#1 Quiz HND 330 Quantity Foods Answer any 40 Questions Chapter 1: Foodservice Organizations 1) One of the advantages of in-house management over contracted foodservice is: A. better marketing programs B. reduced food and labor costs C. the ability to stamp the operation with a unique signature D. the ability to take advantage of discounts for buying in quantity 2) Individuals in the U.S. today eat an average of ______ percent of their meals away from home. A. B. C. D. 10 25 35 45
3) The Child Nutrition Act of 1966 authorized A. B. C. D. a reduction in the reimbursement rate to school foodservices the national school lunch program the School Breakfast Program use of federal commodities to improve nutritional value of school lunches Giant Marriott Corporation began as an A&W Root Beer Stand
4) True False
5) Todays foodservice consumer is most interested in: A. B. C. D. convenience and value food safety and appearance gourmet food and entertainment nutritional value and caloric content
6) True or False Foodservice is the number two retail employer in the country. 7) Branding in foodservice industry means: A. designating ownership of beef cattle with a branding iron B. marking steaks on a charbroiler C. placing a trademark on food produced on premise D. using brand name foods
8) True or False The foodservice industry is the largest employer of the handicapped. 9) FILL IN THE BLANKS A __________grows and matures, fueled by present conditions such as the state of the economy and changes in lifestyles, while a __________is of fleeting interest, fun innovation which adds interest and excitement . Trend, Fad 10) The evolution of the earliest public eating-places was stimulated by peoples desire to: travel for _____________________ and ______________________ purposes. A. B. C. D. business; pleasure commercial; spiritual immigration; tourism exploration; discovery
11) The number one challenge facing the foodservice industry for the next decade has been identified as : A. safety of the food supply B. availability of qualified employees C. competition D. the economy 12) Which of the following would be included in the category of ,,comfort foods? A. hot dogs B. lobster C. meat loaf D. pizza 13) ___________________is a widely practice quality management technique in the foodservice industry today. A. B. C. D. E. TQM Menu Engineering Benchmarking Portion Control Group Interviews
14) Which of the following is NOT a socioeconomic condition or demographic change that have influenced the foodservice industry. A. Changing status of women B. Dual incomes in family C. Aging of America D. Abundance of qualified foodservice personnel to work in industry especially in large metropolitan areas Chapter Two: The Systems Approach 15) True False foods. Rethermalization is the process of quick freezing prepared
16) Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called: A. B. C. D. cafeteria-type service centralized foodservice convenience foodservice decentralized foodservice scramble system
17) Which of the following is the primary reason that managers of conventional foodservices have made changes in foods purchased? A. B. C. D. to improve productivity to improve quality of outputs to reduce food cost to reduce production time
18) Choose the statement that best describes the commissary foodservice system? A. B. C. D. Centralized production with highly automated equipment Decentralized production and centralized service procurement of food that is completely processed the type of foodservice found on military bases
19) Advantages of utilizing a ready prepared food service system include: 1. avoids peaks and valleys of production 2. cost of equipment is generally low 3. provides close control over menu items 4. provides flexibility in menu planning 5. saves labor cost A. B. C. D. 1,2, and 3 1,3 and 4 1,4 and 5 1,2 and 5
20: ____________________is a measure of achievement of short-term objectives. Can also be stated as: " Doing things right " A. Efficiency B. Effectiveness C. Mission Statement 21) Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called: A. cafeteria-type service B. centralized foodservice C. convenience foodservice D. decentralized foodservice E. scramble system 22) Which of the following is the key difference between ready prepared and conventional systems? A. B. C. D. degree of processing of purchased foods lag time between productions and service type of service system used type of storage used for prepared food items
23) Choose the phrase that best states the primary objective of the assembly/serve system? A. a desire for individuality B. minimize labor cost C. serve rural healthcare facilities D. suited to multiple service units
24) ______________________measures how well the organization achieves its objectives or "doing the right things" A. Efficiency B. Effectiveness C. Mission Statement 25) True False Food cost is more likely to be higher in an assembly serve system. 26) True False A ready prepared foodservice system would be the best choice where there is a shortage of skilled labor. For questions 25-28 fill in the blank using one of these four words. Conventional Commissary Ready prepared Assembly serve 27)____________________quality control is of primary importance; standard of quality is achieved through selection of recipes, menus, and ingredients and close monitoring of production. Time and place of preparation and service are NOT separated Conventional 28)_____________________only one unit to supervise rather than many; food safety and distributions are of concern in mass production; many areas of possible contamination; transport of food must be carefully monitored. Place of preparation and service are separated. Commissary
29)______________________one unit to supervise, no delivery off premise required, close control possible over production, bacteriological hazards possible, must carefully control time/temperature relationships. Time and preparation of service are separated Ready Prepared 30)_______________________little control possible over food quality except in the selection prepared items. No on-premise food production. Assembly Serve 31)Which of the following NOT is a major advantage of Cook-Chill food production systems A. B. C. D. Sanitation Reduce Labor Inexpensive to install Product consistency
32) A tumble chillier would likely be found in which foodservice operation? A. B. C. D. Conventional Cook-Chill Cook-freeze Assembly/serve
33) Which of the following types of foodservice operations is best suited to a commissary system? A. operations where a large number of people must be served in one place B. operations where service is close to production C. operations with a large number of serving units D. operations with unique food requirements 34) True False The human relations theory of management developed following research conducted by Elton Mayo. 35) True False foods Rethermalizaiton is the process of quick freezing prepared
36) Popular theory in the early 1900s concerned primarily with the best method and right wage for a job. A. Human Relations Theory B. Scientific Management Theory C. Open System D. Classical Approach Chapter 3: Food Safety and HAACP 37) The best method to assure that poultry has been adequately cooked to reduce harmful microorganisms is to: A. monitor time and temperature throughout the preparation process B. make sure juices run clear C. cook it for as long as the recipe indicates D. squeeze the thigh meat (it should be firm) 38) The P.M. supervisor checks the refrigerator at 7 PM and finds a three-gallon stockpot full of beef tips in gravy leftover from the noon cafeteria serving line. The internal temperature is 75 degree F. The supervisor should: A. B. C. D. blenderize the tips for tomorrows puree diets use the tips immediately for late trays dispose of the tips portion the tips into 2-inch shallow pan and place in the refrigerator.
39) The single most important measure to prevent the spread of staphylococci in a foodservice operation is to teach and monitor proper A. B. C. D. use of hair restraints handwashing temperature taking thawing techniques
40) Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation? A. JCAHO manual B. The Federal Registry C. The Food Code D. FDA Web Site 41) A cook prepares chicken according to a recipe. The recipe includes a CCP (Critical Control Point) with a minimum end point temperature of 165 degrees for 15 seconds. At the end of the specific baking time the product temperature is at 160 degrees. Following principles of HACCP the next thing the cook should do is: A. Place the chicken on a steam table pan and bring the temperature up to 165 degrees B. enter the end point temperature into a computer data base C. throw the chicken out D. Follow corrective actions as established for this CCP 42) True False The Food Code is federal law and must be adopted by state regulatory agencies. 43) As part of a HACCP plan a dietary manager identifies specific time and temperature standards for each phase of a recipe. These standards are examples of: A. B. C. D. hazards risks critical limits critical control points
44) A food service manager wants to initiate a HACCP plan by identifying critical control points in recipes. An appropriate place to begin would be to focus on recipes that: A. include potentially hazardous ingredients B. have a few, simple procedures C. yield large volumes D. need to be standardized
45) True False According to the 1999 Food Code, refrigerated foods should be held at or below 41 degrees F. 46) True False Thermometers can be calibrated using ice and boiling point methods. 47) All of the following are required for growth of bacteria except: A. food B. moisture C. sunlight 48) Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for? A. Health And Cleanliness Control Plan B. Heat, Agitate, Clean, Cool and Position C. Health Administration Center for Consumer Protection D. Hazard Analysis Critical Control Point 49) A process step at which a preventive or control measure can be applied that would eliminate, prevent or minimize a hazard. A. Cross-contamination B. Foodborne illness C. Flow of food D. Critical Control Point E. Outbreak 50) The transfer of harmful microorganisms from one item of food to another by means of a nonfood contact surface A. Cross-contamination B. Foodborne illness C. Flow of food D. Critical Control Point E. Outbreak 51) A disease that results from eating food that contains live pathogenic bacteria or other microorganisms. A. Cross-contamination B. Foodborne illness C. Flow of food D. Critical Control Point E. Outbreak
52) An incident of foodborne illness, confirmed through laboratory analysis that involves two or more people who eat a common food. A. Cross-contamination B. Foodborne illness C. Flow of food D. Critical Control Point E. Outbreak 53) The path that food travels in a foodservice operation. A. Cross-contamination B. Foodborne illness C. Flow of food D. Critical Control Point E. Outbreak 54) Which of the following is NOT a potentially hazardous food. A. Melons B. Tofu C. Soy-Protein Products D. Sprouts E. Canned Tomatoes Applied Math for Food Service 55)There are _________ teaspoons in one cup. 48 56) How many ounces of yeast are in an envelop that contains 7 grams? A. 25 B. .25 C. oz. D. 28 57) 4 oz equals how many grams? A. 112 B. 56 C. 28 D. 4 58) Half of 1 liter is: A. 5 milliliters B. 50 milliliters C. 500 milliliters D. 5000 milliliters
59) ______________refers to the heaviness of a substance. Weight 60) _______________refers to the space occupied by a substance Volume 61) Milk costs $1.97 per gallon. Your bread recipe uses 6 ounces. How much does the amount of milk cost? A. $0.92 B. $.092 C. $.032 D. $.320 62) If one kilogram cost $28.00, how much does 3 oz cost? A. $0.240 B. $2.40 C. $2.66 D. $0.266 Long-Term Care Mock Survey: Kitchen Sanitation Inspection 63) True False The scrapes of lunchmeat around the slicer and the crumbs on the floor near the toaster were a major food safety concern? 64) Which of the following was NOT an action or policy/procedure that would decrease food safety? A. Check temperature of perishable food B. Refrigerate items immediately C. Frozen food should be frozen solid D. Dishmachine rinse temperatures should be checked 3x daily E. Facility must set specific delivery temperature specifications