FSM STUDY GUIDE QUESTIONS AND 100%
CORRECT ANSWERS!!
A commissary school food service uses the cook-freeze production system. Satellite units do
not have adequate freezer storage. In this situation, delivery times must be carefully
coordinated with service times to account for:
thawing and rethermalization
when selecting a food delivery system, what is the . most important in relation to the
microbial quality of delivered food?
time span from prep to service
what is the most limiting factor related to the selection of an automated delivery system?
cost
delivery systems that do not rely on electrically powered or heating/cooling units are
referred to as
passive
distribution and service are categorized as what is the foodservice systems model?
functional subsystems
what does not have an impact on the distribution of food from production to customer?
the location of the storeroom in relation to the production area
Adding a transportation process between production and service increases the importance
of
HACCP monitoring
a primary concern with decentralized tray assembly is the
supervision of the tray assembly process
, Having transportation carts or patient trays that will maintain hot food temperatures is
most important in which type of foodservice?
conventional food production with centralized service
The primary advantage of decentralized service is
decreased number time of between meal assembly and service.
A distinguishing characteristic of table service is
service by a waitperson.
The type of service in which food is brought to the table on platters or in bowls by the
waitstaff and then passed at the table is what service?
family style
24) All of the following are renewable energy sources, EXCEPT
natural gas
Buffets are an example of what service
self
The predominant form of service used in on-site foodservice operation is
cafeteria style
The most common style of table service in commercial foodservice operations in the United
States is what service
American style
Maintaining appropriate food temperatures typically is least challenging with what service
counter
The definition "The series of activities by which discarded materials are collected, sorted,
processed, and converted into raw materials before being produced into new products" is:
Recycling
CORRECT ANSWERS!!
A commissary school food service uses the cook-freeze production system. Satellite units do
not have adequate freezer storage. In this situation, delivery times must be carefully
coordinated with service times to account for:
thawing and rethermalization
when selecting a food delivery system, what is the . most important in relation to the
microbial quality of delivered food?
time span from prep to service
what is the most limiting factor related to the selection of an automated delivery system?
cost
delivery systems that do not rely on electrically powered or heating/cooling units are
referred to as
passive
distribution and service are categorized as what is the foodservice systems model?
functional subsystems
what does not have an impact on the distribution of food from production to customer?
the location of the storeroom in relation to the production area
Adding a transportation process between production and service increases the importance
of
HACCP monitoring
a primary concern with decentralized tray assembly is the
supervision of the tray assembly process
, Having transportation carts or patient trays that will maintain hot food temperatures is
most important in which type of foodservice?
conventional food production with centralized service
The primary advantage of decentralized service is
decreased number time of between meal assembly and service.
A distinguishing characteristic of table service is
service by a waitperson.
The type of service in which food is brought to the table on platters or in bowls by the
waitstaff and then passed at the table is what service?
family style
24) All of the following are renewable energy sources, EXCEPT
natural gas
Buffets are an example of what service
self
The predominant form of service used in on-site foodservice operation is
cafeteria style
The most common style of table service in commercial foodservice operations in the United
States is what service
American style
Maintaining appropriate food temperatures typically is least challenging with what service
counter
The definition "The series of activities by which discarded materials are collected, sorted,
processed, and converted into raw materials before being produced into new products" is:
Recycling
