Module 30: Review Quiz (Modules 25-29)
1. You test your chemical sanitizing dish machine and find a chlorine level of 40 ppm. You are concerned with:
a. high level of chlorine
b. use of chlorine instead of iodine
c. use of chlorine instead of quarternary ammonium
d. low level of chlorine
2. An employee files a complaint that chemicals used to clean floors are unsafe. Which agency would investigate?
a. OSHA
b. FDA
c. state health department
d. none of these
3. You have a wood fire that could be extinguished via foam or pump. This fire is classified as:
a. class B
b. class A
c. class C
d. class D
4. A cook causes a grease fire while cooking bacon. What type of fire is this?
a. class A
b. class C
c. class D
d. class B
5. The weekend cook calls you to tell you about a kitchen fire due to the motor on a mixer. What type of fire is this?
a. class A
b. class B
c. class C
d. class D
6. Your class A fire caused by combustible items can be extinguished with what?
a. water, stored pressure
b. carbon dioxide
c. oxygen
d. none of these
7. Several food service facilities complain of food borne illness outbreaks after serving ground beef from ABC beef plant. Which of the following organizations would examine this foodborne illness outbreak?
a. FDA
b. CDC
c. OSHA
d. EPA
8. You are attempting to extinguish a combustible fire started in dry storage. What best describes the class of fire?
a. square with a capital A
b. circle with a capital A
c. triangle with a capital A
d. rectangle with a capital A
9. You are concerned with water quality. Which of the following organizations would examine water and air quality?
a. EPA
b. CDC
c. OSHA
d. FDA
10. A foodservice eats her lunch, washes her hands for 15 seconds, puts on her apron, and goes back to work on the serving line. You are concerned with:
a. touching the apron with clean hands
b. both the length of time and touching the apron
c. the length of time washing hands
d. none of these
11. A new employee is helping in the dish room as the dish machine is broken. You notice he is pre-rinsing, washing, sanitizing, rinsing, and air drying. You are concerned with:
a. the order of washing and sanitizing
b. the order of washing and rinsing
c. air drying
d. the order of sanitizing and rinsing
12. You see a foodservice employee trip over a floor mat and fall. She immediately gets up and says she is fine. What should you do?
a. ask her to be more careful
b. have an inservice on safety and putting down mats
c. ask her to fill out an accident report
d. send her home for the remainder of the day even though she said she is fine
13. As foodservice director, you choose which type of mechanical washer for high volume?
a. rack conveyer
b. flight
c. single tank
d. double tank
14. A heat dishwasher is washing dishes at 135 degrees and sanitizing at 180 degrees. What is your concern?
a. the washing temperature is too low
b. washing temperature is too high
c. sanitizing temperature is too low
d. temperatures are within normal levels, there are no concerns
15. The cleaning crew is often walking throught the prep area to get to cleaning supplies in a storage closet. This is a concern of which organization's regulations?
a. JCAHO
b. EPA
c. FDA
d. none of these
16. A new cleaning product has been received to clean the floor. You receive hazard and chemical warnings for this product. This is known as:
a. FDA
b. MQR
c. OSHA
d. MSDS
17. When using a chemical sanitizer, how many parts per million should be used for iodine?
a. 15.5 ppm
b. 50 ppm
c. 12.5 ppm
d. 20.5 ppm
18. You reject canned vegetables that have bulges when inspected at delivery. Which step of HACCP are you following?
a. determine critical control points (CCP)
b. monitor CCP and determine corrective action for deviations
c. establish requirements at each CCP
d. assess hazards at each step of operations
19.
Your milk cooler should be 40 degrees or less. You have food service staff check the temperature twice a day. Workers forget and the temperature has not been checked for 2 days. You have an inservice on temperature logs and discuss disaplinary action if this is not adhered to. This is an example of:
a. determine critical control points
b. determine corrective action for deviations
c. establish requirements at each CCP
d. assess hazards
20. You are cleaning the dry storage area at the hospital foodservice and notice canned tomatoes that have been stored for 14 months. You:
a. make a note to use the cans within 1 month
b. inspect the cans for bulging and plan to use them within 1 month
c. none of these
d. throw away the cans
21. Your weekend cook has come from the doctor and tells you he has strep throat. You:
a. tell him you need a note from the doctor
b. tell him to feel better and you'll see him Saturday
c. send him home
d. none of these
22. A fire starts due to cleaning supplies storage. What type of fire is this?
a. class B
b. class A
c. class C
d. class D
23. An electrical fire is known as a _____ and the symbol for this is _____.
a. class B; square with capital B
b. class C; square with capital B
c. class B; circle with capital C
d. class C; circle with capital C
24. This winter you learn the foodservice building's water pipes are not properly insulated. This a violation of organization?
a. FDA
b. JCAHO
c. USDA
d. none of these
25. You note the following temperatures on your dish machine: pre-wash 140 degrees, wash 164 degrees, rinse 178 degrees, and heat sanitize 175 for 20 seconds. You are concerned with:
a. washing
b. pre-washing
c. rinsing
d. sanitizing
26. A foodservice design shows the flow of traffic to be: receiving, prep, storage, cooking, serving line. You are concerned with:
a. cooking to serving
b. serving to dish room
c. none of these
d. receiving to prep
27. Which type of flooring might be common in storage rooms?
a. concrete
b. clay tiles
c. rubber tiles
d. none of these
28. You are planning a foodservice design in which a mixer, convention oven, steam jacketed kettle, and reach in refrigerator are included in the equipment plan. What type of production does this best describe?
a. satellite location
b. conventional
c. ready prepared
d. not enough information to answer
29. You are planning a foodservice system in which site equipment includes holding ovens and reach in refrigerators. What type of production is this describing?
a. conventional
b. cook/chill
c. not enough information to answer
d. commissary/satellite
30. While expensive to install, _____ is the recommended material chosen for walls due to its durability and ease in cleaning.
a. sheet rock
b. steel
c. glazed tile
d. stucco
31. A foodservice worker cleans the food slicer by removing blade guard, meat carriage, and blade; followed by hand washing, rinsing, and sanitizing and finally towel drying. You are concerned because:
a. parts were towel dried
b. parts were hand washed
c. gloves were not used
d. none of these
32. You order a stainless steel work bench with a 7 gauge and #4 finish. Which of these is a concern for foodservice facility?
a. metal
b. gauge
c. finish
d. none of these
33. An architect and foodservice design consultant have presented you with ideas for your new hospital kitchen. They include clay tiles for kitchen flooring, ceramic tile for walls, 3 feet main aisles, and a square shaped kitchen for convenience. What of these ideas needs change?
a. floor material
b. wall material
c. main aisles
d. shape of the kitchen
34. You have limited space and need to choose a piece of equipment to give you the most versatility. You choose:
a. tilting skillet
b. steam kettle
c. fryer
d. convention oven
35. You learn that hospital foodservice employees have been receiving food supplies through the exit door that is only to be used for garbage. You write a memo on the correct way to receive goods. This is an example of which step of HAACP?
a. ensure HACCP is working effectively
b. establish a CCP
c. set requirement at each CCP
d. none of these
36. A foodservice includes the following equipment: tilted skillet, cook/chill tank, and blast freezer. What type of foodservice do you suspect this is?
a. none of these
b. conventional
c. commissary
d. cook/chill
37. A foodservice design has clay tiles in the kitchen and dining room, walls that are ceramic tile, and aisles between equipment of 2 feet. What suggestions for improvement do you have?
a. dining room floors to rubber tiles and between equipment aisles of 5 feet
b. kitchen floor to rubber tile and between equipment aisles to 3 feet
c. dining room floors to rubber tiles and between equipment aisles of 3 feet
d. kitchen floor to rubber tile and between equipment aisles to 5 feet
38. You order _____ extinguisher due to the number of combustible fires that occur.
a. BC
b. AB
c. C
d. BD
39. As foodservice manager and chief dietitian, you write a general guideline for reporting equipment problems. This is known as:
a. policies
b. procedure
c. rules
d. requirements
40. When planning a foodservice layout, what is the optimal space for an aisle between equipment?
a. 3 ft
b. 5 ft
c. 10 ft
d. 5 inches
41. A fire occurs due to spilled flammable chemicals. You use a _____ extinguisher to put out this class _____ fire.
a. C; C
b. AB; A
c. AB; D
d. AB; B
42. A gauge of 4 in a metal indicates that it is:
a. thinner than higher number gauge
b. cheaper than higher number gauge
c. thicker than higher number gauge
d. none of these are true
43. You are preparing a breakfast including eggs, pancakes, and bacon. What piece of equipment could you use to prepare all of these foods?
a. convection steamer
b. tilting braising pan
c. steam jacketed kettle
d. conduction oven
44. You are planning next month's schedule and estimate your staff will be able to serve 15 meals per hour. If you serve 70,000 meals next month, how many FTEs do you need to schedule?
a. 30
b. 27
c. 24
d. not enough information to answer
45. At your department annual review, your boss asks you to discuss the foodservice's assets versus liabilities. Where would you find this information?
a. income statement
b. audit
c. LIFO/FIFO
d. balance sheet
46. Your boss asks you for last month's sales. Where do you find information?
a. audit
b. balance sheet
c. income statement
d. LIFO/FIFO
47. A stainless steel work bench you order has a #7 finish even though you ordered a #4 finish. The finish on the work bench you received is:
a. glossy
b. dull & rough
c. standard for foodservice
d. none of these
48. A group of employees meet to discuss forming a foodservice union. Which act protects the employees right to do this?
a. Taft Act
b. Civil Rights Act
c. Fair Labor Standards Act
d. Wagner Act
49. You receive complaints that the macaroni and cheese is frequently burnt. Which of the following pieces of equipment might you choose to reduce risk of burning this meal?
a. tilting braising pan
b. steam-jacketed kettle
c. pressure fryer
d. convection steamer
50. Your line cook has worked 48 hours in the past week. Which law might allow him overtime pay?
a. National Labor Relations Act
b. Civil Rights Act
c. Wagner Act
d. Fair Labor Standards Act
51. A 27-year old pregnant woman is protected from discrimination by:
a. age discrimination act
b. fair labor act
c. Wagner act
d. civil rights act
52. A 39 year old Asian male applies for a job. Which act protects him from discrimination?
a. civil rights act
b. age discrimination act
c. fair labor act
d. Wagner act
53.
Once a year, you evaluate employees on their performance. This is known as:
a. job specification
b. performance appraisal
c. compensation
d. none of these
54. "Wash hands for a minimum of 30 seconds, including a nail brush, using soap and warm water." This is an example of:
a. policy
b. rule
c. requirement
d. procedure
55. An employee is interested in looking at their personal records. What act allows them to do this at any time?
a. Employee Freedom Act
b. Taft Act
c. Privacy Act
d. Wagner act
56. You are planning to change the procedures for the serving line. Prior to implementing any change, you meet with the serving line crew to get their feedback. Why?
a. changes are best implemented when staff feel included in decision
b. to ensure your new procedures meet their expectations
c. good staff relations
d. none of these
57. This position requires preparation of main dishes and soups. Where would this requirement be found?
a. job analysis
b. job description
c. job specification
d. staffing patterns
58. This position is 40 hours per week with a salary range of $2500-3000/month DOE. Where would this information be included?
a. job description
b. job analysis
c. job specification
d. staffing patterns
59. Where would you file an INS Form I-9?
a. personal records
b. MSDS
c. budget records
d. policy & procedure manual
60. Five out of 7 employees have arrived by 9:00 am for your 9:00 meeting. What should you do?
a. start the meeting because it is 9:00
b. start the meeting because you have another meeting at 10:00 and do not want to run behind
c. start the meeting because you have a quorum
d. do not start the meeting & wait to start until all are present
61. An employee complains that several line cooks have been arriving late for their shift. You:
a. write up the cooks who are coming in late
b. call a meeting to discuss
c. meet with each line cook individually to discuss
d. observe to gather more information
62. Management and union representatives have met for negotiations. This is known as:
a. mediation
b. arbitration
c. collective bargaining
d. grievance meeting
63. Employees at a foodservice company must be a union member prior to working at the company. This is an example of:
a. open shop
b. closed shop
c. union shop
d. collective bargaining
64. Employees recently hired at the hospital foodservice you manage are told they are not required to join the union. This is an example of:
a. open shop
b. closed shop
c. union shop
d. agency shop
65. Which of the following is acceptable to ask at an interview?
a. "This job requires lifting up to 50 lbs. Do you have any limitations of lifting up to 50 lbs.?"
b. "How many children do you have?"
c. "How old are you?"
d. "Do you have any requirements of being off on Sunday due to religion?"
66. After 6 weeks of being employed at a long term care facility, you are required to join the union. This is an example of:
a. closed shop
b. open shop
c. agency shop
d. union shop
67. You overhear a foodservice employee ask another foodservice employee to clock her out for the day in two hours so she can leave early. As foodservice manager you have a _____ and discipline this action accordingly.
a. legal discussion
b. quorum
c. fiduciary duty
d. orientation
68. You manage a division of a large foodservice company. Foodservice workers are on strike. Your foodservice company and the union have been unable to come to an agreement for the past 3 weeks. A 3rd party has been sent in to help with negotiations. This person is known as a/an:
a. arbitrator
b. mediator
c. manager
d. shop steward
69. A dishwasher complains that line servers are not wearing gloves when dishing up food. What is the first thing you do?
a. write up servers for failing to follow policy
b. observe to gather more information
c. schedule an inservice on food safety
d. wait to see if anyone else complains
70. You manage a division of a large foodservice company. Foodservice workers are on strike. Your foodservice company and the union have been unable to come to an agreement for the past 3 weeks. A 3rd party has been sent in to make a legally binding decision after hearing both positions. This is known as:
a. mediation
b. management
c. shop steward
d. arbitration
71. Dietitians at a hospital choose to pay a fee to have a nurses union represent them without actually joining a union. This is an example of:
a. closed shop
b. union shop
c. agency shop
d. open shop
72. A foodservice applicant states they have had problems with their back in the past but now is fine to stand for long periods of time provided there is a mat to stand on. This is an example of:
a. reasonable accommodations
b. essential duties
c. disabilities requirement
d. fair labor standards
73. Which of the following is not protected by the Civil Rights Act?
a. gender
b. medical conditions
c. ethnicity
d. age
74. You are writing a proposal to get permission to hire another DTR for the hospital. You include duties, responsibilities, and working conditions of the job. This is known as:
a. job analysis
b. job description
c. job specification
d. recruiting
75. When should a policies and procedures manual be provided?
a. training
b. performance appraisal
c. compensation
d. orientation
76. XYZ School Lunches is conducting a physical inventory. For the month of February the following occurred: Ending inventory January 31st 155 cans of tomatoes @ cost of $3.00/can. Feb. 6th purchased 50 cans @ $2.50/can. Feb. 11th purchased 75 cans @ $2.25/can. Feb. 20th purchased 100 cans @ $3.00/can. Feb. 27th purchased 50 cans @ $2.60/can. Ending inventory for Feb was 207 cans. How many items were sold in February?
a. 203
b. 199
c. 399
d. 223
77. You plan to add an additional satellite site to your commissary food production. Where would this addition be budgeted?
a. capital budget
b. operational budget
c. revenue budget
d. cash flow budget
78. For the month of February the following occurred: Ending inventory January 31st 155 cans of tomatoes @ cost of $3.00/can. Feb. 6th purchased 50 cans @ $2.50/can. Feb. 11th purchased 75 cans @ $2.25/can. Feb. 20th purchased 100 cans @ $3.00/can. Feb. 27th purchased 50 cans @ $2.60/can. Ending inventory for Feb was 200 cans. What is the value of XYZ School Lunches ending inventory using the FIFO inventory valuation method?
a. $600.00
b. $542.50
c. $430.00
d. $465 .00
79. Which of these is not an example of a variable cost?
a. consumables
b. food supplies
c. labor