FFSS MB PT. 2
The “Father of Industrial Catering” is:
Robert Owen
The first item to be determined in menu planning is the:
entree
The most appropriate type of poultry to purchase for chicken ala king is:
broilers
When the fat in a deep fat fryer is not hot enough, doughnuts on the fryer:
become soaked with fat
Porterhouse steak comes from that portion of beef carcass known as:
short loin
A delicate custard mixture folded in beaten whites with bread crumbs as thickener.
souffle
The component of a food service system that regulates, directs, or modifies operations by using a set of standards to achieve its goals.
feedback
deliveries to the dietary department must be accompanied with a corresponding:
all of the above
The space allowance for the food service facility of a hospital may be based on the:
number and type of meals
A hood with exhaust fans placed over all cooking surfaces aids in:
all of the above
A pallet is a useful equipment in the:
storage area
Every well-planned dietary department has a line organization chart which is generally posted so that
all employees may become familiar with it. The principal purpose served by this organizational chart is to
_____.
help the employee understand the functions of his/her job and where it fits into the overall
operation of the department.
The least important consideration in planning menus is the:
per capita budgetary allowance
“Supervision” is subject to many interpretations, depending on the area in which it functions. The statement that best describes the basic function of a supervisor in the dietary department of a hospital is:
Institution of an educational program for training personnel.
Among the following qualities, the one that is most important for a good supervisor is ____.
accuracy with small details.
Dramatization of incidents by means of role playing as a technique in employee training is of particular value because it _______.
gives the employee the feeling of true life situations.
In organizing the work of a kitchen, a line organization chart is of value primarily because it _____.
indicates where the authority lies.
It is a common practice to prepare job descriptions for all dietary personnel. A job description is most
useful _______.
to inform the employee of his/her duties and responsibilities on the job.
The orientation period for a new employee is a very important activity. When a new dietary employee
is hired, it is least desirable to ______.
assign him to the smallest unit in the dietary department with the explanation that when he has learned the work, he will be moved to a larger one.
It will make the least satisfactory thickening agent in a casserole:
cornstarch
If baking powder biscuits do not rise to the proper height, the most probable cause is:
too much handling of dough
soggy bottom crust in a lemon meringue pie is most probably caused by ______.
pouring in the filling when the pie is hot.
It is least useful in computing raw food costs for a given period:
records of overhead and salaries
Cooked foods should be cooled and refrigerated quickly primarily to _______.
prevent the growth and development of bacteria.
In planning alternate choices of food items on a selective menu, it is most important to list alternatives that are of approximately the same:
food grouping
An operational process in a food service institution that ensures that what has been purchased is the same in quality and quantity with what has been delivered.
receiving
Food items that are sent directly into production are referred to as:
direct purchases
The cost of food sold per day divided by the total sale per day and multiplied by 100 is:
percentage food cost
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
A food service operation that is responsible for transforming foods from the market into finished dishes for service.
production
A method of quantifying recipes by multiplying each ingredient by the quotient of the desired yield and original yield of a recipe.
factor method
It is a plan for a specific production period stating who is responsible for what products and when each must be ready.
production schedule
A 1 oz. glass used for serving liqueur.
cordial glass
A type of budget that includes estimates of revenues and expenses and a predicted net return.
operating budget
It is the largest controllable item of expenditure in a food service institution.
food cost
It refers to the actual procedure of doing a job, interviewing the worker, and recording the results.
job analysis
It refers to output in relation to input.
efficiency
It is a graphic presentation of work covering one function which can be a person at work, of materials being processed, or equipment being used.
process chart
It refers to that part of a feasibility study where it discusses the group to whom the product will be sold.
market
Eggs used mayonnaise should be:
at room temperature
When costing ingredients that have waste portions, cost is based on:
as purchased
In oil and vinegar dressing, the amount of water depends on:
acidity of the vinegar
The seafood fork is place to the:
right of any spoon
The most expensive beef cut. It is sometimes stripped from the loin and may be cut into steaks.
fillet mignon
The concept of a cafeteria was introduced by the ______.
Americans
In a three-compartment sink, what will you use the first compartment for?
to wash the dishes
A “menu selected by your host” is called:
“table d’ hote”
The multiplier to use to determine selling price for a 40% food cost.
2 1⁄2
If sales increase and costs go down, the food cost percentage ______.
goes down
Calculate the cost if cost percent is 34.5% and sales = Php2,400.
Php828
Calculate sales if cost percent is 34.8% and cost is Php1,113.60.
Php 3,200
The most important rule of food preparation. 0/1
time/temperature principle
It refers to the time a product can be stored without serious change in quality.
shelf life
A cold storage facility in which the temperature is lower than those of regular refrigerators and higher than the temperature of freezer.
walk in freezer
An ideal temperature for dry storeroom is:
50°F
Microorganisms that need to live on or inside a host are called:
parasites
The flour that is safest to use when the recipe calls for flour.
all purpose flour
When buying detergent for manual washing, what will you consider?
the distributor’s reputation
“If you forget to wear your name bade one more time, I’ll put you back on the night shift.” This is an example of which theory of motivation?
Motivation through fear
Job descriptions describe positions by listing a position’s _____.
tasks
This is considered a skilled food service employee.
bartender
The basic assumption of Theory Y management is that _____.
workers perform best when their personal needs are fulfilled
Which of the following employees can be legitimately terminated?
Belinda, who was caught stealing cash from the register.
The theory that the best motivator is opportunity for achievement and growth in the job itself is identified with:
Human relations theorists
In Maslow’s hierarchy of needs, the need to belong is included in:
social needs
A job specification describes _______.
the qualifications a person must have in order to get the job.
Extending a single personality trait to an overall impression of a person is known as:
the halo effect
Asking employees to refer potential applicants for open positions is an example of:
internal recruiting
To be used appropriately and legally, a test to evaluate job applicants must be directly related to the job
and ______.
administered to all applicants.
Cross-contamination occurs ______.
when microorganisms transfer from one food or surface to another.
Raw food should be stored:
below cooked and ready-to-eat food
Foods remain unsafe when held in the temperature danger zone for more than:
2 hours
Storage area appropriate for hydrogenated fat.
dry stores
The standard set-up for manual dishwashing is:
a three-compartment sink
This portion control tool may be used in the efficient and effective dish-up of cheese sauce.
ladle
The type of door recommended for installation in dry storage areas.
Dutch door
The Sanitation Code of the Philippines.
PD 856
Night differential is equivalent to:
10% of regular wage
An equipment that is manufactured using a standard pattern.
stock equipment
A deep serving dish used for soup.
soup tureen
A type of catering arrangement where the caterer brings his facilities and equipment for production, transport, and service to the customer.
off-premise catering
A proactive system which involves the regular and scheduled inspection of equipment.
preventive maintenance
Equipment used to improve ventilation of facilities except: 1/1
dollies
This material may be used for constructing food preparation area floors.
quarry tile
A seven-inch plate used for several purposes such as plating desserts and underliner for stemware.
salad plate
The space allocated for one employee’s work area.
120 – 180 cm
It is not a biological hazard.
milk
The number of servings produced from a kilo of beef without bones.
10 servings
The recommended temperature for storing frozen goods according to the Sanitation Code of the Philippines.
-12°C
What is the % sales mix of an ice cream sundae that sold 300 units in a day when 656 desserts were sold?
45.73%
A component of Emotional Quotient that describes the ability of the employee to identify his/her strength.
Self-awareness
If the total area for a food service establishment is 280 sqm, what is the estimated space allocated for the dining area?
168 sqm
Which of the following mandates the provision of rams and railings for PWD?
Accessibility Law
If a seat at a table-served restaurant is estimated at 2.23 sqm, what is the estimated total area of the restaurant if the seating capacity is 150?
335 sqm
A hospital serves 200 servings of arroz caldo at 240 grams per portion. What should be the capacity of equipment to be purchased?
50 L
Which of the following statements is not covered by the Sanitation Code of the Philippines?
Recommends 20 footcandles colored light bulbs for food displays.
This managerial function refers to the creation of policies and rules in an organization.
Planning
Which of the following is greatly expected from the top management?
Conceptual skills
The type of power associated with the authority to punish employees who do not comply.
coercive power
The components of the minimum wage in the Philippines.
basic wage and cola