“Questions about management of food service systems “

………………………………………

prepared By /
_ Abdullah Mohammed
_ Yahdeen Ahmed
_ Rana Hassan
_Samera shaker

Presented to/ Dr.Mohammed Naeem

Faculty/Home Economics
Department/Clinical nutrition
Level/Three
_ MCQ questions ⁉️
1- ……. Is one of the world’s largest businesses, with a sales volume of about $
400 billion
1- Clothes industry
2- Food service industry ✨
3- Chemical industry
4- Toys industry
2- The preparation and service of food has as its primary activity is
1- Commercial ✨
2- Non commercial
3- Institutional
4- Individuals

3-…. Means that an outside company will provide a service that the organization may
not have the staff or equipment to do on-site

1- Outsourcing ✨
2- Insourcing
3- contract management
4- self operation

4_From advantages of the contract companies

1- Loss of control
2- Expensive
3- Economy of scale ✨
4- Not loyal

5-…. Is a condition that can be physical or mental strain from situations in workplace

1- Depression
2- Stress ✨
3- Rest
4- Schizophrenia

6-The preparation and service of of food is a secondary activity

1-non commercial only

2_institutional
 3- Commercial
4- Non commercial and international ✨

7-Many …. Operation hire contract food service organization that manage the food
service department

1- Non commercial ✨
2- Commercial
3- Self-operation
4- Outsourcing

8-….is defined as the principle of conduct governing an individual or business or

attitude and practices about what is right or wrong

1- Depression
2- Ethics ✨
3- Schizophrenia
4- Rest

9- from the role of food service in a health care organization

1- Not safe and sanitary environment

2- Nutritious and well prepared ✨
3- Don’t meet the needs of customers
4- -less qualified meals

10- from disadvantages of the contract companies

1- Good service
2- Economy of scale
3- Loss of control ✨
4- Expertise

11- the food service and hospitality industry is

1- Not specialized industry

2- It’s only employs a small number of people
3- it’s one of the most diverse and specialized industries ✨
4- Focused only on sector less fashionable

12- food service industry operate in

1- Restaurants only
 2- Hospitals, schools and industrial areas✨
3- Hotels only
4- Chemical industry only

13- catering industry primarily provide ….

1- Provide meals eaten in home2_

2- provide meals eaten away from home ✨
3- Beverages only
4- Anther items not food

14- which of the following related to military segment in food service catering industry

1- Independent caterers
2- Military functions ✨
3- Businesses/ industry accounts
4- Health care

15- which of the following is not related to commercial segment in food service
catering industry

1- Military functions ✨
2- Independent caterers
3- Private clubs
4- -hotel/motel caterers

16- from types of catering establishments

2_Industrial catering

2-transport catering

3-outdoor catering

4_All of them✨

17- which types of catering establishment serving food and beverages in on airline

1- Leisure- linked catering

2- Welfare catering
3- Club catering
4- Airline catering ✨

18- ……catering means catering establishments that serve food and beverages on their
own location
 1- Off-premises
2- -on-premises ✨
3- On and of premises
4- Contract industry

19-A food service …….. has many options for food production and service

_ management

_ institution

_ director ✅

_ conventional

20-One of the characteristics of food service is…..

_ form of food harvested

_ demand for food occurs at peak time ✅

_ low quality of food

_ lack of food

21-Which of the following is a types of food service systems….

_ semi ready – prepared

_ non commissary

_ Conventional ✅

_ individual _ serve

22-Demand for food occurs at …..

_ peak time ✅

_ free time

_ creative time

_ production time

23-The first step in flow of food through a food service system is

_ cooking
_ holding

_ preparing

_ menu planning ✅

24-Food costs and labor costs usually are …..

_ directly related

_ inversely related ✅

_ steady related

_ constantly related

25-In ready- prepared food service systems food is produced……

_ outsite

_ onsite ✅

_ onsite @ outsite

_ external location

26-One of the advantages of conventional food service system is…

_ low degree of perceived quality

_ flexibility in menu items ✅

_ labor intensive

_ higher food costs

27-One of the disadvantages of centralized “ commissary” food service system is….

_ transportation costs ✅

_ purchasing power

_ inventory control

_ lower labor costs

28-One of the advantages of Assembly -serve food service system is….

_ limited equipment need✅

_ high food costs

_ perceived loss of quality

_ menu variety may be limited

29- .....Is one of the most important plans a health care food service directors
develops

_ system

_ menu ✅

_ services

_ kitchen design

30-The menu serves as a…… For the food service operation

_ secondary control

_ primary control ✅

_ sub – controller

_ Dual control

31-Which one of the factors should be considered in the menu…

_ food preference of customers ✅

_ nonavailability of food service system

_ Not paying attention to the time factor

_ not paying attention to budget allocations

32-……. Are defined by customer wants and are based on personal, culture, and
regional factors

_ menu

_ current marketplace conditions

_ food preferences✅

_ diatery allowance

33-…….. Methods can be used to collect data about how patients, employees , staff
will react to various foods
_ formal

_ informal

_ both a@b✅

_ attractive methods

34-The ….. should try to spread the workload as evenly as possible among employees
over the work day

_ staff

_ directors

_ menu planner ✅

_ workers

35-The ….. is the major factor in establishing and controlling food costs

_ nutritional requirements

_ availability and skills of food service workers

_ menu ✅

_ equipments

36-Which of the following factors affect the supply and price of food in
marketplace…..

_ geographical location ✅

_ skilled staff

_ directors

_ employees

37-Overloading production schedules by ……… can lead to frustrated employees

_ creative menu

_ poor menu ✅

_ good menu

_ cycle menu
38-Purchasing policies need to consider…… facilities

_ receiving

_ cooling

_ chilling

_ storage ✅

39-What must the food service director identify before planning menus ?

A_Budget constraints

B_Target markets or customer groups ✅

C_Seasonal ingredients

D_None of the above

40_How many menus must be developed according to the needs of different customer
groups?

A_One menu for all groups

B_As many menus as necessary ✅

C_Only two menus

D_Target markets or customer groups

41_What is the final consideration mentioned in the menu planning process ?

A_Degree of selection and repetition offered to customers ✅

B_Choice of ingredients

C_Staff training

D_One menu for all groups

42-How can the patient customer group be segmented?

A_By location

B_Based on medical condition, age, and gender☑️

C_By culinary preferences

D_Menu pricing
43_Most healthy adults consume how many courses at their meals, according to the
text ?

A_More than the traditional menu pattern offers

B_The same amount as provided in the traditional menu pattern

C_Fewer than the traditional menu pattern offers✅

D_Cost of ingredients

44_Why might the traditional menu pattern need to be analyzed?

A_To see if the number of courses can be reduced while still meeting nutritional
requirements ✅

B_To reduce food waste

C_To increase the number of courses offered

D_More than the traditional menu pattern offers

45_What is the starting point for planning meals for inpatients or residents?

A_Diet modifications

B_The normal diet✅

C_Customer preferences

D_More than the traditional menu pattern offers

46-What must the director determine after selecting the target markets ?

A_Menu pricing

B_By culinary preferences

C_How many menus to develop and appropriate meal plans ✅

D_Staff roles

47_Which meal plan is being adopted by some healthcare institutions due to changes
in food habits ?

A_One-meal plan

B_Two-meal plan
C_Four- and five-meal plans✅

D_Cost of ingredients

48_What influences the choice of the patient meal plan ?

A_The catering service’s preference

B_Input from patient care departments and medical staff ✅

C_Cost of ingredients

D_Staff roles

49_What resource is referenced to ensure the recommended numbers of servings are

met ?

A_The calorie count

B_The food guide pyramid ✅

C_The daily menu

D_To increase appetite

50_What is one of the goals of maintaining an even level of food intake from day to
day ?

A_To increase appetite

B_To minimize food waste

C_To improve nutritional balance✅

D_The calorie count

51_Which menu type resembles a restaurant menu and remains the same each day ?

A_Cycle Menu

B_Static Menu ✅

C_Single-Use Menu

D_Daily Specials

52-The single-use menu is most likely used for:

A_Routine meal service

B_Special events ✅

C_Daily cafeteria meals

D_Employee dinning

53-A cycle menu is typically used for a time frame of

A_Several weeks✅

B_One day

C_One week

D_Two months

54-Which of the following is not a characteristic of a static menu?

A_Variety of selections

B_Simplifies management

C_Daily specials

D_Changes daily ✅

55-The most likely application of a single-use menu in a healthcare operation would be

for:

A-Daily patient meals

B_Events catered ✅

C_Fast food service

D_Employee cafeterias

56-What is one of the important considerations before implementing a room service

menu?

A-How to increase the number of menu options

B-Whether the service can stay manual

C-The potential impact on meal costs ✅

D-The need for more paperworker

57-In a healthcare setting, room service menus allow patients to:

A-Prepare their meals themselves

B-Call or go online to order meals ✅

C-Choose meals only at specific times

D-Have unlimited meal option

58-What is one major advantage of the preselected menu for patients?

A-Increases meal variety

B-Reduces food costs✅

C-Requires more staffing

D-Needs multi-week planning

59-When do patients typically receive their preselected menu?

A-After discharge

B-Weekly

C-Only during dinner

D-On admission to the hospital ✅

60-Which of the following is not a responsibility of patient representatives in a bedside

menu system?

A-Eliciting food dislikes and allergies

B-Training dietary staff ✅

C-Printing individualized menus

D-Answering patient questions

61/Which of the following is not listed as a customer group for health care food service
operations ?

a) Patients

b) Residents

c) Staff

d) Vendors ☑️
62/What is a primary reason for the need to deliver food trays directly to patients?

A_Patients prefer to eat outside

B_Most patients are unable to dine in a central location ☑️

C_The food is pre-cooked and needs to be served fast

D_Staff are not allowed to enter patient rooms

63/What role does the food service director play in catering to the various customer
groups?

A_Develops a singularApproach for meal service

B_Designs different meal services to meet diverse demands ☑️

C_Only focuses on non-patients

D_Makes meal services optional

64/How are meals typically provided to patients in health care facilities?

A_Through buffet-style service

B_By means of individual tray assembly and delivery to rooms☑️

C_Only during scheduled dining hours in a central location

D_) Using vending machines located on each floor

65/What type of food distribution does a decentralized assembly system primarily

use?

a) Individual meals

b) Packaged meals

c) Bulk food ☑️

d) Frozen food

66/What is one of the main advantages of centralized assembly systems?

A_Requires more labor

B_Better control of food quality ☑️

C_More space in patient areas

D_Longer preparation time

67/Which equipment is not typically found in a decentralized assembly serving

galley?

a) Hot plate

b) Refrigerator

c) Convection oven

d) Industrial dishwasher☑️

68/In a centralized assembly system, who typically checks the accuracy of the trays?

a) The cook

b) The starter

c) The checker ☑️

d) The dietitian

69/How many employees are typically needed in a small centralized assembly

operation?

a) Two

b) Four ☑️

c) Six

d) Eight

70/Which of the following is a reason why centralized assembly systems are preferred
in healthcare?

A_They are quicker to set up

B_They reduce overproduction and waste ☑️

C_They require more kitchen space

D) They use more diverse food items

71/Who is responsible for placing the initial items on the tray in a centralized
assembly system?

A_The cold-food server

B_The checker

C_The hot food server

D_The starter ☑️

72/What do decentralized assembly systems require more of compared to centralized

systems?

A_Space in the food service department ☑️

B_Time for tray preparation

C_High-quality equipment

D_Ingredients

73/What is often included in the serving galleys for decentralized assembly?

A_A tray line

B_Microwaves and toasters ☑️

C_Ovens and stoves

D_ishwashers

74/What is one characteristic of the food production process in a decentralized

assembly system?

A_Food is plated in a central location.

B_Bulk food is conveyed in food trucks.☑️

C_All tray items are prepared in the main kitchen.

D_Meals are prepared ahead of time and frozen.

75/Which system is associated with using food trucks to transport bulk food?

A_Centralized Assembly System

B_Hybrid Assembly System

C_Decentralized Assembly System ☑️

D_Pre-packaged Assembly System

76/What is a primary concern with decentralized assembly regarding space?

A_Requires more equipment

B_Requires less space in patient areas

CUtilizes valuable patient floor space ☑️

D) Increases storage needs

77/Which of the following equipment is typically found in centralized assembly

systems but not in decentralized assembly systems?

a) Hot plates

b) Food trucks

c) Conveyor belts ☑️

d) Refrigerators

78/What role does the cold-food server play in a centralized assembly system?

A_Places initial items on the tray

B_Checks the accuracy of trays

C_Adds cold foods to the plated meal ☑️

D_Serves food to patients

79/Which assembly system is more likely to help in reducing food waste?

A_Decentralized Assembly System

B) Centralized Assembly System ☑️

C_Both systems equally

D_Neither system helps in reducing food waste

80/What is the primary advantage of quicker assembly times in decentralized

systems?

A_Higher food quality

B_Less labor required

C_Less wait time forPatients ☑️

D_Requires more equipment

81/What is the primary purpose of food safety practices ?

A_Improve taste

B_Prevent foodborne illnesses ☑️

C_Reduce preparation time

D_Increase food variety

82/Which of the following is a common symptom of food poisoning?

A_Headache

B_Weight gain

C_Nausea and vomiting☑️

D_Increased energy

83/What temperature should perishable foods be stored at to prevent spoilage?

A_Room temperature

B_Below 40°F (4°C) ☑️

C_Above 60°F (15°C)

D_At any temperature

84/When should hands be washed during food preparation?

A_After cutting vegetables

B_Before touching any food

C_Only when they look dirty

D_After using the restroom and before food handling ☑️

85/What is cross contamination?

A_Mixing different food products

B_Contaminating food with bacteria from another source☑️

C_Preparing food in different areas

D_Storing food incorrectly

86/What is the safest way to thaw frozen food?

 a) At room temperature

b) In cold water

c) In the refrigerator☑️

d) In hot water

87/What should be done if food is found to be spoiled?

A_Serve it anyway

B_Discard it immediately☑️

C_Cook it to kill bacteria

D_Freeze it for later

88/Why is it important to keep raw meat separate from other foods?

A_It has a strong odor

B_It can causeFoodborne illnesses ☑️

C_It is more expensive

D_It looks unappealing

89/How often should kitchen surfaces be cleaned?

A_Once a day

B_Only when spills occur

C_Before and after food preparation ☑️

D_There’s no need to clean surfaces

90/What is the best way to ensure food is cooked to a safe temperature?

A_Visual inspection

B_Using a food thermometer ☑️

C_Guessing

D_Cooking until it looks done

91/What is the recommended practice for storing leftovers?

A_Leave them uncovered

B_Store in shallow containers and refrigerate within 2 hours☑️

C_Keep them at room temperature

D_Ignore expiration dates

92/How should utensils and equipment be cleaned?

A_With just water

B_Scrubbed and rinsed with detergent and potable water ☑️

C_Only wiped with a cloth

D_None of the above

93/What is a preventive measure to exclude insects?

A_Leaving doors open

B_Filling cracks and fissures☑️

C_Ignoring small holes

D_Not using pesticides

94/At what temperature should items be sanitized in hot water?

a) 10 seconds

b) 30 seconds☑️

c) 1 minute

d) 2 minutes

95/Why is it important to use separate cutting boards?

A_To save space

B_To avoid cross-contamination☑️

C_To make cleaning easier

D_None of the above

96/What is a risk of poor sanitation?

A_Increased customer satisfaction

B_Food poisoning and infections☑️

C_Lower cleaning costs

D_Increased food quality

97/ What should be done after each food preparation?

A_Leave everything as it is

B_Clean and sanitize the workspace☑️

C_Ignore spills

D_Store food without covering

98/What should cleaning tools be made of?

A_Any material

B_Poor quality materials

C_Quality materials appropriate for cleaning ☑️

D_Old rags

99/What is the purpose of using multipurpose equipment?

A_It takes more space

B_It saves money and reduces storage ✔️

C_It looks better

D_It is less efficient

100/Which of the following is an example of large equipment?

A_Spoons

B_Refrigerators☑️

C_Mixing bowls

D_Peelers

101/Food service equipment includes tools necessary for which of the following
functions?

A_Decoration

B_Food preparation, cooking, holding, and serving ☑️

C_Cleaning only

D_Only washing dishes

102/Which of the following is an example of pre preparation equipment?

A_Bain marie

B_Dough making machine☑️

C_Refrigerator

D_Dish washer

103/What type of equipment requires the greatest effort to use?

A_Semi Automatic

B_Fully Automatic

C_Hand Operated ☑️

D_Electric

104/Which of the following is used for cooking?

a) Mixer

b) Bain-marie

c) Fryer ☑️

d) Peeling machine

105/What factors should be considered when purchasing equipment?

A_Menu, Price, Type of service ☑️

B_Color and design only

C_Brand name

D_Advertising

106/What is the purpose of a thermometer in food service?

A_To weigh food items

B_To check the temperature of food☑️

c) To test milk purity

d) To move heavy boxes

107/Which equipment is used to test the purity of milk?

a) Weighing scale

b) Thermometer

c) Lactometer ☑️

d) Dolly

108/What is the first principle of storage in food service operations?

A_To know the cost of the items

B_To know what, where, and when it is needed by the user ☑️

C_To maximize storage space

D_To keep storage areas locked at all times

109/Which of the following is not a type of storage mentioned?

a) Dry storage

b) Refrigerated storage

c) Freezer storage ☑️

d) Frozen storage

110/What is the normal room temperature range for dry storage?

A_0°C to 4°C

B_100°C to 210°C ☑️

C_10°C to 30°C

D_20°C to 40°C

111/Which type of refrigerator is designed for storing large quantities of food?

A_Reach in refrigerator

B_Wall mounted refrigerator

C_Walk in refrigerator ☑️

D_Roll in refrigerator
112/What should not be stored in refrigerated storage?

a) Raw food

b) Cooked food

c) Hot items☑️

d) Canned goods

113/Which shelving unit is designed to hold sheeting pans?

A_Corner shelves

B_Stainless steel shelving

C_Speed Rack ☑️

D_Overhead shelves

114/Which of the following foods is commonly stored in frozen storage?

A_Vegetables

B_Milk and milk products☑️

C_Canned goods

D_Dry rice

115/What is the purpose of frozen storage in food service operations?

a) To keep food at room temperature

b) To store perishable foods and large quantities of frozen items☑️
c) To provide dry storage for grains
d) To facilitate cooking

116/Which of the following is not typically stored in frozen storage?

a) Meat

b) Fish

c) Fresh fruits ☑️

d) Cakes

117/Why it’s important for a food service operation to have adequate frozen storage?

A_To reduce the need for refrigeration

B_To store large quantities of frozen items ☑️

C_To avoid direct sunlight

D_To keep dry goods

118/What types of items are often available in the market in frozen form?

A_Non perishable foods

B_Only canned foods

C_Perishable foods like meats and dairy ☑️

D_Snacks only

119/Freezer space is required for which of the following purposes?

a) To store shelf-stable foods

b) To hold large quantities of thawed foods
c) To accommodate items purchased in frozen form☑️
d) To mix ingredients

120/There are limited options for any of the menu types?

_static menu ✔️

_cycle menu

_non selective menu

_daily menu

_True and false questions ⁉️

1-food service industry is one of the world’s largest businesses, with a sales volume of
about $ 400 billion True or false ( true )

2- Today food is served in homes ; restaurants; schools; colleges; health care and
other social organizations ( true or false ) true

3-the establishments of food service industry classified as commercial and

institutional only ( true or false) false

4-Self operation is the opposite of of contract management (true or false ) true

5-Stress is a condition that can be physical or mental strain from situations in

workplace ( true or false ) true
6-many non commercial Operation hire contract food service organization that
manage the food service department ( true or false) true

7-There’s no discussion of the advantages and disadvantages of contract management

versus self-operation ( true or false) false

8-Ethics is defined as the principle of conduct governing an individual or business or

attitude and practices about what is right or wrong ( true or flase ) true

9-Not all food service food directors need to develop a personal code of a ethics ( true
or false) False

10-Food service is considered a high- stress occupation ( true or false) true

11-Food service and hospitality is probably the most diverse but specialized industry
in the world ( true or false). True

12-There are two main of catering on-premises, of- premises ( true or false ) true

13-Catering industry provides meals eaten away from home ( true or false ) true

14-On premises and of premises catering that may be concern to a large Carter only

( true or false ) false

15-Military functions is a part from military segment in food service industry ( true or
false) true

16-From non- commercial segment are collage and university catering ( true or false)
true

17-Transport catering have airline catering, railway catering, ship catering ( true or
false) true

18- There are relationship between catering industry and all other industries ( true or
false) true

19-Critical Analysis and Control Points System is known for short “HACCP✅ "

20-When food service directors inherit a food service system don’t make any
modifications to that system ❌

21-Quality control might be improved in food production ✅

22-It isn’t important to understand the flow of food through a food service system ❌

23-The second step in flow of food through a food service system is receiving ❌
24-Purchasing decisions differ depending on the type of food service system that is in
place ✅

25-Conventional food service system aren’t used extensively in schools ❌

26-One unique characteristics of the centralized food service system is that food is
transported to external location ✅

27-In assembly – serve food service system, food is purchased at the middle to
complete end ✅

28-One of the advantages of Assembly -serve food service system is lower labor costs
✅

29-A menu affects almost every aspect of the food service operation ✅

30-The menu doesn’t provide the basis for further departmental planning and serves
❌

31-The menu serves as a secondary control for the food service operation ❌

32-One of the factors that should be considered when planning the menu is budget
allocations within the department ✅

33-Nutritional requirements it’s important to focus on customers wants ✅

34-The menu is the Minor factors in establishing and controlling food costs ❌

35-The availability and skills of production personnel must be considered in menu

planning ✅

36-One of the factors that affect the supply and price of food in the marketplace is
weather conditions ✅

37-formal and informal methods used to collect data about how patients, employees,
staff will react to various foods ✅

38-A health care food service operation’s marketing information system doesn’t
provide information about specific food preferences of the operation’s target
markets❌

39-The food service director must establish basic menu specifications before
planning any menus. (True)
40-The degree of selection and repetition to offer customers is not an important
consideration in menu planning. (False)

41-The potential customers are categorized only as patients" false”

42-The non-patient group consists of employees, staff, visitors, and guests. ( True)

43-A three-meal plan typically follows the pattern of breakfast, lunch, and dinner.
(True )

44-The number of meals offered in a 24-hour period is the same for all meal plans. (
False)

45-Analyzing the traditional menu pattern can help determine if the number of courses
can be reduced while still meeting nutritional needs. (True)

46-The normal diet is also referred to as the specialized diet for inpatients. (False)

47-Good organization is essential for translating daily food needs into appealing
meals. (True)

48-The food guide pyramid is referenced to help determine the recommended

numbers of servings for each meal. (True)

49-One purpose of maintaining an even level of food intake from day to day is to
ensure nutritional balance. (True)

50-The number of food items offered at each meal should vary significantly from day
to day. (False)

51-In four- and five-meal plans, individual meal components are consistent and do not
vary. (False)

52-A static menu remains the same from day to day, with possible daily specials. (
True)

53-The single-use menu is designed to be used multiple times for different events.

(False )

54-Static menus are commonly used in fine dining establishments. (False)

55-Cycle menus differ every day and are repeated after a specific time frame. (True )

56-A static menu can complicate purchasing, production, and management of food
service operations.
( False )

57-The bedside menu-entry system allows patients to input their requests using a
handheld computer or bedside phone.

(True)

58- A preselected menu is designed to provide a wide variety of meal options for
patients over several weeks.

(False)

59- Implementing a bedside menu system can result in a reduction of food costs by 10
to 20 percent. (False )

60-Room service menus in healthcare institutions are similar to those found in hotels.

(True)

61/Health care food service operations serve only patients as their customer group.
(False)

62/ The wants and needs for meal service characteristics are the same for all
customer groups in health care food services. (False)

63/Patients typically dine in a central dining location in health care facilities. (False)

64/ A system must be devised to provide food directly to patients’ rooms because they
are often not able to go to a dining area. (True)

65/There are two major systems used for assembling patient trays in healthcare.(True)

65/In a decentralized assembly system, food is plated at a central location. ( False)

66/Centralized assembly systems are used in approximately 81 percent of healthcare

food service operations. (True)

67/ Decentralized assembly systems require more space in the food service
department than centralized systems. (False)

68/Trays and dishes from patient areas are returned to the serving galleys for
cleaning.( True )

69/ A hot plate is an example of equipment used in decentralized assembly systems. (

True )
70/ Centralized assembly systems typically utilize a tray line for assembling
meals.(True)

71/The starter in a centralized assembly system prepares all of the food items for the
trays. (False)

72/Centralized assembly systems generally take less time to prepare trays compared
to decentralized systems. (False)

73/Dishes in decentralized assembly systems can be washed in a central dish-

washing room. (True)

74/Decentralized assembly systems generally lead to longer wait times between

assembly and service. (False)

75/In a centralized assembly system, portion size can be more accurately controlled.
(True)

76/The main kitchen in a centralized assembly system is typically far from the patient
areas. (False)

77/Most food in a decentralized assembly system is cooked on-site at the patient area.
(True)

78/Labor time is higher in centralized assembly systems compared to decentralized

systems. (False)

79/Cold foods are included in the tray assembly process in both decentralized and
centralized systems.( True )

80/All food service equipment should be cleaned after use. True

81/ It’s acceptable to use the same cutting board for both raw meat and vegetables.
False

82/Cleaning tools don’t need to be sanitized. False

83/Insects can be kept out by filling cracks in the walls. True

84/Mixing raw food with cooked food is acceptable if properly cleaned. False

85/Equipment inspection is unnecessary after cleaning. False

86/Hot water sanitization involves dipping items for at least 30 seconds.True

87/Proper hygiene practices can help prevent food poisoning.True

88/ Fumigation is used only for small kitchens. False

89/It is important to balance the amount of stock and storage space used. True

90/ Cleaning cloths should be dirty and used multiple times without washing. False

91/Sanitation can help maintain customer trust in food service. True

92/Proper training for employees is not necessary for handling equipment. False

93/Equipment should be left dirty after use. False

94/Pesticides should be applied carelessly around food areas. False

95/ Multipurpose equipment helps save money and space. True

96/It is not necessary to sanitize utensils after preparing each food. False

97/Cleaning and sanitation operations can prevent food infections. True

98/ Specialized containers should be used for various food products. True

99/A clean work environment contributes to better food service. True

100/Food service equipment should be difficult to clean and maintain. (False)

101/Equipment selection is crucial for the success of a catering business. (True)

102/Semi-automatic equipment requires electric energy and doesn’t need to be

monitored. (False)

103/Fully automatic equipment has thermostatic controls and can operate without
any attention from the user. (True)

104/A dough moulding machine is used for preparing dough. (True)

105/ A chafing dish is primarily used for washing dishes. (False)

106/Flexible equipment can adjust based on different types of service offered.

(True)

107/The purpose for which equipment is used isn’t important when purchasing.
(False)

108/An incinerator is a tool used for cleaning dishes. (False)

109/The work areas are essential to perform various activities in food service
operations.(True)
110/A thermometer is used to check the purity of milk.(False)

111/Dollies are used to move items from the receiving area to the storage area.(True)

112/Counter scales are used for weighing large boxes.( False)

113/Dry storage is one of the work areas in food service operations.(True)

114/Food service operations store raw or cooked ingredients for the same length of
time and at the same temperature.(False)

115/Proper storage helps to minimize material handling and maintain compactness in

the work section.(True)

116/It’s advisable to allow unlimited access to storage areas for all personnel.(False)

117/Storage areas should be clean, well ventilated, and dry.(True)

118/ There are three different types of storage essential in food service
operations.(True)

119/Foods stored in dry storage include rice, sugar, and spices.(True)

120/The normal room temperature for a dry storage area should range from 0°C to
4°C.(False)