Food Management And Service
Fourth Year
Direction: From the four options in each item , choose one which will answer each of the statements or questions. Encircle only the letter of the correct answer.
1. The food service industry has prospered because many people
a. eat their meals outside the home
b. have no time left for cooking
c. have higher income rates
d. like to eat luxuriously
2. Packing meals in Styrofoam containers shows which trend in the food service industry ?
a. use of disposable wares
b. use of new equipment and method of cooking
c. higher cost and increased need for higher productivity
d. development of specialized and standardized menu
3. The ff. except one are some reasons for the growth of the food service industry. Which is the exception?
a. growth in population
b. laziness of people to cook
c. industrialization of rural areas
d. increase in number of working women
4. Which of the following types of service is comparable to that of a good home ?
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a. buffet b. counter c. hospital d. table
5. Disposable income refers to:____________
a. expenditures c. Take-Home pay
b. gross income d. tax and insurance
6. Which of the following personnel is under the supervision of the sanitation supervisor?
a. baker b. Checker c. Waiter d. Dishwasher
7. Under which department does the counter server belong ?
a. Management b. Production c. Sales d. sanitation
8. All of the Following have influenced the growth of the food service industry except________
a. Population Growth c. Increase in the number of working women
b. Establishment of Big buildings d. Increase in disposable income
9. A product may be distributed widely by licensed retail dealers through a system called_________
a. Concession b. Contract c. Franchise d. Retail
10. Which of the following elements refers to kitchen design?
a. Accessories and decorations c. size and location
b. Sanitation and beautification d. size, shape and style
11. What is the path leading from the refrigerator to the sink and back to the range called?
a. Activity Center c. Traffic Flow
b. Cooking Area d. Work Triangle
12. What is the normal procedure of food preparation which includes taking out food from the cabinet, preparing, cooking and serving called?
a. Activity Center c. Traffic Flow
b. Cooking Area d. Work Triangle
13. To what does layout specifically refer?
a. detailed arrangement of each area c. shape of floor area
b. relativity of each room d. type of operation
14. What is the appropriate size of the kitchen in relation to the dining room ?
a. one-third b. one-half c. three-fourths d. two-thirds
15. The kitchen can be protected from excessive steam if the material used is
a. moisture proof c. made of wood
b. heat-proof d. made of metal
16. The Refrigerator should be places near the _________
a. range b. sink c. window d. door
17. What area is known as the heart of food service institutions ?
a. dining room b. dock c. kitchen d. storeroom
18. Which will be your first priority in purchasing kitchen equipment?
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a. beauty b. durability c. cost d. utility
19. What type of material produces poisonous compounds when heated?
a. aluminum b. copper c. stainless steel d. steel
20. To prevent the growth of bacteria , hot food must be kept at the temperature of __________.
a. 15.5 degree Celsius c. 50 degree Celsius
b. 48.8 degree Celsius d. 12.2 degree Celsius
21. A safety conscious employee contribute to ____________.
a. higher pay b. promotion c. operating cost d. low accident rate
22. The first consideration in the sanitary preparation of food is __________
a. facilities c. quality
b. personal hygiene d. budget
23. Which among the following should be refrigerated as soon as it cools?
a. meat b. cake c. pork d. fish
24. The best indication that any canned food is already spoiled is when the
a. top and bottom of the can are bulging b. can is dented at the sides
c. date of expiration is missing d. label is missing
25. To avoid electrocution appliances should be held with _______________
a. wet hands c. the left hand
b. dry hands d. the right hand
26. Fruit salad will not develop molds if it is kept at a temperature below
a. 12.2 degree Celsius b. 15.5 degree Celsius c.48.8 degree Celsius d.60 degree Celsius
27. What is the first aid treatment for food poisoning ?
s. salt b. vinegar c. sugar d. baking soda
28. Which among the following should be refrigerated as soon as it cools ?
a. meat b. cake c. pork d. fish
29. What is the best thing to do when your frying pan catches fire while cooking?
a. cover the pan c. Remove it from the fire
b. pour water into the pan d. blow off the flame
30. Which of the following items is not a noise-reducing material?
a. carpet b. cork c.. wood d. rubber
31. If you were to put up a food service unit , which of the following would you consider first ?
a.. location c. availability of personnel
b. income of potential customers d. availability of food supply
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32. What type of kitchen will fit into a limited space ?
A. corridor b. L- shaped c. one-wall d. peninsula
