CDM Food Production Systems 2

Question 1

In a cook-chill production system, food must be chilled to what temperature within 90 minutes of cooking?

Accepted Answer

40 degrees F (4 degrees C) or below

Answer

Cook-chill systems require rapid cooling to 40 degrees F (4 degrees C) or below within 90 minutes to prevent bacterial growth in the temperature danger zone.

Question 2

Which food production system involves preparing and holding food at serving temperature until service?

Accepted Answer

Conventional (cook-serve)

Answer

The conventional or cook-serve system prepares food and holds it at safe serving temperatures for immediate or near-immediate service.

Question 3

What is the primary advantage of a centralized food production system in a healthcare facility?

Accepted Answer

Better portion control and quality consistency

Answer

Centralized production, where all food is prepared in one main kitchen, provides superior portion control and consistency because production is supervised in a single location.

Question 4

What does HACCP stand for in food production management?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards throughout production.

Question 5

Which equipment is specifically designed for rapid cooling in cook-chill food production?

Accepted Answer

Blast chiller

Answer

Blast chillers use high-velocity cold air to rapidly reduce food temperature, meeting the critical cooling time requirements of cook-chill production systems.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Food Production Systems 2