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

50 degrees F (10 degrees C)

Answer

45 degrees F (7 degrees C)

Answer

32 degrees F (0 degrees C)

Question 2

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

Accepted Answer

Conventional (cook-serve)

Answer

Cook-chill

Answer

Cook-freeze

Answer

Assembly-serve

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

Lower equipment costs per unit

Answer

Faster tray delivery to patients

Answer

Less need for trained staff

Question 4

What does HACCP stand for in food production management?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health Assessment Critical Control Procedures

Answer

Hygiene Assurance Compliance and Certification Program

Answer

Health and Community Control Plan

Question 5

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

Accepted Answer

Blast chiller

Answer

Walk-in refrigerator

Answer

Reach-in freezer

Answer

Ice bath

Question 6

In a sous vide cooking method, food is cooked in what type of packaging?

Accepted Answer

Vacuum-sealed plastic bags

Answer

Aluminum foil pouches

Answer

Ceramic containers

Answer

Wax-coated paper wrappers