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Food & Management Final Exam Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food & Management Final Exam Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food & Management FinalManagers use _________ to compare results with the objectives of the organization, its
standards, and policies and procedures. - ANS feedback
In which type of operation are the meals prepared using little or no cooking? - ANS
Assembly/serve
Which of the following is NOT a subsystem in the foodservice systems model? - ANS profit/loss
In the systems theory, the process of changing inputs into outputs is known as: - ANS
transformation
In a franchise contract, which party provides or assists with site selection, purchasing, and
equipment specifications? - ANS franchisor
A disadvantage of an assembly/serve operation is that: - ANS many customers want freshly
made food.
In a foodservice system, which of the following is an output? - ANS meals
Which food is most likely to be contaminated with fungi that produce aflatoxin? - ANS peanuts
Which type of thermometer is used to measure surface temperatures? - ANS Infrared
thermometer
Any ready-to-eat TCS food must be used within ____ days. - ANS 7
Shellfish identification tags must be kept on file for ____ days. - ANS 90
The temperature danger zone is from: - ANS 41F to 135F (5C and 57C).
For information on how to use cleaning chemicals in their jobs, foodservice workers can do all of
the following except: - ANS ask someone from another department
In a three-compartment sink, the second sink is used to: - ANS rinse
The temperature of a pan of beef stew is checked during holding. The stew is below the desired
temperature and is thrown out according to house policy. Throwing out the stew is an example
of which HACCP principle? - ANS corrective action
, A restaurant menu is also known as a(n) _____ menu. - ANS static
When planning a dinner meal, which item should you choose first? - ANS entree
Which type of menu adds variety to daily meals? - ANS cycle
To create a balanced, professional menu, at least half of the menu should be: - ANS white
space
Which food texture is not preferred? - ANS crumbly
If the food cost for spaghetti and meatballs is $1.75 and the desired food cost percentage is
25%, what should you charge for this dish? - ANS 7
When buying equipment, most operators purchase from all of the following except: - ANS street
vendors
NSF certification means the piece of equipment is all of the following except: - ANS portable
Equipment specifications should include all of the following except: - ANS kitchen production
Which piece of equipment would you use to make pancakes? - ANS tilt skillet
This type of pan is 12 × 20 inches and used to hold foods in the steam table. - ANS hotel pan
Which type of refrigerator is best for storing a lot of food? - ANS walk in
Which type of knife blade stays sharp longer? - ANS High carbon stainless steel
The major factor influencing the design and layout is the - ANS menu
A popular durable flooring found in many kitchens today is: - ANS quarry tile
Which work area needs a three-compartment sink? - ANS pot washing
Which of the following flooring materials helps lower noise levels in the dining room? - ANS
carpet
The dining area should have _______ air pressure. - ANS positive
Which of the following arrangements discourages people from walking through the work area? -
ANS u shaped
The most energy efficient bulb is the: - ANS LED
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