JEAN INMAN DOMAIN IV-FOODSERVICE
SYSTEMS exam questions with 100%
Correct answers latest Versions 2025 Top
Rated A+
Fresh fruits and vegetables require the highest humidity at - answer 85-90%
Ideal humidity for dry storage - answer 50-60%
Frozen food temperature - answer 0 to -10 F
Best way to prevent theft from storeroom - answer Have employees sign in and out when
taking items
Theft decreases if - answer Employees know management is watching
Inventory management - answer Tells you when and how much to order
Fixed order quantity inventory system - answer Determines the order point, when you
must reorder the item
Safety stock - answer Small back-up supply to ensure against sudden increases in use
Benefits of FIFO - answer Takes extra time but eliminates stale stock
ABC inventory classification system activity level - answer The relative importance of each
inventory item is measured by how much the total value of purchases is for that item each
year
,A items of ABC inventory - answer Vital, high value; 15-20% of the total number of items in
stock constitute 75-80% of the total annual value of purchases
C items of ABC inventory - answer Trivial, low value; 60-65% of inventory items
compromise only 5-10% of the value
Tightest possible controls are needed for what items in ABC inventory - answer A items
FIFO value of inventory method - answer Based on last price paid; uses most recent prices
so tends to price inventory high
LIFO value of inventory method - answer Oldest price paid; underestimates value of
current inventory
Central ingredient room - answer Quality control measure; production control; saves food
costs; one person weights and measures all ingredients needed for day
Inventory technology - answer Use of bar code to identify products; 5 digit manufacturer
ID and product number
Number system inventory - answer The number system is a single digit which identifies
the type of product
Manufacturer Code inventory - answer Then manufacturer code
Product code inventory - answer A unique code assigned by the manufacturer
Check digit inventory - answer An additional digit used to verify that a bar code has been
scanned correctly
, Emulsion - answer Liquid in liquid; mayo
Dispersion system - answer Mixture of solids, liquids, and gases
Continuous phase - answer Medium surrounding all parts of the dispersed phase
Dispersed phase - answer Mixture distributed throughout the colloidal system
Vegetables are mostly slightly - answer Acidic with a relatively high pH
It is necessary to process vegetables at a temperature higher than 212 F to destroy - answer
Botulism
A pressure cooker can be used to can low acid vegetables because - answer It reaches a
temperature higher than 212 F
When beets are pickled with vinegar, which lowers the pH, they can now be canned using
what - answer A boiling water bath
What causes a loss of color when green vegetables are overcooked or canned - answer Acid
To prevent loss of color from green vegetables what should be done? - answer Cook for
short time and leave lid off for first few minutes to allow acids to escape
When acid is added to chlorophyll what does the molecule become? - answer Pheophytin
Pheophytin is - answer A chlorophyll molecule lacking Mg; brown or olive green
If baking soda is added to green vegetables what happens? - answer Becomes
alkaline;intense green color forms; mushy
SYSTEMS exam questions with 100%
Correct answers latest Versions 2025 Top
Rated A+
Fresh fruits and vegetables require the highest humidity at - answer 85-90%
Ideal humidity for dry storage - answer 50-60%
Frozen food temperature - answer 0 to -10 F
Best way to prevent theft from storeroom - answer Have employees sign in and out when
taking items
Theft decreases if - answer Employees know management is watching
Inventory management - answer Tells you when and how much to order
Fixed order quantity inventory system - answer Determines the order point, when you
must reorder the item
Safety stock - answer Small back-up supply to ensure against sudden increases in use
Benefits of FIFO - answer Takes extra time but eliminates stale stock
ABC inventory classification system activity level - answer The relative importance of each
inventory item is measured by how much the total value of purchases is for that item each
year
,A items of ABC inventory - answer Vital, high value; 15-20% of the total number of items in
stock constitute 75-80% of the total annual value of purchases
C items of ABC inventory - answer Trivial, low value; 60-65% of inventory items
compromise only 5-10% of the value
Tightest possible controls are needed for what items in ABC inventory - answer A items
FIFO value of inventory method - answer Based on last price paid; uses most recent prices
so tends to price inventory high
LIFO value of inventory method - answer Oldest price paid; underestimates value of
current inventory
Central ingredient room - answer Quality control measure; production control; saves food
costs; one person weights and measures all ingredients needed for day
Inventory technology - answer Use of bar code to identify products; 5 digit manufacturer
ID and product number
Number system inventory - answer The number system is a single digit which identifies
the type of product
Manufacturer Code inventory - answer Then manufacturer code
Product code inventory - answer A unique code assigned by the manufacturer
Check digit inventory - answer An additional digit used to verify that a bar code has been
scanned correctly
, Emulsion - answer Liquid in liquid; mayo
Dispersion system - answer Mixture of solids, liquids, and gases
Continuous phase - answer Medium surrounding all parts of the dispersed phase
Dispersed phase - answer Mixture distributed throughout the colloidal system
Vegetables are mostly slightly - answer Acidic with a relatively high pH
It is necessary to process vegetables at a temperature higher than 212 F to destroy - answer
Botulism
A pressure cooker can be used to can low acid vegetables because - answer It reaches a
temperature higher than 212 F
When beets are pickled with vinegar, which lowers the pH, they can now be canned using
what - answer A boiling water bath
What causes a loss of color when green vegetables are overcooked or canned - answer Acid
To prevent loss of color from green vegetables what should be done? - answer Cook for
short time and leave lid off for first few minutes to allow acids to escape
When acid is added to chlorophyll what does the molecule become? - answer Pheophytin
Pheophytin is - answer A chlorophyll molecule lacking Mg; brown or olive green
If baking soda is added to green vegetables what happens? - answer Becomes
alkaline;intense green color forms; mushy
