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NS 3470 Exam Pack Questions and Answers | New One | Grade A
NS 3470 Exam Pack Questions and Answers | New One | Grade A
[Show more]NS 3470 Exam Pack Questions and Answers | New One | Grade A
[Show more]meals are prepared from scratch and served in some facility 
Ans: conventional 
menu items are prepared and then chilled or frozen for later use 
Ans: ready-prepared 
menu items require little preparation. most are ready to serve or ready to heat 
Ans: assembly/serve 
food is prepared in central kit...
Preview 3 out of 24 pages
Add to cartmeals are prepared from scratch and served in some facility 
Ans: conventional 
menu items are prepared and then chilled or frozen for later use 
Ans: ready-prepared 
menu items require little preparation. most are ready to serve or ready to heat 
Ans: assembly/serve 
food is prepared in central kit...
Fair Labor Standards Act of 1938 
Ans: - establishes minimum wage, overtime pay, and youth employment standards (child 
labor laws) 
Child Labor Laws 
Ans: - Minors 14 to 15 years may work (nonhazardous jobs) no more than 3 hours on a 
school day, 18 hours in a school week, and not after 7 pm on a...
Preview 2 out of 5 pages
Add to cartFair Labor Standards Act of 1938 
Ans: - establishes minimum wage, overtime pay, and youth employment standards (child 
labor laws) 
Child Labor Laws 
Ans: - Minors 14 to 15 years may work (nonhazardous jobs) no more than 3 hours on a 
school day, 18 hours in a school week, and not after 7 pm on a...
Merging culinary, hospitality, & nutrition: Skills needed in today's market (FCKMMF) 
Ans: financially savvy 
cooking expertise 
knowledge & implementation of special diets 
management & leadership skills 
marketing entrepreneurship 
food knowledge 
Other certification programs, credentials you ma...
Preview 4 out of 39 pages
Add to cartMerging culinary, hospitality, & nutrition: Skills needed in today's market (FCKMMF) 
Ans: financially savvy 
cooking expertise 
knowledge & implementation of special diets 
management & leadership skills 
marketing entrepreneurship 
food knowledge 
Other certification programs, credentials you ma...
food 
Ans: products derived from plants or animals that can be taken into body to yield energy and 
nutrients for the maintenance of life and growth and repair of tissues 
food science 
Ans: combining many disciplines such as biology, chemical engineering, and biochemistry 
to better understand fo...
Preview 2 out of 12 pages
Add to cartfood 
Ans: products derived from plants or animals that can be taken into body to yield energy and 
nutrients for the maintenance of life and growth and repair of tissues 
food science 
Ans: combining many disciplines such as biology, chemical engineering, and biochemistry 
to better understand fo...
1 tablespoon = ___ TSP ___ fl oz 
Ans: 3 teaspoons 
1/2 fl oz 
1/4 cup = ___ TBSP ___ fl oz 
Ans: 4 tablespoons 
2 fl oz 
1/2 cup = ___ TBSP ___ fl oz 
Ans: 8 tablespoons 
4 fl oz 
1/3 cup = ____ TBSP ___ fl oz 
Ans: 5 tablespoons + 1 teaspoon 
2 2/3 fluid ounces 
1 cup = ___ TBSP ___ TSP ___ fl oz ...
Preview 3 out of 30 pages
Add to cart1 tablespoon = ___ TSP ___ fl oz 
Ans: 3 teaspoons 
1/2 fl oz 
1/4 cup = ___ TBSP ___ fl oz 
Ans: 4 tablespoons 
2 fl oz 
1/2 cup = ___ TBSP ___ fl oz 
Ans: 8 tablespoons 
4 fl oz 
1/3 cup = ____ TBSP ___ fl oz 
Ans: 5 tablespoons + 1 teaspoon 
2 2/3 fluid ounces 
1 cup = ___ TBSP ___ TSP ___ fl oz ...
Efficient manager 
Ans: get the maximum output of goods/services from the smallest amt of input, does things 
right 
Inputs/Resouces 
Ans: human resources, financial resources, physical resources, intangible resources 
Effective manager 
Ans: does the right thing and chooses appropriate goals and a...
Preview 3 out of 21 pages
Add to cartEfficient manager 
Ans: get the maximum output of goods/services from the smallest amt of input, does things 
right 
Inputs/Resouces 
Ans: human resources, financial resources, physical resources, intangible resources 
Effective manager 
Ans: does the right thing and chooses appropriate goals and a...
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