Question 1

Which of the following is an example of sustainable design practices?

Accepted Answer

A) using VOC paint 
B) using bamboo for wood floors 
C) limiting the number and size of windows 
D) using incandescent light bulbs 
A) using VOC paint 
B) using bamboo for wood floors 
C) limiting the number and size of windows 
D) using incandescent light bulbs B

Question 2

In decentralized service,food is:

Accepted Answer

A) dished onto trays in a commissary site and then transported to the patient units for service. 
B) dished onto trays from a trayline that is in physical proximity to the production area;trays then are transported to patient units. 
C) transported in bulk to galley kitchens near the patient units where patient trays are assembled. 
D) prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area. 
A) dished onto trays in a commissary site and then transported to the patient units for service. 
B) dished onto trays from a trayline that is in physical proximity to the production area;trays then are transported to patient units. 
C) transported in bulk to galley kitchens near the patient units where patient trays are assembled. 
D) prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area. C

Question 3

A primary difference between ready prepared and conventional foodservice operation is:

Accepted Answer

A) in ready prepared foodservice operations production and service are physically close together;in conventional foodservice operations production and service typically are separated by a great distance. 
B) in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory. 
C) in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized. 
D) in conventional foodservice food items are purchased in their raw form and a production process is required before service;in ready prepared the food items are purchased pre-prepared and only require reheating. 
A) in ready prepared foodservice operations production and service are physically close together;in conventional foodservice operations production and service typically are separated by a great distance. 
B) in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory. 
C) in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized. 
D) in conventional foodservice food items are purchased in their raw form and a production process is required before service;in ready prepared the food items are purchased pre-prepared and only require reheating. B

Question 4

Cook-chill and cook-freeze are examples of the ________ type of foodservice.

Accepted Answer

A) assembly serve 
B) commissary 
C) ready prepared 
D) conventional 
A) assembly serve 
B) commissary 
C) ready prepared 
D) conventional

Question 5

Cook freeze is an example of a ________ type of foodservice operation.

Accepted Answer

A) assembly serve 
B) commissary 
C) conventional 
D) ready prepared 
A) assembly serve 
B) commissary 
C) conventional 
D) ready prepared

Question 6

All of the following are principles of motion economy EXCEPT:

Accepted Answer

A) one tool should be used at a time. 
B) both hands should be used. 
C) materials and tools should have a fixed location. 
D) the height of the work unit should allow either standing or sitting. 
A) one tool should be used at a time. 
B) both hands should be used. 
C) materials and tools should have a fixed location. 
D) the height of the work unit should allow either standing or sitting.

Question 7

Foodservice operations using only pre-prepared,convenience food items are termed ________.

Accepted Answer

A) assembly serve 
B) commissary 
C) conventional 
D) ready prepared 
A) assembly serve 
B) commissary 
C) conventional 
D) ready prepared

Question 8

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

Accepted Answer

A) True 
 B)False

Question 9

A hospital that receives raw food products,prepares them,assembles food on patient trays in the kitchen,and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.

Accepted Answer

A) True 
 B)False

Question 10

The movement of product or people through an operation is termed ________.

Accepted Answer

The answer of The movement of product or people through...

Question 11

A tumble chiller would most likely be found in a ________ type of foodservice operation.

Accepted Answer

A) ready prepared 
B) conventional 
C) assembly serve 
D) commissary 
A) ready prepared 
B) conventional 
C) assembly serve 
D) commissary

Question 12

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Accepted Answer

A) True 
 B)False

Question 13

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Accepted Answer

A) True 
 B)False

Question 14

Sous vide products are often termed "reduced oxygen packaging."

Accepted Answer

A) True 
 B)False

Question 15

A hospital that uses cook-chill production and centralized tray production likely would have ________ steps between procurement and service as compared to a table service restaurant.

Accepted Answer

A) less 
B) more 
C) the same number of 
A) less 
B) more 
C) the same number of

Question 16

The weight of metal per square foot is termed gauge.

Accepted Answer

A) True 
 B)False

Question 17

Cook-chill foodservice operations in the U.S.could be described as:

Accepted Answer

A) about the same prevalence as conventional foodservices. 
B) the more prevalent type of foodservice. 
C) more prevalent than conventional foodservices but less prevalent than commissary foodservices. 
D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices. 
A) about the same prevalence as conventional foodservices. 
B) the more prevalent type of foodservice. 
C) more prevalent than conventional foodservices but less prevalent than commissary foodservices. 
D) less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.

Question 18

A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.

Accepted Answer

A) conventional 
B) ready prepared 
C) assembly serve 
D) commissary 
A) conventional 
B) ready prepared 
C) assembly serve 
D) commissary

Question 19

The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.

Accepted Answer

A) 20 
B) 100 
C) 10 
D) 50 
A) 20 
B) 100 
C) 10 
D) 50

Question 20

Quarry tile is often used for the flooring in foodservice operations because it:

Accepted Answer

A) is resilient. 
B) is nonabsorbent. 
C) absorbs sounds well. 
D) does not get slippery when wet. 
A) is resilient. 
B) is nonabsorbent. 
C) absorbs sounds well. 
D) does not get slippery when wet.

Which of the following is an example of sustainable design practices?

In decentralized service,food is:

A primary difference between ready prepared and conventional foodservice operation is:

Cook-chill and cook-freeze are examples of the ________ type of foodservice.

Cook freeze is an example of a ________ type of foodservice operation.

All of the following are principles of motion economy EXCEPT:

Foodservice operations using only pre-prepared,convenience food items are termed ________.

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

A hospital that receives raw food products,prepares them,assembles food on patient trays in the kitchen,and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.

The movement of product or people through an operation is termed ________.

A tumble chiller would most likely be found in a ________ type of foodservice operation.

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Sous vide products are often termed "reduced oxygen packaging."

A hospital that uses cook-chill production and centralized tray production likely would have ________ steps between procurement and service as compared to a table service restaurant.

The weight of metal per square foot is termed gauge.

Cook-chill foodservice operations in the U.S.could be described as:

A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.

The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.

Quarry tile is often used for the flooring in foodservice operations because it:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Procurement

Food Production

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 4: Food Product Flow and Kitchen Design

Which of the following is an example of sustainable design practices?

In decentralized service,food is:

A primary difference between ready prepared and conventional foodservice operation is:

Cook-chill and cook-freeze are examples of the ________ type of foodservice.

Cook freeze is an example of a ________ type of foodservice operation.

All of the following are principles of motion economy EXCEPT:

Foodservice operations using only pre-prepared,convenience food items are termed ________.

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

A hospital that receives raw food products,prepares them,assembles food on patient trays in the kitchen,and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.

The movement of product or people through an operation is termed ________.

A tumble chiller would most likely be found in a ________ type of foodservice operation.

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Sous vide products are often termed "reduced oxygen packaging."

A hospital that uses cook-chill production and centralized tray production likely would have ________ steps between procurement and service as compared to a table service restaurant.

The weight of metal per square foot is termed gauge.

Cook-chill foodservice operations in the U.S.could be described as:

A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.

The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.

Quarry tile is often used for the flooring in foodservice operations because it:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Procurement

Food Production

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