Food Service Organizations A Managerial and Systems Approach 8th Edition Test Bank
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Chapter 4 Food Product
Flow
MULTIPLE CHOICE.
Choose the one alternative that best completes the statement or answers the
question.
1) The
dominant type of foodservice in the United States is _____________.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
2) An
example of food in the food processing continuum that enters a foodservice
operation with little or no processing would be buying
operation with little or no processing would be buying
1. A) fresh apples, sugar, flour, and shortening to make apple pie.
2. B) a frozen apple pie that requires thawing before service.
3. C) a frozen apple pie that requires baking in the operation
before service.
4. D) an apple pie that is ready to serve.
3) A
restaurant that receives raw food products, prepares it, and serves it
immediately to
the customer could be classified as a _____________ type of foodservice.
the customer could be classified as a _____________ type of foodservice.
1.
A) conventional
2.
B) ready prepared
3.
C) commissary
4.
D) assembly serve
4) In
decentralized service, food is
1. A) dished onto trays in a commissary site and then transported
to the patient units for
2. B) transported in bulk to galley kitchens near the patient units
where patient trays are
3. C) dished onto trays from a trayline that is in physical
proximity to the production
area; trays then are transported to patient units.
area; trays then are transported to patient units.
4. D) prepared in a central kitchen and served to patients family
style in a cafeteria
located next to the kitchen area.
located next to the kitchen area.
5) In a
_____________ foodservice, menu items are produced and held chilled or frozen
until heated for service later.
until heated for service later.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
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6) A
primary difference between ready prepared and conventional foodservice operation
is
is
1. A) in conventional foodservice operations menu items are
prepared for immediate
service; in ready prepared they are prepared for inventory.
service; in ready prepared they are prepared for inventory.
2. B) in conventional foodservice food items are purchased in their
raw form and a
production process is
required before service; in ready prepared the food items are purchased
pre-prepared and only require reheating.
1. C) in ready prepared foodservice operations tray assembly is
centralized; in
conventional foodservice operations tray assembly is decentralized.
conventional foodservice operations tray assembly is decentralized.
2. D) in ready prepared foodservice operations production and
service are physically
close together; in conventional foodservice operations production and service
typically are separated by a great distance.
close together; in conventional foodservice operations production and service
typically are separated by a great distance.
7) 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.
have _____________ steps between procurement and service as compared to a table
service restaurant.
1. A) less
2. B) the same number of
3. C) more
8)
Cook-chill and cook-freeze are examples of the _____________ type of
foodservice.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
9)
Cook-chill foodservice operations in the U.S. could be described as
1. A) the more prevalent type of foodservice.
2. B) more prevalent than conventional foodservices but less prevalent
than commissary
3. C) about the same prevalence as conventional foodservices.
4. D) less prevalent than conventional foodservices but more
prevalent than assembly
serve foodservices.
serve foodservices.
10) The
term, sous vide, is a French term for
1. A) under vacuum.
2. B) sauce supreme.
3. C) chef in training.
4. D) cook-freeze.
11)
Improper handling of sous vide products can result in
1. A) loss of portion control.
2. B) microbiological health hazards.
3. C) an increase in cooking time.
4. D) the need to use centralized rather than decentralized
service.
85
12) Which
of the following critical control points are more important in ready prepared
foodservices than in conventional foodservices?
foodservices than in conventional foodservices?
1. A) receiving and storage
2. B) preparation and production
3. C) cooling and reheating
4. D) distribution and service
13) One of
the advantages of a ready prepared foodservice as compared to a conventional
foodservice is that
foodservice is that
1. A) peak demands for labor are removed.
2. B) food is prepared for service rather than for inventory.
3. C) the time between production and service is limited.
4. D) food only passes through the temperature danger zone one
time.
14) A
tumble chiller would most likely be found in a _____________ type of
foodservice
operation.
operation.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
15) The
_____________ foodservice has centralized procurement and production facilities
with distribution of prepared menu items to several remote areas for final preparation
and service.
with distribution of prepared menu items to several remote areas for final preparation
and service.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
16)
Foodservice operations using only pre-prepared, convenience food items are
termed
_____________.
_____________.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
17) One
advantage of an assembly serve foodservice operation is
1. A) food costs typically are lower than for other foodservice
operations.
2. B) the need for skilled production labor is nearly eliminated.
3. C) the availability of high-quality food for special diets is
increased.
4. D) centralized service is enhanced.
18) Cook
freeze is an example of a _____________ type of foodservice operation.
1. A) conventional
2. B) ready prepared
3. C) commissary
4. D) assembly serve
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19) A
charrette is a
1. A) diagram defining work spaces and their relatedness in a new
kitchen.
2. B) process for illustrating product and people flow in a
kitchen.
3. C) method for detailing kitchen layout.
4. D) collaborative planning session to gain input about a new
kitchen.
20) The
Program, developed by an architect for a new kitchen, includes
1. A) the schematic design.
2. B) construction documents.
3. C)
4. D) projected timeline for the project.
5. E) all of the above.
21)
Removing more air from a space than is brought into that space is an example of
1. A)
2. B) positive air pressure.
3. C) negative air pressure.
4. D) make up air.
22) All of
the following are principles of motion economy EXCEPT
1. A) both hands should be used.
2. B) materials and tools should have a fixed location.
3. C) the height of the work unit should allow either standing or
sitting.
4. D) one tool should be used at a time.
23) The
Food Code requires a minimum of _____________ foot-candles of light where an
employee is working with food.
employee is working with food.
1. A) 10
2. B) 20
3. C) 50
4. D) 100
24) Quarry
tile is often used for the flooring in foodservice operations because it
1. A) is resilient.
2. B) absorbs sounds well.
3. C) does not get slippery when wet.
4. D) is nonabsorbent.
25) Which
of the following is an example of sustainable design practices?
1. A) using incandescent light bulbs.
2. B) using VOC paint.
3. C) using bamboo for wood floors.
4. D) limiting the number and size of windows.
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TRUE/FALSE. Write ‘T’
if the statement is true and ‘F’ if the statement is false.
26) A
hospital that receives raw food products, prepares them, assembles food on
patient
trays in the kitchen, and transports the trays to the patient unit for service would be
classified as an assembly serve type of foodservice.
trays in the kitchen, and transports the trays to the patient unit for service would be
classified as an assembly serve type of foodservice.
27) Ready
prepared foodservice operations evolved because of the shortage of skilled
labor.
labor.
28) Center
of the plate typically requires two phases of heat processing in ready prepared
foodservices.
foodservices.
29) A
galley kitchen in a hospital allows for decentralized assembly of patient
meals. 30) Blast freezers are most likely found in conventional
foodservice operations.
31) The
assembly serve foodservice operation requires equipment to quickly chill or
freeze
foods.
foods.
32)
Satellite service centers are associated with commissary foodservice
operations. 33) The weight of metal per square foot is termed
gauge.
34)
Marble, although expensive, would be an ideal flooring material for kitchens
because it
is resilient and does not get slippery when wet.
is resilient and does not get slippery when wet.
35)
Purchasing EnergyStar equipment would help a foodservice operation achieve LEED
certification.
certification.
36) Sous vide
products are often termed “reduced oxygen packaging”.
37) Being certified at
the GOLD level is the highest recognition given by the Leadership in Energy and
Environmental Design organization for sustainable design.
38) LED lighting
is less expensive, uses less energy, and lasts longer than other types of
lighting.
lighting.
SHORT ANSWER. Write
the word or phrase that best completes each statement or answers the question.
38)
Fluorescent lights over a work area in the kitchen are an example of
_____________
lighting.
lighting.
39) The
movement of product or people through an operation is termed _____________.
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Chapter 4 Answer Key
1)
A
21) C
2)
A
22) D
3) A
23) C
4)
B
24) D
5)
B
25) C
6)
A
26) FALSE
7)
C
27) TRUE
8)
B
28) TRUE
9) D
29) TRUE
10)
A
30) FALSE
11)
B
31) FALSE
12)
C
32) TRUE
13)
A
33) TRUE
14)
B
34) FALSE
15)
C
35) TRUE
16)
D
36) TRUE
17)
B
37) FALSE
18)
B
38) FALSE
19)
D
38) direct lighting
20)
D
39) flow
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