Question 1

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Accepted Answer

A) True 
 B)False

Question 2

Food production is found in the _____________ component of the foodservice systems model.

Accepted Answer

A)  control 
B)  input 
C)  transformation 
D)  output 
A)  control 
B)  input 
C)  transformation 
D)  output

Question 3

Sauteing means to cook quickly in a small amount of fat.

Accepted Answer

A) True 
 B)False

Question 4

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ____________.

Accepted Answer

A)  1 -2 % 
B)  4-5% 
C)  7-8% 
D)  10-11% 
A)  1 -2 % 
B)  4-5% 
C)  7-8% 
D)  10-11%

Question 5

Ordering a box of 113 apples is a form of portion control because the manager knows that

Accepted Answer

A)  there will be 113 apples in the box. 
B)  each apple will weigh 113 grams. 
C)  the AP weight of the apples will be 113% of the EP weight. 
D)  the handling loss of the apples will be 1-13%. 
A)  there will be 113 apples in the box. 
B)  each apple will weigh 113 grams. 
C)  the AP weight of the apples will be 113% of the EP weight. 
D)  the handling loss of the apples will be 1-13%.

Question 6

Overproduction occurs when

Accepted Answer

A)  more food than is needed is produced. 
B)  forecasting is accurately done. 
C)  less food than is needed is produced. 
D)  historical records are used to determine production needs. 
A)  more food than is needed is produced. 
B)  forecasting is accurately done. 
C)  less food than is needed is produced. 
D)  historical records are used to determine production needs.

Question 7

is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?

Accepted Answer

promote en

Question 8

MATCHING.
-Conduction

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 9

A convection oven differs from a deck oven in that

Accepted Answer

A)  the convection oven has a fan to circulate heat, the deck oven does not. 
B)  food is placed directly on a heated solid rack in convection ovens and goes on wire racks in a deck oven. 
C)  a deck oven allows for the use of steam during cooking, the convection oven does not. 
D)  a deck oven allows for very low temperature cooking, the convection oven does not. 
A)  the convection oven has a fan to circulate heat, the deck oven does not. 
B)  food is placed directly on a heated solid rack in convection ovens and goes on wire racks in a deck oven. 
C)  a deck oven allows for the use of steam during cooking, the convection oven does not. 
D)  a deck oven allows for very low temperature cooking, the convection oven does not.

Question 10

Electricity is sold and billed as

Accepted Answer

A)  BTUs. 
B)  gallons. 
C)  Thousands of Cubic Feet. 
D)  kilowatt-hours. 
A)  BTUs. 
B)  gallons. 
C)  Thousands of Cubic Feet. 
D)  kilowatt-hours.

Question 11

Which of the following uses the most energy in a foodservice operation?

Accepted Answer

A)  climate control (heating and cooling) equipment 
B)  refrigeration equipment 
C)  cooking equipment 
D)  water heaters 
A)  climate control (heating and cooling) equipment 
B)  refrigeration equipment 
C)  cooking equipment 
D)  water heaters

Question 12

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

Accepted Answer

A)  experience as a cook 
B)  understanding of use of production equipment such as steamers, kettles, and ovens 
C)  ability to compute simple math calculations 
D)  ability to prepare soups, sauces, and vegetables 
A)  experience as a cook 
B)  understanding of use of production equipment such as steamers, kettles, and ovens 
C)  ability to compute simple math calculations 
D)  ability to prepare soups, sauces, and vegetables

Question 13

The "Combi" oven gets its name because it

Accepted Answer

A)  can do both frying and baking in the same piece of equipment. 
B)  combines conduction and convection heat transfer in one piece of equipment. 
C)  has both convected air and steam in one piece of equipment. 
D)  combines the ability to bake and broil in one piece of equipment. 
A)  can do both frying and baking in the same piece of equipment. 
B)  combines conduction and convection heat transfer in one piece of equipment. 
C)  has both convected air and steam in one piece of equipment. 
D)  combines the ability to bake and broil in one piece of equipment.

Question 14

The most suitable forecasting method for short-term forecasts in foodservice is _____________.

Accepted Answer

A)  historical records 
B)  time series 
C)  exponential smoothing 
D)  regression 
A)  historical records 
B)  time series 
C)  exponential smoothing 
D)  regression

Question 15

______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

Accepted Answer

A)  Incineration. 
B)  Composting 
C)  Compacting 
D)  Pulping 
A)  Incineration. 
B)  Composting 
C)  Compacting 
D)  Pulping

Question 16

Exponential smoothing is an example of _____________ forecasting.

Accepted Answer

A)  intuition 
B)  time series 
C)  causal 
D)  subjective 
A)  intuition 
B)  time series 
C)  causal 
D)  subjective

Question 17

Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.

Accepted Answer

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

Question 18

Which of the following does NOT describe a recipe?

Accepted Answer

A)  A formula in which weighed and measured ingredients are combined in specific procedures. 
B)  A communication tool from the manager to production employees. 
C)  A quantity and quality control tool defining a standard for each product. 
D)  An action plan defining cook assignments, prepreparation needs, and a preparation time schedule. 
A)  A formula in which weighed and measured ingredients are combined in specific procedures. 
B)  A communication tool from the manager to production employees. 
C)  A quantity and quality control tool defining a standard for each product. 
D)  An action plan defining cook assignments, prepreparation needs, and a preparation time schedule.

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Food production is found in the _____________ component of the foodservice systems model.

Sauteing means to cook quickly in a small amount of fat.

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ____________.

Ordering a box of 113 apples is a form of portion control because the manager knows that

Overproduction occurs when

is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?

MATCHING. -Conduction

A convection oven differs from a deck oven in that

Electricity is sold and billed as

Which of the following uses the most energy in a foodservice operation?

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

The "Combi" oven gets its name because it

The most suitable forecasting method for short-term forecasts in foodservice is _____________.

______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

Exponential smoothing is an example of _____________ forecasting.

Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.

Which of the following does NOT describe a recipe?

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

Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.

Food production is found in the _____________ component of the foodservice systems model.

Sauteing means to cook quickly in a small amount of fat.

The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ____________.

Ordering a box of 113 apples is a form of portion control because the manager knows that

Overproduction occurs when

is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?

MATCHING. -Conduction

A convection oven differs from a deck oven in that

Electricity is sold and billed as

Which of the following uses the most energy in a foodservice operation?

Which of the following is most likely to be listed as a requirement for an ingredient room employee?

The "Combi" oven gets its name because it

The most suitable forecasting method for short-term forecasts in foodservice is _____________.

______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?

Exponential smoothing is an example of _____________ forecasting.

Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.

Which of the following does NOT describe a recipe?

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