Question 1

Which size will yield the greatest number of servings of vegetables?
A)2
B)2 ½
C)10
D)300

Accepted Answer

A #10 size can provides 20-25 servings of vegetables. A #2 size can yields 4-6 servings, a #2 ½ size can yields 6-8 servings, and a #300 size can yields 3-4 servings.

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

Accepted Answer

The factors needed for effective menu development include (but are not limited to) food costs, clientele, profit potential, kitchen size, equipment, labor intensity, vendor availability, quality control, and competition. All of these factors affect the scope, cost, appeal, and potential limitations of the menu.

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

Accepted Answer

The ABC inventory system is a method for assigning value to inventory items. It measures the relative value of each inventory item, and also estimates the value contributed by inventory items to the value of the total inventory.

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

Accepted Answer

The only situation in which it is permissible for food handlers not to wear disposable gloves is when washing fresh fruits and vegetables. Gloves must be worn whenever food is being transferred from one container to another, or when handling ice that will be used in beverages.

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.

Accepted Answer

The safest method for cooling hot food is to cool it from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours, using shallow open pans. Using shallow, open pans allow cool temperatures to circulate through the food. Cooling food in deep covered pans within 8 hours, placing hot food into ice baths until the ice is melted, and allowing hot food to come to room temperature before refrigerating all allow bacteria to grow, and increase the potential for spoilage and foodborne illness

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

Accepted Answer

The Delaney Clause is a federal law that mandates that cancer-causing substances must be removed from the food supply. The manufacturing of safe food additives is overseen through the Food Additive Amendment, and standards of fill and food labeling are regulated by offices within the FDA.

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

Accepted Answer

The cook/chill method of food preparation involves cooking and rapid chilling of food, which is transported to other locations and reheated and served. Food prepared using the cook/chill method is used within 5 days to prevent deterioration and possible spoilage.

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

Accepted Answer

The order point, the point at which more stock must be ordered, is 26 cases, calculated from the following formula:
(daily use)(lead time) + safety stock =
(3 cases x 7 days) = 5 cases = 26 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

Accepted Answer

The minimum dishwasher temperature needed to destroy bacteria is 170°F. A final 30-second final rinse at this temperature is sufficient to kill pathogens. Temperatures of 180-200°F may be used with shorter wash times in high-temperature dishwashers.

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

Accepted Answer

A popularity index is used in foodservice to rate the popularity of individual menu items, to estimate the number of servings of a menu item needed per day, and to identify low-selling items that could be removed from the menu. A popularity index is calculated by dividing the number of servings of a menu item sold by the total number of servings of similar foods sold per day.

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

Accepted Answer

Pressure cooking, or steam cooking, uses direct steam, measured in PSI (pounds per square inch) to cook foods, and PSI increases as temperature increases. PSI can range from 5 for cooking rice and pasta to 15 for quick-cooking large batches of foods. The cooking temperature often exceeds 212°F, the boiling point of water needed to produce steam.

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

Accepted Answer

The mini-max stock method establishes minimum and maximum inventory amounts. When the minimum level is reached, an order is place to replenish inventory only to the maximum level. This means that the same amount is ordered each time. as a result, actual need might be greater than the ordered amount, and that the method is not suitable for maintaining stock of items with variable usage.

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

Accepted Answer

The Nutrition Labeling and Education Act has established "low cholesterol" as less than 20 mg per serving and "low fat" as less than or equal to 3 g fat per serving. "Low sodium" is defined as no more than 140 mg sodium/serving; "very low sodium" as not more than 35 mg sodium per serving.

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

Accepted Answer

A PERT chart is used to diagram the flow and timing of all activities related to a project. A PERT chart helps to clearly identify key project objectives and to illustrate relationships between tasks.

Quiz 1: Food Service

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

Which factors need to be considered for menu development?

The ABC inventory system:

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

What is the safest method for cooling hot food?

The Delaney Clause mandates which of the following:

The cook/chill method of food preparation involves:

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?

What is the minimum dishwasher temperature necessary to destroy bacteria?

A popularity index is used to :

Which of the following is NOT true about pressure cooking?

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

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

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