A) a steam jacketed kettle,which is floor mounted,can be tilted,and includes a rotating agitation attachment. B) a grill with hinged cooking top that allows grilling of both sides of a product simultaneously. C) a fryer with an airtight lid which allows for frying under pressure. D) an oven that incorporates both steam and heat to cook food. A) a steam jacketed kettle,which is floor mounted,can be tilted,and includes a rotating agitation attachment. B) a grill with hinged cooking top that allows grilling of both sides of a product simultaneously. C) a fryer with an airtight lid which allows for frying under pressure. D) an oven that incorporates both steam and heat to cook food.

Exam 6: Food Production

A coffee-shop is open Monday through Friday each week.Records for the week show the following numbers of bowls of chili were sold: 160,140,135,185,and 190.Using a three-day moving average,what quantity would the manager recommend be prepared for Monday of the second week?

(Multiple Choice)

4.8/5

(74)

Question 41

The process that is used to set the color of and destroy enzymes in vegetables and loosen skins on vegetables and fruits to make them easier to peel is known as blanching.

(True/False)

4.8/5

(88)

Question 42

Which of the following pieces of equipment is critical for an ingredient room area?

(Multiple Choice)

4.7/5

(71)

Question 43

Exponential smoothing is an example of ________ forecasting.

(Multiple Choice)

4.8/5

(80)

Question 44

Tailoring a recipe to meet a particular purpose in a specific operation is known as recipe formatting.

(True/False)

4.7/5

(83)

Question 45

The concept of handling loss is a component of the ________ recipe adjustment method.

(Multiple Choice)

4.9/5

(73)

Question 46

Which of the following is not usually included as part of production scheduling?

(Multiple Choice)

4.9/5

(81)

Question 47

Thawing frozen meats in a refrigerator causes the refrigerator to use ________ energy.

(Multiple Choice)

4.7/5

(75)

Question 48

High efficiency gas burners produce more BTUs:

(Multiple Choice)

4.9/5

(81)

Question 49

BTU is the abbreviation for what indicator of energy use ________.

(Short Answer)

4.8/5

(94)

Question 50

Which of the following is an example of energy conservation with the dishwashing process?

(Multiple Choice)

4.8/5

(83)

Question 51

The transformation of food inputs into meal outputs occurs in the ________ subsystem.

(Multiple Choice)

4.9/5

(82)

Question 52

Use of compact or T8 fluorescent lamps in foodservice operations will result in:

(Multiple Choice)

4.8/5

(78)

Question 53

Which of the following uses the most energy in a foodservice operation?

(Multiple Choice)

4.8/5

(89)

Question 54

A convection oven differs from a deck oven in that:

(Multiple Choice)

4.9/5

(85)

Question 55

If a 6-ounce spoodle is used to portion beef stew,what do we know about that portion of stew?

(Multiple Choice)

5.0/5

(79)

Question 56

Which of the following does NOT describe a recipe?

(Multiple Choice)

4.9/5

(89)

Question 57

The least sophisticated forecasting method is exponential smoothing.

(True/False)

4.8/5

(84)

Question 58

________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

(Multiple Choice)

4.9/5

(90)

Question 59

A "clamshell" is:

(Multiple Choice)

4.8/5

(70)

Question 60

Showing 41 - 60 of 62

A coffee-shop is open Monday through Friday each week.Records for the week show the following numbers of bowls of chili were sold: 160,140,135,185,and 190.Using a three-day moving average,what quantity would the manager recommend be prepared for Monday of the second week?

The process that is used to set the color of and destroy enzymes in vegetables and loosen skins on vegetables and fruits to make them easier to peel is known as blanching.

Which of the following pieces of equipment is critical for an ingredient room area?

Exponential smoothing is an example of ________ forecasting.

Tailoring a recipe to meet a particular purpose in a specific operation is known as recipe formatting.

The concept of handling loss is a component of the ________ recipe adjustment method.

Which of the following is not usually included as part of production scheduling?

Thawing frozen meats in a refrigerator causes the refrigerator to use ________ energy.

High efficiency gas burners produce more BTUs:

BTU is the abbreviation for what indicator of energy use ________.

Which of the following is an example of energy conservation with the dishwashing process?

The transformation of food inputs into meal outputs occurs in the ________ subsystem.

Use of compact or T8 fluorescent lamps in foodservice operations will result in:

Which of the following uses the most energy in a foodservice operation?

A convection oven differs from a deck oven in that:

If a 6-ounce spoodle is used to portion beef stew,what do we know about that portion of stew?

Which of the following does NOT describe a recipe?

The least sophisticated forecasting method is exponential smoothing.

________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

A "clamshell" is:

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