List three dry heat cooking methods and two moist heat cooking methods (5 pts). Next, give an example of a food cooked using each method (5 pts). 

List the four groups of people who are at most risk of developing a foodborne illness.  As a manager, why should you be aware of these groups? Why do they matter to your foodservice operation?

Which canned goods should not be accepted?

Which hospital tray delivery system involves a foodservice employee getting each patient’s order and also helping assemble and deliver the trays?

True or False? An 8-ounce spoodle or ladle holds 8 fluid ounces, not 8 ounces.

In 2025, there were approximately 1.3 million new HIV infections globally. This is an example of _______.

Maria fails her first psychology test. Which of the following primary appraisals would have the most negative impact her health? Seeing the failing grade as…

Using the information below, what is the 5-day moving average for Day 6?

This is your bonus question.  Write a question and answer it, for something you studied for that wasn’t on this exam.

When purchasing foods, quality is assured through: