Food Service Management Principles And Practices 12th Edition By Monica – Test Bank

Chaper 11
Multiple Choice

1. The United States standard gauge for metal is determined by:
A. finishing process used
B. material used in manufacturing
C. thickness
D. weight

Ans: D Page 309

2. Modular equipment is best defined as equipment: A. that is manufactured by the same company
B. that is modern and individually fabricated to perform a specialized function
C. that is provided with casters to give flexibility in location and work activity D. which has a common measurement with other items of equipment

Ans: D Page 313

3. The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:
A. equipment disassembles with ease
B. equipment surfaces are nontoxic
C. outside corners are bull nosed
D. surfaces are smooth and nonporous

Ans: D Page 315

4. The nontoxic metals most commonly used for making kitchen utensils are:
A. copper and cast iron
B. galvanized iron and carbon steel
C. sheet steel and copper
D. stainless steel and aluminum

Ans: D Pages 318-9

5. The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:
A. equipment rotation plan
B. preventive maintenance program
C. regular major repair program
D. warranty protection system

Ans: B Page 325

6. The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:
A. combination oven
B. compartment steamer
C. convection steamer
D. steam-jacketed kettle

Ans: D Page 329

7. In the foodservice industry, knives, forks, and spoons made of metal are known as:
A. flatware
B. hollow ware
C. silverware
D. utensils

Ans: A Page 331

8. A significant benefit of a convection oven is:
A. decreased cooking temperature
B. decreased cooking time through the use of microwaves
C. even heat distribution and decreased cooking time
D. rotation of trays to insure even heat distribution

Ans: C Page 529

9. In an assembly-serve foodservice operation which of the following pieces of equipment would be most needed:
A. range/oven
B. convection oven
C. rotary rack oven
D. 20-quart mixer

Ans: B Page 529

10. The flat beater attachment for a commercial mixer is used to: A. cream or rub ingredients together
B. knead bread dough
C. puree vegetables
D. whip ingredients quickly at high speed

Ans: A Pages 535 & 537