Institutional Memory Can Be Enhanced By

Question: False

Answer: A career ladder is a series of progressively more responsible positions that allows one to move from one entry level position to another

Question: True

Answer: The expertise of trained chefs/culinary professionals is being used more frequently in onsite foodservices

Question: False

Answer: Self-operated foodservice’s are better places for a dietetic professional to work than are contract-managed foodservice’s

Question: True

Answer: The American Dietetic Association and the Commission on Dietetic Registration have developed a Code of Ethics for the Profession of Dietetics

Question: All

Answer:

Question: Trayline

Answer: A ________ is an assembly line for patient trays in some healthcare food services

Question: Recent Trends

Answer: _________ ___________ include all of the following:

-Fusion of ethnic cuisines in signature dishes

-Use of trained culinary professionals

-Effective strategies to deal with obesity

Question: 135 F

Answer: A cook-serve foodservice cooks hot food and then holds it at a safe temperature until its served. The safe holding temperature for hot foods is at or above _____.

Question: Captive Customer Base

Answer: The major difference between onsite and commercial foodservice’s is that onsite foodservies have _________ ________ _________

Question: Cook chill foodservice

Answer: A foodservice where foods are prepared in advance, blast chilled, then rethermalized for service at a later time is known as ______ ______ _________