WorksheetsPFPS MCQs
Total questions: 40
Worksheet time: 20mins
Objectives of cooking in food production ___________.
a) Enhance aesthetic appeal
b) Destroy harmful organisms
c) Improve digestibility, maximize nutrient retention
d) All of the above
What should be considered during preliminary planning of a food service design project?
a) Equipment features such as design and function
b) Regulatory codes
c) Study of current trends in food service design
d) Innovations in equipment and design
What is the key aspect to include in an objective approach to production for conservation?
a) Regulatory codes
b) Preliminary planning for a food service design project
c) Use of inputs and desired product outputs
d) Innovations in equipment and design
Why should initial and operating costs be considered in food service design products?
a) To ensure financial sustainability
b) By analyzing utilities
c) Waste management
d) Proper use and maintenance of equipment
Which of the following is NOT a recommended method for thawing frozen food?
Leaving it on the counter at room temperature
The primary cost advantage of centralized ware washing with a decentralized service system is that____
a) it eliminates the need for duplication of equipment.
b) it complicates the cleaning process.
d) it requires more staff for dish handling.
When selecting a food delivery system, which of the following factors is the most important in relation to the microbial quality of delivered food?
c) customer preferences
d) time span from prep to service
Kind of foodservice organizations are_________
a) Grocery stores and farmers' markets
b) Food trucks and catering services
c) Home kitchens and personal chefs
d) all of the above
To understand the planning process, managers need to know the following words and their definitions
What are the Preliminary Preparation required for Facility Planning?
Which are the Three major sections in a prospectus?
a) Regulatory information
b) Physical and operational characteristics
c) Rationale
d) All of the above
Who makes up the planning team in Facility Design?
Feasibility study is
What make up the architectural steps planning procedure?
a) Wall and ceiling
b) Lighting
c) Heating and ventilation
d) all of the above
Which factor(s) affect(s) the selection of equipment?
a) Labor knowledge and abilities
b) Budget
c) Floor plan
d) All of the above
What types of metal can be found in the restaurant kitchen?
a) Aluminum
b) Cast iron
c) Stainless steel
d) All of the above
Dining room furnishings are?
What is a more economical way when it comes to the purchasing a glassware?
What is an important consideration when it comes to equipment selection?
Institutional tableware falls into flatware. What are they?
What is the primary task of production planning? The primary task is____________
Food production principle is _____
Equifinality is defined as?
Which of the following is a dry-heat cooking method using hot air? That is________
Benefits of systems thinking are.
a) More effective problem solving
b) More effective communication
c) More effective planning
d) All of the above
Cart service is also called _________ service.
Chemical causes of foodborne illnesses?
a) Food that is served hot
b) Food that is served cold
c) Food that is served at room temperatures
d) None of the above
While taking an order a server should________
a) suggest any specials of the day
b) use the correct abbreviations on his or her orders
c) answer any questions the guest has
d) 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?
Guests
Interior Designers
Plans to redesign the kitchen should address several concerns, including which of the following?
a) Layout of the facility
b) The receiving area
c) temperature
d) All of the above
90% of food allergies are caused by?
How often should the trash be removed and containers cleaned and sanitized?
Equipment design and placement: each piece of equipment that comes in contact with food should be
The goals of a food delivery and service system include the following ?
a) Maintain quality food characteristics
b) Ensure microbial safety of food
c) Serve food that is attractive and satisfying to the consumer
d) All of the above
Factors that affects the selection of equipment?
Features of the equipment selected should focus on?
a) The material, finish of the metals and metallic contamination
b) Maintenance and replacements
c) Safety features, installation, operation and performance
d) All of the above
What is the factor that determines the size and capacity of the equipment for a given situation?
a) Type of menu
b) Type of service
c) Quantities of food produce
d) All of the above
What is a more economical way when it comes to purchasing a glassware?
Quantity
Discounted items
What is an important consideration when it comes to equipment selection?
Maintenance should be performed while the equipment is still working, so that it does not break down unexpectedly. What type of maintenance is this known as?
Preventive maintenance
Predictive maintenance
