V4. Which ofthe following is NOT a step tobe considered when using the 1/1 HACCP system in food processing? (© a Establishing criteria for meeting each control procedure © b. Developing procedures that best allow short processing time a © Establishing monitoring procedures to adjust and maintain control (© 4 Developing corrective action from prescribed critical limits 2, Which of the following menus is an example of the three-mix principle *1/1 of meal planning? © a-Sausage and Beans, White Rice, Fruit Punch © >. stewed Pork, Pumpkin Rice, Arranged Vezetable Salad v (© ©. Fried Chicken/Tomato Sauce, Duchess Potato, Pineapple Upside-down Cake (CO Grilled Pork Chops, Caesar Salad, Cucumber Quencher% Item 3 refers to the following menu, “ot Dinner Menu ‘Vegetable Consomme Three Bean Salad Buttered Pumpkin Steamed Carrot and String Beans Egg Nog 3, Which of the following BEST represents the nutrients provided by the above menu? © a. Protein, phosphorus, iron, vitamins B and D © »b. Carbohydrate, calcium, iron, vitamins A and C x © « Carbohydrates, calcium, vitamins A and C, iodine CO 4. Protein, carbohydrate, vitamins A and B, calcium and phosphorus Correct answer @ 4 Protein, carbohydrate, vitamins A and B, calcium and phosphorus~ 4. Which of the following BEST represents a continental breakfast? * Ww (© a Paw-Paw Slices, Salt Mackerel, Boiled Bananas, Cocoa/Tea (© b.Mango Slices, Cornmeal Porridge, Fried Fish, Milo/Tea @) c Ripe Banana, Oats Porridge, Buttered Toast, Coffee/Tea v © 4 Orange Juice, Baked Beans, Pancake, Coffee/Tea 5, Which of the following breakfast menus is written in the correct order? * 1/1 @) a Orange Juice. Fried Eggs, Buttered Toast, Hot Chocolate v (© b. Hot Chocolate, Buttered Toast, Orange Juice, Fried Ezgs © «Pineapple Juice, Waffle, Fried Sausage, Hot Chocolate (© 4 Waffle, Pineapple Juice, Hot Chocolate, Fried Sausage% 6. Which of the following types of menus is used by most fast food restaurants? © a Staticmenu (© b. Cycle menu © © Classical menu (@) dAlacarte menu Correct answer (@) a.Staticmeno ONItem 7 refers to the following menu. . wn Cream of Tomato Soup Saltfish Rais in Boats Caesar Salad/French Dressing Chicken Galantine Riced Yam. Tossed Salad/Olive Oil Orange Carrot Cake June Plum Drink 7. How many courses does the menu above contain? © asin @) brie v © «Four © a threeY 8. In food service portion control is necessary to:* “ i. Accurately calculate food cost ii, Help determine plate layout ‘i, Determine food purchasing quantities jv. Determine food production quantities © atandttenly © b. Mand Iv only © enmrvony © aban v Y 9, Operations food cost percentage usually determined by the budget. "1/1 ‘Which of the following would be used when calculating food cost percentage for different menus? @ 2 Percentage = food cost/menu price v © b. Percentage = menu price/food cost © © percentage = cast of ingredients /number of portions © 4 Percentage = number of portions/ menu priceY Items 10-11 refer to the following menu. na ‘Chicken and Okra Consomme Callaloo Stuffed Fish Fillets Braised Pork Roasted Sweet Potato Tossed Vegetable Salad/Olive Oil Cornmeal Pudding ‘Fruit Punch 10. For which of the following occasion is the menu above MOST suitable? Parents’ Anniversary dinner ii, Toddler's Birthday party i. School Fete jv. Church's award Funetion CO alandutonly @ btandrvoniy v © etandtonly O animaXX 411. Which of the following is an appropriate substitution for the entreein *0/1 ‘themenu above? © a Beef Broth © bd. Rice and Peas © « Pineapple souttle @® 4.Chicken Galantine x Correct answor @) b. Rice and Peas 12, Which of the following techniques is the BEST one to use wher heavy objects to prevent strains and injuries? © a.Bend over the object and lift with the back muscles © ».Squat on one imee, then lift with the lez muscles v ¢ Turn and twist your back so that you are comfortable (© A Squaton one knee, then lift with the back muscles13. Good personal hygiene includes: * mw © a. Having daily baths wv © d.Emptying garbage datly © Wearing attractive uniforms © 4 Cleaning food contact surfaces / 14. Which of the following types of fire extinguishers is used on fires 1/1 caused by wood, paper and cloth? @ acassa wv © b. Class B O «Class ¢ © 4acassp15. Food quality may be evaluated by: * iL. Sensory testing ii, Chemical testing iti. Physical testing iv, Analytical testing © a.landltonly ©) b.tand IV only © 1, land IV only (@) 411, Mandiv vi