Question 1

Infrared ovens heat food by

Accepted Answer

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

Question 2

The least sophisticated forecasting method is exponential smoothing.

Accepted Answer

A) True 
 B)False  False

Question 3

High efficiency gas burners produce more Btus

Accepted Answer

A)  from less gas 
B)  from the same amount of gas 
C)  from more gas 
A)  from less gas 
B)  from the same amount of gas 
C)  from more gas B

Question 4

Using standardized recipes likely will result in variations in product yield.

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A)  It will weigh 6 ounces. 
B)  It will contain 6 ounces of meat. 
C)  It will be the same size serving as one dished with a #6 disher. 
D)  Its volume will be equivalent to 3/4 cup. 
A)  It will weigh 6 ounces. 
B)  It will contain 6 ounces of meat. 
C)  It will be the same size serving as one dished with a #6 disher. 
D)  Its volume will be equivalent to 3/4 cup.

Question 6

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve

Accepted Answer

A)  cooking all of the carrots at one time and holding in batches of 25 for service. 
B)  determining how many carrots would be served in an hour and cooking that batch all at one time. 
C)  cooking single pans of carrots just in time for service. 
D)  determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch. 
A)  cooking all of the carrots at one time and holding in batches of 25 for service. 
B)  determining how many carrots would be served in an hour and cooking that batch all at one time. 
C)  cooking single pans of carrots just in time for service. 
D)  determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch.

Question 7

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

Accepted Answer

A)  intuition 
B)  moving average 
C)  exponential smoothing 
D)  regression 
A)  intuition 
B)  moving average 
C)  exponential smoothing 
D)  regression

Question 8

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

Accepted Answer

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

Question 9

MATCHING.
-Radiation

Accepted Answer

A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) use of air movement to distribute heat 
C) inducing heat by molecular action of waves entering food 
D) transfer of heat through magnetically charged air 
E) transfer of heat through direct contact of one object or substance with another 
A) use of electrical magnetic fields to excite the molecules of metal cooking surfaces 
B) use of air movement to distribute heat 
C) inducing heat by molecular action of waves entering food 
D) transfer of heat through magnetically charged air 
E) transfer of heat through direct contact of one object or substance with another

Question 10

The most expensive energy source is _____________.

Accepted Answer

A)  electricity 
B)  natural gas 
C)  oil 
D)  propane gas 
A)  electricity 
B)  natural gas 
C)  oil 
D)  propane gas

Question 11

A "clamshell" is

Accepted Answer

A)  an oven that incorporates both steam and heat to cook food. 
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)  a steam jacketed kettle, which is floor mounted, can be tilted, and includes a rotating agitation attachment. 
A)  an oven that incorporates both steam and heat to cook food. 
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)  a steam jacketed kettle, which is floor mounted, can be tilted, and includes a rotating agitation attachment.

Question 12

The reason that food heated on a paper plate does not burn in a microwave oven is

Accepted Answer

A)  the wooden fibers in paper are not a good conductor of heat. 
B)  microwaves cannot penetrate paper. 
C)  microwaves create heat by agitating water molecules in food. 
D)  microwaves are transmitted from the top of the oven and targeted only to enter the food, not the plate. 
A)  the wooden fibers in paper are not a good conductor of heat. 
B)  microwaves cannot penetrate paper. 
C)  microwaves create heat by agitating water molecules in food. 
D)  microwaves are transmitted from the top of the oven and targeted only to enter the food, not the plate.

Question 13

A #8 disher will yield which size portions?

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

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)  4.5 lbs. 
B)  10 lbs. 
C)  23 lbs. 
D)  45 lbs. 
A)  4.5 lbs. 
B)  10 lbs. 
C)  23 lbs. 
D)  45 lbs.

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

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

Question 18

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

Accepted Answer

A)  Using hot water to rinse dishes during the scraping process. 
B)  Having power dryers run continually instead of start and stop with each rack. 
C)  Having boost heaters operational at all times. 
D)  Deliming the dishmachine routinely. 
A)  Using hot water to rinse dishes during the scraping process. 
B)  Having power dryers run continually instead of start and stop with each rack. 
C)  Having boost heaters operational at all times. 
D)  Deliming the dishmachine routinely.

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

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

Infrared ovens heat food by

The least sophisticated forecasting method is exponential smoothing.

High efficiency gas burners produce more Btus

Using standardized recipes likely will result in variations in product yield.

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

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

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

MATCHING. -Radiation

The most expensive energy source is _____________.

A "clamshell" is

The reason that food heated on a paper plate does not burn in a microwave oven is

A #8 disher will yield which size portions?

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

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?

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

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 an example of energy conservation with the dishwashing process?

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.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

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

Infrared ovens heat food by

The least sophisticated forecasting method is exponential smoothing.

High efficiency gas burners produce more Btus

Using standardized recipes likely will result in variations in product yield.

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

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

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

MATCHING. -Radiation

The most expensive energy source is _____________.

A "clamshell" is

The reason that food heated on a paper plate does not burn in a microwave oven is

A #8 disher will yield which size portions?

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

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?

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

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 an example of energy conservation with the dishwashing process?

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.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

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