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75 Cards in this Set
- Front
- Back
What temperature range is recommended for a diary refrigerator?
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36-40F
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which piece of food service equipment is the least energy efficient?
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deck oven
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What gas is released from a fire?
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carbon monoxide
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If you work overtime and did not get paid, which labor law would help your claim?
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The Fair Labor Standards Act
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The FDA does what three things?
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b) inspects factories c) enforces the Food, Drug and Cosmetic Act d) monitor interstate shipping of shellfish
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Which management function should require the greatest allotment of time by a production manager (choose 2): planning, organizing, directing, controlling?
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directing and controlling
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You have just been promoted to a top management position. What adjustment in skills is needed?
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technical skills decrease, conceptual skills increase
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The nutritional label on food utilizes DRI's, which replace the old:
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USRDA's
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Using the scientific approach to management, what would result?
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decreased labor minutes/meal
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Which of the following food service systems has the lowest labor cost: cook freeze, cook chill, convenience, conventional?
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convenience
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Which is considered a hazardous situation: gauge on the coffee urn not working, employee washing floors during rush hour, cleaning the grill with steel wool, leaving the freezer door ajar?
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employee washing floors during rush hour
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What type of leadership style is shown with a circular organization chart?
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participative
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What temperature should you store frozen fruits and vegetables?
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-10 - 0
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What is the officially sanctioned ability to issue orders to subordinate employees within an organization?
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line authority
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What is management's basic function?
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planning
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What are guides that define the scope of permissible activity
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policies
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In making a decision, what are the 5 steps are taken?
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1. recognize an analyze the problem 2. gather data, 3. choose a solution 4. take action 5. follow-up
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Responsibility, recognition by management and participation in decision-making are all considered true motivators by:
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Herzberg
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Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by:
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Mayo
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A ___ ___ is a volunteer group composed of workers (or even students), usually under the leadership of their supervisor (or an elected team leader), who are trained to identify, analyze and solve work-related problems and present their solutions to management in order to improve the performance of the organization, and motivate and enrich the work of employees.)
What are ___ ___ useful for? |
quality circle; increasing productivity
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What style of management is the Y theory of management?
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democratic
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What is a scale drawing of an area showing the path of a work during a process?
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flow diagram
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What is a graphic representation of the separate steps in a procedure using symbols?
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a process chart
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The number of work movements between pieces of equipment is indicated on a:
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cross chart
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What is the best use of performance appraisals?
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to improve performance
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What is a written record of items ordered, with quantities and specifications?
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a purchase requisition
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When goods are received, the delivery slip included is:
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the invoice
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A blast freezer and rethermalization are part of which type of production system?
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ready-prepared
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What are BHA and BHT used for in frozen foods?
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prevent lipid oxidation
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What is an example of self-actualization?
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asking for additional training
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Which would add bulk to frozen yogurt: carrageenan, carob gum, monglycerides, microcrystalline cellulose?
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microcrystalline cellulose
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When meat is irradiated, the best flavor comes from what type of meat?
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meat that has been frozen
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Which of the following is an example of productivity management: labor turnover rate, labor minutes per day, food cost percentage, edible portion cost?
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labor minutes per day
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When preparing a budget, which management function is involved?
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controlling
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All of the following are operation costs except: utilities, cleaning, labor costs, laundry service?
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labor costs
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What is the lowest acceptable holding temperature while serving?
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140F
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Quality standards for fruit assure you of:
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specifications of minimum quality characteristics
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Theory Z is based on the following premise: a)workers accept responsibility b)self-direction and control are emphasized c) task, structure and authority d) mutual worker-employer loyalty
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mutual worker-employer loyalty
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What is the method used when you log in and log out movement from the storeroom?
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perpetual inventory
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Before adding new items to the menu, you should:
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give samples to a few patients and ask for their comments
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Previously cooked hazardous food must be reheated to what internal temperature for 15 seconds within house much time?
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165F within 2 hours
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Which theory states that employee involvement is the key to productivity?
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Theory Z
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Which law sets the minimum wage?
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Fair Labor Standards Act
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Which type of organization chart shows a direct flow of authority from top to bottom?
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line
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What is the best way to maximize meat storage?
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store in vacuum-packaged oxygen impermeable film
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Adulterated food is regulated by whom? Under what Act?
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FDA under the Food, Drug and Cosmetic Act
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What does a viscosimeter measure?
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consistency
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What should the width of a main kitchen aisle be?
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60"
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Why are mono and di-glycerides added to shortening used in cakes?
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emulsifiers
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How wide should an aisle be for two people with a mobile cart to move through?
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50"
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Which process results in creative, prioritized decision making?
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the nominal group technique
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DRGs allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive: a)$1200 b )$800 c)$2000 d) $1600?
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$1600
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If there is an increase in input and output, productivity will:
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remain the same
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Management by objectives refers to a management process which employs:
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precise, measurable objectives
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What is the report presenting the financial condition of an organization as of a particular date?
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balance sheet
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Five pounds of pressure creates a temperature that is ________ the boiling point of water.
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greater than
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When cleaning _______, use chlorine or quaternary ammonia
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counter tops
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Propionate is used in foods to:
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increase shelf life by inhibiting mold
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When trying to cut down on the number of employees on a try assembly line, evaluate the:
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number of workstations
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The efficacy of a foodservice worker is increased if the work center is designed to allow the employee to:
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use both hands
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The cleanliness of on-line steam is not an issue when purchasing a:
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steam-jacketed kettle
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Meat loaf left out for 5 hours should not be served because of the risk of:
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staphylococcus
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What type of flooring would you recommend for the kitchen?
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clay tiles
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How many minutes are needed to sanitize dishes when washing by hand using chlorine?
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1 minute
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If you increase the size of the kitchen, what will the effect be on worker efficiency will be:
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decreases
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What should the humidity of dry storage be?
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50-60%
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HAACP standards would be similar in which set of the following foods: a)canned corn and frozen corn b)fresh chicken and frozen chicken c)fresh beef and frozen chicken d)frozen beef and frozen corn? D) frozen beef and frozen corn
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D) frozen beef and frozen corn
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A decision to feed patients in their rooms, rather than in the cafeteria is based on:
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the philosophy of the kitchen
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The dishwater temps are as follows: pre-wash: 140F, wash: 150F, rinse:200F. What, if any, should be altered?
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turn down the rinse temp
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What temperature should coffee and items such as thin soups be held for serving?
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180-190F
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Which system is not labor efficient: conventional, vending, cafeteria, assembly serve?
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conventional
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Why is methylene added to some types of coffee?
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retain the flavor
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What is proactive and focuses on the prevention of errors in food service?
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quality control
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What is a measure of the quality of care provided to patients?
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quality assurance
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What information do you need to calculate the selling price using the factor method?
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raw food cost x factor (100/food cost %)
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