FSM ACTUAL TEST PAPER 2026 QUESTIONS
WITH SOLUTIONS GRADED A+
◉ Scientific food cost accounting was first practiced in: Answer:
royal households
◉ In medieval household kitchens the diet was largely dependent on
Answer: meat
◉ The first recorded U.S. hospital menu consisted primarily of:
Answer: mush and molasses
◉ The Child Nutrition Act of 1966 authorized: Answer: the School
Breakfast Program and Special Milk Program
◉ The development of the nursing home as a distinct type of health
care institution came
about as a result of federal funds made available to pay for nursing
home care by: Answer: the Federal Conditions of Participation
Regulations (1974)
◉ Foodservice is the number two retail employer in the country.
Answer: F
,◉ The foodservice industry is the largest employer of the
handicapped. Answer: T
◉ An automat was the first type of drive-in restaurant. Answer: F
◉ During prohibition, "speakeasies" were not known for the quality
of the food served. Answer: F
◉ Giant Marriott Corporation began as an A & W Root Beer Stand.
Answer: T
◉ The primary function of an organization's mission statement is to:
Answer: guide decision making
◉ A collection of interrelated parts unified by design to obtain one
or more objectives is best described by which of the following
terms? Answer: a system
◉ In systems theory the process of changing inputs into outputs is
known as Answer: transformation
◉ An example of an output is: Answer: bread for a bakery
, ◉ An ultra-stable system may be described as having Answer:
entropy
◉ Which of the following is the primary reason that managers of
conventional foodservices have made changes in the form in which
foods are purchased? Answer: to reduce production time
◉ 7. Advantages of utilizing a ready prepared foodservice system
include:
1. avoids peaks and valleys of production
2. cost of equipment is generally low
3. provides close control over menu items
4. provides flexibility in menu planning
5. reduces energy costs Answer: 1, 3 and 4 (P 55)
◉ Food is prepared in the main kitchen. Trays are assembled and
sent from the main kitchen. This is called: Answer: centralized
foodservice
◉ Choose the statement that best describes the commissary
foodservice system? Answer: centralized production with highly
automated equipment
WITH SOLUTIONS GRADED A+
◉ Scientific food cost accounting was first practiced in: Answer:
royal households
◉ In medieval household kitchens the diet was largely dependent on
Answer: meat
◉ The first recorded U.S. hospital menu consisted primarily of:
Answer: mush and molasses
◉ The Child Nutrition Act of 1966 authorized: Answer: the School
Breakfast Program and Special Milk Program
◉ The development of the nursing home as a distinct type of health
care institution came
about as a result of federal funds made available to pay for nursing
home care by: Answer: the Federal Conditions of Participation
Regulations (1974)
◉ Foodservice is the number two retail employer in the country.
Answer: F
,◉ The foodservice industry is the largest employer of the
handicapped. Answer: T
◉ An automat was the first type of drive-in restaurant. Answer: F
◉ During prohibition, "speakeasies" were not known for the quality
of the food served. Answer: F
◉ Giant Marriott Corporation began as an A & W Root Beer Stand.
Answer: T
◉ The primary function of an organization's mission statement is to:
Answer: guide decision making
◉ A collection of interrelated parts unified by design to obtain one
or more objectives is best described by which of the following
terms? Answer: a system
◉ In systems theory the process of changing inputs into outputs is
known as Answer: transformation
◉ An example of an output is: Answer: bread for a bakery
, ◉ An ultra-stable system may be described as having Answer:
entropy
◉ Which of the following is the primary reason that managers of
conventional foodservices have made changes in the form in which
foods are purchased? Answer: to reduce production time
◉ 7. Advantages of utilizing a ready prepared foodservice system
include:
1. avoids peaks and valleys of production
2. cost of equipment is generally low
3. provides close control over menu items
4. provides flexibility in menu planning
5. reduces energy costs Answer: 1, 3 and 4 (P 55)
◉ Food is prepared in the main kitchen. Trays are assembled and
sent from the main kitchen. This is called: Answer: centralized
foodservice
◉ Choose the statement that best describes the commissary
foodservice system? Answer: centralized production with highly
automated equipment
