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FSSM Weekly Practice Exam Questions With Complete Solutions, Graded A+
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FSSM Weekly Practice Exam Questions With Complete Solutions, Graded A+
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Name: Score:103 Multiple choice questions
Term 1 of 103
Where should a hand-washing sink be located in the kitchen if you only have one?
Obtain details from your employee and investigate further (controlling is a management
function that compares what was done to what should have been done. it involves actual
performance, analyzing deviation, and then taking action. so the correct answer would be
to obtain information from the employee and investigate further.)
Surfaces are smooth and nonporous
High density plastic with foam core
Near food preparation areas.
Term 2 of 103
An unstructured interview provides:
A structured set of questions
More information than a directed interview
The same information on all applicants
Assessment of communication and interpersonal skills
,Definition 3 of 103
Autocratic (Power is one of the means by which a leader influences the behavior of followers. Five
power-based classifications: legitimate, reward, coercive, expert and referent. Referent power is
sometimes called charisma. A referent leader is usually well liked and admired and can influence
others because of this.)
In the kitchen, hot food in steam-table is placed into insulated carriers and cold foods are
placed in coolers and transported by cart to galleys on nursing units. What type of meal
assembly is being used?
A dietitian discovers raw chicken un-refrigerated for 6 hours. It is needed for lunch. She
decides to throw it out and substitute a convenience food. She is demonstrating what type
of leadership?
The hospital budget for the first 6 months is set for an 80% occupancy rate. The budget
figures for this level are listed below. The second six months will have an occupancy rate of
60%. What would the food cost budget be for the second six months?
Occupancy rate 80%
Food Cost $30,000
Labor Cost $25,000
Operating costs $24,000
Occupancy rate 60%
Food costs
Labor Costs
Operating costs
An employee files a grievance with the foodservice Director after the Assistant Director
refuses to grant a scheduling change for the employee. The director should:
,Term 4 of 103
When creating an agenda, which of the following is important?
Utilities (Do not vary with the volume of business or sales. They include overhead
(mortgage or rent, taxes, and insurance), advertising, maintenance, and repairs,
administrative, office, and depreciation of expenses.
Induction: Use of electrical magnetic fields to excite the molecules of metal cooking
surfaces.
Porterhouse Steak. (Cuts of meat good for broiling have marbled fat and least amount of
connective tissue) Chuck, sirloin tip, and round steak are higher in connective tissue and are
tougher cuts of meat that require moist heat and longer cooking time.
Include time estimates (An agenda should state the overall purpose of the meeting and be
designed and distributed early to promote early involvement. The agenda should be
posted prior to the meeting. Each topic should include a time estimate and type of action
needed.)
Term 5 of 103
What standards define what a product must contain, in order to be called or defined by a certain
name?
#4- the finish of the metal is numbered between 1 and 7. The polish increases as the number
increases. Typically #4 is selected for countertops.
Strawberries- have a tender skin and will get mushy or moldy if washed too far ahead of
serving
Standards of Identity- define the product itself, what it must contain, and the order the
ingredients must be in for the manufacturer to use that name.
Surfaces are smooth and nonporous
, Term 6 of 103
What is the incubation period for clostridium perfringens?
6-48 hours
18-36 hours
8-22 hours
9-19 hours
Term 7 of 103
Beef stew prepared in a cook-freeze system should be thickened with which starch?
Tapioca
Cornstarch
Pastry flour
Waxy maize
Term 8 of 103
The most recent revisions to the National School Lunch and School Breakfast Meal Programs
requirements brought the programs in compliance with what?
The 2000 Dietary Guidelines for Americans
The 2005 Dietary Guidelines for Americans
The 2010 Dietary Guidelines for Americans
The 2011 Dietary Guidelines for Americans
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