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

While food can be safely held above 135 degrees F for up to 4 hours under food safety guidelines, quality (texture, appearance, flavor) typically deteriorates significantly after 2 hours of hot-holding.

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

A commissary or central production system is designed to prepare food in one location for distribution to multiple satellite serving sites.

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

The proper flow of food follows a logical sequence: receiving, storage, preparation, cooking, holding, and serving, with food safety controls at each critical point.

Question 4

Which factor has the GREATEST impact on batch cooking efficiency?

Accepted Answer

Accurate forecasting of meal counts

Answer

Accurate meal count forecasting is essential for batch cooking efficiency because it determines production quantities, preventing both overproduction waste and underproduction shortages.

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

The primary food quality concern with cook-freeze systems is that ice crystal formation during freezing can damage food cell structures, altering texture upon thawing and rethermalization.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Food Production Systems 3