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CDR Exam > Domain III, IV Inman Review > Flashcards

Domain III, IV Inman Review Flashcards

(94 cards)

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1
Q

The school breakfast and school lunch programs provide how much of RDAs?

A

1/2

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2
Q

A dietitian can be assured of a reliable canned good product if they…

A

perform a can cutting analysis

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3
Q

What gas is released from a fire?

A

carbon monoxide

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4
Q

After an outbreak of food born illness in the cafeteria you discover an employee has a cut on his finger, you should…

A

Send the employee home until the cut is healed

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5
Q

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

A

2 1/2

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6
Q

The FDA…..

A

inspects factories, enforces the Food, Drug, and Cosmetic act, monitors interstate shipping of shellfish

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7
Q

Apparently you do not need an increase in _____ skills when promoted to a management position

A

human

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8
Q

__________ ovens are the most energy efficient

A

convection

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9
Q

The union member involved in the initial labor dispute is the …

A

shop steward

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10
Q

Frozen fruits and veg should be stored at

A

0 - - 10 F

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11
Q

Management’s basic function is…

A

planning

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12
Q

An organizational chart does not show…

A

the degree of authority and informal relationships

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13
Q

A cross chart shows…

A

The number of movements between pieces of equipment

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14
Q

An ________ is binding and cannot be changed

A

arbitration

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15
Q

__________ is a hearing between labor and management during an impasse to aid in settling disputes

A

Arbitration

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16
Q

A _______ __________ is a written record of items ordered, with quantities and specifications

A

Purchase requisition

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17
Q

Which item requires the highest humidity?

  • Meat
  • Dairy
  • Fruits, vegetables
  • Poultry
A

Fruits, Vegetables

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18
Q

Large volume purchasing, centralized production, and service areas in separate facilities are features of….

A

The commissary system

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19
Q

BHA and BHT prevent…

A

lipid oxidation

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20
Q

________________ _________ adds bulk to frozen yogurt

A

Microcrystalline cellulose

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21
Q

If a food service worker instructs you that he has HIV you should…

A

assure him that confidentiality will be respected

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22
Q

A non directed interview provides

A

more information than a directed interview

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23
Q

To increase the number of patrons served during lunch…

A

use the scramble system

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24
Q

When preparing a budget, which management function is involved?

A

Controlling

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25
The mineral _______ improves crispness in vegetables
Calcium
26
The lowest acceptable holding temperature for food is
140 F
27
Equipment purchases depend on...
the menu
28
An _____ is a formal study to verify that documentation and processes have been followed
Audit
29
Theory Z of management is based on
mutual worker employer loyalty
30
Who is responsible for nutritional labeling?
FDA
31
_________ inventory is sued when you log products in and out of the storeroom
Perpetual
32
Previously cooked hazardous food must be reheated to an internal temperature of 165 F for fifteen seconds within.....
2 hours
33
An employee voted in by the union to settle grievances while on paid time is the...
Shop steward
34
The width of a main kitchen aisle should be....
60 inches
35
how wide should an aisle be for two people with mobile carts to move through?
50 inches
36
The _______ _____ _________ results in creative, prioritized decision making
nominal group technique
37
DRG's allow $1600 for an appendectomy with a four day stay, the patient is released in 3 days, the hospital receives
$1600
38
Five pounds of pressure creates a temperature that is _______ than the boiling point of water
greater
39
When cleaning ___________, use chlorine or quaternary ammonia
countertops
40
Propionate is used in foods to
increase shelf life by inhibiting mold
41
The efficiency of a foodservice employee is increased if the work center allows the employee to
use two hands
42
Four hours after eating you develop nausea and diarrhea without fever, this may be caused by
staphylococcus aureus
43
On meal rounds you notice elderly patients are not being fed properly, you should...
speak with the director of nursing
44
____ tiles are apparently ideal for kitchen floors
clay
45
How many minutes are needed to sanitize dishes when washing by hand using chlorine?
1
46
When the size of the kitchen increases, worker efficiency __________
decreases
47
When does a breakeven point increase?
when costs increase
48
What is the most important reason for a microwave oven in food service?
Saves time
49
In dry storage, humidity should be...
50 - 60%
50
HACCP standards would be similar for: - canned corn and frozen corn - fresh chicken and frozen chicken - fresh beef and frozen chicken - frozen beef and frozen corn
frozen beef and frozen corn
51
The final step in a union dispute is...
arbitration
52
A decision to feed patients in their rooms, rather than the cafeteria is based on....
the philosophy of the institution
53
Dishwasher temps Pre wash: 140 F Wash: 150 F Rise: 200 F You should....
turn down the rinse temperature
54
A ___________ kitchen labor system is not labor efficient
conventional
55
Quality control is...
proactive- focuses on the prevention of errors in food service
56
A narrow span of management should be employed with....
newly hired employees
57
The ______ ____ of food being purchased is the most important factor in determining the space required for a food production unit in a new foodservice facility
Market form
58
A food product is not done cooking and service is in 10 minutes, you should.....
substitute a different item
59
A dietitian documents their work on time, this is...
accountability
60
____________ _______ must be included when preparing a budget
Forecasting revenue
61
It takes 18 minutes to make a batch of cookies, how many batches can be made in 2 hours?
6
62
Dishmachine rinse cycle is 135 F, you should....
use paper products until the problem has been resolved
63
OSHA requires documentation on the use of
safety goggles
64
The minimum temperature for a chemical sanitizer is
75 F
65
To sanitize, immerse dishes in a chemical solution for
1 minute
66
_______ is projected first during the budgeting process
Revenue
67
If you are concerned the receiver is not accurately checking income stock you should...
implement blind receiving
68
An acute care facility with a 2 day expected LOS should use a _ day cycle menu
7
69
The interstate shipping of shellfish is monitored by the
FDA
70
PERT is a tool that helps
control large projects and calculate the time needed to get a job done
71
Which is an example of an indirect cost? - Insurance - Travel costs - Food - China
Insurance
72
The most appropriate temperature for a sanitizing solution is
79 F
73
Formularies are descriptions of
approved treatment regimins
74
____ relief employees are needed to cover one full time employee
0.55
75
A meal equivalent is determined by
food sales divided by the average cost of a typical meal
76
Dishes are greasy when unloaded from the dishmachine. What should you check first?
The wash temp
77
Contribution margin is the
revenue produced by an item's sales after costs are removed
78
Profit margin is
ratio of profit to sales
79
In ABC inventory...
A items are most valuable, C are least valuable
80
According to HACCP, when preparing dishes that include perishable ingredients you should...
chill perishable components separately in small amounts
81
Cost effectiveness studies
use the results of outcomes research
82
A facility with a 50% labor turnover rate also has a lot of equipment malfunctions. This could be resolved by
better employee training
83
Employees are consistently late returning from breaks, you should
meet with all employees as a group and solicit recommendations for improvement
84
An employee returns to work after recovering from a broken leg and is still not able to perform essential job functions. You should,
get recommendations for work from their doctor
85
Before starting a nutrition consulting business in your community you should...
conduct a market analysis
86
For an assembly serve food service operation you would use __________ ________ pudding
individual portion
87
Several patients receiving pureed diets get salmonella infections. The likely cause is...
The blender was not cleaned properly
88
In China, yin foods are ____ and yang foods are ___
cold, hot
89
Comparing benefits to net savings is called
cost benefit analysis
90
Which of the following dish machine temperatures should be adjusted? - pre rinse: 121 F - Wash 145 F - Final rinse: 205 F
decrease the temp of the rinse cycle
91
Where is the most efficient place to locate the fridge and freezer?
near the production area
92
When you change from a conventional to a cook chill system, what needs to be considered?
need additional equipment and storage
93
Which production system has the smallest production area?
assembly serve
94
Clostridium perfringens is often associated with...
meat and gravy mixtures in large quantities

CDR Exam (22 decks)

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