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Domain IV, V
RD exam - domain IV, V
| Question | Answer |
|---|---|
| What temperature range is recommended for a dairy refrigerator? 28-32, 36-40, 45-50, or 55-60 | 36 – 40 degrees F |
| Which piece of food service equipment is the least energy efficient? Convection, deck oven, steam-jacketed kettle, or rotary oven | deck oven |
| A dietitian ordering canned goods can be assured of a reliable product if they buy direct, accept the most reasonable bid, or conduct a can cutting analysis? | conduct a can cutting analysis |
| What gas is released from a fire? Helium, H2, CO2, or CO | CO carbon monoxide |
| If you worked overtime and did not get paid, which labor law would help your claim? | 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 which act? | Equal pay act |
| What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced? | 11% |
| What is the food cost percentage if the cost of food is $325 and the income is $865? | 38% |
| If a union member repeatedly arrives late, you should a) fire him, b) report him to mgt, c) make a note, d) forget | b) report him to management |
| What method of food service is used when one school delivers meals to another? | commissary-satellite |
| After an outbreak of food-borne illness in the café, you discover one of your employees has an infected cut on his finger. You should… | 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? | 2 ½ |
| How much hamburger will it take to make 300 3oz. patties with a 20% shrinkage? | 70 pounds |
| 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 min at $6/hr to prepare, what is the traditional selling price? | $3.58 |
| An 8lb. roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price of the roast? | $22.32 |
| The FDA inspects (1), enforces the (2) Act, and monitors interstate shipping of (3) | 1) factories, 2) Food, Drug, and Cosmetic Act, 3) shellfish |
| Find the cost per meal if you serve 120,000 meals, spend $46,000 in food purchases and $1250 worth of food was removed from the inventory? | $0.39 |
| How many meals were served per labor minute if 34 FTE produced 800 meals in one 40 hour week? | 0.05 |
| Which management functions should require the greatest allotment of time? Planning, organizing, directing, and/or controlling? | Directing and controlling |
| A cafeteria seats 80 customers. Lunch runs from 11:15am to 1:00pm. Turnover is 2.5 customers/hr. How many can be served during those hours? | 350 |
| You have been promoted to a top management position. What adjustment in conceptual and technical skills is needed? | Technical skills decrease, conceptual skills increase |
| Beef stew has been unrefrigerated for 4 hours after preparation. What should you do? | discard the stew |
| Which is the best material, strong and lightweight, for a piece of mobile equipment? Chrome, aluminum, tin, or stainless steel | aluminum |
| 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? | $5300 |
| When determining the labor turnover rate in one period look at the number of employees at the ____ of the period and number of ____ employees | end and new |
| The nutritional label on food utilizes the DRI’s which replace the old a) RDA’s, b) USRDA’s, c) USR’s, d) OSHA’s | USRDA’s |
| Using the scientific approach to mgt, which of the following would result (decreased/increased) labor (min/hrs) per (week/meal) | decreased labor minutes per meal |
| Where should a hand-washing sink be located? Near the door, dishroom, counter, or food prep area? | near the food prep area |
| Which food service system is least likely to have microbial contamination? Conventional, cook-chill, cook-freeze, assembly serve | assembly serve |
| Which of the following is a paid employee who represents other union workers? A mediator, dept head, shop steward, or bargaining agent? | the shop steward |
| Which oven is most energy efficient? Convection, rotary, deck, or microwave | convection oven |
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