You are operating a concession stand selling hamburgers, hot dogs, french fries, and fountain drinks. Your processes are designed to prepare all food items to the proper internal temperature with a desirable external appearance. Which of the following items would you most likely deem as defective?A. An undercooked hamburgerB. A batch of unevenly browned french friesC. An underweight hamburgerD. A fountain drink with excess iceE. All of the above3. When using a control chart, one should gather dataA. That is easiest to collectB. In the order of productionC. From inspection recordsD. All of the above10. When working with attribute charts, which of the following values must you know in order to determine the upper and lower control limits?A. Standard deviationB. MuC. R barD. D213. Which of the following is NOT true?A. Cp or Pp is potential capabilityB. Cpk or Ppk is actual performanceC. Cpk or Ppk is less than Cp or PpD. Cp or Pp equals zero18. According to Six Sigma philosophyB. Cp or Pp and Cpk or Ppk should be greater than 1.50C. Standard deviation is greater than 6
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