NFA Foodservice Exit Practice Exam

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