NUFD 110 FINAL EVALUATION QUESTIONS WITH
ANSWERS 2025/2026 GRADED A+
Under competitive bid purchasing, a buyer can award a contract to a vendor other than
the low bidder if the low bidder: - Does not meet the bid specifications
Which department is responsible for regulating meat, poultry, and eggs? - USDA
A broker assumes ownership of goods. - False
Which of the following are included in a properly formatted recipe? - All of the above
What are the 2 most common methods for recipe adjustment? (multiple answers can be
correct) - Factor method
&
Percentage method
In recipe block formatting, ingredients are listed in the order in which they are used. -
True
When evaluating a food production system, it is important to consider ____________. -
Quantities needed and preparation time
Which of the following is a recipe portion? - 1 cup soup
Which of the following is a recipe yield? - 32 blueberry muffins
What does FIFO stand for in the food service industry? - First in, first out
The two main methods of receiving are the blind method and perpetual receiving. -
False
To insure that the FIFO system is followed, which of the following should be required of
food products in dry storage? - store new deliveries in back of old
The percentage method is based on weights expressed in pounds and decimal parts of
the pound. - True
If your recipe serves 4 and you want it to serve 100, you would just multiply all the
ingredients by 25 to get the correct amounts. - False
Forecasting helps you determine what food and supplies your organization needs to
purchase in advance of service. - True
Poor production scheduling can lead to all of the following EXCEPT: - Productive use of
time
, Production control involves which of the following? Multiple answers can be correct,
select all that apply. - Standardized portions
Servers using appropriate service utensils
Correct measuring equipment
Match the type of data each type of business would use in forecasting. Only one match
per choice.
1. Hospitals
2. Schools
3. Restaurants - 1. Therapeutic diets needed, patient census
2. Student enrollment, teachers and staff purchasing meals
3. Number of customers served per meal
Production schedules do NOT include: - Theft prevention guidelines
The "flow of food" has to do with the growing and subsequent distribution of primarily
produce items. - False
Decentralized service is most desirable for ____________ . - All of the above
Match the description with the type of table service.
1. American
2. French
3. Russian
4. Banquet
5. Family-style - 1. Food is portioned in the kitchen and served to customers on dinner
plates.
2. Food is brought to the table and finished tableside before being portioned out to
guests
3. Finished food is brought out on platters and portioned out to guests.
4. Service and menu are preset for a given number of people and a specific time of day.
ANSWERS 2025/2026 GRADED A+
Under competitive bid purchasing, a buyer can award a contract to a vendor other than
the low bidder if the low bidder: - Does not meet the bid specifications
Which department is responsible for regulating meat, poultry, and eggs? - USDA
A broker assumes ownership of goods. - False
Which of the following are included in a properly formatted recipe? - All of the above
What are the 2 most common methods for recipe adjustment? (multiple answers can be
correct) - Factor method
&
Percentage method
In recipe block formatting, ingredients are listed in the order in which they are used. -
True
When evaluating a food production system, it is important to consider ____________. -
Quantities needed and preparation time
Which of the following is a recipe portion? - 1 cup soup
Which of the following is a recipe yield? - 32 blueberry muffins
What does FIFO stand for in the food service industry? - First in, first out
The two main methods of receiving are the blind method and perpetual receiving. -
False
To insure that the FIFO system is followed, which of the following should be required of
food products in dry storage? - store new deliveries in back of old
The percentage method is based on weights expressed in pounds and decimal parts of
the pound. - True
If your recipe serves 4 and you want it to serve 100, you would just multiply all the
ingredients by 25 to get the correct amounts. - False
Forecasting helps you determine what food and supplies your organization needs to
purchase in advance of service. - True
Poor production scheduling can lead to all of the following EXCEPT: - Productive use of
time
, Production control involves which of the following? Multiple answers can be correct,
select all that apply. - Standardized portions
Servers using appropriate service utensils
Correct measuring equipment
Match the type of data each type of business would use in forecasting. Only one match
per choice.
1. Hospitals
2. Schools
3. Restaurants - 1. Therapeutic diets needed, patient census
2. Student enrollment, teachers and staff purchasing meals
3. Number of customers served per meal
Production schedules do NOT include: - Theft prevention guidelines
The "flow of food" has to do with the growing and subsequent distribution of primarily
produce items. - False
Decentralized service is most desirable for ____________ . - All of the above
Match the description with the type of table service.
1. American
2. French
3. Russian
4. Banquet
5. Family-style - 1. Food is portioned in the kitchen and served to customers on dinner
plates.
2. Food is brought to the table and finished tableside before being portioned out to
guests
3. Finished food is brought out on platters and portioned out to guests.
4. Service and menu are preset for a given number of people and a specific time of day.
