AHLEI Exam 1 With All Questions & Correct Answers /Well
Identified,Graded A+.
The goals of a purchasing program: - CORRECT ANSWERS -Work with the right
supplier
To help ensure food safety, frozen items should be stored at what temp? - CORRECT
ANSWERS -Below 0 degrees F
The quality level needed for each product is determined in part by the item's -
CORRECT ANSWERS -intended use
Gladys is working at her hotel's bar when a guest approaches and says, "I'd like a
Manhattan, please." Gladys is most likely to make the guest's drink using a
___________ brand of liquor. - CORRECT ANSWERS -House
What is most prone to theft during the receiving process? - CORRECT ANSWERS -
Alcoholic beverages
Reuben is a food and beverage manager who needs to check the latest price list for one
of his suppliers. Which of the following technologies is he most likely to use to find the
information he needs? - CORRECT ANSWERS -The internet
The primary task of production i planning is to determine the ___________ of menu
items to be prepared. - CORRECT ANSWERS -Quantity
Why are fresh fruits and vegetables are often available year-round? - CORRECT
ANSWERS -Transportation systems have improved with technology
Fresh fruit should be handled as _______________________ as possible - CORRECT
ANSWERS -little
What holds muscles together and determines the tenderness of the meat? - CORRECT
ANSWERS -Connective tissue
What is a common dry-heat cooking method for meat? - CORRECT ANSWERS -
Roasting
Fish should be cooked at a moderate temperature long enough for:
Protein to coagulate
Flavor to develop
Connective tissue to break down
, All of the above - CORRECT ANSWERS -All of the above
What is the most popular cheese used in cooking? - CORRECT ANSWERS -Cheddar
Which ingredient adds rigidity to the structure of baked goods? - CORRECT ANSWERS
-Eggs
When coffee is brewed, the coffee grounds should be removed when? - CORRECT
ANSWERS -Immediately after the coffee has finished brewing
How can food service operations minimize initial waste? - CORRECT ANSWERS -
Prepare and serve smaller food portions to guest, buy food in the correct amount,
prepare and use daily food production sheets
Noncommerical Food-Service Operation - CORRECT ANSWERS -They often provide
100% of the daily nutrition for people who rely on their services.
Contract management companies sometimes run hospital food service operations
under the direction of - CORRECT ANSWERS -Dietitians
What is a potential disadvantage to using a contract management company to run a
noncommercial food service operation? - CORRECT ANSWERS -The operation may
become dependent on the management company
How have food service operations attempted to increase guest visits during the global
recession of 2009? - CORRECT ANSWERS -By offering a la carte menus so guests
can order just the food items they want
What is a typical duty of a chief steward? - CORRECT ANSWERS -Maintaining sanitary
conditions in production areas
In a large multi-unit chain corporation, the individual most likely to serve as an
intermediary between the board of directors and company management is the -
CORRECT ANSWERS -Chief executive officer
A restaurant in which all employees report directly to the owner/manager is: -
CORRECT ANSWERS -Considered to have a flat organizational structure
T/F: Noncommercial food service operation managers usually work more traditional
hours than managers in commercial food operations - CORRECT ANSWERS -True
Which of the following is a step in the management process?
Scheduling
Performing
Directing
Communicating - CORRECT ANSWERS -Directing
Identified,Graded A+.
The goals of a purchasing program: - CORRECT ANSWERS -Work with the right
supplier
To help ensure food safety, frozen items should be stored at what temp? - CORRECT
ANSWERS -Below 0 degrees F
The quality level needed for each product is determined in part by the item's -
CORRECT ANSWERS -intended use
Gladys is working at her hotel's bar when a guest approaches and says, "I'd like a
Manhattan, please." Gladys is most likely to make the guest's drink using a
___________ brand of liquor. - CORRECT ANSWERS -House
What is most prone to theft during the receiving process? - CORRECT ANSWERS -
Alcoholic beverages
Reuben is a food and beverage manager who needs to check the latest price list for one
of his suppliers. Which of the following technologies is he most likely to use to find the
information he needs? - CORRECT ANSWERS -The internet
The primary task of production i planning is to determine the ___________ of menu
items to be prepared. - CORRECT ANSWERS -Quantity
Why are fresh fruits and vegetables are often available year-round? - CORRECT
ANSWERS -Transportation systems have improved with technology
Fresh fruit should be handled as _______________________ as possible - CORRECT
ANSWERS -little
What holds muscles together and determines the tenderness of the meat? - CORRECT
ANSWERS -Connective tissue
What is a common dry-heat cooking method for meat? - CORRECT ANSWERS -
Roasting
Fish should be cooked at a moderate temperature long enough for:
Protein to coagulate
Flavor to develop
Connective tissue to break down
, All of the above - CORRECT ANSWERS -All of the above
What is the most popular cheese used in cooking? - CORRECT ANSWERS -Cheddar
Which ingredient adds rigidity to the structure of baked goods? - CORRECT ANSWERS
-Eggs
When coffee is brewed, the coffee grounds should be removed when? - CORRECT
ANSWERS -Immediately after the coffee has finished brewing
How can food service operations minimize initial waste? - CORRECT ANSWERS -
Prepare and serve smaller food portions to guest, buy food in the correct amount,
prepare and use daily food production sheets
Noncommerical Food-Service Operation - CORRECT ANSWERS -They often provide
100% of the daily nutrition for people who rely on their services.
Contract management companies sometimes run hospital food service operations
under the direction of - CORRECT ANSWERS -Dietitians
What is a potential disadvantage to using a contract management company to run a
noncommercial food service operation? - CORRECT ANSWERS -The operation may
become dependent on the management company
How have food service operations attempted to increase guest visits during the global
recession of 2009? - CORRECT ANSWERS -By offering a la carte menus so guests
can order just the food items they want
What is a typical duty of a chief steward? - CORRECT ANSWERS -Maintaining sanitary
conditions in production areas
In a large multi-unit chain corporation, the individual most likely to serve as an
intermediary between the board of directors and company management is the -
CORRECT ANSWERS -Chief executive officer
A restaurant in which all employees report directly to the owner/manager is: -
CORRECT ANSWERS -Considered to have a flat organizational structure
T/F: Noncommercial food service operation managers usually work more traditional
hours than managers in commercial food operations - CORRECT ANSWERS -True
Which of the following is a step in the management process?
Scheduling
Performing
Directing
Communicating - CORRECT ANSWERS -Directing
