Food Production and Sanitation 1Quiz

What is the primary task of production planning?

• Deciding what specials will be served on a particular day

• Creating standard recipes

• Issuing all inventory that will be needed for a shift

• Deciding the quantity of menu items to prepare

Formal process of purchasing consists of:

• Price quotation -> select the Vendor

• Identify needs -> write specifications -> create purchase order

• Issue bid request -> tabulate and evaluate bids -> award contract

• None of the above

The correct way to clean and sanitize is:

• Rinse -> Sanitize -> Clean

• Clean -> Sanitize -> Rinse

• Sanitize -> Rinse -> Clean

• Clean -> Rinse -> Sanitize

Plans to redesign the kitchen should address several concerns, including which of the following?

• Layout of the facility

• The receiving area

• Temperature

• All of the above

The principle of food production is _____________ .

• To prepare foods far in advance to save time

• To make sure that extra staff members are on hand for busy periods

• To serve hot food hot and cold food cold

• To constantly experiment with seasonings and recipes

The Vendor is:

• Part of Supply Chain

• Seller

• Source of Supplies

• All of the above

When planning new construction or a remodelling project, which of the following people is least likely to be part of the planning team?

• Food Service Consultant

• General Manager

• Guests

• Architect

What causes foodborne illnesses?

• Food that is served hot

• Food that is served cold

• Food that is served at room temperatures

• None of the above

90% of food allergies are caused by:

• Milk, eggs, fish, wheat, tree nuts, peanuts, soybeans, and crustaceans

• Rice and pasta

• Various spices

• All of the above

While taking an order, a server should _____________ .

• Suggest any specials of the day

• Use the correct abbreviations on his or her orders

• Answer any questions the guest has

• Do all of the above