NSC 358 Quiz 1 And 2 Questions With
Correct Answers
Which foodservice system is the most efficient in terms of labor, equipment, and
facility space?
Assembly Serve
Commissary
Conventional
Ready Prepared - ANSWER Commissary
Which foodservice system is likely to have the highest food costs?
Commissary
Ready Prepared
Conventional
Assembly Serve - ANSWER Assembly Serve
Cook/freeze is a definition of which foodservice system?
Conventional
Assembly Serve
Ready Prepared
Commissary - ANSWER Ready Prepared
Which option is not an advantage of the conventional foodservice system?
Greater ability to personalize your recipe options
Improved ability to cater to food allergies
Higher levels of quality control
Faster service of customers - ANSWER Faster service of customers
Which system needs the largest amount of cold food storage space?
Commissary
Ready Prepared
Assembly Serve
Conventional - ANSWER Ready Prepared
The largest food cost in menu planning tends to be:
condiments
beverages
vegetable sides
entree animal proteins - ANSWER Entree animal proteins
, Long-term feeding for the same population tends to use which type of menu?
Cycle menu
Single-use menus
Static Menus
A la carte menus - ANSWER Cycle menu
A single-use menu was planned to serve a baked bone-less, skinless chicken
breast, mashed potatoes and roasted yellow squash. Which quality would you be
most concerned about for this menu?
Service limitations
Nutrition
Eye appeal
Minimizing waste - ANSWER Eye Appeal
Which is generally not a concern of a nonselective menu in institutional
foodservices?
Satisfying a wide variety of customers
Planning for nutritional adequacy
Increased cost of labor due to being nonselective
Having an option that does not contain common allergies - ANSWER Increased
cost of labor due to being nonselective
What part of a menu tends to be planned first?
Beverages
Vegetables
Entrees
Grains and breads - ANSWER Entrees
Which pathogen is the biggest risk to an unborn fetus?
Bacillus cereus
Histamine
Listeria monocytogenes
Shigella spp. - ANSWER Listeria monocytogenes
Flies are a common source of contamination with this foodborne illness.
Shigella spp.
Staphylococcus aureus
Nontyphoidal Salmonella
Salmonella Typhi - ANSWER Shigella spp.
Which foodborne illness is least likely to be caused by contaminated water?
Hepatitis A
Norovirus
Clostridium perfringens
Cyclosporiasis cayetanensis - ANSWER Clostridium perfringens
Correct Answers
Which foodservice system is the most efficient in terms of labor, equipment, and
facility space?
Assembly Serve
Commissary
Conventional
Ready Prepared - ANSWER Commissary
Which foodservice system is likely to have the highest food costs?
Commissary
Ready Prepared
Conventional
Assembly Serve - ANSWER Assembly Serve
Cook/freeze is a definition of which foodservice system?
Conventional
Assembly Serve
Ready Prepared
Commissary - ANSWER Ready Prepared
Which option is not an advantage of the conventional foodservice system?
Greater ability to personalize your recipe options
Improved ability to cater to food allergies
Higher levels of quality control
Faster service of customers - ANSWER Faster service of customers
Which system needs the largest amount of cold food storage space?
Commissary
Ready Prepared
Assembly Serve
Conventional - ANSWER Ready Prepared
The largest food cost in menu planning tends to be:
condiments
beverages
vegetable sides
entree animal proteins - ANSWER Entree animal proteins
, Long-term feeding for the same population tends to use which type of menu?
Cycle menu
Single-use menus
Static Menus
A la carte menus - ANSWER Cycle menu
A single-use menu was planned to serve a baked bone-less, skinless chicken
breast, mashed potatoes and roasted yellow squash. Which quality would you be
most concerned about for this menu?
Service limitations
Nutrition
Eye appeal
Minimizing waste - ANSWER Eye Appeal
Which is generally not a concern of a nonselective menu in institutional
foodservices?
Satisfying a wide variety of customers
Planning for nutritional adequacy
Increased cost of labor due to being nonselective
Having an option that does not contain common allergies - ANSWER Increased
cost of labor due to being nonselective
What part of a menu tends to be planned first?
Beverages
Vegetables
Entrees
Grains and breads - ANSWER Entrees
Which pathogen is the biggest risk to an unborn fetus?
Bacillus cereus
Histamine
Listeria monocytogenes
Shigella spp. - ANSWER Listeria monocytogenes
Flies are a common source of contamination with this foodborne illness.
Shigella spp.
Staphylococcus aureus
Nontyphoidal Salmonella
Salmonella Typhi - ANSWER Shigella spp.
Which foodborne illness is least likely to be caused by contaminated water?
Hepatitis A
Norovirus
Clostridium perfringens
Cyclosporiasis cayetanensis - ANSWER Clostridium perfringens
