Food Service Midterm

Front 1

Improper handling of sous vide products can result in

Back 1

microbiological health hazards.

Front 2

The dominant type of foodservice in the United States is

Back 2

conventional

Front 3

Cook-chill and cook-freeze are examples of the _____________ type offoodservice.

Back 3

ready-prepared

Front 4

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

Back 4

fresh apples, sugar, flour, and shortening to make apple pie.

Front 5

One of the advantages of a ready-prepared foodservice as compared to a conventional foodservice is that

Back 5

peak demands for labor are removed.

Front 6

In a(n) _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

Back 6

ready-prepared

Front 7

Satellite service centers are associated with commissary foodservice operations

Back 7

True

Front 8

Center of the plate typically requires two phases of heat processing in ready-prepared foodservices.

Back 8

True

Front 9

A galley kitchen in a hospital allows for decentralized assembly of patient meals.

Back 9

True

Front 10

Purchasing EnergyStar equipment would help a foodservice operation achieveLEED certification.

Back 10

True

Front 11

In decentralized service, food is

Back 11

transported in bulk to galley kitchens near the patient units where patient trays are assembled

Front 12

The _____________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

Back 12

commissary

Front 13

The term sous vide is French for

Back 13

under vacuum.

Front 14

The agency responsible for the grading, inspection, and certification of meats is the

Back 14

U.S. Department of Agriculture.

Front 15

Carbon footprint is a measure of one’s impact on the environment based on theamount of greenhouse gases (carbon dioxide) generated.

Back 15

True

Front 16

Safety stock is the amount of food on inventory when a reorder is submitted.

Back 16

False

Front 17

Using the term “lean” to describe the fat content of meat means that the meat has

Back 17

less than 10 grams of fat and 95 milligrams of cholesterol per serving.

Front 18

Value is the perceived relationship between

Back 18

quality and price.

Front 19

The document given to the supplier listing the items to be ordered is termed a(n)

Back 19

purchase order

Front 20

Specifying that an insulated beverage carafe must maintain temperature for atleast 20 minutes is an example of _____________ specification.

Back 20

performance

Front 21

Organizing purchasing as a profit center means that the department would

Back 21

manage expenses and generate profit.

Front 22

Organizing purchasing as a cost center means that the department wouldgenerate sufficient profits to cover expenses.

Back 22

False

Front 23

Irradiation is used to

Back 23

control foodborne pathogens on food.

Front 24

“Value added” has been defined as

Back 24

increasing value of food through manufacturing and processing

Front 25

A yield grade of “1” stamped on a beef carcass means

Back 25

increased muscle and decreased fat.

Front 26

Which of the following is an example of a Good Agricultural Practice (GAP)?

Back 26

providing hand-washing facilities for workers

Front 27

Procurement is located within the transformation component of the foodservice systems model.

Back 27

True

Front 28

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

Back 28

True

Front 29

A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?

Back 29

.25

Front 30

The forecasting method that uses a judgment factor to weigh the most recent data is _____________.

Back 30

exponential smoothing

Front 31

Food production is found in the _____________ component of the foodservice systems model.

Back 31

transformation

Front 32

Which of the following is an example of direct energy usage?

Back 32

refrigeration storage

Front 33

Which of the following is most likely to be listed as a requirement for an ingredientroom employee?

Back 33

Answers: ability to compute simple math calculations

Front 34

If the ground beef is known to have a cooking yield of 45%, how much groundbeef would need to be purchased to provide 10 pounds EP?

Back 34

23 lbs

Front 35

A coffee-shop is open Monday through Friday each week. Records for the week show that the following numbers of bowls of chili were sold: 160, 140, 135, 185, and 190. Using a 3-day moving average, what quantity would the manager recommend be prepared for Monday of the second week?

Back 35

170

Front 36

A recipe for 100 servings contains 25 pounds of ground beef, 10 pounds of pasta, 10 pounds of tomato paste, and 5 pounds of cheese. You are adjusting this recipe using the factor method and have determined that your conversion factor is 5. How many pounds of ground beef will be in your new recipe?

Back 36

125 pounds

Front 37

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve

Back 37

cooking single pans of carrots just in time for service.

Front 38

Which of the following is most likely to occur if a centralized ingredient room is used?

Back 38

Production costs can be reduced because less-skilled employees will be used to do preparation activities.

Front 39

Dividing the individual ingredient weight by the total recipe weight is one step inthe _____________ recipe adjustment method.

Back 39

percentage

Front 40

If a 6-ounce spoodle is used to portion beef stew, what do we know about that portion of stew?

Back 40

Its volume will be equivalent to 3/4 cup

Front 41

If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________.

Back 41

$.62

Front 42

The concept of handling loss is a component of the _____________ recipe adjustment method.

Back 42

percentage

Front 43

A #8 disher will yield which size portions?

Back 43

1/2 cup

Front 44

A hospital that uses cook-chill production and centralized tray production likely would have ___ steps between procurement and service as compared to a table service restaurant

Back 44

more

Front 45

ready-prepared foodservice operations evolved because of the shortage of skilled labor

Back 45

true