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Food Procedures/Temp
Business 3
Business 1
Correct procedures/measures
Business 2/ corrective measures
100
What temperature should the water be for manual dishwashing?
A. at least 70F (21C) B. at least 90F (32C) C. at least 100F (76C) D. at least 110F (79C)
100
Of the major factors contributing to the success of a small business, which one is affected by the lack of working capital?
A. Financing B. Image C. Management D. Planning
100
What is the amount added to the cost of an item to cover expenses and ensure profits?
A. Markup B. Prestige pricing C. Price skimming D. Profit
100
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
A. Wrap the utensils with a clean napkin B. Leave the utensils for the next guest C. Clean and sanitize utensils D. Wipe off the utensils and reuse
100
What financial statement tells an entrepreneur what is his/her business is worth at a given time?
A. Balance sheet B. Cash flow statement C. Ledger D. Profit and loss statement
200
What temperature must a high-temperature dishwasher's final rinse be?
A. at least 150F B. at least 160F C. at least 170F D. at least 180F
200
Who are the people to whom a business plans to sell its products?
A. Administrators B. Consumers C. Sales staff D. Target customers
200
What is a working model of a product?
A. Production model B. Prototype C. Sample D. Target product
200
Which of these food processes does not require a variance from a regulatory authority?
A. Smoking food as a method to preserve it B. Buying bean sprouts from a reputable supplier C. Curing food D. Pasteurizing Juice on-site
200
A feasibility analysis determines if:
A. A business plan is necessary B. An ideal is practical C. Customers will buy the product D. The money is available to start a new business
300
The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 min to allow the internal temperature to reach 165F (74C). What HACCP principle is addressed by cooking the duck breast to 165F?
A. Hazard Analysis B. Verifications C. Monitoring D. Critical limit
300
If a price is reduced, what must happen to continue to break even?
A. Conduct market feasibility study B. Sell fewer items C. Sell more items D. Sell to new customers
300
What is the covering, wrapper, or container in which merchandise is placed for retail sale?
A. Boxing B. Labeling C. Packaging D. Wrapping
300
Which process requires a variance from the regulatory authority?
A. Smoking food B. Serving wild game C. Serving imported cheese D. Sprouting seeds or beans
300
What is the process used to test a business ideal or concept?
A. Business concept B. Business plan C. Feasibility analysis D. Market survey
400
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
A. Hazard analysis B. Verification C. Monitoring D. Corrective action
400
What must the company know in advance to predict when it will begin making a profit?
A. Break-even point B. Credit card sales C. Net Profit income D. Turnover rate
400
What is the net income to a business?
A. Costs B. Inventory C. Loss D. Profit
400
When transporting food off-site, how should information suck as a use-by date and time be communicated to the off-site staff?
A. Telephone B. Text or email message C. Labels on food D. Verbal instructions
400
FACS students practice making several products before choosing which one to sell. The result of that practice is called a/an:
A. Carrier B. Mock C. Profile D. Prototype
500
What is the first step in developing a HACCP Plan?
Conduct a hazard analysis
500
Using a 100% markup and taking off one cent to give the impression of bargain prices, what is the RETAIL price of an item whose wholesale cost is $20.00?
30
500
Product standards are developed to benefit the:
Consumer
500
What must Staff members do when transferring chemicals to a new container?
Label the container
500
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength
Use a test kit to check the sanitizer's concentration when mixing it