Question 1

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that

Accepted Answer

A)  peak demands for labor are removed. 
B)  food is prepared for service rather than for inventory. 
C)  the time between production and service is limited. 
D)  food only passes through the temperature danger zone one time. 
A)  peak demands for labor are removed. 
B)  food is prepared for service rather than for inventory. 
C)  the time between production and service is limited. 
D)  food only passes through the temperature danger zone one time. A

Question 2

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

Question 3

The _____________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

Accepted Answer

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

Question 4

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

Question 5

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

Accepted Answer

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

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

A primary difference between ready prepared and conventional foodservice operation is

Accepted Answer

A)  in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory. 
B)  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. 
C)  in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized. 
D)  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. 
A)  in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory. 
B)  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. 
C)  in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized. 
D)  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.

Question 8

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

Accepted Answer

A)  fresh apples, sugar, flour, and shortening to make apple pie. 
B)  a frozen apple pie that requires thawing before service. 
C)  a frozen apple pie that requires baking in the operation before service. 
D)  an apple pie that is ready to serve. 
A)  fresh apples, sugar, flour, and shortening to make apple pie. 
B)  a frozen apple pie that requires thawing before service. 
C)  a frozen apple pie that requires baking in the operation before service. 
D)  an apple pie that is ready to serve.

Question 9

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

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

Question 11

Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.

Accepted Answer

A) True 
 B)False

Question 12

In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

Accepted Answer

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

Question 13

Improper handling of sous vide products can result in

Accepted Answer

A)  loss of portion control. 
B)  microbiological health hazards. 
C)  an increase in cooking time. 
D)  the need to use centralized rather than decentralized service. 
A)  loss of portion control. 
B)  microbiological health hazards. 
C)  an increase in cooking time. 
D)  the need to use centralized rather than decentralized service.

Question 14

All of the following are principles of motion economy EXCEPT

Accepted Answer

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

Question 15

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

Accepted Answer

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

Question 16

The Program, developed by an architect for a new kitchen, includes

Accepted Answer

A)  the schematic design. 
B)  construction documents. 
C)  blueprints. 
D)  projected timeline for the project. 
E)  all of the above. 
A)  the schematic design. 
B)  construction documents. 
C)  blueprints. 
D)  projected timeline for the project. 
E)  all of the above.

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

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

Question 19

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

Accepted Answer

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

Question 20

Marble, although expensive, would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.

Accepted Answer

A) True 
 B)False

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that

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 _____________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

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.

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

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

A primary difference between ready prepared and conventional foodservice operation is

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

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

Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.

In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

Improper handling of sous vide products can result in

All of the following are principles of motion economy EXCEPT

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

The Program, developed by an architect for a new kitchen, includes

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

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

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

Marble, although expensive, would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.

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

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that

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 _____________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

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.

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

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

A primary difference between ready prepared and conventional foodservice operation is

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

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

Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.

In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

Improper handling of sous vide products can result in

All of the following are principles of motion economy EXCEPT

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

The Program, developed by an architect for a new kitchen, includes

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

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

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

Marble, although expensive, would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.

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