Question 1

Foodservice operations use about one and half times more energy as other commercial buildings.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following is an example of direct energy usage?

Accepted Answer

A) lighting 
B) refrigeration storage 
C) air conditioning 
D) food waste disposal 
A) lighting 
B) refrigeration storage 
C) air conditioning 
D) food waste disposal

Question 3

If the ground beef is known to have a cooking yield of 45%,how much ground beef would need to be purchased to provide 10 pounds EP?

Accepted Answer

A) 23 lbs. 
B) 4)5 lbs. 
C) 45 lbs. 
D) 10 lbs. 
A) 23 lbs. 
B) 4)5 lbs. 
C) 45 lbs. 
D) 10 lbs.

Question 4

The art and science of estimating events in the future is termed ________.

Accepted Answer

A) procurement 
B) production scheduling 
C) production demand 
D) forecasting 
A) procurement 
B) production scheduling 
C) production demand 
D) forecasting

Question 5

Dividing the individual ingredient weight by the total recipe weight is one step in the ________ recipe adjustment method.

Accepted Answer

A) home-size adjustment 
B) factor 
C) percentage 
D) direct reading table 
A) home-size adjustment 
B) factor 
C) percentage 
D) direct reading table

Question 6

Which of the following is most likely to occur if a centralized ingredient room is used?

Accepted Answer

A) When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes,either 20 or 30 pounds of the ground beef will be used to prepare that recipe so that no ground beef is wasted. 
B) Food items will taste differently depending on which cook prepared them because the cooks will have access to spices,thus can season food items to their taste. 
C) A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe. 
D) Production costs can be reduced because less skilled employees will be used to do preparation activities. 
A) When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes,either 20 or 30 pounds of the ground beef will be used to prepare that recipe so that no ground beef is wasted. 
B) Food items will taste differently depending on which cook prepared them because the cooks will have access to spices,thus can season food items to their taste. 
C) A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe. 
D) Production costs can be reduced because less skilled employees will be used to do preparation activities.

Question 7

A #8 disher will yield which size portions?

Accepted Answer

A) 1/4 cup 
B) 1/3 cup 
C) 1 cup 
D) 1/2 cup 
A) 1/4 cup 
B) 1/3 cup 
C) 1 cup 
D) 1/2 cup

Question 8

A current recipe has a yield of 200 servings and a total weight of 40 pounds.You want the cook to prepare 50 servings of the product.If you use the factor method to adjust the recipe,what is the conversion factor you will use to adjust the recipe?

Accepted Answer

A) 4 
B) .25 
C) 10 
D) 40 
A) 4 
B) .25 
C) 10 
D) 40

Question 9

Horsepower is a unit of power equal to 746 watts.

Accepted Answer

A) True 
 B)False

Question 10

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ________.

Accepted Answer

A) 4-5% 
B) 7-8% 
C) 1 -2 % 
D) 10-11% 
A) 4-5% 
B) 7-8% 
C) 1 -2 % 
D) 10-11%

Question 11

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Accepted Answer

A) True 
 B)False

Question 12

Ordering a box of 113 apples is a form of portion control because the manager knows that:

Accepted Answer

A) the AP weight of the apples will be 113% of the EP weight. 
B) the handling loss of the apples will be 1-13%. 
C) there will be 113 apples in the box. 
D) each apple will weigh 113 grams. 
A) the AP weight of the apples will be 113% of the EP weight. 
B) the handling loss of the apples will be 1-13%. 
C) there will be 113 apples in the box. 
D) each apple will weigh 113 grams.

Question 13

If carrots have an AP price of $.50/pound and an EP yield of .80,the EP price/pound will be ________.

Accepted Answer

A) $)62 
B) $)80 
C) $1.60 
D) $)40 
A) $)62 
B) $)80 
C) $1.60 
D) $)40

Question 14

Which of the following is the largest component of foodservice waste?

Accepted Answer

A) packaging 
B) food waste 
C) fats,oil,grease 
D) soiled disposable products (cleaning cloths,napkins,takeout containers,etc) 
A) packaging 
B) food waste 
C) fats,oil,grease 
D) soiled disposable products (cleaning cloths,napkins,takeout containers,etc)

Question 15

A recommended energy conservation practice in a bakery would be:

Accepted Answer

A) leave the ovens on overnight to reduce the added energy needed to preheat them. 
B) turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed. 
C) turn the ovens on 15-20 minutes before the first product is ready to go into the oven. 
D) place the product in the oven and turn the oven on as the quality of most bakery items will not be affected by being baked in a non-preheated oven. 
A) leave the ovens on overnight to reduce the added energy needed to preheat them. 
B) turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed. 
C) turn the ovens on 15-20 minutes before the first product is ready to go into the oven. 
D) place the product in the oven and turn the oven on as the quality of most bakery items will not be affected by being baked in a non-preheated oven.

Question 16

Infrared ovens heat food by:

Accepted Answer

A) having electrical magnetic fields excite the molecules in the metal pan holding the food which in turn heats the food. 
B) having direct contact with the pan holding the food,which gets hot,and then heats the food. 
C) having waves of energy penetrate the food item and induce heat by molecular action. 
D) having fans to circulate the heat and cook the food. 
A) having electrical magnetic fields excite the molecules in the metal pan holding the food which in turn heats the food. 
B) having direct contact with the pan holding the food,which gets hot,and then heats the food. 
C) having waves of energy penetrate the food item and induce heat by molecular action. 
D) having fans to circulate the heat and cook the food.

Question 17

Sautéing means to cook quickly in a small amount of fat.

Accepted Answer

A) True 
 B)False

Question 18

________ is a unit of measure of electric current.

Accepted Answer

A) Volt 
B) BTU 
C) Therm 
D) Amprere 
A) Volt 
B) BTU 
C) Therm 
D) Amprere

Question 19

Overproduction occurs when:

Accepted Answer

A) less food than is needed is produced. 
B) historical records are used to determine production needs. 
C) forecasting is accurately done. 
D) more food than is needed is produced. 
A) less food than is needed is produced. 
B) historical records are used to determine production needs. 
C) forecasting is accurately done. 
D) more food than is needed is produced.

Question 20

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

Accepted Answer

A) True 
 B)False

Foodservice operations use about one and half times more energy as other commercial buildings.

Which of the following is an example of direct energy usage?

If the ground beef is known to have a cooking yield of 45%,how much ground beef would need to be purchased to provide 10 pounds EP?

The art and science of estimating events in the future is termed ________.

Dividing the individual ingredient weight by the total recipe weight is one step in the ________ recipe adjustment method.

Which of the following is most likely to occur if a centralized ingredient room is used?

A #8 disher will yield which size portions?

A current recipe has a yield of 200 servings and a total weight of 40 pounds.You want the cook to prepare 50 servings of the product.If you use the factor method to adjust the recipe,what is the conversion factor you will use to adjust the recipe?

Horsepower is a unit of power equal to 746 watts.

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ________.

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Ordering a box of 113 apples is a form of portion control because the manager knows that:

If carrots have an AP price of $.50/pound and an EP yield of .80,the EP price/pound will be ________.

Which of the following is the largest component of foodservice waste?

A recommended energy conservation practice in a bakery would be:

Infrared ovens heat food by:

Sautéing means to cook quickly in a small amount of fat.

________ is a unit of measure of electric current.

Overproduction occurs when:

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

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

Foodservice operations use about one and half times more energy as other commercial buildings.

Which of the following is an example of direct energy usage?

If the ground beef is known to have a cooking yield of 45%,how much ground beef would need to be purchased to provide 10 pounds EP?

The art and science of estimating events in the future is termed ________.

Dividing the individual ingredient weight by the total recipe weight is one step in the ________ recipe adjustment method.

Which of the following is most likely to occur if a centralized ingredient room is used?

A #8 disher will yield which size portions?

A current recipe has a yield of 200 servings and a total weight of 40 pounds.You want the cook to prepare 50 servings of the product.If you use the factor method to adjust the recipe,what is the conversion factor you will use to adjust the recipe?

Horsepower is a unit of power equal to 746 watts.

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ________.

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Ordering a box of 113 apples is a form of portion control because the manager knows that:

If carrots have an AP price of $.50/pound and an EP yield of .80,the EP price/pound will be ________.

Which of the following is the largest component of foodservice waste?

A recommended energy conservation practice in a bakery would be:

Infrared ovens heat food by:

Sautéing means to cook quickly in a small amount of fat.

________ is a unit of measure of electric current.

Overproduction occurs when:

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

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