CDM Food Production Systems 3

Question 1

What is the recommended maximum hot-holding time for prepared food before quality significantly deteriorates?

Accepted Answer

2 hours

Answer

30 minutes

Answer

1 hour

Answer

4 hours

Question 2

Which production system is BEST suited for a facility that serves multiple locations from a single kitchen?

Accepted Answer

Commissary (central production)

Answer

Conventional cook-serve

Answer

Assembly-serve

Answer

Ready-prepared

Question 3

What is the correct order for the flow of food in a foodservice operation?

Accepted Answer

Receiving, storage, preparation, cooking, holding, serving

Answer

Purchasing, receiving, cooking, storage, serving, holding

Answer

Storage, purchasing, receiving, preparation, serving, cooking

Answer

Preparation, purchasing, receiving, cooking, storage, serving

Question 4

Which factor has the GREATEST impact on batch cooking efficiency?

Accepted Answer

Accurate forecasting of meal counts

Answer

Kitchen wall color

Answer

The brand of cooking equipment

Answer

Time of day production begins

Question 5

What is the primary food quality concern with a cook-freeze production system compared to cook-chill?

Accepted Answer

Potential texture changes from ice crystal formation

Answer

Higher energy costs

Answer

Longer required cooking times

Answer

More staff training needed

Question 6

In a tray assembly line, what is the most effective method for ensuring therapeutic diet accuracy?

Accepted Answer

Color-coded tray tickets matched to diet orders

Answer

Verbal communication between line workers

Answer

Having patients verify their own trays

Answer

Rotating staff positions every 15 minutes