1. Identify the factor if we need to increase a 30-portion recipe to 350 portions. Select one: a. 11.6 b. 11.2 c. 10.7 d. 12.5

2. In _______________ style of service the food is placed in bowls and platters on each table. Guests serve themselves. Select one: a. ENGLISH Style. b .RUSSIAN STYLE c. AMERICAN STYLE d. FAMILY STYLE

3. Refrigerators must maintain a temperature below ______ degree Celsius. Select one: a. 6 b. 5 c. 4 d. 3

4.The number of selections offered on the buffet does not necessarily depend on preparation time, space on the buffet table, and the equipment available for preparation and service. Select one: a. True. b .FALSE

5. In _______________ style of service the food items are placed on plates and delivered to guests. Select one: a. AMERICAN STYLE b. ENGLISH STYLE c. FRENCH STYLE d. RUSSIAN STYLE

6.Which of the following is the best example of managed services? Select one: a. HOSPITAL CATERING b. FAMILY-STYLEYLE RESTAURANT c. QSR d. CAFE

7.From the following, which is NOT the correct step while planning buffet meals? Select one: a. Plan a menu that is easy for guests to serve themselves .b. Plan hot foods that hold well and serve easily .c. Choose foods that have different cooking methods, colors, temperatures, and textures .d. Always keep a lengthy buffet to impress guests.

8. For buffets, mainly the food costs can be controlled by serving Select one: a. low-cost items along with popular low-cost items b. high-cost items along with unpopular low-cost items c. high-cost items along with popular high-cost items d. high-cost items along with popular low-cost items

9. _______________ is achieved by varying the cooking methods. Select one: a. Color b. Texture c. Flavor d. Height

10. _______ menus are those that serve the same menu items every day. Select one: a. SELECTIVE MENU b. A SINGLE-USE MENU c. CYCLE MENU d. STATIC MENU

11. Although hospital menus may be more complex, the principles of meal planning for health care facilities are the same as those for other types of food services. Select one: a. FALSE b. TRUE

12. The use of laboratory instruments to measure food characteristics is called as, Select one: a. SENSORY EVALUATION b. LAB EVALUATION c. OPERATIONAL EVALUATION d. OBJECTIVE EVALUATION

13. A general guideline is one bar per every _______ people with no more than two bartenders per bar. Select one: a. 120 b. 175 c. 100 d. 150

14. The freezer must maintain a temperature of ______ degrees Celsius. Select one: a. -10 b. -12 c. -18 d. -20

15. Adapting recipes to be more healthful may require recipe testing and experimentation because appearance, taste, or quality may be impacted by changing cooking techniques or reducing, replacing, or adding ingredients. Select one: a. TRUE b. FALSE