FSM Final Exam Review Questions with Verified
Correct Answers
The restaurant industry pocket factbook indicates that the industrys share of the food dollar
from 1955 to the present has:
a. decreased slightly
b. decreased by almost half
c. increased slightly
d. almost doubled
almost doubled
scientific food cost accounting was first practiced in
a. colleges and universities
b. medieval inns
c. royal households
d. hospitals
royal households
the biggest problem identified in foodservice operations in medieval households was
a. monotonous menus
b. poor service
c. lack of organization
d. unsanitary conditions
unsanitary conditions
the earliest records of a restaurant culture come from:
a. europe
b. china
c. france
d. us
china
the word restaurant is derived from a french word that means
a. bouillon
b. ragout or stew
, c. to rest
d. to restore
to restore
in midieval household kitchens, the diet was largely dependent on
a. meat
b. bread
c. fresh vegetables and fruit
d fish
meat
the first recorded us hospital menu consisted primarily of
a. fruits vegetables
b. milk and meat
c. mush and molasses
d. soup and pork
mush and molasses
improvements in kitchen equipment came about because of advances in the understanding of
the laws of
chemistry
microbiology
physics
thermodynamics
physics
the child nutrition act of 1966 authorized:
a. reduction in the reimbursement rate to school foodservices
b. the national school lunch program
c. the school breakfast program and special milk program
d. use of federal commodities to improve nutritional value of school lunches
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 car by
the kerr mills bill
medicare medicaid
Correct Answers
The restaurant industry pocket factbook indicates that the industrys share of the food dollar
from 1955 to the present has:
a. decreased slightly
b. decreased by almost half
c. increased slightly
d. almost doubled
almost doubled
scientific food cost accounting was first practiced in
a. colleges and universities
b. medieval inns
c. royal households
d. hospitals
royal households
the biggest problem identified in foodservice operations in medieval households was
a. monotonous menus
b. poor service
c. lack of organization
d. unsanitary conditions
unsanitary conditions
the earliest records of a restaurant culture come from:
a. europe
b. china
c. france
d. us
china
the word restaurant is derived from a french word that means
a. bouillon
b. ragout or stew
, c. to rest
d. to restore
to restore
in midieval household kitchens, the diet was largely dependent on
a. meat
b. bread
c. fresh vegetables and fruit
d fish
meat
the first recorded us hospital menu consisted primarily of
a. fruits vegetables
b. milk and meat
c. mush and molasses
d. soup and pork
mush and molasses
improvements in kitchen equipment came about because of advances in the understanding of
the laws of
chemistry
microbiology
physics
thermodynamics
physics
the child nutrition act of 1966 authorized:
a. reduction in the reimbursement rate to school foodservices
b. the national school lunch program
c. the school breakfast program and special milk program
d. use of federal commodities to improve nutritional value of school lunches
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 car by
the kerr mills bill
medicare medicaid
