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Flashcards in FINAL Deck (46):
1

TO KEEP A HEALTHY WEIGHT, ___.

BALANCE THE CALORIES FROM FOODS WITH THE CALORIES BURNED IN DAILY WORK AND PLAY.

2

BREAKFAST EATERS ARE ___.

LESS LIKELY TO BE OVERWEIGHT AND MORE LIKELY TO HAVE HIGHER NUTRIENT INTAKES.

3

THE BRAIN IS FUELED BY ___ AND ___.

GLUCOSE
CARBOHYDRATES

4

A PERSON MAY HAVE A FAMILY HISTORY OF HEART DISEASE,

BUT THAT DOESN'T MEAN THAT PERSON IS DESTINED TO HAVE THE DISEASE.

5

WASHING HANDS IS THE ___.

SINGLE MOST IMPORTANT PRACTICE IN ANY SCHOOL NUTRITION PROGRAM.

6

YOU SHOULD ALWAYS ALLOW THE DISHES ___.

TO AIR DRY AND THEN PUT THEM UP.

7

TSP

TEASPOON

8

TBSP

TABLESPOON

9

C

CUP

10

PT

PINT

11

QT

QUART

12

IN

INCH

13

NO

NUMBER

14

FL OZ

FLUID OUNCE

15

L

LITER

16

GAL

GALLON

17

ML

MILLILETER

18

WT

WEIGHT

19

OZ

OUNCE

20

LB

POUND

21

G

GRAM

22

KG

KILOGRAM

23

ONE POUND IS ___.

16 OUNCES.

24

MANAGERS SET THE TONE IN THE CAFETERIA.

IF THEY ARE CALM AND KNOW WHAT THEY ARE DOING, THE WORKERS WILL BE CALM, BUT IF YOU RUN AROUND LIKE A CHICKEN WITH YOUR HEAD CUT OFF SO WILL YOUR WORKERS.

25

ALL ITEMS IN STORE ROOMS, FREEZERS, AND COOLER ___.

SHOULD HAVE THE DATE RECEIVED AND THE PRICE MARKED ON THEM.

26

GOOD PERSONAL HYGIENE ___.

HELPS WORKERS FEEL GOOD ABOUT THEMSELVES.

27

CLEAN GARBAGE CANS ___.

EVERYDAY.

28

GOOD PERSONAL HYGIENE HELPS ___.

PREVENT FOOD POISONING.

29

COMMUNICATIONS MAY BE ___ OR ___.

VERBAL
NONVERBAL

30

COMMUNICATION IS ___.

GIVING AND RECEIVING MESSAGES BETWEEN MANAGERS AND THE WORKERS.

31

A BUTCHER'S STEEL IS ___.

USED TO SHARPEN A KNIFE.

32

A DULL KNIFE ___ THE CHANCE OF AN ACCIDENT.

INCREASES

33

OVER LOADING COOKING EQUIPMENT ___.

LENGTHENS THE COOKING TIME.

34

OVEN AND REFRIGERATOR THERMOMETERS ___ NEED TO BE SANITIZED AFTER EACH USE.

DO NOT

35

THE FOOD IS HELD IN PLACE IN A SLICER BY THE ___.

PUSH PLATE

36

THE MIXER SHOULD BE STARTED AT A ___.

LOW SPEED, THEN THE SPEED INCREASED TO THE DESIRED SPEED.

37

THE SIDE OF THE MIXER BOWL SHOULD BE SCRAPPED ___.

WHEN THE AGITATOR IS STOPPED.

38

COMPARED TO OTHER METHODS OF COOKING, ___.

STEAMERS USUALLY REQUIRE LESS TIME.

39

STEAMING USUALLY ___ COLOR RETENTION OF VEGETABLES.

INCREASES

40

STEAMERS SAVE ___.

ENERGY

41

FLOOR OF WALK-IN COOLERS SHOULD BE ___.

MOPPED DAILY

42

THE NOROVIRUS IS VERY ___ AND ___.

HARDY
RESISTANT

43

IT CAN SURVIVE ___ TEMPERATURES AND TEMPERATURES UP TO ___.

FREEZING
140 DEGREES

44

IT CAN SURVIVE ON SURFACES SUCH AS ___ FOR AT LEAST ___.

STAINLESS STEEL
A WEEK

45

VERY FEW FOOD SERVICE ___ WILL KILL THE ___.

SANITIZERS
NOROVIRUS

46

THE NOROVIRUS IS

VERY CONTAGIOUS.