NUFD 110 CORE EXAM EVALUATION QUESTIONS WITH
ANSWERS 2025/2026 GRADED A
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.
5. Quantities of various menu items are served in bowls and platters and placed on the
dining table for guests to share and serve themselves.
Which of the following is NOT a good practice for conserving energy? - Running the
dishwashers at half full capacity
LEED stands for Leadership in Energy and Environmental Design. - True
IPM Stands for Integral Pest Maintenance. - False
Match the waste disposal method with the description.
1. Animal Feed
2. Sewer Disposal
ANSWERS 2025/2026 GRADED A
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.
5. Quantities of various menu items are served in bowls and platters and placed on the
dining table for guests to share and serve themselves.
Which of the following is NOT a good practice for conserving energy? - Running the
dishwashers at half full capacity
LEED stands for Leadership in Energy and Environmental Design. - True
IPM Stands for Integral Pest Maintenance. - False
Match the waste disposal method with the description.
1. Animal Feed
2. Sewer Disposal
