Question 1

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

Accepted Answer

A) True 
 B)False

Question 2

A recommended energy conservation practice in a bakery would be

Accepted Answer

A)  turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed. 
B)  turn the ovens on 15-20 minutes before the first product is ready to go into the oven. 
C)  place the product in the oven and turn the oven on as the quality of most bakery items will not be affected by being baked in a non-preheated oven. 
D)  leave the ovens on overnight to reduce the added energy needed to preheat them. 
A)  turn the ovens on when the first cook arrives to ensure that ovens are preheated when needed. 
B)  turn the ovens on 15-20 minutes before the first product is ready to go into the oven. 
C)  place the product in the oven and turn the oven on as the quality of most bakery items will not be affected by being baked in a non-preheated oven. 
D)  leave the ovens on overnight to reduce the added energy needed to preheat them.

Question 3

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?

Accepted Answer

A)  145 
B)  160 
C)  162 
D)  170 
A)  145 
B)  160 
C)  162 
D)  170

Question 4

The primary advantage of using a pulper is that is reduces the volume of waste.

Accepted Answer

A) True 
 B)False

Question 5

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.

Accepted Answer

A) True 
 B)False

Question 6

_____________ is a unit of measure of electric current.

Accepted Answer

A)  Amprere 
B)  BTU 
C)  Therm 
D)  Volt 
A)  Amprere 
B)  BTU 
C)  Therm 
D)  Volt

Question 7

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

Accepted Answer

A)  scale 
B)  small steam jacketed kettle 
C)  induction heating plate 
D)  electronic thermometer 
A)  scale 
B)  small steam jacketed kettle 
C)  induction heating plate 
D)  electronic thermometer

Question 8

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

Accepted Answer

A) True 
 B)False

Question 9

Having 20 pounds of 5-ounce raw, boneless, chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n)

Accepted Answer

A)  edible portion amount. 
B)  yield. 
C)  purchased amount. 
D)  standard portion size. 
A)  edible portion amount. 
B)  yield. 
C)  purchased amount. 
D)  standard portion size.

Question 10

Examples of moist heating cooking methods include

Accepted Answer

A)  poaching, blanching, braising. 
B)  roasting, grilling, frying. 
C)  broiling, roasting, barbecuing. 
D)  baking, holding, proofing. 
A)  poaching, blanching, braising. 
B)  roasting, grilling, frying. 
C)  broiling, roasting, barbecuing. 
D)  baking, holding, proofing.

Question 11

Which of the following is an example of direct energy usage?

Accepted Answer

A)  food waste disposal 
B)  refrigeration storage 
C)  lighting 
D)  air conditioning 
A)  food waste disposal 
B)  refrigeration storage 
C)  lighting 
D)  air conditioning

Question 12

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

Accepted Answer

A)  procurement 
B)  production 
C)  safety, sanitation, and maintenance 
D)  distribution and service 
A)  procurement 
B)  production 
C)  safety, sanitation, and maintenance 
D)  distribution and service

Question 13

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

Accepted Answer

A)  less energy use 
B)  no change in energy use 
C)  increased energy use 
A)  less energy use 
B)  no change in energy use 
C)  increased energy use

Question 14

MATCHING.
-Induction

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 15

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

Accepted Answer

A)  4 
B)  40 
C)  .25 
D)  10 
A)  4 
B)  40 
C)  .25 
D)  10

Question 16

Which of the following is the largest component of foodservice waste?

Accepted Answer

A)  packaging. 
B)  food waste 
C)  soiled disposable products (cleaning cloths, napkins, takeout containers, etc) 
D)  fats, oil, grease. 
A)  packaging. 
B)  food waste 
C)  soiled disposable products (cleaning cloths, napkins, takeout containers, etc) 
D)  fats, oil, grease.

Question 17

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following is most likely to occur if a centralized ingredient room is used?

Accepted Answer

A)  When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes, either 20 or 30 pounds of the ground beef will be used to prepare
That recipe so that no ground beef is wasted. 
B)  Food items will taste differently depending on which cook prepared them because the cooks will have access to spices, thus can season food items to their taste. 
C)  Production costs can be reduced because less skilled employees will be used to do preparation activities. 
D)  A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe. 
A)  When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes, either 20 or 30 pounds of the ground beef will be used to prepare
That recipe so that no ground beef is wasted. 
B)  Food items will taste differently depending on which cook prepared them because the cooks will have access to spices, thus can season food items to their taste. 
C)  Production costs can be reduced because less skilled employees will be used to do preparation activities. 
D)  A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe.

Question 19

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

Accepted Answer

A)  quantity of food to requisition from storage 
B)  employee work assignments 
C)  quantities to produce of a given recipe 
D)  expected yield from a recipe 
A)  quantity of food to requisition from storage 
B)  employee work assignments 
C)  quantities to produce of a given recipe 
D)  expected yield from a recipe

Question 20

MATCHING.
-Convection

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

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

A recommended energy conservation practice in a bakery would be

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 primary advantage of using a pulper is that is reduces the volume of waste.

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.

_____________ is a unit of measure of electric current.

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

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

Having 20 pounds of 5-ounce raw, boneless, chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n)

Examples of moist heating cooking methods include

Which of the following is an example of direct energy usage?

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

MATCHING. -Induction

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

Which of the following is the largest component of foodservice waste?

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

Which of the following is most likely to occur if a centralized ingredient room is used?

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

MATCHING. -Convection

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

Volts are the energy needed to heat one pound of water one degree Fahrenheit.

A recommended energy conservation practice in a bakery would be

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 primary advantage of using a pulper is that is reduces the volume of waste.

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.

_____________ is a unit of measure of electric current.

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

Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.

Having 20 pounds of 5-ounce raw, boneless, chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n)

Examples of moist heating cooking methods include

Which of the following is an example of direct energy usage?

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

MATCHING. -Induction

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

Which of the following is the largest component of foodservice waste?

A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.

Which of the following is most likely to occur if a centralized ingredient room is used?

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

MATCHING. -Convection

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