________.

Electricity is sold and billed as ________.

The reason that food heated on a paper plate does not burn in a microwave oven is:

The "Combi" oven gets its name because it:

Using standardized recipes likely will result in variations in product yield.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters