NUSC 3272 Midterm questions with
complete solutions graded A+ updated
List and briefly describe at least 3 characteristics of an open system - correct answer ✔✔a.
interacts with environment
b. each part effects the performance of other parts
c. different inputs give same outputs
Draw the 3 major parts of an open system and give an example of each as it relates to food
service - correct answer ✔✔Inputs (food, labor, equipment)
Transformation (food production)
Outputs (menu items, customer satisfaction)
List an example of an internal and external control - correct answer ✔✔a. Internal: take
temperatures, goals/objectives, cleaning procedures
b. External: FDA food code, regional/ town laws, USDA food standards
List 3 standards to be included in planning meals in child care centers - correct answer ✔✔a.
accreditation standard
b. FDA food code
c. nutrition requirements (dietary guidelines/DRIs)
self-operation - correct answer ✔✔how its managed, managed by the facility
contracting - correct answer ✔✔management company (Sodexo, Morrison) FSD and/or kitchen
employees work for Sodexo
, franchising - correct answer ✔✔restaurants, buying the rights to use a companies' name and
concept
What is the difference between simmering and poaching? - correct answer ✔✔Simmering is a
higher temp than poaching (no visible bubbling) for delicate foods (fish, eggs)
What are some advantages to using a tilt skillet? - correct answer ✔✔Large skillet, energy
efficient cooks large amounts of food at one time, save labor by decreasing clean up, saves
space in the kitchen
Explain the origins of "restaurants" - correct answer ✔✔Europe in the 16th century, meat
flavored soup to restore the body
When did food suppliers gain a large share of the food service industry? - correct answer
✔✔NSLP in 1946
Functions and Advantages of Ingredient room - correct answer ✔✔pre prep ingredients for
recipes in one centralized location
- saves chefs time, more time for management duties
- prevents food waste
conduction - correct answer ✔✔sautéing, baking, frying - direct heat
transfer of heat through direct contact from one object to another
convection - correct answer ✔✔boiling, using a convection oven (circulates heat)
distribution of heat by the movement of liquid or vapor
complete solutions graded A+ updated
List and briefly describe at least 3 characteristics of an open system - correct answer ✔✔a.
interacts with environment
b. each part effects the performance of other parts
c. different inputs give same outputs
Draw the 3 major parts of an open system and give an example of each as it relates to food
service - correct answer ✔✔Inputs (food, labor, equipment)
Transformation (food production)
Outputs (menu items, customer satisfaction)
List an example of an internal and external control - correct answer ✔✔a. Internal: take
temperatures, goals/objectives, cleaning procedures
b. External: FDA food code, regional/ town laws, USDA food standards
List 3 standards to be included in planning meals in child care centers - correct answer ✔✔a.
accreditation standard
b. FDA food code
c. nutrition requirements (dietary guidelines/DRIs)
self-operation - correct answer ✔✔how its managed, managed by the facility
contracting - correct answer ✔✔management company (Sodexo, Morrison) FSD and/or kitchen
employees work for Sodexo
, franchising - correct answer ✔✔restaurants, buying the rights to use a companies' name and
concept
What is the difference between simmering and poaching? - correct answer ✔✔Simmering is a
higher temp than poaching (no visible bubbling) for delicate foods (fish, eggs)
What are some advantages to using a tilt skillet? - correct answer ✔✔Large skillet, energy
efficient cooks large amounts of food at one time, save labor by decreasing clean up, saves
space in the kitchen
Explain the origins of "restaurants" - correct answer ✔✔Europe in the 16th century, meat
flavored soup to restore the body
When did food suppliers gain a large share of the food service industry? - correct answer
✔✔NSLP in 1946
Functions and Advantages of Ingredient room - correct answer ✔✔pre prep ingredients for
recipes in one centralized location
- saves chefs time, more time for management duties
- prevents food waste
conduction - correct answer ✔✔sautéing, baking, frying - direct heat
transfer of heat through direct contact from one object to another
convection - correct answer ✔✔boiling, using a convection oven (circulates heat)
distribution of heat by the movement of liquid or vapor
