Foodservice is t - Study guides, Class notes & Summaries

Within the noncommercial segment, foodservice is typically handled in what two ways? - ANSWERcontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - ANSWERquick service The most widely recognized rating service in the US is the: - ANSWERAAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - ANSWERslow Which segment of the restaurant and foodservice industry provides food ...

When providing change for the guest, always hand the ________ first and then the _______ next. - Answer-Coins: bills Which chemical is approved for cleaning the drive-thru window? - Answer-All-purpose cleaner When should you repeat guest orders before completing the order transaction? - Answer-Always repeat orders back to the guest How are brownies wrapped before placed in the display? - Answer-Individually in food grade plastic wrap Team members who use the restroom must always ____...

Dietetics Test Questions with All Correct Answers The Academy of Nutrition and Dietetics office headquarters is located in: - Answer-chicago A person may become an active member of the Academy by: - Answer-meeting education and experience requirements. A strategic plan for an organization: - Answer-outlines future goals. National Nutrition Month is observed in the month of: - Answer-March Membership in a dietetic practice group is required of active members. - Answer-False An ...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) What does the FDA do? Inspects all food except meat, poultry, and eggs What does the USDA do? Inspects meat, poultry, and eggs What do state and local regulatory authorities do? Write code that regulates retail and foodservice operations Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries C. Sprouts Name the Big 6 1. Shigella spp. 2. salmonella Typhi 3. Nontyphoidal ...

CDM Test Questions and Answers with complete solution A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the current vendors. - Answer ️️ -c. complete a comparison study of vendors. The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.3°C) so ...

Dietetics Test Questions with All Correct Answers The Academy of Nutrition and Dietetics office headquarters is located in: - Answerchicago A person may become an active member of the Academy by: - Answer-meeting education and experience requirements. A strategic plan for an organization: - Answer-outlines future goals. National Nutrition Month is observed in the month of: - Answer-March Membership in a dietetic practice group is required of active members. - Answer-False An Associate ...

Certified Dietary Manager (CDM) Exam With The Correct and Best Tested Questions and Answers 2024 Updated 100% Already Graded A+ A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the current vendors. - Ans-c. complete a comparison study of vendors. The best way to pre...

servsafe manager Exam 7th edition (Answered) Complete Solution 100% foodborne illness -a disease transmitted to people by food -2 people or more -investigation is conducted by state and local regulatory authorities -lab analyses A foodborne illness is a disease transmitted to people through food? True What is the usual cause of unsafe food? contamination (presence of harmful substances in food) common risk factor? -purchasing food from unsafe sources -failing to cook food correctly...

CDM Test Questions With 100% Verified Answers On what products would you specify Grade A or AA when ordering? - answerGrading is a voluntary process and refers to quality attributes such as appearance,color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Assistive Devices - answerCMS Guidelines require foodservice departments to provide devices that will assist clients in eating. They help the clien...

Eat Right Prep Practice Exam Questions and Answers To generate revenue, the bakery department produces a photo sheet of its decorated cakes and distributes it to all units in the hospital. The cafeteria bundles the decorated cake service with a discounted coffee service. This is an example of a. transformation. b. output. c. synergy. d. permeability of boundaries. - Ans:-The correct answer is C. Synergy is working together to create greater outcomes than would be possible working indivi...