food service Flashcards
(119 cards)
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine b. milkshakes c.vegetables d. hard boiled eggs
A
A patient who is following a Low NA diet should avoid:
a. canned fruit b. fresh fruit c. tomato based products d. milk
C
Which of the following entrees would be most appropriate in a Jewish assisted-living facility?
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel
D
The best choice for older adults with small energy needs:
a. vitamin/mineral supplement b. nutrient dense foods c. help immune system d. help macular degeneration
B
Elderly people require a diet of higher nutrient density than younger individuals. Why?
a. protein needs are higher b. their kcalorie needs are lower c. their fluid needs are higher d. vitamins are lower
B
A lactating woman should increase her calorie needs by how many calories/day during the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal
C
Which form of alternative medicine states that ill health results in internal disruption in the body. (answer just below)
a. homeopathic
b. naturopathic
c. traditional chinese medicine
d. chiropractic
B
As the newly hired food service director for a long-term care facility, you are concerned with costs and portion control. The line cook says he needs to prepare 375-4 oz. portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase considering this information?
a. 94 lbs
b. 116 lbs
c. 266 lbs
d. 460 lbs
B
This question is asking you to calculate the AP (As Purchased) amount needed. The AP amount is the amount of product needed including unusable items. To calculate: 100% - 19% (waste) = 81% yield; 375 portions x 4 oz = 1500 oz; 1500 divided by .81 = 1852; 1852 oz divided by 16 oz/lb = 116 lbs.
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis b. Diet plan c. Personal issues. D. none of the above
A
Patient with a broken jaw should he be on a
a. clear liquid b. soft c. NPO d. mechanical-soft
D
The mechanical soft diet is a close cousin of the soft diet. It gets its name from the fact that household tools and machines, like a blender, meat grinder, or knife, are used to make foods easier to chew and swallow. In contrast to the soft diet, the mechanical soft diet does not restrict fat, fiber, spices, or seasonings (restricted for patients who have gone thru gastro-surgery; it’s a step-up from clears/full-liquid). Only the texture and consistency of foods are changed. For the soft diet, fruits and vegetables may be soft-cooked or pureed. Meats, fish, and poultry can be cooked, ground, and moistened with sauce or gravy to make chewing and swallowing more comfortable
Liquids and puréed or strained foods that are thin enough to pass through the teeth or a straw. These provide enough calories and protein to promote tissue repair without the need for chewing.
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard b. biological hazard c. no hazard d. chemical hazard
B
Bacteria multiply rapidly between ?
41-135 F
Cook Food to?
160 F
maintain hot food at?
140 F
reheat food to?
165F
What drives the entire food service operation?
The menu
How do you work in production?
backwards
Inputs
Human (labor, skill resources).
Facilities
space, equipment
Single use Plan
a renovation project, to impress the board of trustees for example.
Standing plan
Policy and procedures used repeatedly
The first graphic tool of management is the?
TABLE OF ORGANIZATION CHART.
5 Basic Management Functions (and what is the key?)
Planning, organizing, coordinating/directing, controlling and leading. PLANNING IS THE KEY
Food items must be rapidly cooled to?
41f or less.
