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 hamburger
B. A batch of unevenly browned french fries
C. An underweight hamburger
D. A fountain drink with excess ice
E. All of the above
3. When using a control chart, one should gather data
A. That is easiest to collect
B. In the order of production
C. From inspection records
D. All of the above
10. 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 deviation
B. Mu
C. R bar
D. D2
13. Which of the following is NOT true?
A. Cp or Pp is potential capability
B. Cpk or Ppk is actual performance
C. Cpk or Ppk is less than Cp or Pp
D. Cp or Pp equals zero
18. According to Six Sigma philosophy
B. Cp or Pp and Cpk or Ppk should be greater than 1.50
C. Standard deviation is greater than 6
