Name: Score:
51 Multiple choice questions
Term 1 of 51
When planning a menu, what is the first major consideration?
Uncooked flour
Salmonella
Clientele
Include time estimates
Term 2 of 51
When a white sauce tastes starchy and grainy, the likely cause is:
Clientele
Include time estimates
Uncooked flour
350 - 375 F
Term 3 of 51
A School District has one kitchen in which food is produced for the school lunch line, the facility
cafeteria, and for catering. The term for this type of a production and service system is:
The eggs are overcooked
Develop an internal report of revenues and expenditures
Return on investment
Conventional production and service
,Term 4 of 51
Quality circles are useful in:
Decrease in pH, room temperature
How easy it is to clean
Increasing productivity
Include time estimates
Term 5 of 51
Which of the following is a situational analysis in marketing?
Identification of recent eating trends in high school students
Sorbic acid
Steam-jacketed kettle
A. arbitration*
B. mediation
C. injunction
D. collective bargaining
Term 6 of 51
The pathogenic bacteria in raw seafood that is responsible for outbreaks of foodborne illness is:
Vibrio parahaemolyticus
To obtain medicare reimbursement
Near the range
Apples, cheese, and milk
, Term 7 of 51
The conventional method for combining ingredients for a high-fat cake batter is to:
Decrease in pH, room temperature
Recognize and analyze problem, gather data, choose solution, take action, follow-up
Decrease total fat content
Cream the fat and sugar; add the eggs; then add the liquid and dry ingredients alternately
Term 8 of 51
What foods need special consideration when storing because they absorb the odors from food
around them?
Apples, cheese, and milk
Vibrio parahaemolyticus
Steam-jacketed kettle
Include time estimates
Term 9 of 51
A cook-chill production system is planned for a school nutrition construction project. Which of
the following steps should be undertaken during the first phase of construction?
Conventional production and service
Cream the fat and sugar; add the eggs; then add the liquid and dry ingredients alternately
Incorporate drains, rails, under-the floor wiring, steam, and other requirements in the
original construction
A. arbitration*
B. mediation
C. injunction
D. collective bargaining
51 Multiple choice questions
Term 1 of 51
When planning a menu, what is the first major consideration?
Uncooked flour
Salmonella
Clientele
Include time estimates
Term 2 of 51
When a white sauce tastes starchy and grainy, the likely cause is:
Clientele
Include time estimates
Uncooked flour
350 - 375 F
Term 3 of 51
A School District has one kitchen in which food is produced for the school lunch line, the facility
cafeteria, and for catering. The term for this type of a production and service system is:
The eggs are overcooked
Develop an internal report of revenues and expenditures
Return on investment
Conventional production and service
,Term 4 of 51
Quality circles are useful in:
Decrease in pH, room temperature
How easy it is to clean
Increasing productivity
Include time estimates
Term 5 of 51
Which of the following is a situational analysis in marketing?
Identification of recent eating trends in high school students
Sorbic acid
Steam-jacketed kettle
A. arbitration*
B. mediation
C. injunction
D. collective bargaining
Term 6 of 51
The pathogenic bacteria in raw seafood that is responsible for outbreaks of foodborne illness is:
Vibrio parahaemolyticus
To obtain medicare reimbursement
Near the range
Apples, cheese, and milk
, Term 7 of 51
The conventional method for combining ingredients for a high-fat cake batter is to:
Decrease in pH, room temperature
Recognize and analyze problem, gather data, choose solution, take action, follow-up
Decrease total fat content
Cream the fat and sugar; add the eggs; then add the liquid and dry ingredients alternately
Term 8 of 51
What foods need special consideration when storing because they absorb the odors from food
around them?
Apples, cheese, and milk
Vibrio parahaemolyticus
Steam-jacketed kettle
Include time estimates
Term 9 of 51
A cook-chill production system is planned for a school nutrition construction project. Which of
the following steps should be undertaken during the first phase of construction?
Conventional production and service
Cream the fat and sugar; add the eggs; then add the liquid and dry ingredients alternately
Incorporate drains, rails, under-the floor wiring, steam, and other requirements in the
original construction
A. arbitration*
B. mediation
C. injunction
D. collective bargaining
