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306 Cards in this Set
- Front
- Back
What temperature range is recommended for a dairy refrigerator?
|
36-40F
|
|
Which piece of food service equipment is the least energy efficient?
|
Deck oven
|
|
A Dietitian ordering canned goods can be assured of a reliable product if they conduct
|
a can cutting analysis
|
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Which piece of food service equipment may be restricted by a local law?
|
garbage disposal
|
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What gas is released from a fire?
|
carbon monoxide
|
|
If you worked overtime and did not get paid, which labor law would help your claim?
|
Fair Labor standards act
|
|
If a female is hired and doesn't receive the same pay as a male in the same position, she can seek help from
|
the Equal pay act
|
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What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?
|
11%, because 6/55 x 100 is 10.9
employees terminated/seperated divided by employees total times 100 |
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What is the food cost percentage if the cost of food is 325 and the income is 865?
|
38%, because 325/865 x 100 is 37.5
cost of food/income x 100 |
|
If a union member repeatedly arrives late, you should
|
report him to management
|
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What method of food service is used when one school delivers meals to another?
|
commissary satellite
|
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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
|
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?
|
2.5
|
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How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage?
|
70 lbs. Use the determining food needs equation, portion size x # servings, convert to lbs.
|
|
A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25 and it takes an employee 45 minutes at 6.00 an hour to prepare, what is the traditional selling price?
|
3.58
100 divided by percent food cost x raw food cost, then that answer times raw food cost 100/35% x 1.25 286 x 1.25= answer |
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An 8 lb roast beef costs 2.79 a pound. The edible portion is 65%. What is the AP price of the roast?
|
AP= cost per lb x total lb so 2.79 x 8 is 22.32
|
|
The FDA does what three things?
|
inspects factories, enforces the Food, Drug and Cosmetic act and monitors the interstate shipping of shellfish
|
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What is the cost per meal if you serve 120,000 meals, spend 46000 in food purchases and 1250 worth of food was removed from inventory?
|
Purchases plus food worth divided by meals served
46000+1250 is 47250 47250/120000=.39 |
|
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?
|
FTEx40=1360
so 34x40=1360 then meals produced/ 1360=x divided by minutes in an hour 3800/1360=2.8/60=.46 or .05 |
|
Which management functions should require the greatest allotment of time by a production manager?
|
Directing and controlling
|
|
A cafeteria seats 80 customers. Lunch runs from 1115 am to 1pm. Turnover is 2.5 customers/hr. How many can be served during those hours?
|
350
x=105 min 2.5=60 min 105 x 2.5 =262.5 262.5/60 =4.375 x 80= 350 |
|
You have been promoted to a top management position. What skills decrease and increase?
|
technical skills decrease, conceptual skills increase
|
|
Beef stew has been unrefrigerated for 4 hours after preparation. What should you do?
|
Discard the stew
|
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What type of power is ineffective in motivating behavioral change and may create resistance?
|
Coercive behavior
|
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A business pays 4% of its income as rent ($1200), 70% towards labor and food costs and $2500 towards other monthly expenses. How much profit does this business make per month?
|
$5300
|
|
When determining the labor turnover rate in one period look at the number of
|
employees at the end of the period and the number of new employees
|
|
The nutritional label on food utilizes the DRIs which replace the old
|
USRDA's
|
|
Using the scientific approach to management, which of the following would result?
|
Decreased labor minutes per meal
|
|
Where should a hand washing sink be located?
|
Near the food prep area
|
|
Which food service system is least likely to have microbial contamination?
|
Assembly serve, because you purchase it completely prepared
|
|
What can an employer do regarding an employee who wishes to join the union?
|
Tell them about union dues
|
|
What do you call a paid employee who represents other union workers
|
Shop steward
|
|
What oven is the most energy efficient?
|
Convection oven
|
|
The dietitian finds that the ice cream freezer is not working and everything inside has melted. She decides to throw it all out and substitute another item for dessert. She is demonstrating what type of leadership?
|
Autocratic
|
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What food service system has the lowest labor costs?
|
Convenience
|
|
What would constitute poor management?
|
Two supervisors for one employee
|
|
How does a new supervisor gain respect?
|
Communicated regularly with employees to keep them informed
|
|
Which is considered a hazardous workplace situation in a hospital?
|
An employee washing floors during rush hour
|
|
What type of leadership style is shown with a circular organizational chart?
|
participative
|
|
When can a citizen have impact on a bill?
|
when the bill is in public hearings
|
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If you were an employee and member of the union and were involved in initial labor dispute talks, you would be called a
|
shop steward
|
|
Store frozen fruits and vegetables at
|
0-10F
|
|
In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week?
|
37
|
|
If a food service reconstitutes frozen food that is made on site, what type of production system is it?
|
Cook freeze
|
|
What is an example of line authority?
|
an admin RD in a 600 bed hospital
|
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Which term relates to scientific management?
|
Physical
|
|
Work simplification studies decrease ___ and increase ___
|
costs, productivity
|
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Management's basic function is
|
planning
|
|
Policies are
|
guides that define the scope of permissible activity
|
|
The organizational chart
|
shows the employee how he fits into the organization
|
|
What is not shown on an organizational chart?
|
degree of authority and informal relationships
|
|
A job description can be used for
|
employee appraisal
|
|
A job breakdown lists
|
what steps to do and how to do them
|
|
A work schedule lists both
|
tasks and time
|
|
In making decisions, take the following steps
|
recognize and analyze the problem, gather data. choose solution, take action, follow up
|
|
Responsibility, recognition by management and participation in decision making are all considered motivators by
|
Herzberg
|
|
Being well liked by supervisors, being given special attention and the importance of breaks in increasing productivity are all considered motivators by
|
Mayo
|
|
Quality circles are useful in increasing
|
productivity
|
|
The Y theory of Management is
|
democratic
|
|
A scale drawing of an area showing the path of a worker during a process is a
|
flow diagram
|
|
A graphic representation of the separate steps in a procedure using symbols is a
|
process chart
|
|
the number of work movements between pieces of equipment is indicated on a
|
cross chart
|
|
The best use of performance appraisals is to
|
improve performance
|
|
OSHAs responsibilities do not include
|
developing a better safety program for a facility
|
|
What procedure is binding and cannot be changed?
|
arbitration
|
|
Which of the following is a hearing between labor and management during an impasse to aid in settling disputes?
|
arbitration
|
|
How many quarts of batter are needed to make 144 muffins using a #12 scoop?
|
1 qt=32 oz 32/12 =2.66 oz
2.66/32=.083 x 144= 12 |
|
If you open sealed bids and place the order with the lowest bid, you are using which buying method?
|
formal, competitive bid
|
|
A written record of items ordered, with quantities and specs is a
|
purchase requisition
|
|
When goods are received, the delivery slip included is an
|
invoice
|
|
Which food items require the highest humidity?
|
fruits and vegetables
|
|
The main reason for keeping an inventory is to determine
|
when and how much to order
|
|
Large volume purchasing, centralized production, service areas in separate facilities are features of what system?
|
Commissary
|
|
A blast freezer and rethermalization are part of what system?
|
Ready prepared
|
|
Gauge refers to
|
thickness
|
|
True or false, beef stew at 160F is safe
|
TRUE...41-135 is the danger zone
|
|
Two of the listed ingredients on a frozen food label are BHA and BHT...what is their function?
|
prevent lipid oxidation
|
|
What function is served by glycerol monostearate?
|
acts as a humectant
|
|
Why should manager not allow employees to wear long jewelry in the kitchen?
|
Employee safety and sanitation
|
|
An example of self actualization is
|
asking for additional training
|
|
In the past 5-10 yrs, food service costs have risen due to increased
|
labor costs
|
|
A flexible monthly budget would be recommended for a hospital that is planning to
|
close some of its wings for renovation for three months
|
|
Your nutrition dept has 6.5 FTE dietitians at 20/hr. How much salary is that per week?
|
hourly x 40 x 6.5=5200
|
|
Which is the least efficient way for a dietitian to evaluate a new piece of equipment for purchase?
|
Attend food service trade fairs
|
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What is the first thing you should do if an employee frequently comes to work without the proper uniform?
|
Find out why
|
|
What do you do if an employee doesn't wash pots as required?
|
Re-educate her as to proper procedures and provide follow up.
|
|
What would add bulk to frozen yogurt?
|
microcrystallline cellulose
|
|
When meat is irradiated, the best flavor comes from
|
meat that has been frozen
|
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A food service worker confides in you that he has tested HIV positive. What should you do?
|
Assure him that confidentiality will be respected
|
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A non directed interview provides ___info than a directed interview
|
More
|
|
To increase the number of patrons served in a cafeteria during the lunch meal use the
|
scramble system
|
|
What is an example of productivity management?
|
Labor minutes per day
|
|
Why are open ended questions better during an interview?
|
they provide more information
|
|
When preparing a budget, which management function is involved?
|
controlling
|
|
What is not an operational cost?
|
Labor costs
|
|
What item would appear in a capital budget?
|
Food service equipment
|
|
What can you do if your company denies you the right to organize and form a labor union?
|
file a claim with the NLRB
|
|
In work simplification, which of the following tools is helpful?
|
a flow chart
|
|
Which additive improves crispiness in vegetables?
|
calcium
|
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If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ratio is
|
1:2
|
|
The proper portion size of a dessert item is 1/3 cup. Which scoop size should you use?
|
12
|
|
The human relations theory of management stresses
|
employees needs
|
|
What is the lowest acceptable holding temperature while serving?
|
140F
|
|
Which of the following would be used to analyze tray line accuracy?
|
Process control chart
|
|
Equipment purchases depends on
|
the menu
|
|
Quality standards for fruit assure you of
|
specs of minimum quality characteristics
|
|
Productivity is measured by
|
number of portions served per hour
|
|
What is a formal study to verify that documentation and processes have been followed?
|
the audit
|
|
Unions usually advance employees based on
|
seniority
|
|
A hospital administrator would be most concerned with
|
the increase in patients length of stay
|
|
Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook on how the sauce is stored?
|
store the sauce in shallow pans in the refrigerator
|
|
Theory Z is based on what premise?
|
mutual worker/employer loyalty
|
|
Which group is responsible for nutritional labeling?
|
FDA
|
|
Freezing will
|
inhibit bacterial growth
|
|
What method is used when you log in and out movement from the storeroom?
|
Perpetual inventory
|
|
What job would you not give to a consultant dietitian?
|
Supervision of dietary employees
|
|
Before adding new items to the menu...
|
give samples to new patients and ask for their comments
|
|
The major function of management is
|
planning
|
|
Previously cooked hazardous food must be reheated to an internal temperature of 165F for 15 seconds within
|
2 hours
|
|
The Ouchi Theory Z management theory states that ____ is the key to productivity
|
employee involvement
|
|
A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June and July. How would they forecast the need for September?
|
add August and delete April
|
|
An employee voted in by the union who works to settle grievances while on paid time is the
|
shop steward
|
|
Which law sets the minimum wage?
|
Fair Labor Standards Act
|
|
Span of Control refers to the number of
|
employees under the direction of one person
|
|
The line type of organizational chart shows a direct flow of authority from
|
top to bottom
|
|
The employee turnover rate refers to the following
|
# employees terminated and replaced divided by total number of positions
|
|
Which is the best way to maximize meat storage?
|
Vacuum packaged in oxygen permeable film
|
|
Adulterated food is regulated by the
|
FDA under Food, Drug and Cosmetic Act
|
|
An employee evaluation should be given
|
in a quiet place with privacy
|
|
A viscosimeter measures
|
consistency
|
|
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes?
|
400p=90m
x=1m 400/90=4.44, or 4.5 |
|
How do you convince Administration that a former nutrition program should be reinstated?
|
Show that 75% of those who attended had fewer hospital stays (less time in hospital is better!)
|
|
Costs which are proportionately responsive to changes in volume are
|
variable
|
|
The width of a main kitchen aisle should be
|
60"
|
|
Why are mono and di glycerides added to the shortening used in cakes?
|
Emulsifiers
|
|
How wide should an aisle be for two people with a mobile cart to move through?
|
50"
|
|
Which process results in creative, prioritized decision making?
|
Nominal group technique
|
|
If you are working on a cost benefit analysis you would
|
record the number of hours the Dietitian spent providing nutrition education
|
|
An employee evaluation should be given
|
in a quiet place with privacy
|
|
A viscosimeter measures
|
consistency
|
|
Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes?
|
400p=90m
x=1m 400/90=4.44, or 4.5 |
|
How do you convince Administration that a former nutrition program should be reinstated?
|
Show that 75% of those who attended had fewer hospital stays (less time in hospital is better!)
|
|
Costs which are proportionately responsive to changes in volume are
|
variable
|
|
The width of a main kitchen aisle should be
|
60"
|
|
Why are mono and di glycerides added to the shortening used in cakes?
|
Emulsifiers
|
|
How wide should an aisle be for two people with a mobile cart to move through?
|
50"
|
|
Which process results in creative, prioritized decision making?
|
Nominal group technique
|
|
If you are working on a cost benefit analysis you would
|
record the number of hours the Dietitian spent providing nutrition education
|
|
DRGs allow 1600 for an appendectomy for a 4 day stay. The patient is released in 3 days. The hospital will receive
|
1600
|
|
If there is an increase in input and output, productivity will remain
|
constant
|
|
The food service supervisor should carefully monitor a cook/chill production because of concerns about
|
food safety
|
|
Management by objectives refers to a management process which employs
|
precise and measurable objectives
|
|
A useful application of counting FTEs is in planning the
|
budget for wages
|
|
The report presenting the financial condition of an organization as of a particular date is a
|
balance sheet
|
|
The maximum number of calories per serving in a product labeled low calorie is
|
40
|
|
Five pounds of pressure creates a temperature that is ___ the boiling point of water
|
greater than
|
|
What is the chemical composition of a class ABC fire extinguisher?
|
Dry, inert chemicals under pressure
|
|
When cleaning ____ use chlorine or quaternary ammonia
|
countertops
|
|
Underwriters Laboratory does what?
|
checks safety of electrical equipment
|
|
Propionate is used in foods to
|
increase shelf life by inhibiting mold
|
|
A supervising Dietitian who wishes to delegate specific responsibilities should first
|
establish expected outcomes
|
|
What work center design discourages thru traffic?
|
U shaped
|
|
When trying to cut down on the number of employees on a tray assembly line, evaluate the number of
|
work stations
|
|
The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to
|
use both hands
|
|
To reduce the budget, first look at
|
variable costs
|
|
The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that
|
surfaces do not have open seams or cracks
|
|
The cleanliness of online steam is not an issue when purchasing a
|
steam jacketed kettle
|
|
You are preparing dinner for a 500 ed facility. The menu includes roast beef, mashed potatoes and carrots. What equipment is best suited for this task?
|
deck ovens and pressure steamers
|
|
Meat loaf has been left out for 5 hours. Should you serve it?
|
No because of the risk of staphylococcus
|
|
What is the best tool for rating foods at a pediatric hospital
|
facial hedonic scale
|
|
Where should a Class B fire extinguisher be placed?
|
near the range
|
|
On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?
|
speak with the director of nursing
|
|
The kitchen floor will be changed. What do you recommend
|
Clay tiles
|
|
How many minutes are needed to sanitize dishes when washing by hand using chlorine?
|
1
|
|
What law guarantees workers the right to organize and join labor unions?
|
National Labor Relations Act
|
|
What is the major reason for installing automated equipment?
|
Rising labor costs
|
|
The primary reason for portion control in food service is
|
cost control
|
|
Meat loaf has been left out for 5 hours. Should you serve it?
|
No because of the risk of staphylococcus
|
|
What is the best tool for rating foods at a pediatric hospital
|
facial hedonic scale
|
|
Interstate shipping of shellfish is monitored by the
|
FDA
|
|
Where should a Class B fire extinguisher be placed?
|
near the range
|
|
On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?
|
speak with the director of nursing
|
|
The kitchen floor will be changed. What do you recommend
|
Clay tiles
|
|
How many minutes are needed to sanitize dishes when washing by hand using chlorine?
|
1
|
|
What law guarantees workers the right to organize and join labor unions?
|
National Labor Relations Act
|
|
What is the major reason for installing automated equipment?
|
Rising labor costs
|
|
The primary reason for portion control in food service is
|
cost control
|
|
You teach food service workers about pot washing temps. How do you know if the workers follow the rules?
|
test water temps at frequent intervals
|
|
In order to influence a legislator one day before a vote, the dietitian should
|
telephone the legislator
|
|
A press conference announcing your new business is
|
media promotion
|
|
If you increase the size of the kitchen, what effect will there be on worker efficiency?
|
a decrease, because there is more room to move so its further to get from A to B
|
|
A substitute is legally differentiated from another food by
|
nutrient content
|
|
Use of a sugar substitute is regulated by
|
FDA
|
|
What is a good method of food handling
|
Defrost frozen food in the fridge
|
|
Appearance, taste and texture are considered
|
quality control
|
|
You are involved in planning a prospectus. This is a
|
planning guide for the kitchen
|
|
When does a break-even point increase
|
when costs increase
|
|
A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why?
|
Excessive span of control (too many employees)
|
|
What is the most important reason for a microwave oven in food service?
|
Saves time
|
|
If you purchase an oven for 10000. It is expected to last for 10 years after which it can be sold for 3000. What is the depreciation cost each year?
|
10000-3000/10
7000/10 is 700 |
|
What is NOT found in a standardized recipe?
|
mixing bowls and measuring spoons
|
|
In dry storage, the humidity should be
|
50-60%
|
|
HACCP standards would be similar for which of the following foods?
|
frozen beef and frozen corn
|
|
The final step in a union dispute is
|
arbitration
|
|
A decision to feed patients in their rooms rather than in the cafeteria is based on
|
the philosophy of the institution
|
|
The dishwasher temps are as follows, pre wash 140, wash 150, rinse 200...you should turn down the...
|
turn down the rinse temp
|
|
To find out about the new regulations developed by the FDA you would check
|
the federal register
|
|
At what temperature should coffee and items such as thin soups be held for serving?
|
180-190F
|
|
Forty entrees of fish cost $2 per serving. Total sales for the fish came to $240. What was the food cost percentage?
|
33%
|
|
Which system is not labor efficient?
|
conventional
|
|
Methylene is added to some types of coffee to
|
decaffinate it
|
|
During an interview, what can you ask?
|
Can you get to work on time without any problem?
|
|
Quality control is
|
proactive and focuses on the prevention of errors in food service
|
|
Quality assurance is
|
a measurement of the quality of care provided to patients
|
|
How many FTEs can you hire with a weekly budget of 8640 if the salary is 12 dollars an hour?
|
12 x 40=480
8640/480=18 |
|
How many 4 ounce servings can you get from 1 gallon of ice cream?
|
32
|
|
How many servings are there in 10 gallons of ice cream using a #16 scoop?
|
32=4 oz
64=2oz 640 |
|
What is the gross food cost for June using the following information?
June 1 inventory 5300 July 1 inventory 2700 Food purchases for the month of June 3150 |
June inv + food purchase-July inv
5300+3150-2700=5750 |
|
How do you determine the average check in the cafeteria?
|
divide total sales by the number of customers
|
|
Using the following information, determine the selling price of the meal used to determine the break even point
Food costs 100 Variable costs per meal 5 Break even point 20 meals |
100/x-5=20
x=10 |
|
What is the best way to prevent contamination of food?
|
make employees wash hands frequently
|
|
A narrow span of management should be employed with
|
newly hired employees
|
|
Which of the following is most important in determining the space required for a food production unit in a new facility?
|
Market form of foods purchased
|
|
A food service is being converted from a conventional system to a ready prepared system. The dietitian should first consider the adequacy of the
|
low temperature storage capacity
|
|
Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to
|
pre rinse dishes before washing
|
|
A 50 bed hospital has limited kitchen space for refrigeration, dry storage and food production. The most appropriate type of menu is
|
non selective (no choice)
|
|
Using the following data, the average check for September is
Total revenue 909009 Net income 173010 FTEs 27.9 Number of customers 32613 |
revenue/customers
=$27.87 |
|
If dishes come out of the dish machine with water spots
|
add a drying agent to the rinse cycle
|
|
What question could be asked during an interview?
|
Have you worked at a company under a different name?
|
|
If the productivity goal for a patient assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in
|
1 hour and 30 min
4x 60=240 240=60m 350=m 350x60/240=87.5 minutes so round to 90 min |
|
You are asked to develop quality control guidelines for receiving purchased foods. The most important guidelines would be
|
proper temperatures of foods received
|
|
A pan of au gratin potatoes has been cooked to an endpoint temperature of 140F. Serving has been scheduled to begin in 10 minutes. You should
|
substitute with mashed potatoes until the au gratin are done
|
|
A hospital cafeteria that currently serves 500 meals at noon must increase service to 800 without adding food production staff. The best action would be
|
simplify the menu
|
|
The purpose of outcomes research is to
|
determine the most cost effective way to solve a problem
|
|
Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to
|
pre rinse dishes before washing
|
|
A 50 bed hospital has limited kitchen space for refrigeration, dry storage and food production. The most appropriate type of menu is
|
non selective (no choice)
|
|
Using the following data, the average check for September is
Total revenue 909009 Net income 173010 FTEs 27.9 Number of customers 32613 |
revenue/customers
=$27.87 |
|
If dishes come out of the dish machine with water spots
|
add a drying agent to the rinse cycle
|
|
What question could be asked during an interview?
|
Have you worked at a company under a different name?
|
|
If the productivity goal for a patient assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in
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1 hour and 30 min
4x 60=240 240=60m so 60 x 4 then what times 4 is 350? 90 so one hour, 30 mins 350=m 350x60/240=87.5 minutes so round to 90 min |
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You are asked to develop quality control guidelines for receiving purchased foods. The most important guidelines would be
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proper temperatures of foods received
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A pan of au gratin potatoes has been cooked to an endpoint temperature of 140F. Serving has been scheduled to begin in 10 minutes. You should
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substitute with mashed potatoes until the au gratin are done
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A hospital cafeteria that currently serves 500 meals at noon must increase service to 800 without adding food production staff. The best action would be
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simplify the menu
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The purpose of outcomes research is to
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determine the most cost effective way to solve a problem
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The organized gathering of data and information for the purpose of analyzing a service for clients is
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market research
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A Dietitian documents their work on time. This is an example of
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accountability
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Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will chose chicken?
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Patients x % eating x popularity index so
380 x .85=323 x.45=145 |
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What must be included when preparing a budget?
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Forecasting revenue, predicts future needs
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A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in two hours?
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60m/18=3.3 so 3 is one hour and 6 is two hours
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What would the next number be on this list with a moving average of 5?
1400, 1200, 1300, 1250, 1350, 1400, 1425 |
add the last 5 numbers and divide by 5 to get 1345
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A meat slicer should be cleaned
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after each use
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When switching from a conventional to a convection oven, decrease...
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the temperature by 25 degrees
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What is the best extinguisher to use for a grease fire?
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square symbol is for liquid, gas and grease
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If temp on the dish machine rinse cycle is 135F, you should
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use paper products until the problem has been resolved
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OSHA requires documentation on the use of the following
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safety goggles
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What is the benefit:cost ratio of a program intervention that cost 1,890,000 if the savings as a result of the program were 5.67 million?
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benefit is savings/cost
so 3:1 |
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You called a meeting for 9am. 3 out of 5 people arrived on time.What is the general guideline for starting meeting?
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start on time
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The minimum recommended temperature for a chemical sanitizer is
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75F
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Sugar and salt are preservatives because they
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provide unfavorable osmotic pressure
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To sanitize, immerse dishes in a chemical solution for ___ minutes
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1
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What is the first component projected during the budgeting process?
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revenue
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The temperature of a beef casserole drops below 140 within an hour. What should you do?
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return it to the oven and reheat it to a minimum of 165
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If you are concerned that the receiver is not accurately checking incoming stock, you should begin implementing
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blind receiving (this omits quantities, weights and prices)
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A food service uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want a safety supply of 2 cases. You need to order them when the supply drops to __ cases
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20 (22 is the order point)
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What kitchen layout will help prevent other employees from walking through the cook's work area?
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plan work aisles separate from traffic aisles
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There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?
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90m=350
so about 4 |
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What type of menu would be most appropriate for a new acute care facility with an expected length stay of 2 days?
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7 day cycle
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What is net profit?
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revenue and sales- costs
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Sugar and salt act as preservatives because they
|
provide unfavorable osmotic pressure
|
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To sanitize, immerse dishes in a chemical solution for ___ minutes
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1
|
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What is the first component projected during the budgeting process?
|
revenue
|
|
The temperature of a beef casserole drops below 140 within an hour. What should you do?
|
return it to the oven and reheat it to a minimum of 165
|
|
If you are concerned that the receiver is not accurately checking incoming stock, you should begin implementing
|
blind receiving (this omits quantities, weights and prices)
|
|
A food service uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want a safety supply of 2 cases. You need to order them when the supply drops to __ cases
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20 (22 is the order point)
|
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What kitchen layout will help prevent other employees from walking through the cook's work area?
|
plan work aisles separate from traffic aisles
|
|
There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?
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90m=350
census divided by assembly time so about 4 |
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What type of menu would be most appropriate for a new acute care facility with an expected length stay of 2 days?
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7 day cycle
|
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What is net profit?
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revenue and sales minus costs
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Hospitals use formularies to
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obtain volume purchasing discounts (its a list of medicines)
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Which organization regulates the irradiation of foods?
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FDA
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The interstate shipping of shellfish is monitored by the
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FDA
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If the chlorine solution in the dish machine is not working properly, the first action should be to
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check the concentration and temperature of the solution
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If dishes are not cleaned properly in the dish machine, the first thing to check is
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the temperature of various cycles
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A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short?
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not sure!
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The #12 scoop measures
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1/3 cup
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If an employee is not performing well, the first thing to do is to check the
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job description
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PERT(Program evaluation review technique) is a tool that will help you
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control large projects and calculate the time needed to get the job done
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What is an example of indirect cost?
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fringe costs
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The most appropriate temperature for a sanitizing solution is
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79F
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You are a supervising dietitian and are very satisfied with one of your diet aides who works very hard. One year after hiring her, you realize the information on her application wasn't true. What should you do?
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discuss it with her one on one in your office
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A food delivery arrived during tray line service. What should the dietitian do?
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Ask the driver to wait
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The FDA is responsible for
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standard of identity, nutrition labels, imitation foods
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A director from another department sends you an email regarding construction. This is an example of what kind of communication?
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horizontal
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The cafeteria serves lunch from 11am to 230 pm with a seat turnover rate of 1.5/hour. They need to seat 250 customers. How many chairs do they need?
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customers/hours/seat turnover rate
250/3.5/1.5=48 |
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A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each. What is the percent food cost?
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raw food cost/food
2.00/40=80 then income/raw food x actual food, so 240/80=.30 or .33, which is the answer |
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The Family and Medical Leave Act guarantees
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an equivalent position with equal benefits and pay status
|
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You recently interviewed a top candidate for an administrative position and are about to offer him the job. You then learn he is planning to adopt a child. What do you do?
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hire him
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How many actual relief employees are needed to cover 20 full time employees?
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2.5 =1 FTE but I don't know the answer
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Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.
|
hours worked/year
55,267/2080=26.60 |
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Which of the following formulas is used to determine a meal equivalent in a commercial operation?
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total revenues for a specific period divided by the cost of a prototype meal
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|
This kitchen layout is characteristic of what foodservice system?
Deck ovens/range/tilting skillet/refrigerator/freezer/preparation counter/bulk hot carts/bulk cold carts |
Commissary
|
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This kitchen layout is characteristic of which food service system?
Deck ovens/range/tilting skillet/refrigerator/freezer/prep counter/meal assembly/delivery carts |
conventional, all done on site
|
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This kitchen layout is characteristic of which food service system?
Refrigerator/freezer/steamers/ovens/microwave/meal ASSEMBLY/delivery carts |
assembly serve
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What is the quickest onset food borne illness?
|
staphylococcus aureus
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The profitability of a coffee shop may be determined by calculating the ratio of profit to
|
sales
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Dishes are greasy when unloaded from the dish machine. What should you check first?
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the wash temperature
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