Domain 3/4 Review Questions 1-208

Front 1

What temperature range is recommended for a diary refrigerator?

Back 1

36-40F

Front 2

which piece of food service equipment is the least energy efficient?

Back 2

deck oven

Front 3

What gas is released from a fire?

Back 3

carbon monoxide

Front 4

If you work overtime and did not get paid, which labor law would help your claim?

Back 4

The Fair Labor Standards Act

Front 5

The FDA does what three things?

Back 5

b) inspects factories c) enforces the Food, Drug and Cosmetic Act d) monitor interstate shipping of shellfish

Front 6

Which management function should require the greatest allotment of time by a production manager (choose 2): planning, organizing, directing, controlling?

Back 6

directing and controlling

Front 7

You have just been promoted to a top management position. What adjustment in skills is needed?

Back 7

technical skills decrease, conceptual skills increase

Front 8

The nutritional label on food utilizes DRI's, which replace the old:

Back 8

USRDA's

Front 9

Using the scientific approach to management, what would result?

Back 9

decreased labor minutes/meal

Front 10

Which of the following food service systems has the lowest labor cost: cook freeze, cook chill, convenience, conventional?

Back 10

convenience

Front 11

Which is considered a hazardous situation: gauge on the coffee urn not working, employee washing floors during rush hour, cleaning the grill with steel wool, leaving the freezer door ajar?

Back 11

employee washing floors during rush hour

Front 12

What type of leadership style is shown with a circular organization chart?

Back 12

participative

Front 13

What temperature should you store frozen fruits and vegetables?

Back 13

-10 - 0

Front 14

What is the officially sanctioned ability to issue orders to subordinate employees within an organization?

Back 14

line authority

Front 15

What is management's basic function?

Back 15

planning

Front 16

What are guides that define the scope of permissible activity

Back 16

policies

Front 17

In making a decision, what are the 5 steps are taken?

Back 17

1. recognize an analyze the problem 2. gather data, 3. choose a solution 4. take action 5. follow-up

Front 18

Responsibility, recognition by management and participation in decision-making are all considered true motivators by:

Back 18

Herzberg

Front 19

Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by:

Back 19

Mayo

Front 20

A ___ ___ is a volunteer group composed of workers (or even students), usually under the leadership of their supervisor (or an elected team leader), who are trained to identify, analyze and solve work-related problems and present their solutions to management in order to improve the performance of the organization, and motivate and enrich the work of employees.)

What are ___ ___ useful for?

Back 20

quality circle; increasing productivity

Front 21

What style of management is the Y theory of management?

Back 21

democratic

Front 22

What is a scale drawing of an area showing the path of a work during a process?

Back 22

flow diagram

Front 23

What is a graphic representation of the separate steps in a procedure using symbols?

Back 23

a process chart

Front 24

The number of work movements between pieces of equipment is indicated on a:

Back 24

cross chart

Front 25

What is the best use of performance appraisals?

Back 25

to improve performance

Front 26

What is a written record of items ordered, with quantities and specifications?

Back 26

a purchase requisition

Front 27

When goods are received, the delivery slip included is:

Back 27

the invoice

Front 28

A blast freezer and rethermalization are part of which type of production system?

Back 28

ready-prepared

Front 29

What are BHA and BHT used for in frozen foods?

Back 29

prevent lipid oxidation

Front 30

What is an example of self-actualization?

Back 30

asking for additional training

Front 31

Which would add bulk to frozen yogurt: carrageenan, carob gum, monglycerides, microcrystalline cellulose?

Back 31

microcrystalline cellulose

Front 32

When meat is irradiated, the best flavor comes from what type of meat?

Back 32

meat that has been frozen

Front 33

Which of the following is an example of productivity management: labor turnover rate, labor minutes per day, food cost percentage, edible portion cost?

Back 33

labor minutes per day

Front 34

When preparing a budget, which management function is involved?

Back 34

controlling

Front 35

All of the following are operation costs except: utilities, cleaning, labor costs, laundry service?

Back 35

labor costs

Front 36

What is the lowest acceptable holding temperature while serving?

Back 36

140F

Front 37

Quality standards for fruit assure you of:

Back 37

specifications of minimum quality characteristics

Front 38

Theory Z is based on the following premise: a)workers accept responsibility b)self-direction and control are emphasized c) task, structure and authority d) mutual worker-employer loyalty

Back 38

mutual worker-employer loyalty

Front 39

What is the method used when you log in and log out movement from the storeroom?

Back 39

perpetual inventory

Front 40

Before adding new items to the menu, you should:

Back 40

give samples to a few patients and ask for their comments

Front 41

Previously cooked hazardous food must be reheated to what internal temperature for 15 seconds within house much time?

Back 41

165F within 2 hours

Front 42

Which theory states that employee involvement is the key to productivity?

Back 42

Theory Z

Front 43

Which law sets the minimum wage?

Back 43

Fair Labor Standards Act

Front 44

Which type of organization chart shows a direct flow of authority from top to bottom?

Back 44

line

Front 45

What is the best way to maximize meat storage?

Back 45

store in vacuum-packaged oxygen impermeable film

Front 46

Adulterated food is regulated by whom? Under what Act?

Back 46

FDA under the Food, Drug and Cosmetic Act

Front 47

What does a viscosimeter measure?

Back 47

consistency

Front 48

What should the width of a main kitchen aisle be?

Back 48

60"

Front 49

Why are mono and di-glycerides added to shortening used in cakes?

Back 49

emulsifiers

Front 50

How wide should an aisle be for two people with a mobile cart to move through?

Back 50

50"

Front 51

Which process results in creative, prioritized decision making?

Back 51

the nominal group technique

Front 52

DRGs allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive: a)$1200 b )$800 c)$2000 d) $1600?

Back 52

$1600

Front 53

If there is an increase in input and output, productivity will:

Back 53

remain the same

Front 54

Management by objectives refers to a management process which employs:

Back 54

precise, measurable objectives

Front 55

What is the report presenting the financial condition of an organization as of a particular date?

Back 55

balance sheet

Front 56

Five pounds of pressure creates a temperature that is ________ the boiling point of water.

Back 56

greater than

Front 57

When cleaning _______, use chlorine or quaternary ammonia

Back 57

counter tops

Front 58

Propionate is used in foods to:

Back 58

increase shelf life by inhibiting mold

Front 59

When trying to cut down on the number of employees on a try assembly line, evaluate the:

Back 59

number of workstations

Front 60

The efficacy of a foodservice worker is increased if the work center is designed to allow the employee to:

Back 60

use both hands

Front 61

The cleanliness of on-line steam is not an issue when purchasing a:

Back 61

steam-jacketed kettle

Front 62

Meat loaf left out for 5 hours should not be served because of the risk of:

Back 62

staphylococcus

Front 63

What type of flooring would you recommend for the kitchen?

Back 63

clay tiles

Front 64

How many minutes are needed to sanitize dishes when washing by hand using chlorine?

Back 64

1 minute

Front 65

If you increase the size of the kitchen, what will the effect be on worker efficiency will be:

Back 65

decreases

Front 66

What should the humidity of dry storage be?

Back 66

50-60%

Front 67

HAACP standards would be similar in which set of the following foods: a)canned corn and frozen corn b)fresh chicken and frozen chicken c)fresh beef and frozen chicken d)frozen beef and frozen corn? D) frozen beef and frozen corn

Back 67

D) frozen beef and frozen corn

Front 68

A decision to feed patients in their rooms, rather than in the cafeteria is based on:

Back 68

the philosophy of the kitchen

Front 69

The dishwater temps are as follows: pre-wash: 140F, wash: 150F, rinse:200F. What, if any, should be altered?

Back 69

turn down the rinse temp

Front 70

What temperature should coffee and items such as thin soups be held for serving?

Back 70

180-190F

Front 71

Which system is not labor efficient: conventional, vending, cafeteria, assembly serve?

Back 71

conventional

Front 72

Why is methylene added to some types of coffee?

Back 72

retain the flavor

Front 73

What is proactive and focuses on the prevention of errors in food service?

Back 73

quality control

Front 74

What is a measure of the quality of care provided to patients?

Back 74

quality assurance

Front 75

What information do you need to calculate the selling price using the factor method?

Back 75

raw food cost x factor (100/food cost %)