Questions 1-100 Flashcards
What temperature range is recommended for a dairy refrigerator?
a- 28-32F
b- 36-40F
c- 45-50F
d- 55-60F
b- 36-40F
Which piece of food service equipment is the least energy efficient?
a- convection oven
b- deck oven
c- steam jacketed kettle
d- rotary oven
b- deck oven
A Dietitian ordering canned goods can be assured of a reliable product if they:
a- buy directly from the manufacturer
b- accept the most reasonable bid
c- conduct a can cutting analysis
d- buy the same brand, grade, size as last time
c- conduct a can cutting analysis
Which piece of food service equipment may be restricted by a local law?
a- toaster
b- steam jacketed kettle
c- convection oven
d- garbage disposal
d- garbage disposal
What gas is released from a fire?
a- helium
b- hydrogen
c- carbon dioxide
d- carbon monoxide
d- carbon monoxide
If you worked overtime and did not get paid, which labor law would help your claim?
a- Equal Opportunity Act
b- Fair Labor Standards Act
c- Equal Pay Act
d- Civil Rights Act
b- Fair Labor Standards Act
If a female is hired and does not receive the same pay as a male in the same position, she can seek help from:
a- Equal Opportunity Act
b- Fair Labor Standards Act
c- Equal Pay Act
d- Fair Wage Act
c- Equal Pay Act
What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?
a- 12%
b- 10%
c- 9%
d- 11%
d- 11%
What is the food cost percentage if the cost of food is $325 and the income is $865?
a- 38%
b- 36%
c- 34%
d- 32%
a- 38%
If a union member repeatedly arrives late, you should:
a- fire him
b- report him to management
c- say nothing but make a note of it
d- forget it
b- report him to management
What method of food service is used when one school delivers meals to another?
a- ready prepared
b- commissary satellite
c- assembly serve
d- cook chill
b- commissary satellite
After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger. You should:
a- call the state public health office to investigate
b- have the lab culture the kitchen
c- fire the employee
d- send the employee home until the cut has healed
d- send the employee home until the cut has healed
If an employee works 5 days each week, how many regular employees can be covered by one relief employee?
a- 1 1/2
b- 2
c - 2 1/2
d- 3
c - 2 1/2 (find this one out)
How much hamburger will it take to make 300 3 oz patties with 20% shrinkage?
a- 52lb
b- 68lb
c- 90lb
d- 70lb
d- 70lb (do 3 / 80 x 100 x 300 / 16)
A food service operates with a 35% food cost. If a menu item has a raw cost of 1.25 and takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?
a- 2.75
b- 3.25
c- 2.50
d- 3.58
d- 3.58 (prep time and cost does not count into food cost)
An 8lb roast beef costs 2.79/lb. The EP is 65%. What is the AP price of the roast?
a- 21.19
b- 22.00
c- 22.32
d- 23.04
c- 22.32 (AP = 2.79 x 8 lb, EP is irrelevant here)
The FDA:
I- inspects meat, poultry, fish, eggs
II- inspects factories
III- enforces the Food, Drug, and Cosmetic Act
IV- monitors interstate shipping of shellfish
a- I, II, III
b- III, IV
c- II, III, IV
d- I, III
c- II, III, IV
Find the cost per meal if you serve 120,000 meals, spend 46,000 in food purchases and 1250 worth of food was removed from inventory.
a- 0.39
b- 0.42
c- 0.37
d- 0.43
a- 0.39 (46000 + 1250 = x, x/120000)
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?
a- 2.79
b- 0.05
c- 1.12
d- 0.25
b- 0.05 (3800/40 = x, x/60 = y, y/34 = 0.05)
Which management functions should require the greatest allotment of time by a production manager?
a- planning and organizing
b- organizing and directing
c- directing and controlling
d- organizing and controlling
c- directing and controlling (remember this)
A cafeteria seats 80 customers. Lunch runs from 11:15 am to 1:00 pm. Turnover is 2.5 customers/hour. How many can be served during those hours?
a- 125
b- 216
c- 350
d- 550
c- 350 (80 x 2.5 x 1.75)
You have been promoted to a top management position. What adjustment in skills is needed?
a- technical skills decrease, conceptual skills increase
b- conceptual skills decrease, technical and human skills increase
c- technical skills increase, conceptual skills decrease
d- technical skills decrease, conceptual and human skills increase
a- technical skills decrease, conceptual skills increase
Beef stew has been unrefrigerated for 4 hours after preparation. What should you do?
a- reheat it to 140F and refrigerate in shallow pan
b- discard the stew
c- reheat it to 165F and refrigerate it
d- refrigerate the stew in shallow pans
b- discard the stew
Which type of power is ineffective in motivating behavioral change and may create resistance?
a- referent
b- coercive
c- legitimate
d- expert
b- coercive