Deck 1: Food Service

Question 1

Which size will yield the greatest number of servings of vegetables?

A)2
B)2 ½
C)10
D)300

Answer 1

10

Question 2

Which factors need to be considered for menu development?

A)Food costs, clientele, profit potential
B)Kitchen size, equipment, labor intensity
C)Vendor availability, quality control, competition
D)All of the above

Answer 2

All of the above

Question 3

The ABC inventory system:

A)Measures the relative value of each item in an inventory
B)Identifies which inventory items account for most of the inventory value
C)Identifies which inventory items contribute the least to the inventory value
D)All of the above

Answer 3

All of the above

Question 4

In which of the following situations is it permissible for food handlers not to wear disposable gloves?

A)Filling bins on a salad bar
B)Mixing chopped vegetables into a kettle of broth
C)Washing fresh fruits and vegetables
D)Refilling bowls of ice cubes on a buffet table

Question 5

What is the safest method for cooling hot food?

A)Cool from 135°F to 30°F within 8 hours using deep covered pans.
B)Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours, using shallow open pans.
C)Place hot pans of food into ice baths until the ice melts.
D)Allow hot food to come to room temperature before refrigerating.

Question 6

The Delaney Clause mandates which of the following:

A)Manufacturers of food additives must prove that they are safe
B)Standards of fill must meet federal guidelines
C)Cancer-causing substances must be removed from foods
D)Dishonest food labeling is prohibited

Question 7

The cook/chill method of food preparation involves:

A)Preparing and refrigerating foods that will be served cold
B)Deep-freezing large batches of cooked foods
C)Cooking and rapid chilling food for use at other locations within 5 days
D)None of the above

Question 8

What is the order point of stewed tomatoes if 3 cases are used each day, 5 cases are needed as safety stock, and 7 days are needed for delivery from the time an order is placed?

A)30 cases
B)18 cases
C)26 cases
D)36 cases

Question 9

What is the minimum dishwasher temperature necessary to destroy bacteria?

A)212°F
B)155°F
C)170°F
D)180°F

Question 10

A popularity index is used to :

A)Rate the popularity of individual menu items
B)Estimate the number of servings of a menu item needed per day
C)Identify low-selling items that could be removed from the menu.
D)All of the above

Question 11

Which of the following is NOT true about pressure cooking?

A)It may use 5-15 PSI
B)Temperature is inversely related to PSI
C)Cooking temperature can exceed 212°F
D)Both A and B

Question 12

Which of the following is true for the mini-max stock method for placing food orders?

A)Actual need might be greater than the amount ordered.
B)The amount ordered is higher in some months than others.
C)The method should not be used to order items whose usage fluctuates.
D)A & C

Question 13

The Nutrition Labeling and Education Act has established which of the following standards? (Choose all that apply.)

A)Low cholesterol: less than 20 mg per serving
B)Low fat: three grams or less per serving
C)Low sodium: no more than 35 mg per serving
D)None of the above

Question 14

A PERT (Program Evaluation and Review Technique) chart is used to:

A)Diagram the flow and timing of all activities related to a project
B)Evaluate employee strengths and weaknesses during performance reviews
C)Outline responsibilities of staff supervisors
D)Keep track of vendor compliance with delivery schedules