DOMAIN 4 - FOOD SERVICE MANAGEMENT EXAM

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DOMAIN 4 - FOOD SERVICE MANAGEMENT EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How old must a foodservice employee be in order to operate power-driven bakery machine?

Answer:

18

Question 2: Which of these acronyms requires compliance with safety standards?

Answer:

OSHA Question 3: What name is given to air that is removed from a workspace and building through an HVAC system?

Answer:

Exhaust

Question 4: Shell eggs should be stored at or below

Answer:

45?F.

Question 5: Which of the following is a type of skill that must develop within and be nurtured in both the personal and professional life of a manager?

Answer:

Soft skills Question 6: When assessing a population of preschoolers for acceptability of menu items, the most commonly used measurement tool has been the

Answer:

facial hedonic scale

Question 7: Which of the following is true about cutting boards?

Answer:

Wooden cutting boards should be made from hardwood such as maple or oak.Question 8: Which of the following illnesses is most commonly linked to raw meat, unpasteurized dairy products, and ready-to-eat foods such as hot dogs, deli meats, and soft cheeses?

Answer:

Listeria monocytogenes Question 9: Which agency sets the mandated guidelines for meals in long-term-care facilities that receive Medicare and Medicaid funding?

Answer:

Centers for Medicaid and Medicare Services Question 10: To keep the menu interesting to students, the Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a

Answer:

Cycle Menu Question 11: A university operates food kiosks containing items that are purchased prepared and require minimal cooking before service. What name is given to this type of foodservice operation?

Answer:

Assembly/serve

Question 12: Which of the following lunch menus reflect proper menu planning principles?

Answer:

Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries Question 13: What is the minimum internal cooking temperature of shell eggs that are hot-held for service?

Answer:

155°F

Question 14: Among the following groups of people, the population that would experience the most serious consequences from contracting a foodborne illness is

Answer:

people with compromised immune systems Question 15: Which of the following flooring materials would be best suited for high-traffic cooking areas?

Answer:

Quarry tiles Question 16: A thermometer used to measure the temperature of food must be accurate to what temperature?

Answer:

±2°F

Question 17: When allergens are transferred from food containing an allergen to the food served to the customer, this is called

Answer:

cross-contact.Question 18: Which type of rice is whole-grain with only the outer hull removed?

Answer:

Brown

Question 19: The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide ________ of the Recommended Dietary Allowance for age or grade group for breakfast

Answer:

1/4 Question 20: A foodservice director who has determined that ready-prepared production will occur in a new foodservice facility being built should then consider which of the following as the next step?

Answer:

Visiting similar facilities to see equipment, workflow, and service

Question 21: Which area in a kitchen usually has the least amount of light?

Answer:

Dry storage

Question 22: The indicator head of a bimetallic stemmed thermometer ranges from

Answer:

0?F to 220?F.Question 23: The foodborne illness often associated with poultry, egg products, and produce that has an onset of 6 to 48 hours, causing abdominal pain, headache, nausea, vomiting, fever, and diarrhea is

Answer:

Salmonella Question 24: The implementation of more liberal food choices in the menu planning process for long-term-care (LTC) settings has been associated with which of the following?

Answer:

Increased nutrient and fluid intake among LTC residents

Question 25: What type of foodservice operation is sous vide?

Answer:

Ready prepared