1. 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
2. In process characterisation
A. Process parameter capabilities ideally should track/correlate with product parameter capabilities
B. Assurance is achieved and maintained through 100% inspection at the beginning of the process, in the middle of the process and at the end of the process
C. Acceptable capability indices (e.g., Cp, Pp, Ppk) for identified process parameters should assure good product
D. All product parameters are monitored, controlled and continuously improved upon
3. Process characterization's purpose is
A.To provide objective evidence that critical product parameters and associated process parameters are consistently capable of meeting customer requirements
B. To map the process to show the "as-is" state
C.To map the process to show the "should-be" state
D. To provide objective evidence that all product and process parameters are in specification
4. According to Six Sigma philosophy
A. Cp or Pp and Cpk or Ppk should be greater than 1.33
B. Cp or Pp and Cpk or Ppk should be greater than 1.50
C. Standard deviation is greater than 6
D. Standard deviation is less than 6
5. When observing a control chart used in a Measurement System Evaluation (MSE) study, in the x-bar portion of the chart, you should be looking for the following
I. The pattern of dots between the various elements (e.g., three different workers or three different test stations, etcetera) under study should take on a very similar shape
II. Ideally, there should be no points out of control on the x-bar portion of the chart
III. There should be at least six possible units of measure between the Upper Control Limit and the Lower Control Limit of the x-bar portion of the chart
IV. There should be no points out of control on the range portion of the chart
A. I, and IV only
B. I, II, and IV only
C. I, and III only
D. I, II, III, and IV
6. Choose the correct statement
A. Defectives can be numerous on one particular product
B. Defects can be numerous on one particular product
C. A defect means an absolutely bad product
D. A product with one defect is generally scrapped
7. In a Measurement System Evaluation (MSE), measurement error
A. Is displayed as dots on the chart
B. Shows up in the width of the control limits for both the x-bar and the range portion
C. Is acceptable when there are no points out of control on the e-bar portion of the chart
D. Reveals within-piece variation
8. How does one know if there is adequate discrimination/resolution in the measurement system by looking at a control chart?
A. Simply count the number of subgroups and divide by that number
B. There should be at least 6 possible points (including zero) under the control limit of the range portion of the control chart
C. All of the points in the range chart are at zero
D All of the above
9. A Cp of 0.70 means
A. The process is out of control
B. The specifications are 70% of the process
C. The process is acceptable
D All of the above
10. The grand average of the subgroup averages is known as
A. X-bar bar
B. X-double bar
C. The grand average
D. All of the above
11. Capturing lessons learned includes capturing
A. Things Gone Right (TGR)
B. Things Gone Wrong (TGW)
C. Best Practices
D. All of the above
12. Which of the following statements is true?
A. Shifts, trends, and points out of control can be determined on the range portion of an X-bar, R control chart
B. Specifications should be drawn on a control chart so that bad products can be detected
C. Specifications should be drawn on a control chart so that bad products can be detected
D. None of the above