TLE

Question 1

is the art and science of planning, preparing, cooking, and servicing of quality meals in large quantities

Answer 1

food service

Question 2

is an umbrella of interdependent parts working together for a common goal

Answer 2

system

Question 3

the interdependent parts of a system are known as

Answer 3

subsystems

Question 4

there are ____ major subsystems

Answer 4

three

Question 5

is composed of people with primary functions and the activities of the operation

Answer 5

operation system

Question 6

consists of the people and the activities involved in planning , etc.

Answer 6

management subsystem

Question 7

is the collection of people, machines, etc. that gather/process data to provide necessary information

Answer 7

information subsystem

Question 8

subsystems operate within the organization support by available resources are called ____

Answer 8

input

Question 9

includes the raw material and energy from the environment transformed by the system

Answer 9

input

Question 10

refers to the processes used by the system to transform raw materials

Answer 10

throughput

Question 11

means the product or service that came from the system’s throughput

Answer 11

output

Question 12

is information on the success and/or failure of aspects of data or energy processing

Answer 12

feedback

Question 13

using food service organization as a system, material, money, etc. are the so called ____

Answer 13

input

Question 14

this is the management and supervision of the food service operation

Answer 14

administration

Question 15

this is the process of buying food supplies needed for food service operation

Answer 15

purchasing

Question 16

this is a part of food service operation involving inspection of materials delivered or items ordered

Answer 16

receiving

Question 17

this involves proper storage of food immediately after it has been received to avoid loss and wastage

Answer 17

storing

Question 18

refers to a plan, if not a program, that influences every aspect of the operation

Answer 18

menu planning

Question 19

the primary role of the ___ relative to the menu is to plan and implement menus for each business unit

Answer 19

manager

Question 20

are performed by the chief cook, assistant’s cook/s and baker/s

Answer 20

food preparation and cooking

Question 21

after food is prepared, it must be safely held, transported, delivered, and served to customers

Answer 21

serving of food

Question 22

includes cleaning of the dishes, utensils, equipment, and premises.

Answer 22

food safety

Question 23

also involves the full implementation of a safety program

Answer 23

food safety

Question 24

this process involves maintenance and repair of equipment

Answer 24

maintenance and repair

Question 25

cashiers, clerks, accountants, and finance managers are involved in this process

Answer 25

accounting

Question 26

this type has been used traditionally over the years

Answer 26

conventional

Question 27

also known as the central production kitchen

Answer 27

comissionary

Question 28

“is described a large, central production kitchen…”

Answer 28

comissionary

Question 29

in this type, food is “prepared on the premises then chilled/frozen and stored for use at some later time”

Answer 29

ready-prepared

Question 30

graphically presents the lines of authority in the organization

Answer 30

organizational chart

Question 31

organized list of duties reflecting required skill and responsibilities in a specific position

Answer 31

job description

Question 32

is “a written statement of the minimum standards that must be met by the applicant for a particular job”

Answer 32

job specification

Question 33

outline of work to be accomplished by an employee with standard procedures and time requirements

Answer 33

work schedule

Question 34

means keeping the food free from harmful bacteria to prevent contamination

Answer 34

food sanitation

Question 35

commonly known as food poisoning

Answer 35

foodborne ilness

Question 36

caused by a variety of pathogens or disease

Answer 36

foodborne illness

Question 37

are three of the many other bacteria that causes foodborne illness

Answer 37

salmonella, staphylococcus aureus, and listeria

Question 38

can also be caused by chemical contaminants in food

Answer 38

foodborne illness

Question 39

is the process of getting the right product for a facility at the right time and in a form meeting

Answer 39

purchasing

Question 40

are food items with short useful lives after they have been received

Answer 40

perishable food

Question 41

are food items with longer shelf life and are often stored in room temperature

Answer 41

staple or nonperishable foods

Question 42

are food items usually consumed everyday

Answer 42

contract items

Question 43

point at which food service operation inspects and takes legal ownership

Answer 43

receiving

Question 44

receiving method preferred by some food service managers because it offers an unbiased approach

Answer 44

blind method

Question 45

another receiving method where the receiver checks the delivered items against the original purchase order

Answer 45

invoice receiving method

Question 46

is crucial in any kind of food service operation

Answer 46

proper storage