column 1
Scientific food cost accounting was first practiced in:
royal households
The word “restaurant” is derived from a French word that means:
to restore
In systems theory the process of changing inputs into outputs is known as
transformation
The temperature danger zone, as defined by the federal government is:
41 to 135 degrees
In which step in the HACCP plan can you identify where hazards can be prevented, eliminated, or reduced to safe levels?
Establish critical limits
The biggest problem identified in the foodservice operations in the medieval households was:
unsanitary conditions
The first recorded U.S. hospital menu consisted primarily of:
mush and molasses
Advantages of utilizing a ready prepared foodservice system include:
avoids peaks and valleys in production, provides close control over menu items, provides flexibility in menu planning
Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation?
Food Code
John grills pork chops, checks the internal temperature of the meat with a meat thermometer and it reads 140 degrees F. What should he do next?
Place the pork chops back on the grill to cook until they reach 145 degrees F
The Child Nutrition Act of 1966 authorized:
the School Breakfast Program and Special Milk Program
Improvement made in kitchen equipment came about because of advances in the understanding of the laws of:
physics
A collection of interrelated parts unified by design to obtain one or more objectives is best described by which of the following terms?
system
Leftovers should be heated to what temperature?
165 o F
The four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and
Campylobacter jejuni
In medieval household kitchens the diet was largely dependent on
meat
The earliest records of a restaurant culture come from:
China
An ultra-stable system may be described as having
entropy
What temperature should coffee be served at?
180-190 o F
Freezing foods at _____ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods.
≤0°F
An ___________ was the first type of drive-in restaurant.
Automat
The primary function of an organization’s mission statement is to:
guide decision making
A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:
is identified as a highly susceptible population
HACCP principles must be considered in order. Which of the following is the fourth principle?
Establish monitoring procedures
Foodservice system is a closed system (T/F). Justify your answer.
False