Food Production and Sanitation-MCQs

Front

What is the primary task of production planning?

Back

Deciding the quantity of menu items to prepare

Front

Food production principle is

Back

To serve hot food hot and cold food cold

Front

Equifinality is defined as?

Back

The same outputs may be achieved from different inputs or transformational processes

Front

Vendor is
Options:
Part of Supply Chain
Seller
Source of supplies
All of the above

Back

All of the above

Front

Formal process of purchasing consists of

Back

Issue bid request -> tabulate and evaluate bids -> award contract

Front

Correct way to clean and sanitize is: Clean -> Rinse -> Sanitize

Back

Clean -> Rinse -> Sanitize

Front

Chemical causes of food borne illnesses

Back

None of the above

Front

While taking an order a server should: suggest any specials of the day, use the correct abbreviations on his or her orders, answer any questions the guest has.

Back

All of the above

Front

When planning new construction or a remodeling project, which of the following people is least likely to be part of the planning team: Food service Consultant, General Manager, Guests, Architect?

Back

Guests

Front

Plans to redesign the kitchen should address several concerns, including which of the following: Layout of the facility, The receiving area, Temperature, All of the above?

Back

All of the above