inman D 3+4 questions (missed)
194. At what temperature should coffee and items such as thin soups be held at for serving? a.140-160ºF b.180-190ºF c.200-212ºF d.Over 212ºF
b - 180-190
238. The minimum recommended temperature for a chemical sanitizer is: a.75ºF b.140ºF c.100ºF d.170ºF
A - 75°F (lukewarm water for 1 minute; if 30 seconds, would need to be at 170°F)
301. Employees of a congregate feeding program serving an Orthodox Jewish community are not allowed to bring food items into the facility. This is related to Jewish dietary laws that state: a.Kosher foods should not be allowed to mix with non-kosher foods b.Consumption of fruits and vegetables are restricted to the noon meal c.Only unleavened bread or matzo products are allowed in a kosher kitchen d.No pork or shellfish are allowed in a kosher kitchen
A - Kosher foods should not be allowed to mix with non-kosher foods
155. Which of these work center designs discourages through traffic? a.U-shaped b.Back to back parallel c.Straight line d.square
A - U-shaped
287. Which would be a sentinel event? a.An NPO patient receiving a regular tray b.A low sodium patient receiving a regular tray c.A weight reduction patient receiving a regular tray d.A high potassium patient receiving a regular tray
A - an NPO patient receiving a regular tray (a patient safety event that results in death, permanent harm, or severe temporary harm. Sentinel events are debilitating to both patients and health care providers involved in the event.)
263. A food delivery arrived during trayline service. What should the Dietitian do? a.Ask the driver to wait b.Ask the driver to verify the shipment and sign the invoice c.Direct the available security guard to verify the shipment Stop the trayline service and receive the delivery
A - ask the driver to wait
290. According to HACCP, which would be the recommendation when preparing mixed dishes that include perishable ingredients? a.Chill perishable components separately in small amounts b.Combine all components and chill together c.Hold completed dish at 120 degrees d.Stir occasionally throughout the holding time
A - chill perishable components separately in small amounts
276. The kitchen layout below is characteristic of which foodservice system? Deck ovens / Range / Tilting Skillet / Refrigerator / Freezer / Preparation Counter / Bulk Hot Carts / Bulk Cold Carts a.Commissary b.Conventional c.Ready prepared d.Assembly-serve
A - comissary
196. Which system is not labor efficient? a.Conventional b.Vending c.Cafeteria d.Assembly serve
A - conventional
171. The primary reason for portion control in food service is: a.Cost control b.To standardize serving sizes c.Customer satisfaction d.Weight reduction diets
A - costcontrol
306. A Dietitian who wishes to delegate work to a subordinate should first: a.Evaluate the employee skills and task difficulty b.Give the employee the authority to make decisions c.Give the employee the information needed to complete the task d.Ensure that the employee has the necessary materials and funds
A - evaluate the employee skills and task difficulty
265. A Director from another Department sends you an email regarding construction. This is an example of what kind of communication? a.Horizontal b.Downward c.Straight d.Informal
A - horizontal
260. Which is an example of an indirect cost? a.Insurance b.Travel costs c.Food d.China
A - insurance Not affected by sales volume, not directly evident in day to day activities, required for business to exist even if it produces nothing
258. If an employee is not performing well, the first thing to do is to check the: a.Job description b.Job specification c.Job analysis d.Work schedule
A - job description
304. To implement an efficient staffing plan and adhere to budget constraints, the Dietitian can ensure labor costs are controlled by: a.Master schedules b.Job descriptions c.Compensation changes d.Cross-training
A - master schedules
156. When trying to cut down on the number of employees on a tray assembly line, evaluate the: a.Number of work stations b.Amount of idle time c.Line speed d.Capacity
A - number of workstations
251. Hospitals use formularies to: a.Obtain volume purchasing discounts b.Limit the use of certain products c.Develop process charts d.Organize departments in concentric pattern
A - obtain volume purchasing discounts
What method is used when you log in and out movement from the storeroom? a.Perpetual inventory b.Mini-mix inventory c.Physical inventory d.Stage three inventory
A - perpetual inventory - running record of balance on hand
191. A decision to feed patients in their rooms, rather than the cafeteria is based on: a.The philosophy of the institution b.The equipment in the kitchen c.The labor available d.Federal regulations
A - philosophy of the institution
239. Sugar and salt act as preservatives because they: a.Provide unfavorable osmotic pressure b.Prevent microbial contact c.Disguise flavors d.Reduce the alkalinity
A - provie unfavorable osmotic pressure
279. Which of the following has the quickest onset of food-borne illness? a.Staphylococcus aureus b.Clostridium botulinum c.Clostridium perfringens d.Listeria monocytogenes
A - staphylococcus aureus •1-7 hours after ingestion Reheated foods, high in protein, meat, poultry, eggs, milk products, stuffing, prepared salds
338. The transfer of heat when cooking with an induction burner is the: a.Use of electrical magnetic fields to energize the metal cooking surface b.Movement of heat through direct contact c.Distribution of heat by movement of liquid or vapor d.Generation of heat by wave action within an object
A - use of electrical magnetic fields ot energize the metal cooking surface
295. Cost-effectiveness studies: a.Use the results of outcomes research b.Evaluate direct, indirect benefits c.Compare costs to benefits d.Determine whether the goal is worthwhile in terms of its costs
A - use the results of outcomes research
350. The best way to prevent the spread of food-borne illness is to: a.Wash hands regularly b.Cook all foods thoroughly c.Purchase food from trusted vendors d.Prepare food shortly before serving
A - wash hands regularly
281. Dishes are greasy when unloaded from the dishmachine. What should you check first? a.Wash temperature b.Rinse temperature c.Amount of detergents d.Amount of rinse agent
A - wash temperature
288. Which would be a sentinel event? a.A meat slicer left with the blade unguarded b.A wet floor near the dishmachine c.An unclear can opener d.MSDS sheets not posted
A - wet floor near the dishmachine
25. A business pays 4% of its income as rent ($1200), 70% towards labor and food costs, and $2500 towards other monthly expenses. How much profit does this business make per month? a.$6000 b.$4200 c.$5300 d.$7200
ANSWER: c.$5300 •.04x=1200 •X=30000 •30000 * .70 = 21000 •30000 - (21000 + 1200 + 2500) = 5300
62. The number of work movements between pieces of equipment is indicated on: a.A flow diagram b.A Gantt chart c.A cross chart d.Johari's window
ANSWER: c.A cross chart
327. A recipe requires 1½ pints of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weighs 7 ounces. At a minimum, how many pounds of strawberries need to be ordered? a.1½ b.1 c.1¼ d.2
ANSWER: a.1½ •7 * 3 = 21 oz •21/.91 = 23 oz 23 oz/16 = 1.4375
326. What is the labor cost per meal? Total Food Purchased: $32,123 Total Cafeteria Sales: $23,231 Total Labor Expenses: $25,790 Meal Equivalent Factor: $2.15 Total Patient Meals Served: 1923 a.$1.85 b.$2.03 c.$3.98 $4.36
ANSWER: b.$2.03 •Labor cost per meal = total labor / ((total sales/meal equivalents) + meals served) •= 25790/ (23231/2.15) + 1923) •= 25790/(10805.1163 +1923) •=25790/12728.1163
121. Previously cooked hazardous food must be reheated to an internal temperature of 165ºF for fifteen seconds within: a.1 hour b.2 hours c.4 hours d.30 minutes
ANSWER: b.2 hours
345. A crate of oranges weighs 45 pounds and holds 128 oranges how many crates are needed to produce 8 gallons of orange juice? a.2 b.3 c.4 d.5
ANSWER: b.3 •12 oranges = 1 qt juice •8 gallons * (4 qt/gallon) = (12 oranges/1 qt) * (x crate/128 oranges) •32 qts = 12 * x crates/qt •2.67 = x crates/qt 2.67 qt = x crates
61. A graphic representation of the separate steps in a procedure using symbols is: a.A flow diagram b.A process chart c.An operation chart d.A cross chart
ANSWER: b.A process chart
148. Five pounds of pressure creates a temperature that is ___ the boiling point of water. a.Less than b.Greater than c.Equal 10 d.twice
ANSWER: b.Greater than
172. You teach food service workers about pot-washing temperatures. How do you know if the workers then follow the rules? a.Ask them to repeat the rules b.Test the water temperatures at frequent intervals c.Ask them to write down the guidelines d.Check to see if the pots are clean
ANSWER: b.Test the water temperatures at frequent intervals
274. Based on an 8 hour day, the number of hours worked was 32,567 per year. The total number of hours paid was 36,341 per year. Calculate the number of productive FTEs. a.2.27 b.17.47 c.15.66 d.28.80
ANSWER: c.15.66 32567/(40*52)*** there are 52 weeks/ year (could also divide by 2080)
45. Which is an example of line authority? a.A part time consultant for WIC b.A consulting Dietitian for an outpatient department c.An administrative Dietitian in a 600 bed hospital d.A consulting Dietitian for a nursing home
ANSWER: c.An administrative Dietitian in a 600 bed hospital the power given to someone in a supervisory position to mandate actions by subordinates. This authority is given so that an organization can attain its stated goals and objectives. (line authority)
151. Underwriters Laboratory does which of the following? a.Inspects facilities for safety b.Inspect facilities for cleanliness c.Checks safety of electrical equipment d.Inspects gas equipment
ANSWER: c.Checks safety of electrical equipment
137. Why are mono- and d-glycerides added to the shortening used in cakes? a.Increase spreadability b.Thickeners c.Emulsifiers d.Coloring agents
ANSWER: c.Emulsifiers
153. A supervising Dietitian who wishes to delegate specific responsibilities should first: a.Organize a task force b.Check the production schedule c.Establish expected outcomes d.Establish expected time frames to accomplish the tasks
ANSWER: c.Establish expected outcomes
192. The dishwasher temperatures are as follows: pre-wash 140ºF, wash 150ºF, rinse 200ºF. You should: a.Turn up the rinse temperature b.Turn down the pre-wash temperature c.Turn down the rinse temperature d.Do nothing, they are fine
ANSWER: c.Turn down the rinse temperature •Wash: 110-120 •Rinse: warm water •Sanitize: 170 for at least 20 seconds OR use chemical solution for 1 minute in lukewarm water (75)
93. To increase the number of patrons served in the cafeteria during the lunch meal: a.Increase the number of cafeteria employees b.Add a second tray line c.Use the scramble system d.Add another cashier
ANSWER: c.Use the scramble system - a variation of this traditional style where food is served at several separate stations
286. The raw food cost of an item is $1.12 per serving. What is the hidden cost? a.$.10 b.$.07 c.$.13 d.$.11
ANSWER: d.$.11 $1.12 * .10 = $.112
141. DRG's allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive: a.$1200 b.$800 c.$2000 d.$1600
ANSWER: d.$1600
5. What gas is released from a fire? a.Helium b.Hydrogen c.Carbon dioxide d.Carbon monoxide
ANSWER: d.Carbon monoxide
330. The Dietitian reviewed a monitoring sheet for a dairy refrigerator at 9AM on Wednesday. What should the initial action be? Monday 5:30AM 36ºF 6:00 PM 40ºF Tuesday 5:30AM 38ºF 6:00 PM 44ºF Wednesday5:30AM 48ºF a.Discard the products immediately b.Review the temperatures with the maintenance department c.Monitor the temperature every 4 hours d.Check the temperature of the products
ANSWER: d.Check the temperature of the products
132. A viscometer measures: a.Temperature b.pH c.Stability d.Consistency
ANSWER: d.Consistency viscosity - consistency
87. What would add bulk to frozen yogurt? a.Carrageenan b.Carob gum c.Monoglycerides d.Microcrystalline cellulose
ANSWER: d.Microcrystalline cellulose - used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production
272. Processed chopped lettuce costs $.69/lb. Whole-head lettuce costs $16.49/50 lb. case. If the head of lettuce can be processed in two hours at $5.25/hour for labor, what is the relative value of processed and head lettuce if the yield is 75%. a.$.69 processed: $.72 head lettuce b.$.69 processed: $.89 head lettuce c.$.72 processed: $.69 head lettuce d.$.72 processed: $.89 head lettuce
ANSWER: A - .$.69 processed: $.72 head lettuce •50 * .75 = 37.5 usuable (16.49 + 2(5.25)) /37.5 = .72
270. You are planning the budget for next year. Labor costs will increase by 10%. Food costs will increase by 5%. Operating costs will increase by 2%. This year, sales totaled $1,000,000. Labor costs were 40% of income, food cost was 40% of income, and operating costs were 20% of income. What is the projected budget? a.1064000 b.1640000 c.1840000 1170000
ANSWER: A - 1064000 •400000 * 1.10 = 440000 •400000 * 1.05 = 420000 200000 * 1.02 = 204000
182. When does a breakeven point increase? a.When sales decrease b.When profits decrease c.When profit increases d.When costs increase
ANSWER: III25 d.When costs increase
249. Financial data for 1 month is shown. What is the net profit? Cafeteria Revenue: $119984 Patient Meals Revenue: $146250 Catering Sales: $1850 Food Costs: $110234 Labor Costs: $147446 Other Costs: $10204 a.$200 b.$10404 c.$167850 d.$268084
ANSWER: a.$200 (119984+146250+1850)-(110234+147446+10204) = 200
127. The line type of organizational shows: a.A direct flow of authority from top to bottom b.Authority flows from side to side c.All advisory positions d.Informal relationships
ANSWER: a.A direct flow of authority from top to bottom
88. When meat is irradiated, the best flavor comes from: a.Meat that has been frozen b.Fresh meat c.Aged meat d.Young meat
ANSWER: a.Meat that has been frozen
63. The best use of performance appraisals is: a.To improve performance b.To motivate the employee c.To weed out the employees who perform poorly d.To reward those who do well
ANSWER: a.To improve performance
2. The School Breakfast and School Lunch Programs together provide approximately how much of the RDA's daily requirements? a.1/3 b.½ c.¼ d.2/3
ANSWER: II12 a.1/3 b.½ - School Breakfast - ¼ School Lunch - 1/3 c.¼ d.2/3
20. Which management functions should require the greatest allotment of time by a production manager? a.Planning and organizing b.Organizing and directing c.Directing and controlling d.Organizing and controlling
ANSWER: III 1-10 c.Directing and controlling
48. Management's basic function is: a.Controlling b.Directing c.Planning d.Evaluating
ANSWER: III1 c.Planning
22. You have been promoted to a top management position. What adjustment in skills is needed? a.Technical skills decrease, conceptual skills increase b.Conceptual skills decrease, technical and human skills increase c.Technical skills increase, conceptual skills decrease d.Technical skills decrease, conceptual and human skills increase
ANSWER: III1 a.Technical skills decrease, conceptual skills increase
46. Which term relates to scientific management? a.Psychological b.Intellectual c.Physical d.Sociological
ANSWER: III10 c.Physical
28. Using the scientific approach to management, which of following would result? a.Decreased labor minutes per meal b.Decreased labor hours per week c.Increased labor minutes per meal d.Increase labor hours per week
ANSWER: III10 a.Decreased labor minutes per meal •Focuses on physical aspects fof the job; best way to perform tasks •Workers must work at fastest pace possible and at maximum efficiency; systematic apporoach to improving worker efficiency
24. Which type of power is ineffective in motivating behavioral change and may create resistance? a.Referent b.Coercive c.Legitimate d.Expert
ANSWER: III13 b.Coercive .Ability to punish another for not carrying out requirements .Used to maintain minimum standard of performance
Which law sets the minimum wage? a.The Fair Labor Standards Act b.The National Labor Relations Act c.The Equal Opportunity Act d.The Labor Management Act
ANSWER: III14 a.The Fair Labor Standards Act
41. If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called: a.An arbitrator b.A mediator c.A shop steward d.A union agent
ANSWER: III17 c.A shop steward
124. An employee voted in by the union who works to settle grievances while on paid time is the: a.Mediator b.Arbitrator c.Conciliator d.Shop steward
ANSWER: III17 d.Shop steward - a person elected by workers, for example in a factory, to represent them in dealings with management.
32. Which of the following is a paid employee who represents other union workers? a.A mediator b.The department head c.The shop steward d.The bargaining agent
ANSWER: III17 c.The shop steward •Does not get extra pay for serving
66. Which of the following is a hearing between labor and management during an impasse to aid in settling disputes? a.Arbitration b.Mediation c.An injunction d.Collective bargaining
ANSWER: III17 a.Arbitration An impasse - a situation in which no progress is possible, especially because of disagreement; a deadlock.
65. What procedure is binding and cannot be changed? a.Arbitration b.Mediation c.An injunction d.Collective bargaining
ANSWER: III17 a.Arbitration - the use of an arbitrator to settle a dispute - a form of alternative dispute resolution, is a way to resolve disputes outside the judiciary courts. The dispute will be decided by one or more persons, which renders the 'arbitration award
166. On your meal rounds you notice the elderly patients are not being fed properly. What is the best solution? a.Speak with the Director of Nursing b.Discuss it at a discharge planning meeting c.Confer with the Nurse's Aide responsible d.Assign your Diet Aide to help feed the patient
ANSWER: III18 a.Speak with the Director of Nursing
97. All of the following are operational costs except: a.Utilities b.Cleaning c.Labor costs d.Laundry service
ANSWER: III20 c.Labor costs •Semi-variable
14. How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage? a.52 lbs. b.68 lbs. c.90 lbs. d.70 lbs.
ANSWER: III21 d.70 lbs. •X (.80) = 900 oz •X = 1125 oz = 70.3135 lbs.
72. The main reason for keeping an inventory is: a.To plan next year's budget b.To prevent thievery c.To see how well you are following the budget d.To determine when and how much to reorder
ANSWER: III22 d.To determine when and how much to reorder
15. A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it take an employee 45 minutes at $6.00 an hour to prepare, what is the traditional selling price? a.$2.75 b.$3.25 c.$2.50 d.$3.58
ANSWER: III22 d.$3.58 •1.25/x = .35 •X = .35/1.25 •X=3.58
225. You find out that next year's budget will change by the following: 10% increase in budget 5% increase in food cost 2% increase in overhead What will the total budget be if the following info is from the current year? Labor Costs: $100,000 Food Cost: $100,000 Overhead Cost: $40,000 a.$156800 b.$234800 c.$267000 d.$255800 ** poorly worded question
ANSWER: III24 a.$156800 b.$234800 c.$267000 d.$255800 •100000(1.1) + 100000(1.05)+ 40000(1.02) = 255800
206. Using the following information, determine the selling price of the meal used to determine the break-even point. Fixed costs $100 Variable costs per meal $5 Break-even point 20 meals a.$10 b.$15 c.$5 d.$2.50
ANSWER: III25 a.$10 •Breakeven = fixed costs / (selling price - variable costs) •20 = 100/(selling price -5) •Selling price -5 = 100/20 •Selling price = 5+5 = 10
110. What is a formal study to verify that documentation and processes have been followed? a.The audit b.A quality assurance program c.A verification study d.Statistical analysis
ANSWER: III29 a.The audit
170. What is the major reason for installing automated equipment? a.Easier to use b.Rising labor costs c.Easier to clean d.Greater flexibility
ANSWER: III3 b.Rising labor costs
13. If an employee works 5 days each week, how many regular employees can be covered by one relief employee? a.1 ½ b.2 c.2 ½ d.3
ANSWER: III3 c.2 ½ - 5/2 = 2.5 because a relief employee covers 2 days of a FTE
94. Which of the following is an example of productivity management? a.Labor turnover rate b.Labor minutes per day c.Food cost percentage d.Edible portion cost
ANSWER: III4 b.Labor minutes per day
106. Which of the following would be used to analyze tray line accuracy? a.Gantt chart b.Process control chart c.Cause and effect diagram d.Break-even analysis
ANSWER: III4 a.Gantt chart - a type of bar chart that illustrates a project schedule, b.Process control chart •Steps involved in process
37. How does a new supervisor gain respect? a.Show employees different ways to do their job b.Work with a different employee each day c.Communicate regularly with them to keep them informed d.Smile a lot
ANSWER: III5 c.Communicate regularly with them to keep them informed
80. An example of self-actualization is: a.Breathing unassisted b.Companion ship c.Safety d.Asking for additional training
ANSWER: III6 d.Asking for additional training
56. Responsibility, recognition by management, and participation in decision-making are all considered true motivators by: a.Herzberg b.Taylor c.Maslow d.Likert
ANSWER: III6 a.Herzberg •Motivation and maintenance
57. Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by: a.Herzberg b.Mayo c.Maslow d.MacGregor
ANSWER: III7 b.Mayo
39. What type of leadership is shown with a circular organizational chart? a.Democratic b.Autocratic c.Participative d.Bureaucratic
ANSWER: III7 c.Participative •Quality circles: small group of employees who meet regularly to identify and solve problems
85. What is the first thing you should do if an employee frequently comes to work without the proper uniform? a.Fire him b.Give him a written warning c.Find out why d.Give him a warning, and fire him the next time it happens
ANSWER: III7 c.Find out why
58. Quality circles are useful in: a.Employee evaluations b.Job selection and placement c.Policy development d.Increasing productivity
ANSWER: III7 d.Increasing productivity •Quality circles: small group of employees who meet regularly to identify and solve problems
107. Equipment purchases depend on: a.The budget b.What the cooks want c.The menu d.The type of facility
ANSWER: IV1 c.The menu
42. Store frozen fruits and vegetables at: a.0--10ºF b.-10--20ºF c.<32ºF d.0-10ºF
ANSWER: IV15 a.0--10ºF
77. Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? a.Flavor enhancers b.Emulsifiers c.To prevent enzymatic oxidation d.To prevent lipid oxidation
ANSWER: IV16 d.To prevent lipid oxidation
101. Which additive improves crispness in vegetables? a.BHA b.BHT c.Calcium d.Pectin
ANSWER: IV16 c.Calcium
30. Which food service system is least likely to have microbial contamination? a.Conventional b.Cook-chill c.Cook-freeze d.Assembly serve
ANSWER: IV21 d.Assembly serve •No on-site production •Only 4 critical control points
130. Adulterated food is regulated by... a.HHS b.FDA under the Food, Drug, Cosmetic Act c.Department of Commerce d.USDA
ANSWER: IV23 b.FDA under the Food, Drug, Cosmetic Act •Adulterating food - lowering of quality by mixing or substituting substances
164. In interstate shipping of shellfish is monitored by the: a.USDA b.HHS c.FDA d.FTC
ANSWER: IV23 c.FDA
17. The FDA: I.Inspects meat, poultry, fish, eggs II.Inspects factories III.Enforces the Food, Drug and Cosmetic Act IV.Monitors interstate shipping of shellfish a.I, II, III b.III, IV c.II, III, IV d.I, III
ANSWER: IV23 c.II, III, IV •FDA covers all interstate (domestic and imported) food EXCEPT meat, fish, poultry, eggs
12. After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger. You should: a.Call the state public health office to investigate b.Have the lab culture the kitchen c.Fire the employee d.Send the employee home until the cut has healed
ANSWER: IV25 d.Send the employee home until the cut has healed
81. The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: a.At delivery b.During steam table holding c.Of storage d.During end-point cooking
ANSWER: IV28 b.During steam table holding
64. OSHA's responsibilities do not include: a.Establishing minimum safety standards b.Inspecting facilities c.Examining records of occupational injuries d.Developing a better safety program for a facility
ANSWER: IV28 d.Developing a better safety program for a facility
38. Which is considered a hazardous situation? a.A gauge on a coffee urn not working b.An employee washing floors during rush hour c.An employee cleaning the grill with steel wool d.An employee leaving the freezer door ajar
ANSWER: IV28-29 b.An employee washing floors during rush hour
149. What is the chemical composition of a class ABC fire extinguisher? a.Water under pressure b.Carbon dioxide under pressure c.Carbon monoxide under pressure d.Dry inert chemicals under pressure
ANSWER: IV29 d.Dry inert chemicals under pressure
150. When cleaning ___, use chlorine or quarternary ammonia. a.Laundry b.Countertops c.Oven d.Floor
ANSWER: IV29 b.Countertops
210. Which of the following is most important in determining the space required for a food production unit in a new facility? a.Number of hours the foodservice will be operating b.Market form of foods purchased c.Number of foodservice employees d.Length of menu cycle
ANSWER: IV29-31 b.Market form of foods purchased
181. You are involved in planning a prospectus. This is: a.Measuring the size of all food service equipment b.A planning guide for the kitchen c.How to arrange the dairy box d.How to document nutrition care
ANSWER: IV30 b.A planning guide for the kitchen •Formal summary of proposed work
136. The width of a main kitchen aisle should be: a.24" b.36" c.48" d.60"
ANSWER: IV31 d.60"
138. How wide should an aisle be for two people with a mobile cart to move through? a.40" b.50" c.60" d.72"
ANSWER: IV31 b.50" •Range 48-52
60. A scale drawing of an area showing the path of a worker during a process is: a.A flow diagram b.A process chart c.An operation chart d.A cross chart
ANSWER: IV31 a.Flow diagram
75. The gauge of metal refers to: a.Ply b.Finish c.Polish d.Thickness
ANSWER: IV32 d.Thickness •Gauge measures weight of material per square foot
216. If dishes come out of the dishmachine with water spots: a.Use more detergent b.Add a drying agent to the wash cycle c.Add a drying agent to the rinse cycle d.Use less detergent
ANSWER: IV33 c.Add a drying agent to the rinse cycle
168. How many minutes are needed to sanitize dishes when washing by hand using chlorine? a.1 b.2 c.3 d.4
ANSWER: IV33 a.1
187. In dry storage, the humidity should be: a.20-30% b.30-40% c.40-50% d.50-60%
ANSWER: IV9 d.50-60%
27. A component of the DRI's is the EAR which is used: a.To assess the nutrient adequacy of an individual b.To assess the nutrient adequacy of a population c.When evidence is not available to calculate an RDA d.To reduce the risk of adverse health effects from overconsumption
ANSWER: MNT36 b.To assess the nutrient adequacy of a population
26. When determining the labor turnover rate in one period look at the number of: a.Employees at the beginning of the period and the number of new employees b.Employees at the beginning of the period and the number who left c.Employees at the end of the period and the number of new employees d.Employees at the end of the period and the number who left
ANSWER:III5 c.Employees at the end of the period and the number of new employees •# of employees (separated) terminated and replaced/total positions in the department *100
1.What temperature range is recommended for a dairy refrigerator? a.28-32ºF b.36-40ºF c.45-50ºF d.55-60ºF
B - 36-40
248. Which of the following types of menus would be most appropriate for a new acute-care facility with an expected length of stay of 2 days? a.Static b.7 day cycle c.14 day cycle d.21 day cycle
B - 7 day cycle (hospitals with average 2-4 d stay)
261. The most appropriate temperature for sanitizing solution is: a.50 degrees F b.79 degrees F c.90 degrees F 140 degrees F
B - 79°F
224. A Dietitian documents their work on time. This is an example of: a.Responsibility b.Accountability c.Courtesy Good time management
B - accountability
307. What is the best example of delegation? a.Tell the employee what to do b.Allow the employee to change procedures to achieve desired outcome c.Require the employee to provide daily progress reports d.Select an employee who is interested in management
B - allow the employee to change procedures to achieve desired outcomes delegation: the shifting of authority and responsibility for particular functions, tasks or decisions from one person (usually a leader or manager) to another.
323. Several patients receiving pureed foods at a long term care facility have developed salmonella infections. The most likely cause is: a.Pots and pans were washed and left to air dry b.Blender was washed in warm soapy water c.The canned pureed meat was stored at 70 degrees d.The eggs from breakfast were held on the hot line at 165 degrees
B - blender was washed in warm soapy water
161. You are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes and carrots. Which equipment is best suited for this task? a.A convention oven and a tilting braising pan b.Deck ovens and pressure steamers c.A microwave oven and trunnion kettle d.A rotary oven and a steamer
B - deck oven and pressure steamer
232. When switching from a conventional to a convection oven, a.Increase the temperature by 15 degrees b.Decrease the temperature by 25 degrees c.Increase the temperature by 12 degrees d.Decrease the temperature by 5 degrees
B - decrease the temp by 25 degrees
222. The purpose of outcomes research is to: a.Determine the best approach to solving a problem b.Determine the most cost-effective way to solve a problem c.Determine the most productive outcomes Determine the best outcome desired
B - determine the most cost-effective way to solve a problem
193. To find out about the new regulations developed by the FDA you would check: a.The Congressional Record b.The Federal Register c.Current newspapers d.The Congressional Index
B - federal register
228. Which of the following must be included when preparing a budget? a.Controlling expenses b.Forecasting revenue c.Controlling labor costs d.Proper cash control
B - forecasting revenue
283. When you request qualifications from vendors on specific items by phone or in person, you are utilizing which method of purchasing? a.Prime vendor b.Informal c.Competitive bid Future contract
B - informal
346. Where is the most efficient place to locate the refrigerator and the freezer? a.Close to the receiving dock b.Near the production area c.Close to the serving line d.Away from cooked food service
B - neat the production area
349. How much water should be available per person per day in a disaster? a.One gallon for two days b.One gallon for a minimum of three days c.One gallon for a minimum of one week d.One gallon for a maximum of two days
B - one gallon for a minimum of 3 days
292. Six sigma improves quality by: a.Reducing waste b.Removing defects and their causes c.Decreasing labor minutes d.Reorganizing workflow
B - removing defects and their causes
234. If the temperature on the dishmachine rinse cycle is 135ºF, you should: a.Add additional sanitizer b.Use paper products until the problem has been resolved c.Nothing - that is the proper temperature d.Increase the length of the rinse cycle
B - use paper products until the problem has been resolved (wash: 110-120°F; rinse: warm water; sanitise: 170°F at least 30 seconds or chemical solution for 1 minute in lukewarm water (75°F))
246. There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1½ hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute? a.2 b.3 c.4 d.5
C - 4 - 350/90 = 3.8
198. During an interview, which of the following can you ask? a.Do you have a car? b.How will you get to work? c.Can you get to work on time without any problems? d.Do you own a car?
C - Can you get to work on time without any problems?
115. Which group is responsible for nutritional labeling? a.USDA b.US Dept. of Commerce c.FDA d.UPI
C - FDA
220. A pan of au gratin potatoes has been cooked to an endpoint temperature of 140ºF. Serving is scheduled to begin in 10 minutes. You should: a.Delay service until the potatoes are done b.Begin service without the potatoes and deliver them when done c.Substitute mashed potatoes until the au gratin are done Complete the cooking process in the hot holding unit
C - Substitute mashed potatoes until the au gratin are done
318. Results of a patient food satisfaction survey indicate that patient thinks servings are too large. The Dietitian should first: a.Conduct a plate-waste survey b.Reduce the serving size c.Check the serving utensils on the line d.Review regulations concerning nutrient requirements
C - check the serving utensils on the line
355. Which of the following has a slow onset and is anaerobic? a.Staphylococcus aureus b.Clostridium perfringens c.Clostridium botulinum d.Salmonella
C - clostridium botulinum
197. Methylene is added to some types of coffee to: a.Retain the flavor b.Retain the color c.Decaffeinate it d.Destroy the bacteria
C - decaffeinate it
243. If you are concerned that the receiver is not accurately checking incoming stock, you should: a.Begin purchasing by bid b.Use a prime vendor c.Implement blind receiving Conduct random checks of food cases
C - implement blind receiving
351. Preventing a Listeria monocytogenes outbreak requires special care because: a.It is insensitive to light b.It is sensitive to low temperatures c.It is able to grow at temperatures of 34-113 degrees F d.It is able to grow at temperatures of 140-160 degrees F
C - it is able to grow at temperatures of 34-113°F
312. Which of the following best describes a cash-flow budget? a.It outlines the assets b.It outlines expenditures and assets c.It is an estimate of income and expenditures over time d.It compares assets to liabilities
C - it is an estimate of income and expenditures over time
207. What is the best way to prevent contamination of food? a.Freeze it b.Freeze it in sterile packages c.Make employees wash hands frequently d.Wash countertops regularly with sanitizing agents
C - make employees wash hands frequently
324. What should you do if you believe theft is occurring in the storeroom? a.Install a video camera b.Lock the storeroom c.Make everyone sign in and out of the storeroom d.Limit access to certain hours of the day
C - make everyone sign in and out of the storeroom
313. Which of the following would reduce direct expenses in a foodservice? a.Increase selling prices b.Reduce rent c.Reduce food costs d.Increase part-time labor
C - reduce food costs direct expense - an expense incurred that varies directly with changes in the volume of a cost object.
235. OSHA requires documentation on the use of the following: a.Latex gloves b.Respiratory masks c.Safety goggles d.Hairnets
C - safety goggles
339. The hospital foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This produce represents what type of branding? a.Manufacturer b.Retail item c.Signature d.Specific
C - signature
332. Psychographic marketing includes the following categories: a.Age, gender, race, education b.Urban, suburban, cultural values c.Social class, lifestyle, motive behind purchases d.Income, education
C - social class, lifestyle, motive behind purchases
233. Which of the following extinguishers is best to use on a grease fire? a.Triangle symbol b.Circle symbol c.Square symbol d.Inverted triangle symbol
C - square symbol (•A - wood paper, cloth, combustible materials - TRIANGLE ∆ •B - flammable liquids, gasses, greases - SQUARE - MOST OFTEN IN FOODSERVICE∎ C - live electrical fires - CIRCLE ⨀)
160. The cleanliness of on-line steam is not an issue when purchasing a: a.Convection steamer b.Combination oven c.Steam-jacketed kettle d.Compartment steamer
C - steam-jacketed kettle
320. You are conducting a nutrient analysis of a recipe that uses 10 lobs of 80/20 ground beef. To ensure analysis accuracy: a.Use data for the "pre-portioned" cooked ground beef b.Use data for the "edible portion" weight of the raw ground beef c.Use data for the "edible portion" weight of the cooked ground beef d.Cooking and draining the ground beef, weighing the fat, then reducing the quantity of beef in the recipe by this amount
C - use data for the 'edible portion' weight of the cooked ground beef
335. Food was held at 70 degrees for a long time in anaerobic conditions. Eight hours after eating it you became ill. What is the culprit? a.Salmonella b.Staphylococcus c.Campylobacter jejuni d.Clostridium perfringens
D - .Clostridium perfringens
252. Which organization regulates the irradiation of foods? a.DHHS b.USDA c.Department of Commerce, Marine Fisheries Service d.FDA
D - FDA
310. An employee returns to work after recovering from a broken leg, but is still not able to perform essential job functions. You should: a.Create a new position that the employee c an perform b.Transfer the employee to another department c.Hire another employee to assist them at their job d.Ask the employee to provide written recommendations from their physician
D - ask the employee to provide written recommendations from their physician
309. To ensure that the employee performance appraisal process is objective and fair, the evaluation criteria should: a.Be evaluated and adjusted annually b.Be developed with input from the employees c.Emphasize the employee's best skills d.Be clear and reasonable
D - be clear and reasonable
337. Which of the following dishmachine temperatures should be adjusted? Pre-rinse 121ºF Wash 145ºF Final Rinse 205ºF a.Increase the temperature of the pre-rinse b.Increase the temperature of the wash cycle c.Decrease the temperature of the wash cycle d.Decrease the temperature of the rinse cycle
D - decrease the temperature of the rinse cycle
336. Bacillus cereus intoxication is most likely to occur following consumption of: a.Macaroni and cheese b.Baked beans c.Corn pudding d.Fried rice
D - fired rice
275. A meal equivalent is determined by: a.Total sales received during one week of operation b.Average dollars spent per customer per meal c.Labor costs divided by the average cost of a typical meal d.Food sales divided by the average cost of a typical meal
D - food sales divided by the average cost of a typical meal
189. HACCP standards would be similar for which of the following foods? a.Canned corn and frozen corn b.Fresh chicken and frozen chicken c.Fresh beef and frozen chicken d.Frozen beef and frozen corn
D - frozen beef and frozen corn
296. When making decisions, a consultative leader is one who: a.Relies on input from others b.Does not ask for input from the team c.Uses the compromise to determine the best solution d.Listens to others but makes the decision themselves
D - listents to others and makes the decisions themselves
293. If you inform an employee that, as his supervisor, you wish to have him perform a certain task, you are utilizing: a.Expert power b.Coercive power c.Dominant power d.Position power
D - position power
242. The temperature of a beef casserole drops below 140º within an hour. What should you do? a.Throw it out b.Return it to the hot-holding cabinet to reheat it to a temperature of 165 c.Return it to the oven to reheat it to a minimum of 140 d.Return it to the oven to reheat it to minimum of 165
D - return it to the oven to reheat it to minimum of 165°F
241. Which of the following components is projected first during the budgeting process? a.Cash b.Labor c.Operating expenses d.Revenue
D - revenue
Using the factor method, determine the selling price using the data below. Raw food cost: 3.14 Prepared food cost: 5.21 Labor cost: 3.39 Overhead cost: 1.12 Factor: 3.37 a.6.40 b.7.84 c.8.10 10.58
D -.10.58 a.Markup factor * raw food cost = sell price 3.37 *3.14 = 10.58
Which job would you not give to a Consultant Dietitian? a.Planning future goals b.Writing policies and procedures c.Providing staff in-service d.Supervision of dietary employees
D .Supervision of dietary employees
331. According to Chinese beliefs, foods and herbs that may be used to treat illnesses are grouped as: a.Yin (bright, hot) / Yang (dark, cold) b.Yin (dark, cold) / Yang (bright, hot) c.Action / Maintenance d.Harmful / Beneficial
a.Yin (dark, cold) / Yang (bright, hot) -- YANG = BANG - bright and hot
199. Quality control is: a.Outcome or output oriented b.A measure of the quality of care provided c.Patient care oriented d.Proactive - focuses on the prevention of errors in food service
d - proactive