Test 2

Question 1

What is exhaust air?

Answer 1

contaminated air

Question 2

Makeup air?

Answer 2

outside air coming on to replace exhaust air

Question 3

Supply air?

Answer 3

air going into the kitchen or dining room from the HVAC system is called

Question 4

Return air?

Answer 4

while the air returning to the HVAC system from the kitchen or dining room is called the return air.

Question 5

Why should oven hoods be cleaned frequently?

Answer 5

Hoods over kitchen equipment capture and remove grease, heat, moisture, odors, smoke, and other cooking products. Filters in hoods help capture grease and must be cleaned frequently.

Question 6

What is negative and positive air pressure?

Answer 6

Air flows from areas with positive pressure to areas with negative pressure.

Question 7

Which type of pressure should be in the kitchen? Dining area?

Answer 7

The kitchen should have negative air pressure
The dining area generally has positive air pressure

Question 8

What is a lumen? What is a foot-candle?

Answer 8

Lumen: A measure of light output from a lightbulb.
Foot-candles: Measure the amount of light falling on a surface.

Question 9

How many foot-candles are required in food prep areas? Walk-in refrigerators? Dishwashing areas?

Answer 9

food prep areas (50 foot candles),
walk-in refrigerators (10 foot candles),
handwashing areas (20 fo etc.

Question 10

What are the requirements for emergency lighting?

Answer 10

Emergency lighting must work for at least 90 minutes and have its own power source.

Question 11

What should be considered when choosing flooring in foodservice establishments?

Answer 11

Safety
Durability
Cleanability
Nonporous
Comfort
Appearance/beauty
Building code/health code requirements, such as coving

Question 12

What is coving?

Answer 12

a curved or shaped strip of wood or other material fitted as a feature at the junction of a wall with a ceiling.

Question 13

What are the most common types of flooring used in foodservice kitchens?

Answer 13

Quarry tile
Epoxy coated concrete
composite sheet vinyl
glazed ceramic tile

Question 14

Where should floor drains be placed?

Answer 14

Floor drains must be provided where water may gather and need to drain, such as by the dishwasher or steam equipment.

Question 15

Where are air gaps placed and what are they used to prevent?

Answer 15

Air gaps are used to prevent backflow. Also required for ice machines.

Question 16

What is LEED certification and what are the categories reviewed during the certification process?

Answer 16

Leadership in Energy and Environmental Design”

Sustainable sites
Location and transportation
Water efficiency
Materials and resources
Energy and atmosphere
Indoor environmental quality

Question 17

Understand the basic principles of a smooth product and workflow in a kitchen.

Answer 17

Product flow: The flow of food from receiving to plated meals
Workflow: The flow of employees as they work

Question 18

To what width should main traffic aisles be built?

Answer 18

Main traffic aisles should be at least 5 feet wide and most other aisles at least 4 feet wide. Develop good traffic flow.

Question 19

How much space must there be between equipment and the wall or between back-to-back equipment?

Question 20

Which measurement is more precise and why?

Question 21

What does AP mean?

Answer 21

AP (as purchased) quantity is the weight or volume of an item exactly as it was purchased.

Question 22

What does EP mean?

Answer 22

EP (edible portion) quantity is the weight or volume of an item after all inedible or nonservable parts are trimmed off (Gisslen, 2018).

Question 23

What is a standardized recipe?

Answer 23

A recipe that has been tested and adapted for use in a specific kitchen so any cook in that kitchen can follow the written instructions to produce the same quantity and quality of food every time.

Question 24

What are the benefits of standardized recipes?

Answer 24

Benefits
Consistent flavor, appearance, and texture
Consistent yield and reduced risk of overproduction
Accurate nutrition information
Food cost control
Labor cost control
Easier for purchasing and inventory

Question 25

What is the process for creating standardized recipes?

Answer 25

Are the ingredients listed in the order they are used? Is each ingredient described appropriately and in enough detail? Is each ingredient available in your kitchen or do you need to write in a substitute? Are AP and EP used correctly in the ingredient list? Is it clear how much of each ingredient should be used? Are the proportions of ingredients similar to other recipes? Are the directions clear? Will the cooking staff understand all directions and cooking terms? Do the cooking staff possess the skills needed?

Question 26

Know how to do the following calculations: AP quantity EP quantity Conversion factor/multiplier/factor when adjusting a recipe’s serving size AP cost per unit Ingredient cost Portion cost Food cost percentage Cost of goods sold

Question 27

What are specialty distributors?

Answer 27

Specialty distributors: Handle only one category, such as dairy or ice cream.

Question 28

Full-line distributors? broadline distributors?

Answer 28

Full-line distributors and broadline distributors: Sell a wide variety of food and nonfood supplies. Broadline distributors also sell some foodservice equipment such as sheet pans or mixers. Examples of national broadline distributors include Sysco, US Foods, and Gordon Food Service. Many have private-label foods (known as packers’ brands).

Question 29

Cash-and-carry distributors?

Answer 29

Cash-and-carry distributors: Used by smaller foodservices.

Question 29

What is a food broker?

Answer 29

Brokers Represent food processors or manufacturers and bring samples to foodservices to promote their use. If the foodservice decides to order a product from a broker, the broker will earn a sales commission and place the order with a distributor. The broker never maintains an inventory.

Question 30

What is a central distribution center?

Answer 30

Central distribution centers Many large restaurant chains and contractors have products delivered to their own central distribution centers from which trucks deliver to individual foodservices. Some multi-unit foodservices may also have a central commissary.

Question 31

What categories should be included in a food specification?

Answer 31

Intended use Description Quality indicators Unit on which price is quoted/packaging info Other requirements Drained weight for canned fruit Specific delivery requirements expiration dates kosher- or hala-certified food Acceptable substitutions

Question 32

In food specifications to what does the market form refer?

Answer 32

the state or condition of a food product as it is purchased and received

Question 33

Why would a foodservice organization do a make or buy analysis?

Answer 33

cost-effectiveness

Question 34

What factors should be considered when performing make-or-buy analysis?

Answer 34

time to prep cooking time labor cost cost per serving

Question 35

Why is having a large inventory not helpful?

Answer 35

excess items that tie up money and space and are more likely to spoil and be stolen if stored too long.

Question 36

What are par values?

Answer 36

Par values (maximum amount of a product kept on hand)

Question 37

Which food items must be inspected by the USDA according to law?

Answer 37

meat and poultry

Question 38

What are the standards of identity?

Answer 38

Standards of identity: Define the nature of a specific food in terms of types of ingredients the food must contain and/or how it is made. For example, fruit jam must be made from crushed fruit.

Question 39

Standards of fill?

Answer 39

Standards of fill for a container: Requirements as to how much food must be in the container so the container appears well-filled, and the buyer is not deceived. For example, some standards for canned fruit specify minimum weights of solid food that must be present after being drained of liquid.

Question 40

Standards of quality?

Answer 40

Standards of quality: Minimum requirements for the quality of a product. For example, canned fruits are often graded on color, appearance, flavor, odor, uniformity in size, and the presence of defects or blemishes.

Question 41

What is centralized purchasing?

Answer 41

A centralized purchasing department oversees all the purchasing within an organization, such as a school, university, or hospital.

Question 42

What is informal purchasing?

Answer 42

Informal purchasing steps work well for items with prices that change frequently (such as meat, seafood, and produce):

Question 43

What is formal purchasing?

Answer 43

Formal purchasing uses a procurement process known as competitive proposals or bids.

Question 44

What is the difference between line-item purchasing and bottom-line purchasing?

Answer 44

Line-item buying (cherry picking): buying each item at the lowest price offered. Bottom-line purchasing: choosing the cheaper option of all the items added together.