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review final exam '24 Flashcards | StudBud
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review final exam '24
review final exam '24
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1
When baking it is best to use which of the following types of butter?
Sweet cream
Raw cream
Salted
Unsalted
2
Air conditioning is considered which type of cost?
comfort cost
implicit cost
operating cost
supply cost
3
The different types of flour are based on which of the following?
The ratio of starch to carbohydrates
The ratio of gluten to starch
The ratio of vitamins to gluten
The ratio of carbohydrates to gluten
4
Which of the following is NOT an example of an intermediary source?
Distiller
Supplier
Distributor
Wholesaler
5
Banana nut bread is an example of which of the following?
Pastry
Artisinal Bread
Lean dough
Quick Bread
6
Which of the following accurately describes sanitation?
Removal of Dirt
Protection from contamination
Absence of dirt
Use of disinfectants
7
6. Which of the following is NOT one of the three major types of costs food service operations incur?
A. Labor costs
D. Food costs
B. Economic costs
C. Operating costs
8
Which of the following is NOT a technology designed for restaurant customer service?
Oil management system
Cell phone paging
Digital coupons
Social media
9
Which of the following is an example of technology used for restaurant management?
Point of Sale System
Online Reviews
Digital Menus
Online Ordering
10
ServSafe® is administered by which of the following organizations?
The Food Institute
The Society for Foodservice Management
The Partnership for Food Safety Education
The National Restaurant Association
11
Which of the following baked items are NOT commonly made from pâte à choux dough?
Éclairs
Cream puffs
Danishes
Profiteroles
12
which of the following is not something taught in safety training?
necessary response to minor accidents
proper customer service techniques
proper use of appliances
emergency plans and exits
13
12. Which of the following works to educate people about methods to prevent foodborne illnesses?
D. Center for Disease Control and Prevention (CDC)
A. Food Safety Inspection Service (FSIS)
B. National Institute of Standards and Technology (NIST)
C. Bureau of Industry and Security (BIS)
14
Which of the following is NOT a component of a sandwich?
Filling
Spread
Bread
Dressing
15
Which of the following units of measure is a metric unit of measure used for dry ingredients?
Grams
Ounces
Liters
Cups
16
Which of the following is NOT an example of kitchen devices or systems?
Energy Star Kitchen Equipment
Kitchen Display System
Webcam Monitoring System
Order-Entry Touch Screen
17
how many types of fire extinguishers are there?
5
100
7
69
18
Which of the following is the most commonly used bread for sandwiches?
Wheat bread
Pullman loaves
Hard rolls
Pita bread
19
Food industry safety is the responsibility of which of the following?
Industry workers, government and consumers
Consumers
Industry workers
Government
20
Which of the following is the highest temperature at which freezer storage should be kept?
-20 Degrees
0 Degrees
20 Degrees
32 Degrees
21
Which of the following is NOT an element which should be on a standardized recipe?
Plating procedures
Yield
Sanitation procedures
Nutritional content
22
Menu disclaimers are required for which of the following?
Foods high in fat
Imported fruits and vegetables
Fried foods
“Cooked to order” meat and eggs
23
Which of the following is a support service?
Painting and carpentry
Linen and uniform rental
Cleaning services
Grounds keeping
24
The amount of water in a food can be determined by measuring the food’s __________.
pH level
Water activity
Osmotic pressure
Calories
25
Which of the following is NOT a method used to create a quick bread?
Creaming method
Fermentation method
Foaming method
Straight-dough method
26
Which of the following is the correct definition for a JIT “Just in Time” Format?
Amount of an item needed for the next business day
Amount of an item needed prior to the next delivery
Amount of an item needed prior to the next three deliveries
Amount of an item needed prior to the next two deliveries
27
Which of the following is NOT something the Occupational Safety and Health Administration provides?
Assistance
Training
Equipment
Education
28
Which of the following is made from dough which is laminated?
French country loaf
Èclair
Tart shells
Croissant
29
Which of the following contains no cocoa liquor?
Semisweet chocolate
Dark chocolate
Milk chocolate
White chocolate
30
A
canapé
is an example of which type of sandwich?
Multi-decker
Wrap
Open-faced
Deep-fried
31
Molasses is an example of which of the following categories of ingredients?
Strengtheners
Fats
Sweeteners
Thickeners
32
Which of the following items is used in the mixer to mimic the kneading process?
Dough whisk
Batter Whisk
Dough Hook
Batter Hook
33
which of the following agencies does not oversee food industry safety
national institute of standards and technology
center for disease control and prevention
bureau of industry and security
occupational safety and health administration
34
Which of the following is NOT a correct statement about mobile coupons?
They are paperless alternatives to coupons
They are coupons sent to customers through the mail
They can be used by directly scanning the mobile device
They increase the customer's convenience
35
Which of the following item needs a requisition form?
Knifes
Blender
Food Procesor
Industrial mixer
36
Which of the following is a very thin, paper-like dough?
Pâte à choux dough
3-2-1 pie crust
Lean dough
Phyllo dough
37
Workplace safety inspections are performed by which of the following?
D. FDA approved compliance companies
C. OSHA compliance safety and health officers
A. The managers of the company being inspected
B. Private independent third party companies
38
Which of the following is the correct refrigerated storage temperature?
35 degrees F
31 degrees F
44 degrees F
41 degrees F
39
Which type of fire extinguisher is most often found in kitchens?
Class D
Class C
Class K
Class B
40
10.Who should perform health inspections?
A. OSHA compliance officers
D. An objective third party
C. Employees
B. Management
41
Which of the following is an example of a retailer?
Restaurants
Wholesaler
Distiller
Farmer
42
According to FDA requirements, facilities deemed high-risk must be inspected how often?
Once every 2 years
Once each year
Once every 5 years
Once every 3 years
43
Which of the following is NOT an example of a service value?
Whole lettuce
Special cuts of meat
Toll-free number
24-hour
44
Which of the following is a method of making yeast dough?
Creaming method
Two-stage method
Foaming method
Straight-dough method
45
Which of the following ingredients acts as the emulsifier in an emulsified vinaigrette dressing?
Vinegar
Eggs
Salt
Oil
46
What does HACCP stand for?
Hazard Analysis Critical Control Prevention
Hazard Answers Critical Control Points
Hazard Analysis Critical Control Points
Hazard Analysis Critical Computer Points
47
The roast beef portion of a sandwich would be categorized as which component of a sandwich?
Bread
Spread
Dressing
Filling
48
The fat used in pastry dough should always be which of the following to help make the dough granular?
Liquid
Melted
Cold
Softened
49
What is the “danger zone” in which foods should NOT be kept for more than one to two hours?
60 to 110 f
0 to 30 f
20 to 80 f
40 to 140 f
