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 ______ ______ _________