Question 1

One advantage of an assembly serve foodservice operation is

Accepted Answer

A)  food costs typically are lower than for other foodservice operations. 
B)  the need for skilled production labor is nearly eliminated. 
C)  the availability of high-quality food for special diets is increased. 
D)  centralized service is enhanced. 
A)  food costs typically are lower than for other foodservice operations. 
B)  the need for skilled production labor is nearly eliminated. 
C)  the availability of high-quality food for special diets is increased. 
D)  centralized service is enhanced.

Question 2

Removing more air from a space than is brought into that space is an example of

Accepted Answer

A)  ventilation. 
B)  positive air pressure. 
C)  negative air pressure. 
D)  make up air. 
A)  ventilation. 
B)  positive air pressure. 
C)  negative air pressure. 
D)  make up air.

Question 3

Center of the plate typically requires two phases of heat processing in ready prepared foodservices.

Accepted Answer

A) True 
 B)False

Question 4

A tumble chiller would most likely be found in 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 5

Satellite service centers are associated with commissary foodservice operations.

Accepted Answer

A) True 
 B)False

Question 6

The dominant type of foodservice in the United States is _____________.

Accepted Answer

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

Question 7

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

Accepted Answer

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

Question 8

A charrette is a

Accepted Answer

A)  diagram defining work spaces and their relatedness in a new kitchen. 
B)  process for illustrating product and people flow in a kitchen. 
C)  method for detailing kitchen layout. 
D)  collaborative planning session to gain input about a new kitchen. 
A)  diagram defining work spaces and their relatedness in a new kitchen. 
B)  process for illustrating product and people flow in a kitchen. 
C)  method for detailing kitchen layout. 
D)  collaborative planning session to gain input about a new kitchen.

Question 9

Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.

Accepted Answer

The answer of Fluorescent lights over a work area in...

Question 10

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

Accepted Answer

A)  receiving and storage 
B)  preparation and production 
C)  cooling and reheating 
D)  distribution and service 
A)  receiving and storage 
B)  preparation and production 
C)  cooling and reheating 
D)  distribution and service

Question 11

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

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting.

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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 17

The term, sous vide, is a French term for

Accepted Answer

A)  under vacuum. 
B)  sauce supreme. 
C)  chef in training. 
D)  cook-freeze. 
A)  under vacuum. 
B)  sauce supreme. 
C)  chef in training. 
D)  cook-freeze.

Question 18

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

Accepted Answer

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

One advantage of an assembly serve foodservice operation is

Removing more air from a space than is brought into that space is an example of

Center of the plate typically requires two phases of heat processing in ready prepared foodservices.

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

Satellite service centers are associated with commissary foodservice operations.

The dominant type of foodservice in the United States is _____________.

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

A charrette is a

Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

In decentralized service, food is

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

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

LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting.

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

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 term, sous vide, is a French term for

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

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 advantage of an assembly serve foodservice operation is

Removing more air from a space than is brought into that space is an example of

Center of the plate typically requires two phases of heat processing in ready prepared foodservices.

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

Satellite service centers are associated with commissary foodservice operations.

The dominant type of foodservice in the United States is _____________.

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

A charrette is a

Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

In decentralized service, food is

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

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

LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting.

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

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 term, sous vide, is a French term for

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

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