Question 1

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.

Accepted Answer

A) True 
 B)False

Question 2

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Accepted Answer

A) True 
 B)False

Question 3

The movement of product or people through an operation is termed ________.

Accepted Answer

The answer of The movement of product or people through...

Question 4

The weight of metal per square foot is termed gauge.

Accepted Answer

A) True 
 B)False

Question 5

Foodservice operations using only pre-prepared,convenience food items are termed ________.

Accepted Answer

A)  assembly serve
B)  commissary
C)  conventional
D)  ready preparedE) A) and B)
F) A) and C)

Question 6

A primary difference between ready prepared and conventional foodservice operation is:

Accepted Answer

A)  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.
B)  in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory.
C)  in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized.
D)  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.E) A) and B)
F) C) and D) B

Question 7

A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.

Accepted Answer

A)  conventional
B)  ready prepared
C)  assembly serve
D)  commissaryE) All of the above
F) None of the above

Question 8

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

Accepted Answer

A) True 
 B)False

Question 9

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.

Accepted Answer

A)  less
B)  more
C)  the same number ofD) A) and B)
E) A) and C)

Question 10

Quarry tile is often used for the flooring in foodservice operations because it:

Accepted Answer

A)  is resilient.
B)  is nonabsorbent.
C)  absorbs sounds well.
D)  does not get slippery when wet.E) B) and C)
F) A) and B)

Question 11

Cook-chill and cook-freeze are examples of the ________ type of foodservice.

Accepted Answer

A)  assembly serve
B)  commissary
C)  ready prepared
D)  conventionalE) A) and C)
F) B) and D)

Question 12

Cook-chill foodservice operations in the U.S.could be described as:

Accepted Answer

A)  about the same prevalence as conventional foodservices.
B)  the more prevalent type of foodservice.
C)  more prevalent than conventional foodservices but less prevalent than commissary foodservices.
D)  less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.E) A) and D)
F) B) and C)

Question 13

All of the following are principles of motion economy EXCEPT:

Accepted Answer

A)  one tool should be used at a time.
B)  both hands should be used.
C)  materials and tools should have a fixed location.
D)  the height of the work unit should allow either standing or sitting.E) A) and D)
F) B) and D)

Question 14

A tumble chiller would most likely be found in a ________ type of foodservice operation.

Accepted Answer

A)  ready prepared
B)  conventional
C)  assembly serve
D)  commissaryE) B) and C)
F) None of the above

Question 15

Which of the following is an example of sustainable design practices?

Accepted Answer

A)  using VOC paint
B)  using bamboo for wood floors
C)  limiting the number and size of windows
D)  using incandescent light bulbsE) A) and B)
F) None of the above B

Question 16

Cook freeze is an example of a ________ type of foodservice operation.

Accepted Answer

A)  assembly serve
B)  commissary
C)  conventional
D)  ready preparedE) C) and D)
F) A) and B)

Question 17

The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.

Accepted Answer

A)  20
B)  100
C)  10
D)  50E) None of the above
F) A) and B)

Question 18

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Accepted Answer

A) True 
 B)False

Question 19

Sous vide products are often termed "reduced oxygen packaging."

Accepted Answer

A) True 
 B)False

Question 20

In decentralized service,food is:

Accepted Answer

A)  dished onto trays in a commissary site and then transported to the patient units for service.
B)  dished onto trays from a trayline that is in physical proximity to the production area;trays then are transported to patient units.
C)  transported in bulk to galley kitchens near the patient units where patient trays are assembled.
D)  prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area.E) B) and C)
F) A) and B) C

Exam 4: Food Product Flow and Kitchen Design

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.

Correct AnswerverifiedShow Answer

Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.

Correct AnswerverifiedShow Answer

The movement of product or people through an operation is termed ________.

Correct AnswerverifiedShow Answer

The weight of metal per square foot is termed gauge.

Correct AnswerverifiedShow Answer

Foodservice operations using only pre-prepared,convenience food items are termed ________.

Correct AnswerverifiedShow Answer

A primary difference between ready prepared and conventional foodservice operation is:

Correct AnswerverifiedB

A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.

Correct AnswerverifiedShow Answer

The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.

Correct AnswerverifiedShow Answer

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.

Correct AnswerverifiedShow Answer

Quarry tile is often used for the flooring in foodservice operations because it:

Correct AnswerverifiedShow Answer

Cook-chill and cook-freeze are examples of the ________ type of foodservice.

Correct AnswerverifiedShow Answer

Cook-chill foodservice operations in the U.S.could be described as:

Correct AnswerverifiedShow Answer

All of the following are principles of motion economy EXCEPT:

Correct AnswerverifiedShow Answer

A tumble chiller would most likely be found in a ________ type of foodservice operation.

Correct AnswerverifiedShow Answer

Which of the following is an example of sustainable design practices?

Correct AnswerverifiedB

Cook freeze is an example of a ________ type of foodservice operation.

Correct AnswerverifiedShow Answer

The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.

Correct AnswerverifiedShow Answer

Ready prepared foodservice operations evolved because of the shortage of skilled labor.

Correct AnswerverifiedShow Answer

Sous vide products are often termed "reduced oxygen packaging."

Correct AnswerverifiedShow Answer

In decentralized service,food is:

Correct AnswerverifiedC

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
C