RD Exam Domain III Practice Questions

1. What temperature range is recommended for a dairy refrigerator?

a. 28-32'F

b. 36-40F

c. 15-50'F

d. 55-60'F

b. 36-40F

2. 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

3. 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

4. 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

5. What gas is released from a fire?

a. helium

b. hydrogen

c. carbon dioxide

d. carbon monoxide

d. carbon monoxide

6. 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

7. 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

8. 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%

9. 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%

10. 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

11. 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-chili

b. commissary-satellite

12. 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

13. If an employee works 5 days each week, how many regular employees can be covered by one relief employee?

a. 1 1/2

b.2

c. 2 1/2

d.3

c. 2 1/2

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

a. 52 lbs.

b. 68 lbs.

c. 90 lbs.

d. 70 lbs.

d. 3oz x 300 portions/ 16 oz / 80%= 70 lbs.

15. 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 $6.00 an hour to prepare, what is the traditional selling price?

a. $2.75

b. $3.25

c. $2.50

d. $3.58

d. raw food cost/ food cost % = $1.25 / .35 $3.58

16. An 8 lb, 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

17. 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

18. 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. $.39

b. $.42

c. $.37

d. $.43

a. $.39

19. 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. (34 x 40) x 60 = 816003800 meals / 81600= 0.05

20. 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

21. A cafeteria seats 80 customers. Lunch runs from 11:15AM to 1:00 PM. Turnover is 2.5 customers/hour. How many can be served during those hours?

a. 125

b. 216

C. 350

d. 550

C. 1.75 hours x 80 customers seated x 2.5 turnover= 350

22. 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

23. 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

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

a, referent

b. coercive

c. legitimate

d. expert

b. coercive

25. 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.

($1200/ 4%) = (x/100%) = $30,000

$30,000 . 0.7 (70%) =$21000

$30000-$21000-$1200- $2500= $5300

26. 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 of new employees

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

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

27. 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

28. 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

29. Where should a hand-washing sink be located?

a. near the door entering the kitchen

b. near the dishroom

c. near the cafeteria counter

d. near the food preparation area

d. near the food preparation area

30. 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

31. 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

32. 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

33. Which oven is most energy efficient?

a. convection oven

b. rotary oven

c. deck oven

d. microwave oven

a. convection oven

34. 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

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

a. cook freeze

b. cook chill

C. convenience

d. conventional

C. convenience

36. 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

37. 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

38. 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

39. What type of leadership style is shown with a circular organizational chart?

a. democratic

b. autocratic

c. participative

d. bureaucratic

c. participative

40. 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

41. 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

42. 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

43. 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

44. 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

45. 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

46. Which term relates to scientific management?

a. psychological

b. intellectual

c. physical

d. sociological

c. physical

47. 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

48. Management's basic function is:

a. controlling

b. directing

c. planning

d. evaluating

c. planning

49. 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

50. 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

51. What 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

a. relationships of positions to one another

52. A job description:

a. can be used for employee appraisal

b. studies and analyzes all aspects of the job

c, lişts 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

53. 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

54. 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

55. In making 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

56. 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

57. 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

58. Quality circles are useful in:

a. employee evaluations

b. job selection and placement

c. policy development

d. increasing productivity

d. increasing productivity

59. The Y Theory of management is:

a. authoritarian

b, autocratic

c. based on managing tasks

d. democratic

d. democratic

60. 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

61. A graphic representation of the separate steps in a procedure using symbols is:

a. a flow diagram

b. a process chart

c. an operations chart

d. a cross chart

b. a process chart

62. 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

63. 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

64. OSHA's responsibilities do not include:

a. establishing minimum safety standards

b. inspecting facilities

ç. examining records of occupational injuries

d. developing a better safety program for a facility

d. developing a better safety program for a facility

65. What procedure is binding and cannot be changed?

a, arbitration

b. medfation

c. an injunction

d. collective bargaining

a, arbitration

66. Which of the following is a hearing between labor and management during an impasse toaid in settling disputes?

a. arbitration

b.mediation

c. injunction

d. collective bargaining

a. arbitration

67. 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

68. 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

69. 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 record

a. a purchase requisition

70. When goods are received, the delivery slip included is:

a, an invoice

b. a standing order

c. the receiving record

d. a purchase requisition

a, an invoice

71. Which food items require the highest humidity?

a. meat

b. dairy

c, fruits, vegetables

d. poultry

c, fruits, vegetables

72. 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

73. 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

74. 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

75. The gauge of metal refers to:

a. ply

b. finish

C. polish

d. thickness

d. thickness

76. 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'

77. 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

78. 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

79. 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

80. An example of self-actualization is:

a. breathing unassisted

b.companionship

C. safety

d, asking for additional training

d, asking for additional training

81. 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

82. 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

83. 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

84. 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 representatives

d. attend food service trade fairs

d. attend food service trade fairs

85. What is the first thing you should you do if an employee frequently comes to work without the proper uniform?

a. fire him

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

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

a. fire her

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

c. take the job away from the employee

d. discipline the employee

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

87. Which would add bulk to frozen yogurt?

a. carrageenan

b. carob gum

c. monoglycerides

d. microcrystalline cellulose

d. microcrystalline cellulose

88. 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

89, A food service worker confides in you that he has tested HIV positive. What should you do?

a, aşk 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

90. Entree #servings food cost/serving pot roast 70 $1.50 chicken stew 30 75 spaghetti 40 .60 What is the popularity index for pot roast?

a. 40%

b. 50%

c. 60%

d. 70%

b. 50%

91. 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

92. A non-directed interview provides:

a. the same information on all applicants

b. a structured set of questions

ç, the least amount of information

d. more information than a directed interview

d. more information than a directed interview

93. 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

94. 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

95. Why are open-ended questions better during an interview?

a. they provide the same information on all applicants

b. there is less personal bias

c. they are less time-consuming

d. they provide more information

d. they provide more information

96. When preparing a budget, which management function is involved?

a. controlling

b. organizing

c. evaluating

d. projecting

a. controlling

97. All of the following are operational costs except:

a. utilities

b. cleaning

c. labor costs

d. laundry service

c. labor costs

98. 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

99. 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

100. 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