Domain III and IV Jean Inman Questions with Explanations of Answers

What temperature range is recommended for a dairy refrigerator?

a. 28-32 degrees F

b. 36-40 degrees F

c. 45-50 degrees F

d. 55-60 degrees F

b. 36-40 degrees F

Temperature danger zone is 40-140 degrees F (per Jean Inman, 41-135 degrees F is updated range)

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

School Breakfast provides 1/4 RDA and School Lunch provides 1/3, which combined provides ~1/2 RDA per week

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

A can cutting analysis occurs when samples are requested from vendors and the manager opens the cans and compare qualities (texture, aroma, taste).

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 grease 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

The Fair Labor Standard Act set minimum wage and overtime standards as well as child labor laws and donated time to be paid.

The Equal Opportunity Act prevents discrimination in employment based on race, color, religion, sex, political affiliation and national origin. The Civil Rights Act prevents discrimination on basis of race, color, national origin and prohibits sexual harassments. Equal Pay Act of 1963 prohibits discriminations on basis of sex, amended 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

The Equal Pay Act of 1963 prohibits discriminations on basis of sex, amended Fair Labor Standards Act. The Fair Labor Standard Act set minimum wage and overtime standards as well as child labor laws and donated time to be paid. The Equal Opportunity Act prevents discrimination in employment based on race, color, religion, sex, political affiliation and national origin.

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%

Labor turnover rate = # employees (separated) terminated / total positions in department x 100

6/55 * 100 = 11%

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%

Food cost percentage = daily food cost/daily income

325/865 * 100 = 38%

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

a. fire him

b. report him to management

c. say nothing but make a 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

Commissary-satellite is a food production system in which there is centralized procurement and production; food production (kitchen) and service areas (patients) in separate facilities.

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. 1.5

b. 2

c. 2.5

d. 3

c. 2.5

5/2 = 2.5

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

a. 52lbs

b. 68lbs

c. 90lbs

d. 70lbs

d. 70lbs

300oz x 3 = 900oz

20% shrinkage = 80% yield

900oz/.8 = 1125 oz

1125oz/16oz = ~70lbs

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

Selling price = cost to make per unit/food cost (decimal)

SP = 1.25 / 0.35 = $3.58

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

8lb x $2.79/lb = $22.32

*EP doesn't impact in this case as given AP and cost per lb

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

Under Food, Drug, and Cosmetic Act, FDA covers all interstate food except meat, fish, poultry and eggs; inspects food processing factories, raw materials and labeling. The USDA is responsible for inspecting meat, poultry, and eggs. NOAA inspects US supply of fish.

Find the cost per meal if you serve 120,000 meals, spend $46000 in food purchases and $1250 worth of food was removed from the inventory.

a. $0.39

b. $0.42

c. $0.37

d. $0.43

a. $0.39

Cost per meal = total cost/number of meals

46000 + 1250 = 5850

5850/120000 = 0.39

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

a. 2.79

b. 0.05

c. 1.12

d. 0.25

b. 0.05

34 * 40 = 13603800/1360hr = 2.792.79/60 minutes = 0.05

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

Directing includes delegation of work to qualified employees, effective communication, appropriate motivation/leadership skills. Directing is where the work actually starts getting done. Controlling includes measuring present performance against standard performance, and taking corrective action as needed. Directing and controlling are ongoing processes.

A cafeteria seats 80 customers. 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

11:15am to 1:00pm = 1.75hrs

2.5 x 1.75 = 4.375

80 x 4.375 = 350

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

The three skills necessary for a manager are technical, human/interpersonal, and conceptual. Technical skills are most important at lower levels of management, and decrease as enter high levels of manager. Human/interpersonal skills are important across all management levels. Conceptual skills increase as reach upper levels of management.

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

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

b. discard the stew

c. reheat it to 165'F and refrigerate it

d. refrigerate the stew in shallow pans

b. discard the stew

Hot TCS food with initial temperature > 135 degrees F should be used or discarded within 4 hours. Since this was left out at room temperature for 4 hours, it should be discarded

Which type of power is ineffective in motivating behavioral change and may create resistance?

a. referent

b. coercive

c. legitimate

d. expert

b. coercive

There are various types of power, including reward, coercive, position (legitimate), expert, referent. Coercive power utilizes threat and fear to get things done, and thus would not be an effective motivation behavioral change and could create resistance.

Referent power is having influence over others because you are well-liked. In position (legitimate) power, the subordinate acknowledges that the influencer has the right to exert influence due to position (job title). Expert power is the belief that influencer has some relevant expertise that a subordinate does not; provides creditability; viewed as competent.

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 = 1200 * 100/4 = $30000

Labor and Food Cost = 70/100 x $30,000 = $21000

$1200 + $21000 + $2500 = $24700

$30000 - $24700 = $5300

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 who left

d. employees at the end of the period and the number of new employees

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

Labor turnover rate = # employees (separated) terminated / total positions in department x 100

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 overconsumption

b. to assess the nutrient adequacy of a population

EAR is Estimated Average Requirement and is used to estimated to meet the requirement of half the healthy individuals in a group. The RDA is the average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people. AI (adequate intake) is used when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy.

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

Scientific approach is a work-centered management style in which the worker has to do repeated tasks to maximize efficiency. Labor minutes per meal may be one metric to assess efficiency

Where should a hand-washing sink be located?

a. near the door entering the kitchen

b. near the dish room

c. near the cafeteria counter

d. near the food preparation area

d. near the food preparation area

Hand-washing sinks should be easily accessible to food handlers. May encourage frequent hand washing and reduce risk of foodborne illness.

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

In assembly serve, purchase completely prepared individual portions and finish by thawing, heating on premises. There is no on-site food production, thus minimizing food safety concerns. In conventional, there are concerns for holding foods at proper temperature and food handling. In cook-chill/cook-freeze, there are concerns for proper reheating and temperature control.

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

a. prevent him from going to the union

b. talk to him against the union

c. tell him about union dues

d. tell him he may lose his job if he goes

c. tell him about union dues

An employer does not have the right to prevent/threaten an employee from going into the union, cannot try to coerce an employee from joining the union, or threaten that he/she will lose their job. Employers can ask about benefits and 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

The union/shop steward is an employee who represents fellow employees as the union representative. They do not get extra pay for serving.

Which oven is most energy efficient?

a. convection oven

b. rotary oven

c. deck oven

d. microwave oven

a. convection oven

A convection oven evenly distributes heat and can handle higher quantity at lower temp while taking less time. A rotary oven is used for large volume baking and meat cookery, food is in motion while inside oven. A deck oven has units stacked to save space, used when production is high and pace is limited (Ex: pizza 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

c. democratic

d. participatory

a. autocratic

Autocratic: demands obedience, control, full responsibility; good in crisis control

Bureaucratic: by the book, follows procedures

Participative: encourages workers to participate in decision-making; uses quality circles

Democratic is type of participative

Which of the following food service systems has the lowest labor costs?

a. cook freeze

b. cook chill

c. convenience

d. conventional

c. convenience

Convenience/assembly serve requires no/minimal labor; just reheating/thawing as needed.

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

This is poor management as two supervisors for one employee is unnecessary and a waste of resources.

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

A hazardous situation is circumstance that exposes people, property or environment to one or more hazards. Having a wet floor during rush hour puts workers and patrons at risk for a fall.

Exponential smoothing and moving average are forecasting methods that:

a. having a linear regression

b. have no relationship

c. follow an identifiable pattern over time

d. do not follow an identifiable pattern over time

c. follow an identifiable pattern over time

Exponential smoothing and moving average are the two types of time-series/project forecasting. In time-series forecasting, scientific predictions are made based on historical time stamped data.

Moving average uniformly weighs past observations, so numbers are weighted equally. Exponential smoothing uses software to forecast usage, giving more recent values more weight and does NOT uniformly weigh past observations

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 hearings

d. during debate in the House

c. when the bill is in public hearings

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. a shop steward

d. a union agent

c. a shop steward

A shop steward is an employee who is elected by union members to represent them. The shop steward would be involved in the bargaining process. A mediator would be included in the second step, and an arbitrator in the third step.

Store frozen fruits and vegetables at:

a. 0- -10'F

b. -10- -20'F

c. < 32'F

d. 0-10'F

a. 0- -10'F

Frozen foods should be stored at 0 to -10 degrees F

In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTE's are needed per week?

a. 12

b. 37

c. 46

d. 10

b. 37

300 x 3 meals/day x 7 days/week = 6300 meals

6300 * 14minutes/meal = 88200 mins needed to make meals

88200 /60 minutes per hr = 1470 hrs

1470/40 hrs per week = 36.75

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

Ready-prepared, known as cook-chill, cook-freeze, is a food production system in which food not produced for immediate service but for inventory and subsequently withdraw. Foods are prepared on site, then frozen, chilled for later use. Requires blast chiller or freezer and adequate storage

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

Line authority occurs when multiple employees report to a single administrator, such as 20 clinical RD's reporting to one nutrition manager.

Which term relates to scientific management?

a. psychological

b. intellectual

c. physical

d. sociological

c. physical

Scientific management is a work-centered management style in which the worker has to do repeated tasks to maximize efficiency. Focus's on physical aspects of job vs human aspects

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

Work simplification aims to eliminate unnecessary parts of the job and those that add no value. They increase productivity and decrease costs.

A PERT analysis must include:

a. the total cost of each activity

b. the person responsible for each activity

c. the amount of time needed to complete each activity

d. only those actions on the critical path

c. the amount of time needed to complete each activity

PERT means Program Evaluation and Review Technique. PERT is used to calculate the total amount of time to complete a project.

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

Policies are general decision-making guides which provide boundaries within you must operate.

Of note, procedures are chronological sequences of activities which provide specific guidance for daily operations. In other words, procedures detail steps in operation/activities.

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

An organization chart shows how the employee fits into the organization.

Which 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

Organizational charts show relationship of positions and functions, lines of authority with solid lines, advisory (staff) positions with dotted lines.

Organizational charts do NOT show the degree of authority at each level and informal relationships

A job description:

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

a. can be used for employee appraisal

A job description reflects required skills and responsibilities; matches applicants to job, orientation/training, 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 job breakdown lists what to do and how to do it - no time limits. A job analysis studies and analyzes all aspects of the job. A work schedule lists hour by hour, training, tasks and time.

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

A work schedule lists hour by hour, training, tasks and time.

A job breakdown lists what to do and how to do it - no time limits. A job analysis studies and analyzes all aspects of the job. Job description lists duties involved, conditions, and qualification; does not have detailed information as to what to do or time involved.

In making a 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

The steps of the decision making process are Recognize and analyze the problem, determine workable solutions, gather data, choose solution, take action, follow-up the action

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

Herzberg's Two Factory Theory states that satisfaction stems from hygiene factors (prevent dissatisfaction) and motivating factors (encourage members). Hygiene factors do not produce motivation but can prevent motivation from occuring. Examples of hygiene factors include fair wage, working conditions, retirement benefits. Motivators call forth energy/enthusiasm, job enrichment

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

a. Herzberg

b. Mayo

c. Maslow

d. MacGregor

b. Mayo

Hawthorne studies were conducted on workers at the Hawthorne plant of the Western Electric Company by Elton Mayo and Fritz Roethlisberge. They found that if you involve people in the process, they become more productive. Productivity was due to employees being given special attention (placebo effect), being involved in interesting experience, and being well-trained by supervisors.

Quality circles are useful in:

a. employee evaluations

b. job selection and placement

c. policy development

d. increasing productivity

d. increasing productivity

Quality circles are a group of employees that meets regularly to consider ways of resolving problems and improving production in their organization.

The Y Theory of management is:

a. authoritarian

b. autocratic

c. based on managing tasks

d. democratic

d. democratic

McGregor Theory Y has more faith in team; work is as natural as play; positive and participative. It is democratic in that decisions are often made as a group.

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

Flow diagram shows steps the worker must take, their sequence, the relation of working units to each other.

A process chart shows the steps involved in process using symbols. An operational chart shows movement of hands; reduces transportation; use both hands simultaneously and effectively. A cross chart measures efficiency of equipment placement, studies work motions, and shows number of movements between pieces of equipment.

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

A process chart is a chart on which are graphically shown in sequence the separate details that make up a complete process.

Flow diagram shows steps the worker must take, their sequence, the relation of working units to each other. An operational chart shows movement of hands; reduces transportation; use both hands simultaneously and effectively. A cross chart measures efficiency of equipment placement, studies work motions, and shows number of movements between pieces of equipment.

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

A cross chart shows the number of steps/movements between pieces of equipment.

A flow diagram shows steps the worker must take, their sequence, the relation of working units to each other. A Gantt chart is used to schedule and control work; concerned with TIME of production, not cost

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

OSHA regulates minimum safety standards, maintains record keeping of accidents and illnesses, provides inspections of facilities looking for safety hazards, fire extinguishers, handrails on stairs, and first-aid supplies. They are not responsible for developing improved safety programs for the facility.

What procedure is binding and cannot be changed?

a. arbitration

b. mediation

c. an injunction

d. collective bargaining

a. arbitration

Steps of collective bargaining are as follows: first, bargaining between union steward and management. If that fails, mediation (neutral person helps settle differences, non-binding decision). If that fails, arbitration (hearing to dissolve dispute, decision is usually binding)

Which of the following is a hearing between labor and management during an impasse to aid in settling disputes?

a. arbitration

b. mediation

c. injunction

d. collective bargining

a. arbitration

a. arbitration

Steps of collective bargaining are as follows: first, bargaining between union steward and management. If that fails, mediation (neutral person helps settle differences, non-binding decision). If that fails, arbitration (hearing to dissolve dispute, decision is usually binding)

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

#12 scoop = 1/3 cup (1/12 quart), or 2.66 oz (1/3 cup x 8oz per cup)

For 144 muffin = 2.66 * 144 = 384 oz

# quarts = 384/32 = 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

In formal, competitive bidding, written specifications are submitted and quantity needs to vendor who then submit a price. Bids are opened together and ordered placed with lowest bid price

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 order

a. a purchase requisition

A purchase requisition, thee first document used in the purchasing process, is internal form used to request items from the purchasing manager. A standing order is a type of purchase order issued to establish an account with a specific supplier to obtain specific services during a specified time period. An invoice is an itemized bill for goods sold or services provided, containing individual prices, the total charge, and the terms (delivery slip).

When goods are received, the delivery slip included is:

a. an invoice

b. a standing order

c. the receiving order

d. a purchase requisition

a. an invoice

An invoice is an itemized bill for goods sold or services provided, containing individual prices, the total charge, and the terms (delivery slip).

Which food items require the highest humidity?

a. meat

b. dairy

c. fruits, vegetables

d. poultry

c. fruits and vegetables

Since F/V have a high water activity, they require the highest humidity (85-90%)

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 reorder

d. to determine when and how much to reorder

Inventory is a vital component of the re-ordering point, safety stock, etc.

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

In the commissary system, there is centralized procurement and production. Food production (kitchen) and service areas (patients) in separate facilities

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 ready-prepared system, also known as cook-chill, cook-freeze, is a food production system in which food is not produced for immediate service but for inventory and subsequent withdraw. Foods prepared on site, then frozen, chilled for later use; requires blast chiller or freezer and adequate storage

The gauge of metal refers to:

a. ply

b. finish

c. polish

d. thickness

d. thickness

Gauge refers to the durability of stainless steel; the lower the gauge, the more durable (14 gauge is most durable, butchers use)

Which of the following foods are safe?

a. beef stew at 160'

b. potato salad at 75'

c. tuna casserole at 100'

d. egg salad at 80'

a. beef stew at 160'

The temperature danger zone of TCS foods is 40-140' (41-135' per updated guidelines); all other foods are within temperature danger zone

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

BHA and BHT are antioxidants used for fatty products and prevent oxidation of lipids, thus extending shelf-life

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

AP quantity = EP quantity/ yield

0.7lb/1 = 70% yield

AP = 21 lbs / 0.70 = 30lbs

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

Long jewelry is physical hazard, as it could break and/or fall into food and contaminate it. In addition, long jewelry could be a hazard for the employee, as it could get stuck in a piece of equipment or catch fire if using/near range.

An example of self-actualization is:

a. breathing unassisted

b. companionship

c. safety

d. asking for additional training

d. asking for additional training

Self-actualization is the highest level of Maslow's Hierarchy of Needs. Self-actualization is achieving full potential, job enrichment. Asking for additional training would be an example of self-actualization.

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

The purpose of critical control points is to reduce/eliminate hazards that result in unacceptable safety risk. When foods are out for service, it poses the greatest risk to the public and thus is the most important CCP to monitor.

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

A flexible budget is adjusted to various levels of operation with varying levels of sales or revenues throughout the year. A flexible budget would be appropriate for closing wings of building for renovation as there will be fluctuation in operation costs, sales or revenue during that three month period.

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

$20.00 x 40 = $800 x 6.5 = $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 representations

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 the proper uniform?

a. fire time

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

Getting to the root cause of an issue can be more beneficial in problem solving as compared to disciplinary action. If the employee continued to wear the wrong uniform, then a verbal/written warning may be warranted.

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

a. fire her

b. re-educate her as to proper procedures and provide follow-up

c. take the job away from the employee

d. discipline the employee

b. re-educate her as to proper procedures and provide follow-up

Induction heating is:

a. fast, even, with an open flame

b. fast, uneven, without an open flame

c. slow, even, without an open flame

d. fast, even, without an open flame

d. fast, even, without an open flame

Induction heating is the use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces; ex burner has no flame

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

Irradiation is a type of cold sterilization used to prevent off-flavors in meat. The temp of food does not rise much even though large amounts of energy are used

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

First step in discussing a sensitive topic such as HIV status with an employee is to always assure them that confidentiality will be respected.

Pot roast: 70 servings, $1.50 (FC/serving)

Chicken stew: 30 servings, $0.75

Spaghetti: 40 servings, $0.60

What is the popularity index for pot roast?

a. 40%

b. 50%

c. 60%

d. 70%

b. 50%

PI= #servings/total # servings

70 servings/140 total = 50%

Pot roast: 70 servings, $1.50 (FC/serving)

Chicken stew: 30 servings, $0.75

Spaghetti: 40 servings, $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 = 28.57%

0.2857 x 300 = ~87

A non-direct interview provides:

a. the same information on all applicants

b. a structured set of questions

c. the least amount of information

d. more information than a directed interview

d. more information than a directed interview

A non-directed, or unstructured, interview has no definite checklist of questions to ask. There is more participation from the applicant.

A directed, or structured, interview uses a checklist or preplanned strategy, which provides the same information on all applicants and minimizes personal bias.

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

Also called hollow-square or scramble. In this cafeteria system, there are separate counters for hot foods, salads, etc. This serves greater number of people if used with repeat customers (i.e. school cafeteria or employee cafeteria)

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

Productivity management is an evaluation tool used to measure efficiency and provide data to enhance decision-making and resource allocation. Productivity is the efficiency with which a production or service activity converts inputs into outputs, expressed as ratios. An example of productivity management would be labor minutes per day.

Why are open-ended questions better during an interview?

a. they provide the same info on all applicants

b. there is less personal bias

c. they are less time-consuming

d. they provide more info

d. they provide more info

When preparing a budget, which management function is involved?

a. controlling

b. organizing

c. evaluating

d. projecting

a. controlling

Controlling is a management function which measures present performance against standard performance, determine whether goals reached, on-going, shows strengths/weaknesses, solves problems. Budgeting is involved in controlling

All of the following are operational costs except:

a. utilities

b. cleaning

c. labor costs

d. laundry service

c. labor costs

Operational costs include utilities (electricity), laundry, and cleaning. Labor costs are a separate category of 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

A capital budget is a budget for expenditures on items that will serve for the long term, such as equipment, roads, and buildings. Subsequently, food service equipment would be a capital budget item.

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

The Wagner Act, or National Labor Relations Act, guarantees the right to organize and join labor unions; created National Labor Relations Board which listens to claims of "unfair labor practices"; pro-labor

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

The pathway chart/flow diagram is a scale drawing showing path of worker during a process. This could help pinpoint areas that can be made more efficient in a process/operation.