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Domain III & IV questions Inman

Terms in this set (355)

What temperature range is recommended for a dairy refrigerator?

a. 28-32F
b. 36-40F
c. 45-50F
d. 55-60F

The school Breakfast and School Lunch programs together provide approximately how much of the RDA's daily requirements?

a. 1/3
b. 1/2
c. 1/4
d. 2/3

B - 1/2

A Dietitian ordering canned goods can be assured of a reliable product if they:

a. buy directly from the manufacturer

b. accept the most reasonable bid

c. conduct a can cutting analysis

d. buy the same brand, grade, size as the last time

C - conduct a can cutting analysis

Which piece of food service equipment may be restricted by a local law?

a. toaster
b. steam-jacketed kettle
c. convection oven
d. garbage disposal

D - garbage disposal

What gas is released from a fire?
a. helium
b. hydrogen
c. carbon dioxide
d. carbon monoxide

D - carbon monoxide

If you worked overtime and did not get paid, which labor law would help your claim?

a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. The Equal Pay Act
d. The Civil Rights Act

B - The Fair Labor Standards Act

If a female is hired and does not receive the same pay as a male in the same position, she can seek help from:

a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. The Equal Pay Act
d. The Fair Wage Act

C - The Equal Pay Act

What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?

a. 12%
b. 10%
c. 9%
d. 11%

D - 11%

(6/55)
# of employees replaced/ total positions

What is the food cost percentage if the cost of food is $325 and the income is $865?

a. 38%
b. 36%
c. 34%
d. 32%

A - 38%

(daily food cost)/(daily income)

If a union member repeatedly arrives late, you should...

a. fire him
b. report him to management
c. say nothing but make note of it
d. forget it

B - report him to management

What method of food service is used when one school delivers meals to another?

a. ready-prepared
b. commissary-satellite
c. assembly serve
d. cook-chill

B - commissary-satellite

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

D - send the employee home until the cut has healed

If an employee works 5 days each week, how many regular employees can be covered by one relief employee?

a. 1 1/2
b. 2
c. 2 1/2
d. 3

C- 2 1/2

How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage?

a. 52lb
b. 68lb
c. 90lb
d. 70lb

D - 70lb

apparently...
20% x 70 = 14 lost
70-14 = 56lb = 896 ounces
896/3 = 300, 3oz servings

I thought it was B - 68lb

A food service operates with a 35% food cost. If a menu item has a raw food cost of $1.25, and it takes an employee 45 minutes at $6 an hour to prepare, what is the traditional selling price?

a. $2.75
b. $3.25
c. $2.50
d. $3.58

D - $3.58

1.) 100/35% = 2.857% - markup factor
2.) 2.857 x $1.25 (markup x raw food cost) = selling price - 3.57

An 8lb roast beef cost $2.79/lb. The edible portion is 65%, what is the AP price of the roast?

a. $21.19
b. $22.00
c. $22.32
d. $23.04

C - $22.32

8 x 2.79

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

C - II, III, IV

Find the cost per meal if you serve 120,000 meals, spend $46,000 in food purchases and $1,250 worth of food was removed from the inventory.

a. $0.39
b. $0.42
c. $0.37
d. $0.43

A - $0.39

(46000/120,000)

How many meals were served per labor minute if 34 FTE produced 3800 meals on one 40 hour week

a. 2.79
b. 0.05
c. 1.12
d. 0.25

B - 0.05

# meals produced/ # hours or mins worked
34 FTE = 1360 hours = 81,600 mins
3800/81,600

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

C - directing and controlling

A cafeteria seats 80 customer. Lunch runs from 11:15AM to 1:00PM. Turnover is 2.5 customers/hour. How many can be served during those hours?

a. 125
b. 216
c. 350
d. 550

C - 350

1.75 (1hr 45min) x 2.5 to get # of people served in one seat during that time
80 x 4.25 = 350 people

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

A - technical skills decrease, conceptual skills increase

Beef stew has been unrefrigerated for 4 hours after preparation. What should you do?

a. reheat it to 140F and refrigerate it in a shallow pan

b. discard the stew

c. reheat it to 165F and refrigerate it

d. refrigerate the stew in shallow pans

B - discard the stew

Which type of power is ineffective in motivating behavioral change and may create resistance?
a. referent
b. coercive
c. legitimate
d. expert

B - coercive

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

C - $5300

total income = 30,000
expenses = 1,200 + 21,000 + 2,500 = 24700

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. number of employees at the end of the period and the number who left

C - employees at the end of the period and the number of new employees

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 over consumption

B - to assess the nutrient adequacy of a population

Using the scientific approach to management, which of the following would result?

a. decreased labor minutes per meal

b. decreased labor hours per week

c. increased labor minutes per meal

d. increased labor hours per week

A - decreased labor minutes per meal

Where should a handwashing sink be located?

a. near the door entering the kitchen
b. near the dishroom
c. near the cafeteria counter
d. near the food preparation area

D - near the food preparation area

Which food service system is least likely to have microbial contamination?

a. conventional
b. cook-chill
c. cook-freeze
d. assembly serve

D - assembly serve

What can an employer do regarding an employee who wishes to join the union?

a. prevent him from going to the union
b. talk him against the union
c. tell him about the union dues
d. tell him he may lose his job if he does

C - tell him about the union dues

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

C - the shop steward

Which oven is most energy efficient?

a. convection oven
b. rotary oven
c. deck oven
d. microwave oven

A - convection oven

The Dietitian finds that the ice cream freezer is not working and everything inside has melted. She decides to throw it all out and substitute another item for dessert. She is demonstrating what type of leadership?

a. autocratic
b. bureaucratic
d. democratic
c. participatory

A - autocratic

Which of the following food service systems has the lowest labor costs?
a. cook freeze
b. cook chill
c. convenience
d. conventional

C - convenience

Which of the following is poor management?
a. one supervisor for one employee
b. one supervisor for every two employees
c. one supervisor for the entire department
d. two supervisors for one employee

D - two supervisors for one employee

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

C - communicate regularly with them to keep them informed

Which is considered a hazardous situation?

a. a gauge on the 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

B - an employee washing floors during rush hour

What type of leadership style is shown with a circular organizational chart?

a. democratic
b. autocratic
c. participative
d. bureaucratic

C - participative

When can a citizen have impact on a bill?
a. during debate in the Senate
b. when the bill goes to committee
c. when the bill is in public hearing
d. during debate in the House

C - when the bill is in public hearing

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. shop steward
d. a union agent

C - shop steward

Store frozen fruits and vegetables at:

a. 0 - -10F
b. -10 - -20F
c. <32F
d. 0-10F

A - 0 - -10F

In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week?
a. 12
b. 37
c. 46
d. 10

B - 37

(300 x 14 x 3 meals x 7 days = 88200 mins/60 = 1470 hours/40 = 37 FTE

If a food service reconstitutes frozen food that is made on site, what type of production system is it?

a. convenience
b. conventional
c. satellite
d. cook-freeze

D - cook-freeze

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

C - an administrative Dietitian in a 600 bed hospital

Which term relates to scientific management?

a. psychological
b. intellectual
c. physical
d. sociological

C - physical

Work simplification studies:

a. looks at the job as a whole

b. increase worker responsibility

c. decrease costs and increases productivity

d. increase worker interest in the job

C - decrease costs and increases productivity

Management's basic function is:
a. controlling
b. directing
c. planning
d. evaluating

C - planning

Policies are:
a. predetermined goals of management
b. statements that provide direction and motivate
c. guides that define the scope of permissible activity
d. specific tasks to be performed

C - guides that define the scope of permissible activity

The organizational chart:
a. is an organized list of duties
b. shows the employee how he fits into the organization
c. organizes departmental activities
d. is an evaluation tool for productivity

B - shows the employee how he fits into the organization

What is not shown on an organizational chart?

a. relationships of positions to one another
b. the degree of authority and informal relationships
c. advisory responsibilities
d. lines of communication

B - the degree of authority and informal relationships

A job description:

a. can be used for employee appraisal
b. studies and analyzes aspects of the job
c. lists what steps to do and how to do them
d. lists time limits on all aspects of the job

A - can be used for employee appraisal

A job breakdown:

a. can be used for employee appraisal
b. studies and analyzes all aspects of the job
c. lists what steps to do and how to do them
d. lists time limits on all aspects of the job

C - lists what steps to do and how to do them

A work schedule:
a. lists both tasks and time
b. lists only tasks to be performed
c. is used for employee appraisal
d. studies all aspects of the job

A - lists both tasks and time

In making decision, take the following steps:

a. gather data, choose solution, take action, follow-up
b. determine workable solutions, choose one, take action
c. choose solution, take action, follow-up
d. recognize and analyze the problem, gather data, choose solution, take action, follow-up

D - recognize and analyze the problem, gather data, choose solution, take action, follow-up

Responsibility, recognition by management, and participation in decision-making are all considered true motivators by:

a. Herzberg
b. Taylor
c. Maslow
d. Likert

A - Herzberg

Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by:

a. Hertzberg
b. Mayo
c. Maslow
d. MacGregor

B - Mayo

Quality circles are useful in:

a. employee evaluations
b. job selection and placement
c. policy development
d. increasing productivity

D - increasing productivity

The Y Theory of management is:

a. authoritarian
b. autocratic
c. based on managing tasks
d. democratic

D - democratic

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

A - a flow diagram

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

B - a process chart

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

C - a cross chart

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

A - to improve performance

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

D - developing a better safety program for a facility

What procedure is binding and cannot be changed?

a. arbitration
b. mediation
c. an injunction
d. collective bargaining

A - arbitration

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

A - arbitration

How many quarts of batter are needed to make 144 muffins using a #12 scoop

a. 12
b. 16
c. 22
d. 6

A - 12

32/#12 scoop = 2.66
2.66 x 144 muffins = 384
384/32 ounces in a pint =12

If you open sealed bids and place the order with the lowest bid, you are using which buying method?

a. informal
b. open market
c. future contracts
d. formal, competitive bid

D - formal, competitive bid

A written record of items ordered, with quantities and specifications is:

a. a purchase requisition
b. a standing order
c. an invoice
d. a receiving record

A - a purchase requisition

When goods are received, the delivery slop includes is:

a. an invoice
b. a standing order
c. the receiving order
d. a purchase requisition

A - an invoice

Which food items require the highest humidity?

a. meat
b. dairy
c. fruits, vegetables
d. poultry

C - fruits, vegetables

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 order

D - to determine when and how much to order

Large volume purchasing, centralized production, service areas in separate facilities are features of:

a. the commissary system
b. the ready-prepared system
c. the assemble serve system
d. the conventional system

A - the commissary system

A blast freezer and rethermalization are part of the:

a. commissary system
b. ready-prepared system
c. assemble serve system
d. conventional system

B - ready-prepared system

The gauge of metal refers to:

a. ply
b. finish
c. polish
d. thickness

D - thickness

Which of the following foods are safe?

a. beef stew at 160F
b. potato salad at 75F
c. tuna casserole at 100F
d. egg salad at 80F

A - beef stew at 160F

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

D - to prevent lipid oxidation

One pound of boneless turkey yields 0.7 lbs cooked turkey. How many pounds must be purchased to yield 21 lbs cooked turkey?

a. 18
b. 25
c. 28
d. 30

D - 30

(21/30 = 70% yield)

Why should a manager not allow employees to wear long jewelry in the kitchen?

a. to prevent showing off to other workers
b. sanitation considerations
c. possible theft
d. employee safety and sanitation

D - employee safety and sanitation

An example of self-actualization is:
a. breathing unassisted
b. companionship
c. safety
d. asking for additional training

D - asking for additional training

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

B - during steam table holding

A flexible monthly budget would be recommended for a hospital which:
a. expects no change in expenses or revenue
b. expects to be at 90% occupancy
c. is planning to close some of its wings for renovation for three months
d. has less than 100 employees

C - is planning to close some of its wings for renovation for three months

Your Nutrition Department has 6.5 FTE Dietitians at $20/hour. How much salary is that per week?

a. $5200
b. $3960
c. $4850
d. $6550

A - $5200

Which is the least time efficient way for a dietitian to evaluate a new piece of equipment for purchase?

a. read specifications provided by the manufacturer

b. discuss it with other dietitians via telephone

c. meet with the company representatives

d. attend food service trade fairs

D - attend food service trade fairs

What is the first thing you should do if an employee frequently comes to work without 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

C - find out why

What would you do if an employee does not wash pots as required?

a. fire her
b. reeducate her as to proper procedures and provide follow-up
c. take the job away from the employee
d. discipline the employee

B - reeducate her as to proper procedures and provide follow-up

Which would add bulk to frozen yogurt?

a. carrageenan
b. carob gum
c. monoglycerides
d. microcrystalline cellulose

D - microcrystalline cellulose

When meat is irradiated, the best flavor comes from:

a. meat that has been frozen
b.fresh meat
c. aged meat
d. young meat

A - meat that has been frozen

A food service worker confides in you that he has tested HIV positive. What should you do?

a. ask him to report to the health clinic

b. instruct him to wear gloves on duty

c. reassign him to another area of the kitchen

d. assure him that confidentiality will be respected

D - assure him that confidentiality will be respected

#servings cost/serve
pot roast: 70 $1.50
chicken stew: 30 $0.75
Spaghetti: 40 $0.60

what is the popularity index for the pot roast

a. 40%
b. 50%
c. 60%
d. 70%

B - 50%

(# servings of an item)/(total # of servings of an item in that category that day)

70/140 = 50%

#servings cost/serve
pot roast: 70 $1.50
chicken stew: 30 $0.75
Spaghetti: 40 $0.60

If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 300 total entrees?

a. 150
b. 63
c. 87
d. 101

C - 87

40/140 = 29%

300 x 0.29 = 87

A non-directed interview provides:

a. the same information on all applicants
b. a structured set of questions
c. the lest amount of information
d. more information than a directed interview

D - more information than a directed interview

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

C - use the scramble system

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

B - labor minutes per day

Why are open-ended questions better during an interview?

a. they provide the same information on all applicants

b. there is less personal bias

c. they are less time-consuming

d. they provide more information

D - they provide more information

When preparing a budget, which management function is involved?

a. controlling
b. organizing
c. evaluating
d. projecting

A - controlling

All of the following are operational costs except:

a. utilities
b. cleaning
c. labor costs
d. laundry service

C - labor costs

Which item would appear in a capital budget?

a. food service equipment
b. food costs
c. labor costs
d. paper supplies

A - food service equipment

expenditures whose returns are expected to last beyond one year

What can you do if your company denies you the right to organize and form a labor union?

a. nothing
b. quickly form a union
c. change jobs
d. file a claim with the NLRB

D - file a claim with the NLRB

In work simplification, which of the following tools is helpful?

a. labor turnover rate
b. flow chart
c. meals per labor minute
d. meals per labor hour

B - flow chart

Which additive improves crispiness in vegetables?

a. BHA
b. BHT
c. calcium
d. pectin

C - calcium

If implementing a program costs $3 for each patient and the return is $6 per patient, the cost/benefit ratio is:

a. 1:2
b. 2:1
c. 1:1
d. 3:1

A - 1:2

The proper portion size of a dessert item is 1/3 cup, which scoop should you use?

a. #12
b. #8
c. #16
d. #10

A - #12

8oz in a cup
8/3 = 2.66oz in 1/3cup

32/#12 = 2.66 ounces

The human relations theory of management stresses:

a. tasks, structure and authority
b. employee's needs
c. direct control by management
d. management's needs

B - employee's needs

What is the lowest acceptable holding temperature while serving?

a. 120F
b. 140F
c. 160F
d. 180F

B - 140F

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

B - process control chart

a graph used to study how a process changes over time with data plotted in time order.

Equipment purchases depend on:

a. the budget
b. what the cooks want
c. the menu
d. the type of facility

C - the menu

Quality standards for fruits assure you of:

a. wholesomeness
b. specifications of minimum quality characteristics
c. safety from pesticides and residues
d. good taste

B - specifications of minimum quality characteristics

Productivity is measured by:

a. the number of portions served per hour
b. the number of employees working each day
c. the number of food deliveries
d. the inventory

A - the number of portions served per hour

What is the 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

A - the audit

Unions usually advance employees based on:

a. age
b. skill
c. merit
d. seniority

D - seniority

A hospital administrator would be most concerned with:

a. the increase in the number of elderly admissions
b. the increasing growth of outpatient services
c. the increase in patient's length of stay
d. the increase in diabetic admissions

C - the increase in patient's length of stay

Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend the cook?

a. cool the sauce and store it in a deep pan

b. store the sauce in shallow pans in the refrigerator

c. store the sauce in a deep pan in the refrigerator quickly

d. cool completely on counter, then refrigerate

B - store the sauce in shallow pans in the refrigerator

Theory Z is based on the following premise:

a. workers accept responsibility

b. self-direction and control are emphasized

c. task, structure, and authority

d. mutual worker-employer loyalty

D - mutual worker-employer loyalty

Which group is responsible for nutritional labeling?

a. USDA
b. US Dept of Commerce
c. FDA
d. UPI

C - FDA

Freezing will:

a. inhibit bacterial growth
b. destroy toxins
c. destroy bacteria
d. destroy enzymes

A - inhibit bacterial growth

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

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

Before adding new items to the menu:

a. give samples to a few patients and ask for their comments

b. ask patients in writing if they would like the new items

c. have your managers decide which ones to offer

d. ask for employee comments on new suggestions

A - give samples to a few patients and ask for their comments

The major function of management is:

a. forecasting
b. actuating
c. planning
d. organizing

C - planning

Previously cooked hazardous food must be reheated to an internal temperature of 165 'F for fifteen seconds within:
a, 1 hour
b, 2 hours
c, 4 hours
d, 30 minutes

B - 2 hours

The Ouchi Theory Z management theory states that:

a. decision-making is a centralized function

b. committed employees can exercise self-control

c. employee potential is only partially utilizes

d. employee involvement is the key to productivity

D - employee involvement is the key to productivity

A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June, and July. How would they forecast the need for September?

a. add august and delete april
b. add august
c. add august and delete july
d.. look at last years september production tally

A - add august and delete april

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

D - shop steward

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

A - the Fair Labor Standards Act

The span of control refers to the number of:

a. supervisors
b. part-time employees
c. employees under the direction of one person
d. staff postitions

C - employees under the direction of one person

The line type of organization chart 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

A - a direct flow of authority from top to bottom

The employee turnover rate refers to the following:

a. total replacement employees divided by average work force

b. % of turnover rate divided by number of replacements

c. # employees terminated and replaced divided by total number of positions

d. # total positions divided by number part-time employees

C - # employees terminated and replaced divided by total number of positions

Which is the best way to maximize meat storage?

a. cut the meat into small pieces

b. store it in oxygen in packages

c. vacuum-packaged in oxygen -impermeable film

d. pack it in oxygen-permeable film

C - vacuum-packaged in oxygen -impermeable film

Adulterated food is regulated by the...

a. HHS
b. FDA under the Food, Drug, Cosmetic Act
c. Department of commerce
d. USDA

B - FDA under the Food, Drug, Cosmetic Act

An employee evaluation should be given:

a. in a quiet place with privacy

b. in the diet office

c. at the end of the day

d. at the beginning of the day

A - in a quiet place with privacy

A viscosimeter measures:

a. temperature
b. pH
c. Stability
d. consistency

D - consistency

Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes

a. 3
b. 3.5
c. 4
d. 4.5

D - 4.5

How do you convince Administration that a former nutrition program should be reinstated?

a. show that 95% of patients enjoyed the program

b. show that 85% of those who attended came to all sessions

c. show that 75% of those who attended had fewer hospital stays

d. show that only 10% felt the program was not worthwhile

C - show that 75% of those who attended had fewer hospital stays

Costs which are proportionately responsive to changes in volume are:

a. variable
b. sunk
c. hidden
d. fixed

A - variable

The width of a main kitchen aisle should be:

a. 24"
b. 36"
c. 48"
d. 60"

D - 60"

Why are mono- and di-glycerides added to the shortening used in cakes?

a. increase spreadability
b. thickeners
c. emulsifers
d. coloring agents

C - emulsifers

How wide should an aisle be for two people with a mobile cart to move through?
a. 40"
b. 50"
c. 60"
d. 72"

B - 50"

Which process results in creative, prioritized decision-making?

a. a focus group
b. the Delphi technique
c. the nominal group technique
d. operational analysis

C - the nominal group technique

If you are working on a cost benefit analysis you would:

a. record the number of patient complaints

b. record the number of hours the Dietitian spent providing nutrition education

c. record the number of patients who were satisfied with the education provided

d. keep a record of all who failed to attend

B - record the number of hours the Dietitian spent providing nutrition education

DRG's allows $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

D - $1600

If there is an increase in input and output, productivity will:

a. increase
b. remain constant
c. decrease
d. modulate

B - remain constant

The food service supervisor should carefully monitor a cook-chill production because of concerns about:

a. work simplification techniques
b. food safety
c. portion control
d. product acceptability

B - food safety

Management by objectives refers to a management process which employs:

a. periodic, preplanned, broad objectives
b. precise, measurable objectives
c. determination of goals by department superiors
d. objectives of instruction set by top management

B - precise, measurable objectives

A useful application of counting FTEs is in planning:

a. the menu
b. the type of service
c. the kitchen layout
d. the budget for wages

D - the budget for wages

The report presenting the financial condition of an organization as of a particular date is a:

a. budget
b. balance sheet
c. income statement
d. funds flow sheet

B - balance sheet

The maximum number of calories per serving in a product labeled "low calorie" is:

a. 20
b. 40
c. 60
d. 80

B - 40

Five pounds of pressure creates a temperature that is _____ the boiling point of water.

a. less than
b. greater than
c. equal to
d. twice

B - greater than

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

D - dry inert chemicals under pressure

When cleaning _____, use chlorine Quaternary ammonia

a. laundry

b. countertops

c. oven

d. floor

B - countertops

Underwriters Laboratory does which of the following?

a. inspects facilities for safety

b. inspects facilities for cleanliness

c. checks safety of electrical equipment

d. inspects gas equipment

C - checks safety of electrical equipment

Propinoate is used in foods to:

a. enhance flavor

b. increase shelf life by inhibiting mold

c. thicken

d. retain color

B - increase shelf life by inhibiting mold

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

C - establish expected outcomes

A strict Muslin would not eat:

a. congealed fruit salad
b. egg salad
c. tuna salad
d. citrus fruit salad

A - congealed fruit salad

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

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 work stations

The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to:

a. sit and reach
b. stand and reach
c. use two hands
d. use zigzag motions

C - use two hands

Four hours after eating you develop nausea and diarrhea without fever, the cause may be:

a. streptococcus
b. clostridium botulinum
c. staphylococcus aureus
d. clostridium perfringens

C - staphylococcus aureus

The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that:

a. outside corners are bull-nosed
b. surfaces do not have open seams or cracks
c. equipment surfaces are without sharp edges
d. bolts are securely fastened

B - surfaces do not have open seams or cracks

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

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 convection oven and a tilting braising pan
b. deck ovens and pressure steamers
c. a microwave oven and a trunion kettle
d. a rotary oven and a steamer

B - deck ovens and pressure steamers

Meat loaf has been left out for 5 hours. Should you serve it?
a. yes
b. yes because bacteria was destroyed during the heating process
c. no because of the risk of botulism
d. no because of the risk of staphylococcus

D - no because of the risk of staphylococcus

Which would be the best tool for rating foods in a pediatric hospital?

a. a triangle test
b. paired comparison test
c. the facial hedonic scale
d. the paired preference test

C - the facial hedonic scale

In interstate shipping of shellfish is monitored by the:

a. USDA
b. HHS
c. FDA
d. FTC

C - FDA

Where should a Class B fire extinguisher be placed?

a. near the range
b. near the dishmachine
c. near the freezer
d. near the refrigerator

A - near the range

flammable liquids, gases, greases

On your meal rounds you notice that 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

A - speak with the Director of Nursing

The kitchen floor will be changed. What do you recommend?

a. asphalt tiles
b. terrazzo
c. concrete blocks
d. clay tiles

D - clay tiles

How many minutes are needed to sanitize dishes when washing by hand using chlorine

a. 1
b. 2
c. 3
d. 4

A - 1

What law guarantees workers the right to organize and join labor unions?

a. Taft Hartley
b. Equal Employment Act
c. Labor Management Relations Act
d. National Labor Relations Act

D - National Labor Relations Act

What is the major reason for installing automated equipment?

a. easier to use
b. rising labor costs
c. easier to clean
d. greater flexibility

B - rising labor costs

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 - cost control

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

B - test the water temperatures at frequent intervals

In order to influence a legislator one day before a vote, the Dietitian should:

a. visit the legislative aide
b. write a letter to the legislator
c. send a postcard to the legislator
d. telephone the legislator

D - telephone the legislator

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months?

Food cost: $30,000
Labor cost: $25,000
operating cost: $24,000

a. $20,000
b. $22,500
c. $30,000
d. $32,000

B - $22,500

Max budget: find what 100% is
30,000/0.8 = 37,500

then find 60%
37,500 x 0.6 = 22,500

A press conference announcing your new business is:

a. advertising
b. networking
c. media promotion
d. personal selling

C - media promotion

If you increase the size of the kitchen, what effect will there be on worker efficiency?

a. an increase
b. a decrease
c. no change
d. depends on the menu

B - a decrease

A substitute is legally differentiated from another food by:

a. nutrient content
b. calorie content
c. fat content
d. color

A - nutrient content

The use of a sugar substitute is regulated by:

a. NIH
b. FDA
c. WHO
d. FTC

B - FDA

Which is a good method of food handling?

a. sanitize raw food before preparation
b. defrost frozen food in the refrigerator
c. refrigerate raw food at 48F
d. thaw frozen food quickly under running hot water

B - defrost frozen food in the refrigerator

Appearance, taste and texture are considered:

a. quantity control
b. safety control
c. quality control
d. production control

C - quality control

You are involved in planning a prospectus. This is:

a. measuring the size of all food service equipment

b. a planning guide for a kitchen

c. how to arrange the dairy box

d. how to document nutrition care

B - a planning guide for a kitchen

When does a breakeven point increase?

a. when sales decrease
b. when profit decreases
c. when profit increases
d. when costs increase

D - when costs increase

A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why?

a. decreased unity among managers
b. excessive span of control
c. decreased unity of control
d. excessive unity of command

B - excessive span of control

What is the most important reason for a microwave oven in food service?

a. saves energy
b. saves money
c. saves time
d. saves cleanup

C - saves time

If you purchase an oven for $10,000. It is expected to last for 10 years, after which it can be sold for $3,000. What is its depreciation cost each year?

a. $2000
b. $1500
c. $700
d. $500

C - $700

10,000-3,000/10 = 700

What is not found in a standardized recipe?

a. seasoning to be included in the recipe

b. time and temperature of cooking

c. mixing bowls, measuring spoons

d. amounts of ingredients to include

C - mixing bowls, measuring spoons

In dry storage, the humidity should be:

a. 20-30%
b. 30-40%
c. 40-50%
d. 50-60%

D - 50-60%

Employees work hr/week
RD 40
Nurse 40
Doctor 30
Diet aides 20
Secretary 20
Clerk 10

How many FTEs are in the above question

a. 2
b. 4
c. 6
d. 8

B - 4

40+40+30+20+20+10 = 160/40

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

The final step in a union dispute is:

a. arbitration
b. mediation
c. injunction
d. check-off

A - arbitration

A decision to feed patients in their rooms rather than in 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 - the philosophy of the institution

The dish washer temperatures are as follows: pre-wash 140F, wash 150F, rinse 200F, 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

C - turn down the rinse temperature

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 - the Federal Register

At what temperature should coffee and items such as thin soup be held during service?

a. 140-160F
b. 180-190F
c. 200-212F
d. over 212F

B - 180-190F

Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to $240.00 what was the food cost percentage?

a. 25%
b. 33%
c. 50%
d. 60%

B - 33%

40 x 2 = 80
80/240 = 33%

Which system is not labor efficient?

a. conventional
b. vending
c. cafeteria
d. assembly serve

A - conventional

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

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 problem?
d. do you own a car?

C - can you get to work on time without any problem?

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 - focuses on the prevention of errors in food service

Quality assurance is:

a. a measurement of the quality of care provided to patients
b. food service oriented
c. control of the distribution and service of food
d. control of the budget

A - a measurement of the quality of care provided to patients

How many FTEs can you hire with a weekly budget of $8640 if the salary is $12.00 per hour

a. 10
b. 13
c. 16
d. 18

D - 18

12 x 40 = 480 per FTE
8640/480 = 18

How many 4 ounce servings can you get from 1 gallon of ice cream

a. 32
b. 26
c. 22
d. 44

A - 32

128/4

How many servings are there in 10 gallons of ice cream using a #16 scoop?

a. 320
b. 480
c. 560
d. 640

D - 640

1280 ounces total
32/16 = 2 ounce servings

1280/2 = 640

What is the gross food cost for June using the following information?

June 1 inventory: $5,300
July 1 inventory: $2,700
Food purchases month of june: $3,150

a. $5,750
b. $3,150
c. $4,900
d. $6,200

A - $5,750

5,300 - 2,700 = 2600
2600 + 3150 = 5750

How do you determine the average check in the cafeteria?

a. divide total sales by the number of customers

b. divide entree sales by the number of customers

c. divide the number of customers by total sales

d. divide the total sales by the cost of an average priced meal

A - divide total sales by the number of customers

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. $2.5

A - $10

Fixed: 100 + 5(20) = 200 total costs
20 x $10 = 200 revenue

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

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. 5.40
b. 7.84
c. 8.10
d. 10.58

D - 10.58

may give you the food cost percentage where you'd divide it into 100 to get the mark-up factor

3.37 x raw food cost 3.14 = 10.58

A narrow span of management should be employed with:

a. routine, repetitive, homogeneous work

b. health care professionals who don't require close supervision

c. well motivated, highly trained group

d. newly hired employees

D - newly hired employees

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 food service will be operating

b. market form of foods purchased

c. number of food service employees

d. length of menu cycle

B - market form of foods purchased

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period?

Hardware: $3,500
Software: $2,400
Staff instruction: $1,000
Labor hours saved: 6 per week @20/hr

a. 6 years
b. 13 months
c. 20 months
d. one year

B - 13 months

3,500 + 2,400 = 5900 spent

Save 120 per week

5900/120 = 49 weeks

49/4 weeks per month = 12.25

A foodservice is being converted from a conventional system to a ready-prepared system. The Dietitian should first consider the adequacy of the:

a. steam table space
b. dry storage space
c. low-temperature storage capacity
d. oven capacity

C - low-temperature storage capacity

Excess food soil in a dish machine wash tank will result in foam that interferes with satisfactory dish washing. The most appropriate corrective action is to:

a. pre-rinse dishes before washing
b. increase the amount of detergent
c. increase water pressure in the wash tank
d. drain the wash tank during meals and refill

A - pre-rinse dishes before washing

A 50 bed hospital has limited kitchen space for refrigeration, dry storage, and food production. The most appropriate type of menu is:

a. restaurant style
b. non-selective
c. selective
d. single-use

B - non-selective

Using the following data, the average check for September is:
Total revenue: $909,009
Net income: $173,010
FTEs: 27.9
Number of customers: 32,613

a. $5.30
b. $6.29
c. $27.87
d. $33.04

C - $27.87

909,009/32,613

If dishes come out of the dish machine 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

C - add a drying agent to the rinse cycle

What may be asked during an interview?

a. do you own or rent your home?
b. of what country are you a citizen?
c. have you worked at the company under a different name?
d. will you list all organizations, clubs, and lodges to which you belong?

C - have you worked at the company under a different name?

If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in:

a. 1 hour
b. 1 hour 15 minutes
c. 1 hour 30 minutes
d. 1 hour 45 minutes

C - 1 hour 30 minutes

350/4 = 87.5
87.5/60 = 1.458
0.46 x 60 = 27.6

total time is 1 hr 27.6 min

You are asked to develop quality control guidelines for receiving purchased foods. The most important guideline would be:

a. proper counts of the foods received
b. proper weights of the foods received
c. proper temperatures of the foods received
d. accurate prices on the invoices

C - proper temperatures of the foods received

A pan of au gratin potatoes has been cooked to an endpoint temperature of 140F. Serving is scheduled to being in 10min. 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

d. complete the cooking process in the hot holding unit

C - substitute mashed potatoes until the au gratin are done

A hospital cafeteria that currently serves 500 meals at noon must increase service to 800 without adding food production staff. The best action would be:

a. simplify the menu
b. redesign the kitchen
c. rearrange employee work schedules
d. replace current equipment with fast-performance equipment

A - simplify the menu

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

d. determine the best outcome desired

B - determine the most cost-effective way to solve a problem

The organized gathering of data and information for the purpose of analyzing a service for clients is:

a. an experimental design
b. a relationship analysis
c. product development
d. market research

D - market research

A Dietitian documents their work on time. This is an example of:

a. responsibility
b. accountability
c. courtesy
d. good time management

B - accountability

You find out that next year's budget will change by the following:

10% increase in labor cost
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. $156,800
b. $234,800
c. $267, 000
d. $255,800

D - $255,800

Multiply by % it's growing by then add all together:

Labor: 110,000
Food cost: 105,000
Overhead: 40,800

Chicken has a popularity index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken?

a. 202
b. 145
c. 196
d. 154

B - 145

323 patients eating x 0.45 = 145

How much will it cost to prepare these scrambled eggs?

Amount to be made: 25
cost of the eggs: $0.83 per dozen
2 ounces margarine @ $2.29 per pound
2 cups milk at $2.50 per gallon

a. $1.47
b. $2.35
c. $1.02
d. $1.70

B - $2.35

25/12 = 2.08 x 0.83 = $1.72

2.29/16 = 0.14 per ounce x 2 = 0.28 for margarine

2.5/8 = 0.31 per two cups

add all: $2.34

Which of the following must be included when preparing a budget?

a. controlling expenses
b. forecasting revenues
c. controlling labor costs
d. proper cash control

B - forecasting revenues

A baker makes a batch of cookies in 18 minutes. What is the maximum number of batches he can make in 2 hours?

a. 4
b. 5
c. 6
d. 7

C -6

120 min/18 = 6.666

can NOT round up to 7!! there's not enough time so you round down to 6

What would be the next number on this list with a moving average of 5?

1400, 1200, 1300, 1250, 1350, 1400, 1425

a. 1345
b. 1275
c. 1434
d. 1405

A - 1345

add the last 5 numbers and divide by 5

A meat slicer should be cleaned:

a. at the end of each day
b. at the end of each shift
c. after each use
d. after each meal

C - after each use

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 temperature by 25 degrees

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

If the temperature on the dishmachine rinse cycle is 135F, 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

OSHA requires documentation on the use of the following:

a. latex gloves
b. respiratory masks
c. safety goggles
d. hairnets

C - safety goggles

What is the benefit:cost ratio of a program intervention that cost $1,890,000 if the savings as a result of the program were 5.67 million?

a. 1:1
b. 2:1
c. 3:1
d. 1:3

C - 3:1

5,670,000/ 1,890,000 = 3

You called a meeting for 9AM. Three out of the five people arrived on time. What is the general guideline for starting meetings?
a, wait until all participants have arrived
b. wait 10 minutes past the stated starting time
c, wait until the most significant members have arrived
d. start on time

D - start on time

The minimum recommended temperature for a chemical sanitizer is:

a. 75F
b. 140F
c. 100F
d. 170F

A - 75F

Sugar and salt act as preservative because they:

a. provide unfavorable osmotic pressure

b. prevent microbial contact

c. disguise flavors

d. reduce the alkaliity

A - provide unfavorable osmotic pressure

To sanitize, immerse dishes in a chemical solution for ____ minute (s):

a. 1
b. 2
c. 3
d. 4

A - 1

Which of the following components is projected first during the budgeting process?

a. cash
b. labor
c. operating expenses
d. revenue

D - revenue

The temperature of a beef casserole drops below 140F 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 a minimum of 165

D - return it to the oven to reheat it to a minimum of 165

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
d. conduct random checks of food cases

C - implement blind receiving

A food service uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases. You need to order them when the supply drops to _____ cases?

a. 18
b. 20
c. 36
d. 45

B - 20

Which of the following kitchen layouts will help prevent other employees from walking through the cook's work area?

a. plan each work center with it's own supply storage areas

b. plan work aisles separate from traffic aisles

c. position work centers adjacent to the appropriate point of service

d. design aisles wide enough to accommodate both

B - plan work aisles separate from traffic aisles

There are seven food service employees in the tray assembly unit. The patient census is 350. If 1 1/2 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
4x90 = 360

Which of the following menu items generate the most revenue?

Selling price = SP
Raw food cost = RFC

Shrimp: $12.95 SP $4.05 RFC 75 sold

Chicken: $11.50 SP $3.83 RFC 193 sold

Prime rib $14.95 SP $4.39 RFC 172 sold

Lemon halibut $13.50 SP $4.29 RFC 210 sold

a. shrimp
b. chicken
c. prime rib
d. lemon halibut

D - lemon halibut

Shrimp: 12.95 x 75 = 971.25
4.05 x 75 = 303.75
profit: 667.5

Chicken: 11.50 x 193 = 2219.5
3.83 x 193 = 758.50
profit: 1461

Prime rib: 14.95 x 172= 2571.4
4.39 x 172 = 755.08
Profit: 1816.32

Lemon: 13.5 x 210 = 2835
4.29 x 210 = 900.9
Profit: 1934.1

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

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. $10,404
c. $167,850
d. $268,084

A -$200

119984 + 146250 + 1850 = 268,084 total revenue

110234 + 147446 + 10204 = 267,884 total cost

Which menu item generates the highest profit?

Selling price (SP)
Raw food cost (RFC)
Prime cost (PC)

Lasagna: 1500 sold/ $3.00 SP/ $1.35 RFC/ $2.00 PC

Vegetarian Chili: 100 sold/ $1.25 SP/ $0.57 RFC/ $1.00 PC

Hamburger: 400 sold/ $2.00 SP/ $0.90 RFC/ $1.50 PC

Enchilada: 100 sold/ $3.00 SP/ $1.14 RFC/ $1.75 PC

a. lasagna
b. vegetarian chili
c. hamburger
d. enchilada

A - lasagna

Hospitals use formularies to:

a. obtain volume purchasing discounts

b. limit the use of certain products

c. develop process charts

d. organize departments in a concentric pattern

A - obtain volume purchasing discounts

Which organization regulates the irradiation of foods?

a. DHHS
b. USDA
c. Department of Commerce, Marine Fisheries Service
d. FDA

D - FDA

The interstate shipping of shellfish is monitored by the:

a. DHHS
b. USDA
c. Department of Commerce, Marine Fisheries Service
d. FDA

D - FDA

If the chlorine solution in the dish machine is not working properly, the first action should be:

a. change to quaternary ammonia
b. check the concentration and temperature of the solution
c. use disposable dishes
d. change to an iodine solution

B - check the concentration and temperature of the solution

If dishes are not cleaned properly in the dish machine, the first check is:

a. the temperature of the various cycles

b. the number of items being serviced in a short time

c. the length of time between a meal and dishwashing

d. the number of employees assigned to the process

A - the temperature of the various cycles

A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop, how many servings were they short?

a. 90
b. 25
c. 210
d. 156

D - 156

#12 scoop = 2.67 ounces
#16 scoop = 2 ounces

need: 1,200 ounces

1,200/2.67 = 449 servings

600 - 449

The #12 scoop measures:

a. 1/4 cup
b. 1/2 cup
c. 1/3 cup
d. one cup

C - 1/3 cup

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

PERT is a tool that will help you:
a. control large projects and calculate the time needed to get the job done
b. assign workers to various tasks
c. determine productivity levels
d. determine the average check

A - control large projects and calculate the time needed to get the job done

Which is an example of an indirect cost?

a. insurance
b. travel costs
c. food
d. china

A - insurance

The most appropriate temperature for a sanitizing solution is:

a. 50 degrees F
b. 79 degrees F
c. 90 degrees F
d. 140 degrees F

B - 79 degrees F

You are a supervising Dietitian and are very satisfied with one of your Diet Aides who works very hard. One year after hiring her, you realize the information on her application wasn't true. What should you do?

a. say nothing and ignore it
b. discuss it with her one on one in your office
c. inform human resources about the situation
d. fire her

B - discuss it with her one on one in your office

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
d. stop the trayline service and receive the delivery

A - ask the driver to wait

The FDA is responsible for:

a. pesticide residue tolerance levels
b. standard of fill, assuring meat wholesomeness, nutrition labels
c. grading of meat
d. standard of identity, nutrition labels, imitation foods

D - standard of identity, nutrition labels, imitation foods

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

The cafeteria serves lunch from 11AM - 2:30 PM with a seat turnover rate of 1.5/hour. They need to seat 250 customers. How many chairs do they need?

a. 48
b. 56
c. 72
d. 125

A - 48

1.5 x 3.5 = 5.25
5.25 x 48 = 252

A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each. What is the % food cost?

a. 33%
b. 40%
c. 20%
d. 10%

A - 33%

2.00 x 40 = 80
80/240 = 33%

Formularies are descriptions of:
a. approved treatment regimens
b. pharmacy drug specifications
c. capital budget items
d. semi-variable costs

A - approved treatment regimens

The Family Medical Leave Act guarantees:

a. an equivalent position with equal benefits and pay status

b. the same position you held before you left

c. the first open position after you return

d. a similar position in a different division

A - an equivalent position with equal benefits and pay status

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. $1,064,000
b. $1,640,000
c. $1,840,000
d. $1,170,000

A - $1,064,000

You recently interviewed a top candidate for an administrative position, and are about to offer him the job. You then learn that he is planning on adopting a child. What should you do?

a. hire him
b. confront him about the possibility
c. do not hire him
d. wait two weeks to see if he does adopt the child

A - hire him

Processed chopped lettuce costs $0.69/lb. Whole-head lettuce costs $16.49/50lb. If the head lettuce can be processed in two hours at $5.25/hour for labor, what is the relative value of processed and head lettuce if it yields 75%?

a. $0.69 processed; $0.72 head
b. $0.69 processed; $0.89 head
c. $0.73 processed; $0.69 head
d. $0.72 processed; $0.89 head

A - $0.69 processed; $0.72 head

Processed:
0.69/lb

Head yield 75%
5.25 x 2 = 10.50
10.5 + 16.49 = 26.99$/37.5lb (75% of 50) = 0.72

How many actual relief employees are needed to cover 20 FTE?

a. 12
b. 15
c. 11
d. 8

C - 11

20 x 0.55

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

C - 15.66

32,567/40hr/52weeks = 15.66

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

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 - commissary

The kitchen layout below is characteristic of which foodservice system?
Deck ovens / Range / Tilting skillet / Refrigerator / Freezer / Preparation
counter / Meal assembly / Delivery carts

a. commissary
b. conventional
c. ready prepared
d. assembly-serve

B - conventional

The kitchen layout below is characteristic of which foodservice system?
Refrigerator/ Freezer / Steamers / Ovens / Microwave/ Meal assembly / Delivery carts

a. commissary
b. conventional
c. ready prepared
d. assembly-serve

D - assembly-serve

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

The profit margin:

a. reflects the portion of sales volume remaining after all bills are paid

b. labor costs subtracted from total sales

c. indirect costs subtracted from total sales

d. direct costs subtracted from total sales

A - reflects the portion of sales volume remaining after all bills are paid

Dishes are greasy when unloaded from the dish machine. What should you check first?

a. wash temperature
b. rinse temperature
c. amount of detergent
d. amount of rinse agent

A - wash temperature

Which of the fallowing strategies is most likely to increase revenue?

Contribution Margin
Low High

low sales Roast Beef
High sales BBQ Stew

a. replace the beef
b. replace the stew
c. offer roast more often
d. replace the roast

D - replace the roast

When you request quotations 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
d. future contract

B - informal

To determine how profitable a department has been, determine the profit margin, which is:
a. ratio of income to revenue
b. ratio of costs to income
c. ratio of overhead to sales
d. ratio of profit to sales

D - ratio of profit to sales

When using the ABC inventory classification system, the tightest controls are needed for the:

a. A items
b. B items
c. C items
d. A, B, and C items

A - A items

The raw food cost of an item is $1.12 per serving. What is the hidden cost?

a. $0.10
b. $0.07
c. $0.13
d. $0.11

D - $0.11

1.12 x 10% = 0.11

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 patientreceiving a regular tray

A - an NPO patient receiving a regular tray

Which would be a sentinel event?

a. a meat slicer left with the blade unguarded
b. a wet floor near the dishmachine
c. an unclean can opener
d. MSDS sheets not posted

B - a wet floor near the dishmachine

An employee consistently calls in sick the day before a holiday. His Supervisor should:
a. discuss this with other managers
b. telephone the employee to verify the illness
c. schedule a counseling session with him
d. file a letter of concern with the employee relations department

C - schedule a counseling session with him

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 120F

d. stir occasionally throughout the holding time

A - chill perishable components separately in small amounts

When purchasing foodservice equipment, first consider:

a. reputation of the vendor
b. ease of use
c. safety and ease of use
d. how it will be used and cost

D - how it will be used and cost

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

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

The first control in the receiving process is:

a. the invoice
b. the purchase order
c. the list of items prepared by the vendor
d. the receipt of items prepared by the vendor

B - the purchase order

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

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 - listens to others but makes the decision themselves

Publicity is a component of which part of the marketing mix?

a. product
b. place
c. promotion
d. price

C - promotion

The food service director who wants to hire a dietitian should first:

a. contact local hospitals for possible applicants

b. evaluate applicants resumes looking for proper credentials

c. develop a job description and specification for the position

d. post a job listing in the local paper

C - develop a job description and specification for the position

Which of the following is an outcome indicator?

a. inventories are recorded weekly

b. clients are satisfied with the meals provided

c. assessments are recorded withing 24 hours of admission

d. diagnoses are recorded withing the PES statement

B - clients are satisfied with the meals provided

Traditional diets of Asian populations in the United States are low in:
a. iron
b. calcium
c. vitamin C
d. essential fatty acids

B - calcium

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 1
d. no pork or shellfish are allowed in a kosher kitchen

A - kosher foods should not be allowed to mix with non-kosher foods

A tactic that increases the sale of services through publicity is known as:

a. pricing
b. targeting
c. promotion
d. segmentation

C - promotion

A facility with a labor turnover rate of 50% also experiences numerous equipment malfunctions. Both problems might be resolved through improved:

a. employee training
b. repair standards
c. equipment quality
d. ergonomics

A - employee training

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

When a manager updates the Director about activities occurring on the patient trayline, he is demonstrating which managerial role?
a. interpersonal
b. informational
c. technical
d. decisional

B - informational

A Dietitian who wishes to delegate work to a subordinate should first:

a. evaluate 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 skills and task difficulty

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 outcome

Employees are consistently late returning from breaks. The Dietitian should first:

a. have all employees clock in and out for breaks

b. analyze activities to identify the best break times

c. discipline tardy employees the next time they are late returning from breaks

d. meet with all employees as a group and solicit recommendations for improvement

D - meet with all employees as a group and solicit recommendations for improvement

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 employees best skills

d. be clear and reasonable

D - be clear and reasonable

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 can 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

Illness due to Bacillus cereus is due to contaminated:

a. dairy products
b. eggs
c. rice products and starchy food
d. fruits

C - rice products and starchy food

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

Which of the following would reduce direct expenses in a food service?

a. increase selling prices
b. reduce rent
c. reduce food costs
d. increase part-time labor

C - reduce food costs

Before establishing a nutrition consulting business in your community:

a. create promotional materials that will describe customer options

b. conduct a market analysis

c. analyze the success of existing nutrition consulting programs

d. discuss the idea with other Dietitians in the area

B - conduct a market analysis

Which of the following components is a form of business promotion?

a. the form used to place an order

b. price and availability of products

c. location of the business

d. printed materials describing the current sale

D - printed materials describing the current sale

To evaluate quality patient care:

a. determine criteria for consultations

b. monitor treatment for a nutrition problem

c. periodically assess the outcomes of nutrition therapy

d. assign individuals responsibility for monitoring activities

C - periodically assess the outcomes of nutrition therapy

Which of the following forms of pudding would be purchased in an Assembly/serve food service system?

a. frozen bulk
b. instant
c. canned
d. individual portions

D - individual portions

Results of a patient food satisfaction survey indicate that patients think 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. renew regulations concerning nutrient requirements

C - check the serving utensils on the line

A Dietitian who is developing policies and procedures for nourishment distribution and service should first:

a. evaluate the nourishment distribution schedule

b. note how nourishments are being distributed and served

c. Assign the food service supervisor the task of gathering data

d. review policies and procedure manuals from other facilities

B - note how nourishments are being distributed and served

You are conducting a nutrient analysis of a recipe that uses 10lb of 80/20 raw ground beef. To best 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

What should be the final consideration in the make-or-buy decision of a product?

a. cost analysis
b. labor requirements
c. storage space available
d. personal relationship with supplier

A - cost analysis

A customer who has eaten lunch in the cafeteria becomes ill one hour after eating a chicken sandwich. What should the dietitian do first?

a. listen carefully, take the complaint seriously and conduct an investigation

b. accept responsibility and offer a coupon for a complimentary meal

c. report the complaint immediately to the risk-management department

d. ask where the person ate the night before and deny any responsibility

A - listen carefully, take the complaint seriously and conduct an investigation

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 165F

B - blender was washed in warm soapy water

What should you do if you believe theft is occurring in the soreroom?

a. install a video camera

b. lock the store room

c. make everyone sign in and out of the store room

d. limit access to certain hours of the day

C - make everyone sign in and out of the store room

You are the Food Service Director and have received a note saying that last night's meat delivery had been improperly handled by two employees. Your first action is to:

a. contact the delivery driver to see how the meat was delivered

b. contact the two employees responsible for handling the meat

c. inspect the meat for color and odor

d. have the meat cooked immediately

B - contact the two employees responsible for handling the meat

What is the labor cost per meal?

Food purchased: $32,123
Cafe sales: $23,231
Labor expense: $25,790
Meal equivalent factor: $2.15
Patient meals served: 1923

a. $1.85
b. $2.03
c. $3.98
d. $4.36

B - $2.03

A recipe requires 1 1/2 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. 1 1/2
b. 1
c. 1 1/4
d. 2

A - 1 1/2

It takes _____ FTEs to fill one 8 hour, 7 day per week position

a. 1.4
b. 1.6
c. 1.8
d. 2

A - 1.5

8x7 = 56/40 = 1.5

What is the inventory turnover rate?

Net profit: $41,137
Cost of goods sold: $145,350
Average inventory value: $7330
Total meals served per day: 200

a. 205.68
b. 726.75
c. 5.6
d. 19.83

D - 19.8

cost of sales - food cost)/(avg. inventory cost)

145,350/ 7330 =

The dietitian reviewed a monitoring sheet for a dairy refrigerator at 9AM on Wednesday. What should the initial action be?

Monday: 5:30AM = 36F
6:00PM = 40F
Tuesday: 5:30AM = 38F
6:00PM = 44F
Wednes: 5:30AM = 48F

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

D - check the temperature of the products

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

B - yin (dark,cold)/ yang (bright, hot)

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

The process of comparing a program's benefits to net savings is called:

a. cost-effectiveness analysis

b. cost-benefit analysis

c. formative evaluation

d. program evaluation

B - cost-benefit analysis

The management function in which performance is measured and corrective action is taken to ensure accomplishment of an organizational goal is known as:

a. planning
b. directing
c. controlling
d. organizing

C - controlling

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

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 - fried rice

Which of the following dish machine temperatures should be adjusted?

pre-rinse: 121F
wash: 145F
final rinse: 205F

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

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 to energize the metal cooking surface

The hospital food service department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding?

a. manufacturer

b. retail item

c. signature

d. specific

C - signature

A home-delivered meals program for the elderly chooses a non-selective menu primarily to:

a. control food volume

b. encourage client participation

c. minimize food drop-off time

d. minimize labor costs

D - minimize labor costs

Which of the following would be considered by HACCP to be of the most concern:

a. storage temperature of canned peaches on a hot day

b. holding temperature of canned peaches in individual serving dishes

c. frozen ground beef patties held at minus 5 degrees F

d. holding temperature of cream of mushroom soup on the serving line

D - holding temperature of cream of mushroom soup on the serving line

How many 5 ounce servings will be available from 9 lbs raw meat with a 65% yield?

a. 12
b. 14
c. 16
d. 18

D - 18

0.65 x 9 = 5.85
5.85 x 16 = 93.6
93.6/5 = 18

The cupcakes served to patients have a 75% acceptance rate. In a hospital where 90% of the 425 patients select their own menus, how many cupcakes are needed?

a. 24 dozen
b. 18 dozen
c. 16 dozen
d. 12 dozen

A - 24 dozen

425 x 0.9 = 383 ordering own meal

383 x 0.75 = 287 ordering cupcakes

287/12 = 24 dozen

What is the labor cost for 4 weeks if you have 5.5 FTEs earning $20/hour?
a. $4400
b. $12,000
c. $14,500
d. $17,600

D - $17,600

5.5 x 40 x 4 = 880 hours

880 x 20 = 17600

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

B - 3

12 oranges = 1 quart
4 quarts = 1 gallon

8 gallons = 32 quarts

32 x 12 oranges = 384 oranges

384/128 per case = 3

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 - near the production area

When you change from a conventional to a cook-chill system, which should be considered?

a. need less storage space

b. need outside delivery equipment

c. need fewer employees

d. need additional equipment and storage

D - need additional equipment and storage

Which production system has the smallest production area?

a. cook-chill
b. assembly-serve
c. conventional
d. commissary-satellite

B - assembly-serve

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 three days

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

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 - 113F

d. it is able to grow at temperatures of 140 - 160F

C - it is able to grow at temperatures of 34 - 113F

Use separate cutting boards for raw chicken and vegetables to avoid illness due to:

a. clostridium botulinum

b. clostridium perfringens

c. salmonella

d. streptococcus

C - salmonella

Clostridium perfringens is often associated with:

a. meat and gravied mixtures in large quantities

b. fresh fruits and vegetables

c. dairy products held within the danger zone

d. uncured cheese

A - meat and gravied mixtures in large quantities

Salmonella source are often:

a. reheated foods

b. starchy foods and mixtures like casseroles

c. foods cooled slowly and reheated

d. raw produce and uncooked foods of animal origin

D - raw produce and uncooked foods of animal origin

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

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