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Inman RD Exam Domain 3-4 > Questions 101-200 > Flashcards

Questions 101-200 Flashcards

1
Q

Which additive improves crispness in vegetables?

a- BHA
c- BHT
c- calcium
d- pectin

A

c- calcium

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2
Q

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

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

A

a- 1:2

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3
Q

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

a- #12 (1/3 cup = 1/12th quart)

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4
Q

The human relations theory of management stresses:

a- task, structure, authority
b- employee needs
c- direct control by management
d- management needs

A

b- employee needs

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5
Q

What is the lowest acceptable holding temp while serving?

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

A

b- 140F (135 is lowest)

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6
Q

Which of the following would be used to analyze trayline accuracy?

a- Gantt chart
b- Process control chart
c- Cause and effect diagram
d- Break even analysis

A

b- Process control chart

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7
Q

Equipment purchases depend on:

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

A

c- menu

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8
Q

Quality standards for fruits assure you of:

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

A

b- specifications of minimum quality characteristics

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9
Q

Productivity is measured by:

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

A

a- number of portions served per hour

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10
Q

What is a formal study to verify that documentation and processes have been followed?

a- audit
b- quality assurance program
c- verification study
d- statistical analysis

A

a- audit

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11
Q

Unions usually advance employees based on:

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

A

d- seniority

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12
Q

A hospital administrator would be most concerned with:

a- increase in number of elderly admissions
b- increasing growth of outpatient services
c- increase in patient length of stay
d- increase in diabetic admissions

A

c- increase in patient length of stay

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13
Q

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

a- cool the sauce and store in a deep pan
b- store the sauce in a shallow pan in the refrigerator
c- store the sauce in a deep pan in the refrigerator quickly
d- cool completely on the counter, then refrigerate

A

b- store the sauce in a shallow pan in the refrigerator

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14
Q

Theory Z is based on the following premise:

a- workers accept responsibility
b- self-direction and control and emphasized
c- task, structure, and authority
d- mutual worker-employee loyalty

A

d- mutual worker-employee loyalty

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15
Q

Which group is responsible for nutrition labeling?

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

A

c- FDA

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16
Q

Freezing will:

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

A

a- inhibit bacterial growth

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17
Q

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

a- perpetual inventory

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18
Q

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

A

d- supervision of dietary employees

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19
Q

Before adding new menu items:

a- give samples to a few patients and ask for 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

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

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20
Q

The major function of management is:

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

A

c- planning

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21
Q

Previously cooked hazardous food must be reheated to an internal temp of 165F for fifteen seconds within:

a- 1 hour
b- 2 hours
c- 4 hours
d- 30 minutes

A

b- 2 hours (remember this)

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22
Q

The Ouchi Z Theory management theory states that:

a- decision making is a centralized function
b- committed employees can exercise self control
c- employee potential is only partially utilized
d- employee involvement is key to productivity

A

d- employee involvement is key to productivity

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23
Q

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, 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

a- add August and delete April

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24
Q

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

A

d- shop steward

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25
Q

Which law sets the Minimum Wage?

a- Fair Labor Standards Act
b- National Labor Relations Act
c- Equal Opportunity Act
d- Labor Management Act

A

a- Fair Labor Standards Act

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26
Q

The span of control refers to the number of:

a- supervisors
b- PT employees
c- employees under direction of one person
d- staff positions

A

c- employees under direction of one person

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27
Q

The line type of organizational 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- a direct flow of authority from top to bottom

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28
Q

The employee turnover rate refers to:

a- total replacement employees divided by average workforce
b- % of turnover rate divided by number of replacements
c- employees terminated and replaced divided by total positions
d- total positions divided by number of PT employees

A

c- employees terminated and replaced divided by total positions

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29
Q

Which is the best way to maximize meat storage?

a- cut meat into small pieces
b- store in oxygen in packages
c- vacuum packed in oxygen impermeable film
d- pack it in oxygen permeable film

A

c- vacuum packed in oxygen impermeable film

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30
Q

Adulterated food is regulated by:

a- HHS
b- FDA under Food Drug Cosmetic Act
c- Dept of Commerce
d- USDA

A

b- FDA under Food Drug Cosmetic Act

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31
Q

An employee evaluation should be given:

a- in a quiet place with privacy
b- in Diet Office
c- at end of day
d- at beginning of day

A

a- in a quiet place with privacy

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32
Q

A viscosimeter measures:

a- temperature
b- pH
c- stability
d- consistency

A

d- consistency

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33
Q

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

A

d- 4.5 (400/90)

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34
Q

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

a- show that 95% of patients enjoyed it
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 it was not worthwhile

A

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

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35
Q

Costs which are proportionately responsive to changes in volume are:

a- variable
b- sink
c- hidden
d- fixed

A

a- variable

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36
Q

The width of a main kitchen aisle should be:

a- 24’
b- 36’
c- 48’
d- 60’

A

d- 60’

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37
Q

Why are mono and diglycerides added to the shortening used in cakes?

a- increase spreadability
b- thickeners
c- emulsifiers
d- coloring agents

A

c- emulsifiers

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38
Q

How wide should an aisle be for two people with a mobile cart to move through?

a- 40’
b- 50’
c- 60’
d- 72’

A

b- 50’

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39
Q

Which process results in creative, prioritized decision making?

a- focus group
b- Delphi technique
c- nominal group technique
d- operational analysis

A

c- nominal group technique

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40
Q

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

a- record number of patient complaints
b- record number of hours the dietitian spent providing education
c- record number of patients who were satisfied with education provided
d- keep record of all who failed to attend

A

b- record number of hours the dietitian spent providing education

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41
Q

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

A

d- 1600

42
Q

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

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

A

b- remain constant

43
Q

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

A

b- food safety

44
Q

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

A

b- precise, measurable objectives

45
Q

A useful application of counting FTE is in planning:

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

A

d- budget for wages

46
Q

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

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

A

b- balance sheet

47
Q

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

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

A

b- 40

48
Q

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

A

b- greater than

49
Q

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

A

d- dry inert chemicals under pressure

50
Q

When cleaning _______, use chlorine or quaternary ammonia.

a- laundry
b- countertops
c- oven
d- floor

A

b- countertops

51
Q

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

A

c- checks safety of electrical equipment

52
Q

Propionate is used in foods to:

a- enhance flavor
b- increase shelf life by inhibiting mold
c- thicken
d- retain color

A

b- increase shelf life by inhibiting mold

53
Q

A supervising dietitian who wishes to delegate specific responsibilities should first:

a- organize a task force
b- check production schedule
c- establish expected outcomes
d- establish expected time frames to accomplish tasks

A

c- establish expected outcomes

54
Q

Which of the following would add bulk to frozen yogurt?

a- microcystalline cellulose
b- monoglycerides
c- carob gum
d- carrageenan

A

a- microcystalline cellulose

55
Q

Which of these work center designs discourages through traffic?

a- U shaped
b- back to back parallel
c- straight line
d- square

A

a- U shaped

56
Q

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

a- number of work stations

57
Q

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

A

c- use two hands

58
Q

To reduce the budget, first look at:

a- menu costs
b- fixed costs
c- variable costs
d- semi variable costs

A

c- variable costs

59
Q

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 services do not have sharp edges
d- bolts are securely fastened

A

b- surfaces do not have open seams or cracks

60
Q

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

A

c- steam jacketed kettle

61
Q

You are preparing a dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task?

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

A

b- deck ovens and pressure steamers

62
Q

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 botulism risk
d- no because of staphylococcus risk

A

d- no because of staphylococcus risk

63
Q

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

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

A

c- facial hedonic scale

64
Q

In interstate shipping of shellfish, it is monitored by:

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

A

c- FDA

65
Q

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

a- near the range

66
Q

On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution?

a- speak with 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

a- speak with Director of Nursing

67
Q

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

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

A

d- clay tiles

68
Q

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

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

A

a- 1

69
Q

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

A

d- National Labor Relations Act

70
Q

What is the major reason for installing automated equipment?

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

A

b- rising labor costs

71
Q

The primary reason for portion control in food service is:

a- cost control
b- standardize serving sizes
c- customer satisfaction
d- weight reduction diets

A

a- cost control (think any food service not just hospital)

72
Q

You teach food service workers about pot washing temperatures. How do you know if the workers follow the rules?

a- ask them to repeat the rules
b- test water temp at intervals
c- ask them to write down guidelines
d- check to see if pots are clean

A

b- test water temp at intervals

73
Q

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- call the legislator

A

d- call the legislator

74
Q

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The 2nd six months will have an occupancy rate of 60%. What would the food cost budget be for the 2nd six months?
Food Cost - 30,000
Labor Cost - 25,000
Operating Cost - 24,000

a- 20000
b- 22500
c- 30000
d- 32000

A

b- 22500

75
Q

A press conference announcing your new business is:

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

A

c- media promotion

76
Q

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

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

A

b- decrease

77
Q

A substitute is legally differentiated from another food by:

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

A

a- nutrient content

78
Q

The use of a sugar substitute is regulated by:

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

A

b- FDA

79
Q

Which is a good method of food handling?

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

A

b- defrost frozen food in the refrigerator

80
Q

Appearance, taste, and texture are considered:

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

A

c- quality control

81
Q

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

A

b- a planning guide for a kitchen

82
Q

When does a breakeven point increase?

a- when sales decrease
b- when profits decrease
c- when profits increase
d- when costs increase

A

d- when costs increase

83
Q

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

A

b- excessive span of control

84
Q

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

A

c- saves time

85
Q

If you purchase an oven for $10000, it is expected to last for 10 years, after which it can be sold for $3000. What is the depreciation cost each year?

a- 2000
b- 1500
c- 700
d- 500

A

c- 700

86
Q

What is not found in a standardized recipe?

a- seasonings to be included
b- time and temp of cooking
c- mixing bowls, measuring spoons
d- amounts of ingredients

A

c- mixing bowls, measuring spoons

87
Q

In dry storage, the humidity should be:

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

A

d- 50-60%

88
Q

How many FTE are in this operation?
Dietitian and Nurse - 40 hours / week each
Doctor - 30 hours / week
Diet Aide and Secretary - 20 hours / week each
Clerk - 10 hours / week

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

A

b- 4

89
Q

HACCP standards would be similar for which of the following foods?

a- canned and frozen corn
b- fresh and frozen chicken
c- fresh beef and frozen chicken
d- frozen beef and corn

A

d- frozen beef and corn

90
Q

The final step in a union dispute is:

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

A

a- arbitration

91
Q

A decision to feed patients in their rooms rather than the cafeteria is based on:

a- institutions philosophy
b- equipment in kitchen
c- labor available
d- federal regulations

A

a- institutions philosophy

92
Q

The dishwasher temps are as follows:
pre wash 140F, wash 150F, rinse 200F. You should:

a- turn up rinse temp
b- turn down pre wash temp
c- turn down rinse temp
d- do nothing, theyre fine

A

c- turn down rinse temp (can be as low as 140F)

93
Q

To find out about the new regulations by the FDA you would check:

a- congressional record
b- federal register
c- current newspaper
d- congressional index

A

b- federal register

94
Q

At what temp should coffee and items such as thin soups be held for serving?

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

A

b- 180-190F

95
Q

Forty fish entrees cost $2.00 per serving. Total fish sales are $240.00. What was food cost percentage?

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

A

b- 33%

96
Q

Which system is not labor efficient?

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

A

a- conventional

97
Q

Methylene is added to some types of coffee to:

a- retain flavor
b- retain color
c- decaffeinate
d- destroy bacteria

A

c- decaffeinate

98
Q

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 a problem?
d- do you own a car?

A

c- can you get to work on time without a problem?

99
Q

Quality control is:

a- outcome or output oriented
b- measure of quality care provided
c- patient care oriented
d- proactive - focuses on prevention of errors in food service

A

d- proactive - focuses on prevention of errors in food service

100
Q

Quality assurance is:

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

A

a- a measurement of the quality of care provided

Inman RD Exam Domain 3-4 (3 decks)

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