NFA Foodservice Exit Practice Exam

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• Pareto analysis is used to identify which of the following in a process?
• Which term describes a system with central production and distribution to satellite units?
• Food forecasting is important because it helps prevent
• Which of the following is NOT typically a focus of menu engineering?
• The four Ps of marketing are ______, ______, ______, and ______.
• Menu Engineering focuses on the popularity of menu items and their contribution to profit
• Ideal refrigeration temperature range?
• Sarah is wanting to evaluate her operations efficiency by calculating the number of labor minutes per meal. Data indicate she served 7,500 meals and total hours worked 625 for the week. What were labor minutes per meal?
• Which protein in wheat flour contributes to dough elasticity?
• A product standard typically details guidelines for safe food production according to which system?
• The best USDA quality grade for beef is?
• What serves as the initial screening process for job applicants?
• Trained panelists are usually preferred for which type of sensory testing?
• In the foodservice system model, which is a major component of the system?
• Which property primarily determines a cooking oil's suitability for frying?
• What type of oven has a fan that circulates the hot air?
• Name of the pigment responsible for the green color in plants?
• Which of the following sweeteners would NOT contribute to added sugar on the Nutrition Facts panel?
• Which purchasing source offers hundreds or thousands of product choices?
• If a product developer wants to know whether there is a difference in how tartness of two beverages is liked, which sensory testing would be appropriate?
• The situation that arises when a purchaser or any relatives or friends are interested in a business that sells products to the operation?
• Which statement about open systems is true?
• What refers to the situation in which a vendor does not have the products required to fill a purchaser order?
• Receiving in a foodservice operation primarily ensures what?
• Perpetual inventory differs from physical inventory in that ______.
• A cafeteria served 2,400 meals in one month. Total food cost was $3,360. What was the average food cost per meal?
• What leadership style encourages workers to participate in decision-making?
• A 100-serving recipe contains 0.25 pounds of ground beef. If you adjust the recipe using a factor of 5, how many pounds of ground beef will be in the new batch?
• Overproduction in foodservice occurs when:
• The process of influencing the activities of employees toward goal achievement is termed:
• Stone fruits include all the following, EXCEPT
• Which of the following is an example of moist-heat cooking methods?
• Which group serves as the accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals?
• According to expectancy theory, which combination best leads to high motivation?
• Who purchases from manufacturers, stores the product, and resells to retailers?
• What is the total number of ounces in 27.8 pounds?
• Calculate the approximate full-time equivalency (FTE) of a foodservice whose payroll totals 1,675 hours a week.
• Which P represents the amount charged for a product?
• Pasteurized milk is stored in the refrigerator to ___.
• Which fruit is not a stone fruit?
• Six Sigma is best described as which of the following?
• Food cost was $2,500 and labor cost was $3,500, with total sales of $12,000. What is the prime cost percentage?
• With a food cost of $0.75 on a sandwich sold for $2.25, what is the current food cost percentage?
• Why is the menu considered the most important internal control?
• What is the process of obtaining information about jobs by determining duties and tasks?
• What is the final step in performing menu engineering?
• Which equation correctly computes average inventory used in turnover calculation?
• Which term describes the final step in a union dispute resolution process?
• Food cost $1,800 and labor cost is $2,200, if sales are $7,500. What is the prime cost percentage?
• Which statement best describes Quality Assurance (QA)?
• What is the primary leavening agent in muffins?
• When planning a menu, the focus should be on:
• Exponential smoothing uses a smoothing constant to weight the most recent observations more heavily. Which statement is true?
• Giving employees more decision-making power related to their job is an example of?
• Which of the following best describes a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service?
• What method of foodservice is used when one school delivers meals to another?
• A primary difference between ready prepared and conventional foodservice operation is
• In an experimental context, which of the following would be considered an extraneous variable?
• What document lists the items to be ordered from a supplier?
• The paste resulting from gelatinization of starch is an example of a sol. The dispersed phase is ___
• What is the price per ounce in dollars for sugar given $8.35 for 400 oz?
• When taking a table's order, which guest is traditionally spoken to first?
• In the creaming method, which ingredient is primarily responsible for trapping air to lighten baked products?
• A data-driven technique for eliminating defects in a process is referred to as _____________.
• Total labor cost is $3,150 and total sales are $9,000. What is the labor cost percentage?
• Which factor is most directly affected by adopting an assembly-serve model for meal production?
• Cheese made from whole milk does NOT contain ____?
• During gelatinization of starch, which change is observed?
• In the two-factor theory, the hygiene (or maintenance) factors:
• Which connective tissue cannot be broken down by cooking?
• Which characteristic best describes crystalline candies like fudge?
• The activity of verifying that quality, size, and quantity meet specifications occurs during which stage?
• OSHA was created to ?
• In the factor method for scaling recipes, adjustments are applied to which ingredients?
• Which management style from the leadership grid prioritizes both people and production?
• Which is an example of an objective evaluation of a food product?
• Which part of the egg is used to form stable foams in meringue?
• Egg yolks emulsify fats in food systems because they contain which component?
• Which activity best represents Quality Control (QC)?
• Which forecasting method uses a smoothing constant to weight the most recent observations more heavily?
• A recipe uses 36 oz of sugar. Sugar cost is $8.35 for 400 oz. What is the cost of the sugar used?
• A moving average model is a type of
• What does HACCP stand for?
• Direct issues are products that ______.
• A major advantage of commissary foodservice is
• What is the process called when yeast dough rests until it doubles in size?
• The payment of a minimum wage was introduced by which act?
• Gelatin in a product's ingredients would signal that it is not vegan—true or false?
• Which of the following is an example of a root vegetable?
• Which formula best represents the calculation of FTE from total weekly hours if a full-time workweek is 40 hours?
• The formal process of familiarizing new employees with the organization, job, and work unit is the
• Cross contamination can occur when which condition exists?
• What does IMPS stand for in meat procurement?
• In systems terminology, a subsystem is defined as what?
• Beverages are traditionally served from which side?
• A turkey sandwich has a food cost of $.75 and is sold for $2.25. If the manager wanted to achieve a 40% food cost, which of the following should occur?
• Which nutrient is NOT required to be listed on the nutrition facts panel?
• Identifying marketing opportunities and potential problems confronting an organization is known as
• The most important influence on the tenderness of meat is the ___
• Stiff dough is used primarily to make which items?
• Which law guarantees workers the right to organize and join labor unions?
• Broad-line vendors are best described as suppliers who offer what?
• Legitimate power in an organization is primarily based on what?
• Which food recall class involves a reasonable probability that eating the food will cause serious health problems or death?
• What refers to evaluating vendors before using their services?
• What does FTE stand for?
• Which statement best describes an open system?
• Menu Engineering focuses on two key factors of menu items. Which two are these?
• The type of interview sessions where the interviewer asks the same specific questions of all interviewees is called:
• What changes occur in milk as a result of homogenization?
• In the context of product standards, HACCP guidelines are used to ensure what?
• GAAP aims to produce financial information that is described as what?
• Which is the best example of Quality Control (QC)?
• Salad oils are considered to be best choices for frying due to which property?
• Which technique contributes to a flaky pie crust texture?
• What is a primary tax advantage of a sole proprietorship compared with a corporation?
• Compared with whole wheat flour, which statement describes enriched wheat flour?
• The ______ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.
• Which statement about enriched wheat flour compared with whole wheat flour is true?
• Which statement best describes Quality Assurance in maintaining standards?
• Which fish is classified as a flat fish?
• Which mixing method is expected to result in the least gluten development?
• The document given to the supplier listing the items to be ordered is termed a(n) __________.
• Which term describes the initial rise of dough before final proofing, where fermentation has started?
• Quality is primarily defined as which of the following?
• In systems terminology, which option correctly defines a subsystem?
• Which option best describes empowerment in a workplace?
• The four Ps of marketing are
• Which of the following is not typically categorized as a moist-heat cooking method?
• Which group would be least susceptible to foodborne illnesses?
• Three consecutive weeks had meals served: 85, 95, and 105. Using a 3-period moving average, what is the forecast for the next week?
• Which mixing method incorporates air for leavening?
• Which of the following is NOT an example of benefits?
• Truth in menu laws prohibits which practice?
• One of the core elements discussed in the marketing process?
• A manager targets a 35% food cost for an entrée that costs $4.20 to produce. What selling price would meet the target?
• A manager targets a 30% food cost on an entrée that costs $5.00 to produce. What selling price should be set?
• If 300 patients each receive 3 meals per day, and there are 7 days in a week, how many meals are served per week?
• The white of the egg is referred to as what?
• In a self-operated foodservice, who is the manager typically employed by?
• Which statement about the essential ingredients for yeast-leavened dough is true?
• What is the best environment for storing herbs and spices?
• Beginning inventory was $8,000, ending inventory was $6,000, and food cost was $28,000. What is the inventory turnover rate for the period?
• Back order occurs when a vendor cannot fill an order immediately due to stock shortages.
• Whether a menu item is prepared on-site or purchased from a supplier it is known as?
• Which agency monitors the National School Breakfast and Lunch programs?
• Which statement best describes the primary purpose of a shop steward?
• In descriptive sensory testing, which group of testers is typically used?
• Which statement best captures the relationship between quality and customer satisfaction?
• A table d'hote menu is an example of what type of menu?
• Which connective tissue is particularly tough and remains intact after cooking?
• Market segmentation means
• Which foodservice system is also known as minimal cooking or convenience?
• According to the leadership grid, the most desirable style is generally?
• In baking, egg proteins denature and coagulate to set structure.
• ARAMARK Corporation is an example of what type of company?
• In food service, how is the menu best described?
• In a hospital with 300 patients, it takes 14 minutes to prepare one meal. If each patient receives three meals per day, seven days a week, how many FTEs are needed per week?
• In a conventional foodservice system, food is generally
• Which statement best describes a characteristic of a ready-prepared method like Cook-Chill?
• Which of the following is not one of a mixer’s main attachments?
• Garbanzo beans are also known as what?
• Which of the following is a root vegetable?
• Which HACCP related temperature practice is correct according to the procurement/food safety material?
• Where should a salad fork be placed when setting the table?
• What is the temperature danger zone range?
• The most suitable forecasting method for short-term forecasts in foodservice is
• A recipe makes 60 servings. If you need 24 servings, what is the conversion factor?
• When receiving products a 'direct' is when?
• Which act enforces workplace safety and health standards?
• According to eye gaze motion in menu design, which area of a three-fold menu is the prime sales area?
• If an average inventory is $5,500 and annual purchases are $44,000, what is the inventory turnover?
• Three teaspoons are equal to how many tablespoons?
• A cafeteria had beginning inventory of $9,000, ending inventory of $7,000, and food cost of $32,000. What is the inventory turnover rate for the period?
• Emulsifying agents act as a bond between which two substances?
• Having a food cost percentage of 40% means that ______.
• The first step of the buying process is to?
• If a facility reports a food cost percentage of 40% of revenue, what does this indicate?
• Planning, organizing, staffing, directing, and controlling are all functions of:
• When planning a menu, recommendations are to first plan the entree course because those items are the most expensive.
• Which statement best describes the effect of using bread flour in dough?
• Wholesalers perform which of the following functions?
• Using a three-day moving average, calculate the forecast for Monday of the second week given the last three days sold were 135, 185, and 190.
• Which of the following is listed as a criterion for evaluating forecasting models?
• How many FTEs would it take to staff a kitchen with 12 workers who work 8 hours a day 7 days a week?
• According to expectancy theory, a high level of motivation requires:
• Which agency is responsible for workplace safety and health in the United States?
• Which document is commonly used to verify the items received and their costs with a supplier?
• Which forecasting approach is most suitable for short term forecasting?
• Arrange the following sugars from most sweet to least sweet: fructose, sucrose, glucose, lactose.
• During gelatinization, which structure swells and absorbs water, causing thickening?
• Elastic protein formed when flour and liquid are mixed?
• The document prepared by the supplier listing the items delivered and their price is the ______.
• ______ is defined as the degree to which managers allow employees to act independently within their job description.
• Which leadership style is most likely to involve subordinates in decisions?
• Which statement about a table d'hote menu is true?
• Which term describes using a neutral third party to help the parties reach a voluntary agreement before arbitration is used?
• In Maslow's hierarchy, which need corresponds to self-fulfillment and realizing one's potential?
• In a three-day moving average forecast, which data points are used to forecast the next day?
• The marketing analysis technique that examines internal capabilities and external opportunities is
• The initial action in the procurement cycle is to identify what is needed.
• Failure to accept a delivery is known as
• Which base of power comes from a formal position in the organization?
• When using the muffin method of mixing, over mixing will produce which unwanted result?
• A department has 6 employees who each work 30 hours per week. If one FTE equals 40 hours a week, how many FTEs does this department have?
• Which document in procurement confirms the transfer of ownership and records the terms of sale?
• Food cost for a week was $2,400 and food sales were $6,000. What was the food cost percentage?
• Which term describes the practice of evaluating suppliers before engagement?
• Which inventory method is updated continuously as transactions occur?
• What term refers to the practice of a vendor's representative attempting to contact or influence a production employee without going through the purchaser?
• Using a conversion factor of 0.65, if a recipe calls for 12 cups of chicken broth, what is the new quantity?
• Which are the essential ingredients for yeast-leavened dough?
• In decentralized service, food is transported in bulk to galley kitchens near the patient units where patient trays are assembled.
• A current recipe yields 200 servings and you want 50 servings. What is the conversion factor?
• Which protein is removed during the production of cheese?
• Sole, flounder, turbot, and halibut are all considered what?
• Which processing step reduces fat globule size and distributes fat evenly in milk?
• Which sensory test is used to determine whether tasters can perceive a difference between two similar samples?
• Which flour contains gluten?
• Which term describes the protein network formed when flour and water are mixed?
• What is a major advantage of standardized recipes?
• An actual count of product in storage is called?
• Which action leads to cross contamination of non-potable and potable water?
• Which of the following is a ready-prepared foodservice method?
• Which is an example of a dry-heat cooking method?
• Which document verifies that ownership of goods has transferred from seller to buyer?
• Which cooking method best preserves vegetables color and nutrient content?
• To convert AP price to edible-portion price per pound, which operation is used?
• To obtain 10 pounds edible portion with 45% yield, how many pounds must be purchased?
• Total labor cost is $4,200 and total sales are $12,000. What is the labor cost percentage?
• The process of supplying food to production units after it has been received is called?
• If a hospital cafeteria manager wants to know whether tasters can distinguish between a salad dressing made with extra virgin olive oil and a cheaper olive oil, which sensory testing would be appropriate?
• If an entrée costs $5.00 to produce and the target food cost percentage is 40%, what selling price should be set to meet the target?
• Pasteurization is the process used to what in milk?
• Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve
• Which term describes sugar substitutes that are many times sweeter than sugar with little to no calories?
• The specifications used to identify meat are known as what?
• Fudge is classified as what type of candy?
• An on-site operation that receives raw food products, prepares them, and serves them immediately to the customer could be classified as ____ type of foodservice.
• In decentralized service, where are patient trays assembled?
• Ground beef with a cooking yield of 45%: how many pounds must be purchased to yield 10 pounds edible portion?
• What is the approximate weight per portion in pounds for a batch that yields 92 portions from 27.8 pounds?
• A plan for operating a business expressed in financial terms is called:
• The process whereby starch thickens a liquid in the presence of heat is called what?
• Some low-calorie or no-calorie sweeteners are considered intense because ____?
• Which activity best represents Quality Assurance (QA)?
• If total weekly payroll hours equal 1,200 and a full-time workweek is 40 hours, the approximate FTE is?
• Which additive in the ingredient list would signal that this product is NOT vegan?
• Which activity would be considered part of the INTERPERSONAL role of a manager?
• In ready prepared operations, how are menu items stored before final service?
• Which statement describes the ready prepared model?
• Value analysis is conducted to determine what?
• Which is NOT a responsibility of the FDA?
• Pasteurization of milk is performed to ____.
• How many FTEs would it take to staff a kitchen with 12 workers who work 8 hours a day 7 days a week?
• Jim had a beginning inventory of $5,500. During the month of April he purchased $4,000 of food and had an ending inventory of $3,800 at the end of the month. His sales for April were $8,750. What was his inventory turnover?
• Which ingredient is NOT essential in yeast-leavened dough?
• A server's income is usually derived from which of the following?
• GAAP refers to standards and rules intended to create financial information that is :
• The preparation of meringue (on pie) involves which two functions of eggs?
• Which term describes a paid employee who represents other union workers?
• The cost-plus purchasing strategy involves:
• Foodborne infections occur due to what?
• Assets and liabilities are a part of which financial statement?
• Under Herzberg's two-factor theory, hygiene factors are primarily associated with:
• Last Monday the operation served 120 meals, the next Monday 135 meals, and the following Monday 150 meals. Using a 3-period moving average, what is the forecast for the next Monday?
• Which statement best describes a collective bargaining agreement?
• Which equipment heats contents from both the bottom and the sides and can handle up to 400 gallons?
• The forecasting method that uses a judgment factor to weigh the most recent data is
• The cost-plus purchasing strategy involves?
• In the muffin mixing method, which texture result is associated with overmixing?
• The lowest level of needs on Maslow's hierarchy of needs is ______.
• SWOT analysis focuses on identifying
• What is the most critical step in the hiring process?
• Molasses is an example of which type of sweetener?
• Which term refers to a system that centralizes production and distributes to multiple service points?
• If carrots have an as-purchased price (AP) of $0.50 per pound and an edible portion yield of 0.80, what is the edible-portion price per pound?
• Which of the following is an intrinsic motivator in Herzberg's theory?
• “Span of management” refers to:
• Bok choy, Napa cabbage, and Brussels sprouts are examples of which vegetable category?
• Which analysis is often referred to as the 80-20 rule because 80% of outcomes typically result from 20% of inputs?
• You weigh a batch of orange rice pilaf at 27.8 pounds and yield 92 portions. What is the portion size in ounces?
• Menu engineering focuses on which two aspects of menu items?
• Which flour is expected to result in more gluten development (coarser crumb)?
• Which of the following critical control points are more important in ready prepared foodservice than conventional foodservice
• An item sells for $8.50 and its food cost is $2.55. What is the contribution margin per item?
• In forecasting models, which criterion measures how closely predictions match actual results?
• In a three-fold menu, which panel is the prime sales area?
• Which belief characterizes Theory X managers about the average employee?
• Gluten provides what property in dough?
• In Herzberg's two-factor theory, the hygiene (maintenance) factors are related to the:
• In a ________ foodservice, menu items are produced and held chilled or frozen until heated for service later.
• If production yields 900 meals in a week with total labor hours of 450, what is labor minutes per meal?
• Which option would be considered a sustainability practice in menu planning?
• The process of supplying food to production units after it has been received is termed ______.
• Round 41.875 FTE to the nearest whole FTE.
• Which of the following uses the most energy in a foodservice operation?
• What gas is primarily formed during muffin leavening?
• A balance sheet shows which components of a company's financial position?
• Heat treatment used to kill pathogenic microorganisms in milk?
• During cheese making, which byproduct is produced as the liquid portion separated from the curd?
• A foodservice operation has 2,080 paid labor hours in one year using 2,080 hours as 1 FTE. How many FTEs does this represent ?
• Which of the following is NOT a prime cut of beef?
• The triangle test is an example of which type of sensory test?
• One full-time equivalent (FTE) is defined as how many hours of work per week?
• In marketing, which element defines the organization's purpose and direction?
• The triangle test is a sensory evaluation designed to determine whether testers can taste the difference between which samples?
• A financial statement that reports financial position at a given point in time is the:
• Plate waste studies are one method used to determine ______.
• A conflict of interest arises when a purchaser or relatives or friends are involved with a supplier.
• Which list correctly names the five basic taste sensations?
• Which term describes the group of people for whom a product or service is developed?
• Total food cost was $6,750 and meals served were 5,000. What was the average food cost per meal?
• In a foodservice establishment, which document is the single most important?
• An item sells for $12.00 and its food cost is $4.50. What is the contribution margin per item?
• The National School Breakfast and Lunch programs are overseen by which federal department?
• Direct issues are items that bypass which stage?
• A foodservice operation's target market is
• What is the main goal of value analysis in procurement?
• What cooking temperature should be reached for poultry to ensure all microorganisms are killed?
• Tough cuts of meat with high collagen require which cooking approach?
• If a recipe yields 60 servings and you want 120 servings, what is the conversion factor?
• Egg proteins can function as a binder in casseroles due to their ability to ____ during cooking.
• Which statement best defines market segmentation?
• Generally, game flesh has which of the following characteristics?