1. Which of the following is the BEST strategy for controlling the cost of "1/1 items on. a menu? (©) a. Serving items buffet style (©) ». Serving meals on small plates (©) c.Adhering to established portion sizes. wt (CO) @. Satisfying the demands of customers % 2. Which of the following is NOT a partial cooking method? * ot (©) a. Stewing @ 5.Steaming * ©) « Parboiling ©) 4 Pan frying Correct answer (@) a. Stewing3. Blanching in food preparation means: * w (©) a. Soaking a food in seasoned liquid and then freezing (©) » Placing a food briefly into boiling liquid then into cold liquid vi (©) ¢. Parboiling vegetables for 2 short time then freezing © dd, Immersing foods completeby in warm water then into cold water ~ 4. Which of the following courses would LEAST likely be served as.a “ant Starter? () a. Cold cuts ©) »b. Ege dishes (©) ¢.Hors-doeuvres @) Rice and pasta dishes% 5. Standardized recipes are used to control food production because they: * 0/7 i, Reduce cost by eliminating waste ii. Establish exact yields and portion sizes fil, Establish holding and serving practices iv. Set standards for cooking temperatures and times © a land only © d.tand 01 onky © c. 1,11 and III onky @) 2. 0,mMandiv x Correct answer (@) a land Tonly % 6. The reason for periodically lifting a lid of a saucepan in which “On vegetables are being cooked is that: (©) a. The vegetables cook faster (©) b. The vegetables are prevented from becoming discoloured (@) © Anyvolatile acids created during cooking are allowed to escape x (©) i ttreleases any water that will be building up Correct answer ® b. The vegetables are prevented from becoming discolouredwv 7. Your food and nutrition class is given the task of preparing chicken “A salad for a school sale. Which is the SAFEST procedure when following the HACCP system? () a. Thaw chicken in the sink; chill at 30 degrees F after assembling (@) b. Thaw chicken in bottom of refrigerator; chill at 41 degrees F after assembling oO c. Thaw chitken im sink, changing water every twenty minutes: chill at 25 degrees F ~~ after assembling the salad t a. Thaw chicken on the counter top; place in refrigerator after assembling: keep in container with ice during serving and dispose of left overs«f Tiem refers to the following menu. “Wi Dinner .eup Callaloo 4.025 Fried Liver 3 ozs Coleslaw 407s Potato Salad 2 Slices Curried Breadiruit 1 Euttered Wholegrain Roll 1 Slice Cheesecake 8. Which of the following special needs persons is the menu MOST suitable for? (© a. An obese adult © b. Adiabetic male @) cAnanaemicadult “ (©) Gd. An hypertensive perzon9. Sensory analysis is defined as: * yi () a. Testing food quality in relation to cost oO b. Ameasurement of expected outcome when food is tested by human senses (©) ©. Testing quality characteristics to determine target population (®) 4. A measurement of food texture, flavour and appearance using human senses 10. One factor which affects the quality of preparation and service of food *4/1 ina food establishment is the: (©) a. Variety of recipes (®) b. Skill of employees (©) « Good location of the establishment (©) «Availability of several choices on the menu-11. Which of the folowing groups of vegetables would be classified as an root? (@) a. Turnip, carrot, beet, radish we () b. Potato, carrot, garlic, radish (©) Radish, carrot, gerlic, cabbage (©) 4. Onion, sweet potato, yam; carnot TO 22. Which of the following is NOT an example of a hot sandwich? * WwW (©) a Hamburger (©) »- Reuben Sandwich (©) ce Toasted Sandwich (@) d. Multi-Decker Sandwich% 13. Which of the following are effective menu planning principles? * 0/1 i. Satisfy the personal needs of clients iL Satisfy the nutritional needs of clients iil, Ensure that the menu design is hased on size, langnage and layout iv. Ensure that the aesthetic concepts are appealing to customers (©) a Tand i only () Bui, land IV only © © and IV only @) 41,1, Mandy x Correct answer (@) Il, Wand Ivonly~ 14. Which of the following are pricing methods frequently used in food = *1/1 service operations? i. Prime Cost il. Factor iil. Hidden Cost iv. Actual Cost @) alandIVonly vw (©) bottand IT only ©) ql, and IV only © a@1iLMandiv ——SSS=SsE=bniLEE~EES=E=>S>Sp=phB™»]_S====—= x 15. Which of the following techniques is useful when preparing and. A serving cooked vegetables for large groups of people? © a.Pan frying (@) . Batch cocking “ oO ¢, Using baking soda in cooking (©) 4. Preparing vegetables overnight