Food Production and Sanitation-MCQs

What is the primary task of production planning?

• Deciding what specials will be served on a particular day

• Creating standard recipes

• Issuing all inventory that will be needed for a shift

• Deciding the quantity of menu items to prepare

Food production principle is

• To prepare foods far in advance to save time

• To make sure that extra staff members are on hand for busy periods

• To serve hot food hot and cold food cold

• To constantly experiment with seasonings and recipes

Equifinality is defined as?

• Information on how operations worked or failed or how they should be changed to restore equilibrium.

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

• The self-imposed plans and legal documents that impact the organization’s function

• Records of past performance that assist in improving future effectiveness

Vendor is

• Part of Supply Chain

• Seller

• Source of supplies

• All of the above

Formal process of purchasing consists of

• Price quotation -> select the Vendor

• Identify needs -> write specifications -> create purchase order

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

• None of the above

Correct way to clean and sanitize is

• Rinse -> Sanitize -> Clean

• Clean -> Sanitize -> Rinse

• Sanitize -> Rinse -> Clean

• Clean -> Rinse -> Sanitize

Chemical causes of food borne illnesses

• Food that is served hot

• Food that is served cold

• Food that is served at room temperature

• None of the above

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

• All of the above

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

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