Domain IV. Foodservice Systems

____ is a way to preserve food. It extends shelf life since it kills microorganisms in the food.

Irradiation

Scoop size #12 is equivalent to __ cup

1/3

T/F
A “regular” diet order in a hospital is always defined by the institution

T

T/F
A “regular” diet order in a hospital always meets general nutrition requirements

T

T/F
A “regular” diet order in a hospital always allows client to select foods

F

T/F
A “regular” diet order in a hospital will never have dietary restrictions

F

The pH of most vegetables are (high/low)

High

Most vegetables should be canned using a

pressure canner

Which of the following has the shortest recommended refirdgerator storage time?

Bacon
Uncooked chicken
Cooked chicken
Raw eggs in the shell

Uncooked chicken

__ inventory classification system classifies inventory according to its value

ABC

__ is a time series model that takes into account the seasonality of data and adjusts for forecast error

Exponential smoothing model

__ is a time series model in which the data is averaged and used as the first forecast. The next forecast is calculated by dropping the first number and adding the next.

Moving average model

T/F
Regression and autoregressive models are time series models of forecasting

F

The temperature range recommended for frozen foods in fahrenheit

-10 to 0

The temperature range recommended for refrigerated meats in fahrenheit

32 to 40

Military, schools, and hospitals are examples of __ operations, which provides food service on-site as a secondary activity.

non-commercial

T/F
Discovery of a potential allergen in trail mix is a correct reason for recalling a food product

T

Which three agencies were involved in the creation of the Food Code?

FDA, CDC, USDA

What is the regulatory body and standard that "requires oleomargarine to have not less than 80 percent fat as determined by a specified method"?

FDA
Standards of identity

The preferred flooring material in a foodservice kitchen is

quarry tile

A steak is prepared medium-rare in a cast-iron skillet on a flattop range. What type of cooking method is this? 

Conduction

__ is the transfer of heat through gases or liquids by the circulation of hot air.

Convection

__ is the direct transfer of heat between adjacent molecules.

Conduction

__ transfers heat through electroc-magnetic vibratinos, instead of thermally from a flame or an electrical heating element.

Induction

__ is the transfer of energy thorugh electromagnetic waves and does not require direct contact between the energy source and food.

Radiation

A farmer's market uses a time-series model to determine how much product to purchase. Based on the following information, how many cases will be needed in March?

• December: 187

• January: 196

• February: 204

196

The blind method of receiving uses an invoice or purchase order that gives the receiving clerk all the information except the item’s ___.

quantity

2 options of meat extender

Texturized vegetable protein
Bread crumbs

Which of the following is a proper method for sanitizing dishes and utensils in a three-compartment sink?

A. Immersion in clean soft water of at least 170°F for one minute

B. Immersion in clean soft water of at least 145°F for 30 seconds

C. Immersion in a lukewarm chlorine bath containing 25 ppm of chlorine

D. Rinsing with a cool, chemical sanitizer for 30 seconds

A
(Not C because it has to be 50 ppm)

What type of foodservice system would an airline caterer most likely use?

Conventional
Commissary
Ready-Prepared
Assemble/Serve

Commissary

If the beginning inventory in January is overstated, the cost of goods sold (COGS) would be (higher/lower), and net income would be (higher/lower).

higher; lower

A food service operation offers made-to-order pasta and stir-fry stations to enhance interaction between the kitchen and customers. What type of service system is this?

Display cooking