FFSS MB PT. 4
Inputs are processed to achieve desired outputs. The processing also pertains to the managerial element.
First statement is correct.
This foodservice system is usually compared to a food factory.
commissary
It is referred to as the Sanitation Code of the Philippines.
PD 856
This cleaning agent is ideal for glassware.
detergents
The ideal set-up of a manual dishwashing.
3 compartment sink
The ideal solution for chemical sanitizing.
50 ppm chlorine
This type of cockroach is described as both omnivorous and a scavenger.
German cockroach
Rules to follow in cooking fresh vegetables except:
Cooked vegetables should be the first menu item placed in service counters.
It indicates spatial allowance, physical facilities, construction features, and work areas with their equipment.
layout design
A cooked mixture of about equal weights of flour and fat used to thicken soups, sauces, and gravies.
roux
Except for _____, these are examples of cooking food using direct heat application with no moisture added.
baking
Information obtained from a standardized recipe except:
nutrient content
Chef’s salad is an example of a:
leafy salad
All are thick soups except:
bouillon
Soup that is not served hot.
borsch
When costing ingredients that have waste portions, cost is based on:
as purchased
The most expensive beef cut. It is sometimes stripped from the loin and may be cut into steaks.
fillet mignon
Measurement of portions to ensure that the correct amount of an item is served.
portion control
The menu of the day, planned and written one day at a time, often using leftover food.
du jour menu
It is characterized by a fast customer service with each dish prepared and portioned in the kitchen.
American or Blue Plate
The cost of food sold is determined by adding purchase to the operating inventory, and then subtracting:
closing inventory
Swedish buffet is called:
smorgasbord
The most crucial stage in manual dishwashing.
sanitizing the dishes
The part of a foodservice system operation responsible for transforming foods from the market into finished dishes for service.
production
If the cost of food is Php100,000, the cost of food available is Php150,000, and sales are Php300,000, what is the food cost percentage?
33.33%
It is prepared by the receiving clerk if goods are short -shipped or if quality is not acceptable.
credit memorandum
It refers to the minimum and maximum stock to which the stock level of food can fall before additional items need to be re-ordered.
par stock
Type of costs that are clearly related to business volume. These costs increase as volume increases.
variable costs
In recipe costing, the total cost of the recipe divided by the number of serving portion refers to the:
cost per portion
It involves plans regarding day-to-day management of a foodservice system.
operating budget
The compulsory age requirement according to the Labor Code of the Philippines is:
65 years old
A type of catering arrangement where the caterer brings the facilities and equipment for production, transport, and service to the customer.
Off-premise catering
It is also known as the range section.
hot food preparation area
It refers to output in relation to input.
efficiency
The space allowance for the foodservice facility of a hospital may be based on the:
number and type of meals
In organizing the work of a kitchen, a line organization chart is of value mainly because it _______.
indicates where the authority lies.
A purchasing arrangement with a supplier to provide a predetermined quantity of a particular item on a daily or periodic basis without contacting the supplier each time an order is made.
standing order
Cooked foods should be cooled and refrigerated quickly mainly to:
prevent the growth and development of bacteria
A kind of menu planned for a specific period of time that is rotated according to a pattern.
cycle menu
Positive reinforcement is most associated with:
Behavior Modification Theory
Which of the following is considered the foundation of Human Resource Management?
job analysis
A fixed menu that is used for all customers.
set menu
Fresh milk is ideally stored at:
freezing temperature
One of the following is not an aid in formulating specifications.
sensory evaluation
A process in food serve systems that involves activities such as preparing and cooking.
production
Which of the following situations call for retraining?
You notice that a worker has never mastered a particular technique.
One disadvantage of patterned interviews is that they ______.
discourage customized discussions.
Which cost represents an ideal?
standard cost
Foods that are categorized as directs are those that are ________.
changed immediately to cost.
The word “supervisor” is subject to many interpretations, depending on the area in which it functions. Of the following statements, the one which best describes the basic function of a supervisor in the dietary department of a hospital is the ______.
institution of an educational program
The most important quality for a good supervisor is:
having the accuracy with small details.
“Many NDs follow the same management routines until they are in a rut”. This situation might best be corrected if the NDs are _____.
motivated by their supervisors with a desire to improve their management routines.
The HACCP system aims to ______.
identify and control possible hazards throughout the flow of food.
Which is not a corrective action?
Rejecting a new shipment of chicken.
Type of HACCP record.
certificate of operation
An ingredient that could be a concern of a HACCP plan.
polvoron
HACCP will help:
reduce costs and analyses
This is the minimum number of quotations from vendors required in the informal buying method.
3
In this method of receiving, the invoice which contains information on the items and quantity delivered, is checked against the delivered merchandise and the specifications.
invoice receiving
These are small pieces of raw or slightly blanched vegetables eaten as an appetizer or snack.
crudité
A fish stock made with wine or lemon juice.
fumet
The term used to refer to a menu where items are priced individually.
ala carte menu
Considered as the prime expenditures in foodservice operations.
food and labor
What is the equivalent of scoop no. 30 in household measure?
2 tbsp
The temperature point which may be used to reduce disease-causing microorganisms from a food contact surface.
73.9°or 77°C
This refers to the fitting together of menu items to complete a meal.
Assembly
A type of cleaning agent used to remove food, mineral, and hard water deposits.
Acid detergents
The vegetable mixture which is considered as the second most important ingredient in stocks preparation.
mirepoix
A kind of cafeteria service where there are separate units set for the different courses of the menu to facilitate service.
hollow square
A criterion which must be met to ensure the safety of food. The standard may be set on any of the following parameters: time, temperature, viscosity, level of acidity, level of additive or ingredient, pH, and sensory observation.
critical limit
According to PD 856 IRR for foodservice establishments, the intensity of illumination recommended for tasks requiring discrimination of fine details should be:
100 footcandles
A system of regular, scheduled inspection and service of equipment which may break, wear out, or become impaired.
Preventive maintenance
A business structure where ownership exists in the form of stocks. Registration of such is made at the Securities and Exchange Commission (SEC).
Corporation
The floor and wall material recommended for use in storerooms, receiving areas, and laundry areas.
concrete
A type of leadership which is based on “majority rule”.
Democratic leadership
The recommended size of a kitchen space, expressed as a fraction of the dining area.
all of the above
Which of the following is not a principle of good organization?
commitment to excellence
This is the section of a feasibility study that describes the company’s product, how it is made, and the facility where the product will be produced.
Technical section
The capacity of a jigger or a shot glass, expressed in ounces.
1.5 – 2 oz
This foodservice system is concerned with providing dining service.
assembly-serve