Food Service Mgmt 2 Final Exam

Front 1

The purchasing systme that uses a vendor who will supply almost all food (frozen, fresh, canned, etc) small equipment and supplies needed in a food service operation is called:

Back 1

One stop shopping

Front 2

In the purchasing process the proper order for following the "paper trail" of records is:

Back 2

Requisition, Purchase Order, Invoice

Front 3

In purchasing food, if you open sealed bids and then place an order with the company submitting the lowest bid, you are using which of the following methods of buying?

Back 3

Formal competitive bid

Front 4

THe following is an incomplete sample of a purchasing specification. Identify the missing component which would complete the specification.

Item: Raisin, Thompson seedless
U.S. Grade B (choice)
25lb carton, polyethylene lined
$1.50 per pound

Back 4

Quantity to purchase

Front 5

Grade for beef in decreasing order of quality are "U.S. Prime", "Choice", followed by:

Back 5

Select

Front 6

The joining together of medium or small food service operators for purchasing purposes to gain large volume price benefits is called:

Back 6

Group or cooperative buying

Front 7

Identify the flase statement below about receiving and storage.

Back 7

Ambient storage areas should be kept at 36-40 degrees to maintain quality products (really is 50-70degrees F)

Front 8

The established minimum stock levels for reorder points is based primarily on:

Back 8

Daily usage and the time needed to receive new stock

Front 9

The purpose of the storeroom is to:

Back 9

Monitor the issuance of food materials from inventory

Front 10

Caking and molding of dried fruits in a storeroom may be an indicator that the:

Back 10

Humidity is too high

Front 11

Major functions of an inventory control system include all of the following except:

Back 11

True=minimizing inventory investment, assuring that objectives are being met by providing feedback on operations, and ensuring adequate products for production and service needs

False=Reducing expenditures on salaries

Front 12

The ABC and Mini-Max are methods of:

Back 12

Inventory management

Front 13

A perpetual inventory is:

Back 13

A running record of the balance on hand for each item in all storage areas

Front 14

A physical inventory is:

Back 14

An actual count of all goods on hand

Front 15

The cost of goods sold divided by the average inventory is the:

Back 15

Inventory turnover

Front 16

To test a cooks' knowledge about low fat meat cookery methods you would have them:

Back 16

Describe how to poach, broil, braise, and roast

Front 17

Batch cooking of vegetables is defined as:

Back 17

Cooking small quantities of vegetables as needed throughout the serving period

Front 18

Identify the false statement concerning convection ovens:

Back 18

True=cooks food approximately 1/3 less time of conventional ovens, cooks more trays of food in less space, has very even heat distribution.

False=Characterized by forced air circulation outside the oven cavity

Front 19

Roasting meat is an example of all the following heat transfer methods except:

Back 19

True= conduction, convection, radiation

False=Evaporation

Front 20

A standardized recipe is one that:

Back 20

Has been tested and validated for a specific food service operation

Front 21

Your No 8 food scoop has been misplaced. Which scoops could you use in replacement to yield the same serving size?

Back 21

Two No 16 scoops

Front 22

An OSHA inspector visiting a food service facility is most likely to notice:

Back 22

True=A slicer missing it's safety guard

False= Foods thawing at room temperature, improper storage of milk, incorrect dry food storage temperature

Front 23

When an employee is injured on the job, the supervisor first:

Back 23

Secures a medical evaluation of the extent of the injury

Front 24

Encouraging employees to report any strange activities, requiring all employees to wear ID badges and keeping all doors to the outside locked including receiving areas and loading docks (except when in use) are examples of :

Back 24

Security measures

Front 25

A worker was burned when a gas burner was accidentally turned on. Investigating the cause, which of the following would you consider?

Back 25

True= Dim lighting around the stove

False=Inadequate hood ventilation, poor installation of the stove, faulty sprinkler system

Front 26

The RD is asked to develop an in-service training program to educate employees about prevention of the most frequent causes of accidents in food service operations. The RD therefore plans and implements a program on:

Back 26

Best answer= Prevention of falls in the kitchen and dining area

Others=avoiding back strain with proper lifting techniques, proper storage of pesticides and cleaning of chemicals, avoiding burns by using correct food preparation and serving techniques

Front 27

Which dry chemical fire extinguisher may be used to put out grease, electrical and wood fires?

Back 27

Type ABC

A=wood
AB= grease
C= electrical

Front 28

Salmonellas traced to cantaloupe chucks are most likely caused by:

Back 28

Best=Improper washing of the melon prior to cutting

Others=poor purchase specification for the melon, improper chilling of the melon, an ill employee handling the melon

Front 29

A food service worker who confides that he has tested HIV positive is concerned about the other kitchen staff and how they will treat him. The best approach to take with this employee is to:

Back 29

Best= Assure him that confidentiality will be maintained

Not good=Ask him to report to the health clinic, instruct him to wear gloves while on duty, reassign him to a non-production area of the kitchen

Front 30

If hot water is used to sanitize dishes in a dish machine, the proper temperature for sanitation in the rinse cycle is:

Back 30

Greater than or equal to 180F