
Food Production
Authored by Ray Cartwright
Specialty
12th Grade
Used 1+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is excellent food important for a lodging restaurant?
The restaurant's reputation relies more on its decor than its food.
Excellent food is important for guest satisfaction and the restaurant's reputation.
Excellent food is only important for fine dining establishments.
Guest satisfaction is solely based on the ambiance, not the food.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the significance of using quality ingredients in food production?
Quality ingredients have no impact on food safety.
Quality ingredients improve flavor, nutrition, safety, and brand reputation.
Using low-quality ingredients can enhance flavor.
Quality ingredients are more expensive but not necessary.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should food be produced in relation to the time of service?
Food should be produced a day in advance.
Food should be produced just in time for service.
Food should be prepared only after the service begins.
Food should be cooked and stored for later use.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What cooking method should be used for simmering a stew?
Boiling
Baking
Frying
Simmering
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to care for food after it is prepared?
To enhance the flavor of the food
It is important to prevent foodborne illnesses and maintain food quality.
To increase the cooking time for better taste
To make the food look more appealing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal temperature for keeping food before service?
50°F (10°C) for hot foods
120°F (49°C) for cold foods
160°F (71°C) for both hot and cold foods
140°F (60°C) for hot foods and 40°F (4°C) for cold foods
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does timing affect the quality of meal service?
Timing has no impact on food quality.
Timing is crucial for maintaining food temperature, freshness, and enhancing customer satisfaction.
Meal service quality is solely determined by the menu.
Customers prefer longer wait times for their meals.
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