CDM Domain 2: Foodservice Welcome to your CDM Domain 2: Foodservice 1. CDM: Foodservice In the context of HACCP, what is the significance of identifying a Critical Control Point (CCP)? To highlight the menu items that are most popular To establish where in the process additional nutrients can be added To identify steps where control can be applied to prevent or eliminate a food safety hazard To determine the most cost-effective ingredients None 2. CDM: Foodservice In foodservice, what is the primary purpose of implementing a FIFO (First In, First Out) inventory system? To reduce labor costs To ensure the oldest stock is used first, minimizing waste To increase the variety of menu items To facilitate faster service None 3. CDM: Foodservice Which agency is primarily responsible for the regulation and inspection of meat, poultry, and eggs in the United States? FDA (Food and Drug Administration) USDA (United States Department of Agriculture) CDC (Centers for Disease Control and Prevention) EPA (Environmental Protection Agency) None 4. CDM: Foodservice What is the primary reason for conducting a hazard analysis in a foodservice operation? To determine the most profitable menu items To identify potential points of food contamination To assess the efficiency of kitchen equipment To evaluate employee performance None 5. CDM: Foodservice When designing a kitchen layout, why is it important to consider the flow of food from receiving to service? To ensure that the kitchen can accommodate the latest trends in cuisine To minimize the risk of cross-contamination and enhance food safety To make it easier to redecorate the kitchen in the future To ensure that there is adequate space for dining None 6. CDM: Foodservice What is the main purpose of a blast chiller in a commercial kitchen? To quickly cool foods to safe storage temperatures To heat food rapidly before service To store frozen products for long periods To create an environment for proofing bread None 7. CDM: Foodservice What is the main purpose of a blast chiller in a commercial kitchen? To quickly cool foods to safe storage temperatures To heat food rapidly before service To store frozen products for long periods To create an environment for proofing bread None 8. CDM: Foodservice When preparing a budget for a foodservice operation, what is the primary purpose of forecasting sales? To determine the number of staff required To predict future food trends To estimate the amount of food to be purchased and prepared To plan entertainment and decorations None 9. CDM: Foodservice What is the main reason for conducting regular equipment maintenance in a foodservice operation? To comply with interior design trends To ensure equipment operates efficiently and safely To evaluate the skills of the maintenance staff To facilitate menu changes None 10. CDM: Foodservice In foodservice, what is the primary concern when choosing cleaning agents for use in the kitchen? The color of the cleaning agents The fragrance of the cleaning agents The effectiveness and appropriateness for the surfaces to be cleaned The cost of the cleaning agents None 11. CDM: Foodservice Why is it important to have a well-defined purchasing process in a foodservice operation? To ensure that the kitchen has an artistic appeal To guarantee that only the most expensive products are bought To prevent unauthorized purchases and ensure that products meet quality standards To ensure that all purchases are made in bulk None 12. CDM: Foodservice What is the primary purpose of a foodservice operation conducting a menu analysis? To determine the favorite colors of the diners To assess the nutritional value of the menu items To choose tableware and cutlery To plan staff vacations None 13. CDM: Foodservice What role does cross-training employees play in a foodservice operation? To ensure employees can interchange roles, enhancing flexibility and coverage To make the meal times more entertaining To focus solely on increasing employee wages To standardize the taste of all menu items None 14. CDM: Foodservice In foodservice, what is the significance of conducting a competitive analysis? To determine what uniforms the competitors' staff wear To understand market trends and identify opportunities for differentiation To replicate competitors' menu exactly To compare the interior decoration styles of different establishments None 15. CDM: Foodservice Why is it important to document and review foodservice procedures regularly? To ensure compliance with evolving regulations and standards To keep a historical record of menus To increase the paperwork in the kitchen To plan social media marketing None 16. CDM: Foodservice What is the main benefit of utilizing a standardized recipe in a foodservice operation? To ensure all dishes have a uniform appearance and taste To create confusion in the kitchen To constantly change menu offerings To make dish preparation more time-consuming None 17. CDM: Foodservice What is the primary reason for using a food thermometer in a commercial kitchen? To measure the temperature of the kitchen To ensure that food is cooked and held at safe temperatures To check the temperature of the refrigerator only To determine the doneness of baked goods by color None 18. CDM: Foodservice Why is it important for a foodservice manager to understand the principles of food science? To improve their skills in molecular gastronomy only To make informed decisions about food preparation, storage, and safety To focus exclusively on creating new food colors To engage in debates about food myths None 19. CDM: Foodservice What is the main purpose of conducting a SWOT analysis in a foodservice operation? To identify Strengths, Weaknesses, Opportunities, and Threats To determine the color scheme for the dining area To choose the genre of music to be played in the kitchen To decide on the brand of appliances to be purchased None 20. CDM: Foodservice In foodservice management, why is it crucial to monitor the cost of goods sold (COGS)? To keep track of the entertainment expenses only To ensure the profitability of the operation by controlling food costs To monitor the costs of non-food items like napkins and straws To focus solely on reducing the quality of ingredients None 1 out of 20 Time is Up! Time's up
