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Modern Systems Analysis and Design 7th Edition Hoffer Test Bank
Modern Systems Analysis and Design 7th Edition Hoffer Test Bank
1) The first administrative information system was General Electric's payroll system.
Answer: TRUE
Diff: 2 Page Ref: 30
2) Internal corporate information systems departments now spend a smaller portion of their time
and effort on developing systems from scratch.
Answer: TRUE
Diff: 1 Page Ref: 30
6) A company may consider outsourcing if it feels that its core mission does not involve
managing an information systems unit and that it might achieve more effective computing by
turning over all of its operations to a more experienced, computer-oriented company.
Answer: TRUE
Diff: 2 Page Ref: 31
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13) Sun and Hitachi are well known for their enterprisewide solutions.
Answer: FALSE
Diff: 2 Page Ref: 33
14) In general, custom software producers do not use the same methodologies, techniques, and
tools that companies use to develop systems in house.
Answer: FALSE
Diff: 2 Page Ref: 33
15) Software companies will test their systems in actual organizations to determine whether there
are any problems or if any improvements can be made, and until this testing is complete, the
system is not offered for sale to the general public.
Answer: TRUE
Diff: 3 Page Ref: 34
16) In many instances, off-the-shelf software can meet an organization's needs over 80 percent of
the time.
Answer: FALSE
Diff: 3 Page Ref: 34
17) All off-the-shelf software systems can be modified to meet the specific, individual needs of a
particular organization.
Answer: FALSE
Diff: 2 Page Ref: 34
18) Properly designed turnkey systems will perfectly match the way an organization does
business.
Answer: FALSE
Diff: 3 Page Ref: 34
19) A reasonable estimate is that off-the-shelf software can at best meet 70 percent of an
organization's needs.
Answer: TRUE
Diff: 2 Page Ref: 34
2
Copyright © 2014 Pearson Education, Inc.
20) A turnkey system integrates individual, traditional business functions into a series of
modules so that a single transaction occurs seamlessly within a single information system rather
than several separate systems.
Answer: FALSE
Diff: 2 Page Ref: 34
21) Referencing enterprise solutions, the difference between the modules and traditional
approaches is that the modules are integrated to focus on the business functional areas, rather
than on business processes.
Answer: FALSE
Diff: 3 Page Ref: 34
22) Using enterprise software solutions, a firm can integrate all parts of a business process in a
unified information system.
Answer: TRUE
Diff: 2 Page Ref: 34
24) One of the primary benefits of using an enterprise software solution is the short time period
required for implementation.
Answer: FALSE
Diff: 2 Page Ref: 35
25) Lack of in-house expertise is a disadvantage associated with enterprise solutions software.
Answer: TRUE
Diff: 2 Page Ref: 35
26) The benefits of the enterprise solutions approach include a single repository of data for all
aspects of a business process and the flexibility of the separate systems.
Answer: FALSE
Diff: 2 Page Ref: 34
27) Another method for organizations to obtain applications is to rent them or license them from
third-party providers who run the applications at remote sites.
Answer: TRUE
Diff: 2 Page Ref: 35
28) IBM captured a large share of the ERP market through its own financial systems and through
the acquisition of other ERP vendors.
Answer: FALSE
Diff: 3 Page Ref: 35
3
Copyright © 2014 Pearson Education, Inc.
Another random document with
no related content on Scribd:
The Project Gutenberg eBook of A guide to modern
cookery
This ebook is for the use of anyone anywhere in the United States and
most other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this ebook or online at
www.gutenberg.org. If you are not located in the United States, you
will have to check the laws of the country where you are located
before using this eBook.
Author: A. Escoffier
Language: English
Credits: ellinora, Fox in the Stars, David Wilson and the Online
Distributed Proofreading Team at https://www.pgdp.net
“This is probably one of the most important cookery books issued this century,
and will, it may be presumed, eventually take its place alongside the familiar
culinary classics of former days. It is especially interesting as marking the
inauguration of an entirely new style of living. M. Escoffier’s book is a
culinary education in itself, and should take rank as a standard, be studied by
all housekeepers who have either large households or gourmets to cater for, and
should most certainly be placed in the hands of all persons training for high-
class cookery teachers.”—Queen.
“His book is comprehensive. It begins at the beginning and explains the
principles, so that a lady who reads it may talk learnedly to her cook; it deals
fully with all the old-established dishes of different countries; but its main
feature is the number of delightful novelties which it introduces to notice. There
are plenty of recipes which may be applied with advantage in the middle-class
household where the lady in the kitchen has nobody under her, for
M. Escoffier’s directions deal alike with humble and elaborate preparations.”—
Outlook.
“It is a big book written by a great cook, and it will be useful not only to
accomplished cooks and experienced housekeepers, but also to beginners in the
kitchen and the housekeeper’s room, for M. Escoffier takes nothing for granted
and explains very patiently all the groundwork of the art of cookery before he
discussed the haute cuisine. It contains much that is interesting to the gourmet
as well as much that is useful to the cook, for he has little tales to tell
concerning some of the dishes; and now and again a scrap of history crops
up.”—Tatler.
“Even as you take up the volume a sense of pleasurable anticipation takes
possession of you, so pleasing is the cover, so clear and bold is the type, and
so delightful to the touch is the paper on which is printed the garnered
wisdom of the famous chef. A little reading will soon show you that it is as
full of sound wisdom, and of fresh and interesting information, as Brillat-
Savarin’s “Physiologie du Goût”.”—The Westminster Gazette.
“The ordinary good plain British cook will discover something worth the learning
on every page; the worried mistresses of small establishments will cherish the
book as a treasure-house of new ideas; the man who likes a good dinner but
has no special knowledge of the art of the kitchen will find the preface and
the introductions to the chapters capital reading; and every English-speaking
gourmet will have a well thumbed copy of this very modern “Guide” upon his
book-shelf. The book is a comprehensive one, and at the same time a simple
one. It is a book that should be in every house.”—Pall Mall Gazette.
A GUIDE TO
MODERN COOKERY
BY
A. ESCOFFIER
WITH PORTRAIT
PART I
FUNDAMENTAL ELEMENTS
CHAPTER I
. . . . . . . . . . . . . . . . . . . . .
CHAPTER II
. . . . . . . . . . . . . . . . . . . . .
CHAPTER III
. . . . . . . . . . . . . . . . . . . . .
CHAPTER IV
. . . . . . . . . . . . . . . . . . . . .
CHAPTER V
. . . . . . . . . . . . . . . . . . . . .
CHAPTER VI
. . -. . . . . . . . . . . . . . . . . . .
CHAPTER VII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER VIII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER IX
. . . . . . . . . . . . . . . . . . . . .
CHAPTER X
. . . . . . . . . . . . . . . . . . . . .
PART II
RECIPES AND MODES OF PROCEDURE
CHAPTER XI
-. ’ . . . . . . . . . . . . . . . . . . . .
CHAPTER XII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XIII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XIV
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XV
. . . . . . . . . .’ . . . . . . . . . . .
CHAPTER XVI
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XVII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XVIII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XIX
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XX
. . (. . . ). . . . . . . . . . . . . . . .
CHAPTER XXI
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XXII
. . . . . . . . . . . . . . . . . . . . .
CHAPTER XXIII
-. . . . . . . . . . . . . . . . . . . . .
G L O S S A RY
Abats, stands for such butcher’s supplies as heads, hearts, livers, kidneys,
feet, &c.
Aiguillettes, see No. 1755.
Ailerons, see No. 1583.
Amourettes, see No. 1288.
Anglaise, to treat à l’Anglaise, see No. 174.
Anglaise, to cook à l’Anglaise, means to cook plainly in water.
Anglaise, a preparation of beaten eggs, oil and seasoning.
Attereaux, see No. 1219.
Baba-moulds, a kind of small deep cylindrical mould, slightly wider at the
top than at the bottom.
Bain-Marie, a hot-water bath in which utensils containing various culinary
preparations are immersed to keep warm, or for the purpose of
poaching or cooking.
Barquettes, see No. 314.
Biscottes, a kind of rusks.
Blanch, Blanched, see No. 273.
Brandade, see No. 1027.
Brunoise-fashion, see Cut below.
Canapés, see No. 316.
Caramel Stage, see Stages in the Cooking of Sugar, below.
Casserole (En), see No. 250.
Cassolette, a kind of hot hors-d’œuvre, moulded to the shape of a small
drum.
Cèpes, a kind of mushroom (Boletus edulis).
Chartreuse-fashion, see No. 1220.
Chiffonade, see No. 215.
Chinois, a very small green candied orange.
Chipolata, a kind of small sausages.
Choux, a kind of cake made from Pâte à Choux, q.v.