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

The scoop size #12 is roughly equivalent to all of the following measurements:

___ cup
___ mL

1/3 cup
79 mL

Which scoop size is equivalent to 4 tbsp?

#16

Which method of purchasing is most vulnerable to price increases over time that are not reflective of the market value of goods?

Prime vending

Which method of purchasing relies on a fixed markup based on the vendor’s cost? An increase over time would be reflective of the market value of goods.

Cost-plus purchasing

Which method of purchasing utilizes personnel in one office that is responsible for purchasing everything for the entire organization? Cost-effective and time-saving.

Centralized purchasing

Which type of purchasing focuses on minimizing inventory by ordering products as needed?

Just-in-time purchasing

Is just-in-time purchasing linked to long-term price inflation?

No

Which of the following is an example of a Hazard Analysis Critical Control Points (HACCP) prerequisite program?

A. Washing fruits to prevent cross-contamination

B. Purchasing gluten-free foods

C. Recipe development for potentially hazardous foods

D. Sourcing produce from local farmers

C
(Another option could be approving vendors)

PERT stands for

Program Evaluation and Review Technique

Which project maangement tool is used to estimate the minimum time needed to complete a project by analyzing the time required for each task and identifying the critical path?

PERT

Which type of menu is planned and used ony once, such as for a special function?

Single-ise menu

Which type of menu is a fixed-price menu with a limited number of courses, typically seen in a restaurant setting?

Table d’hote menu

Which federal agency is primarily responsible for ensuring the accuracy of food labeling in the US?

FDA

What style of cafeteria service requires customers to follow each other along a line of food choices to make their selections?

Traditional

Which of the following items most benefits from being prepared using batch cooking?

A. Stew

B. Cookies

C. Casserole

D. Rice

D

When receiving a foodservice delivery, what is the first step that should be taken?

A. Send items to storage

B. Compare the delivery items directly to the invoice

C. Compare the invoice against the purchase order

D. Inspect items and list them on the receiving report

C

A hospital cafeteria that uses rethermalization and reconstitutes frozen foods that are made on site is an example of what production system?

Ready-prepared

Fruits of all types, and usually tomatoes—foods high in acids—can be canned safely by processing in a

boiling water bath

A food product is recalled because it contains foreign materials such as small pieces of plastic, but it is not expected to cause any adverse health consequences if consumed.

Which class of recall does this situation represent?

Class III

In metal gauge, the higher the gauge number, the (thinner/thicker) the metal.

thinner

(Thinner/thicker) metal conducts heat more quickly, making it ideal for cooking tasks that require rapid and even heat distribution.

Thinner

Which class of fire extinguisher would be used to put out a fire involving vegetable oil in a deep fat fryer and is required to be installed in all applicable restaurant kitchens?

Class K

An individual from which of the following groups would most likely order a ham sandwich on whole-wheat bread?

A. Christian Eastern Orthodox

B. Hindu

C. Muslim

D. Seventh-Day Adventist

A

You are consulting with an airline catering company that prepares meals in one central production kitchen and then delivers meals, hot-held and ready-to-eat, to several airlines.

What type of food production system is the airline catering company using?

Commissary

Which of the following is not a natural toxin found in foods?

A. Aflatoxin

B. Oxalic acid

C. Caffeine

D. Clostridium botulinum

D

A foodservice manager is redesigning the kitchen workstations to improve employee productivity. 

The efficiency of the employee may be increased if the work center is designed to allow the employee to:

A. Sit and reach

B. Stand and reach

C. Use zigzag motions

D. Use two hands

D

Which of the following is one of the seven principles of HACCP?

A. Ask if contamination with identified hazards could increase to unacceptable levels

B. Determine if preventative measures exist

C. Decide if the step reduces the likelihood of a hazardous occurrence

D. Establish procedures to verify the system is working

D

What are the following questions examples of?

1. Do preventative measures exist at this step or previous steps for the identified hazard?

2. Does this step eliminate or reduce the likelihood of a hazardous occurrence to an acceptable level?

3. Could contamination with identified hazards occur outside of acceptable levels?

4. Will a previous step eliminate the identified hazards or reduce the likelihood of an occurrence to an acceptable level?

Critical control points in a decision tree

Which products are used to prevent lipid oxidation and might be found in snack foods (chips and cookies), vegetable oils, and cured meats?

BHA and BHT

How many cups does a 300# can hold?

1 3/4

How many cups does a 10# can hold?

13

How many cups does a 3# can hold?

5 3/4

How many cups does a 2 1/2# can hold?

3 1/2

How many cups does a 2# can hold?

2 1/2

A new foodservice facility is seeking LEED certification. 

Which of the following standards must be prioritized to achieve this certification?

A. Food safety

B. Sustainability

C. Efficient kitchen layout

D. High-lumen lighting

B

Which strategy divides food stations into separate sections (e.g., salad, grill, beverages), allowing customers to go directly to the items they want, increasing the number of customers being served at a given time and decreasing wait time?

Scramble system

Which type of foodservice system could be referred to as a “kitchenless kitchen”?

Assembly-serve

According to the FDA Food Code, the person in charge of a foodservice operation must be able to:

A. Design the kitchen layout to minimize walking distance

B. Accurately identify food allergens and their associated symptoms

C. Approve nutritional claims made on the restaurant menu

D. Ensure that all staff complete monthly customer service trainings

B

Which law aims to ensure that the U.S. food supply is safe by shifting the focus of federal regulations from responding to contamination to preventing it?

FSMA

The food cost for April is $19,867 and the average inventory cost is $8,555. What is the inventory turnover rate?

2.3