Certified Dietary Manager Exam Secrets Study Guide, Exams of Nutrition

Download Certified Dietary Manager Exam Secrets Study Guide and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager Exam Secrets Study Guide Food substitutes selected by a client for a planned meal should be encouraged to be of similar: A. cost B. nutritive value C. portion size D. preparation method - B. nutritive value The Certified Dietary Manager is preparing for in in-service about changes in cardiac diets. What organization would provide the best information? A. American Heart Association B. Academy of Nutrition and Diabetics C. Mayo Clinic D. DASH Guidelines /USDA - A. American Heart Association What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings? A. 0.20 B. 0.50 C. 5 D. 16 - C. 5 You need 896 ounces of coffee for each meal service. How many gallons are needed per meal? A. 7 B. 16 C. 56 D. 112 - A. 7 A standardized recipe provides which of the fallowing? A. computes food and labor costs B. nutritional requirements of clients C. produces a known food quality and quantity D. analyzes equipment needed in production - C. produces a known food quality and quantity When testing a new recipe, which of the following is good practice? A. use a recipe evaluation form for a taste panel B. standardize the recipe for sea level production C. document the recipe source and category D. offer the recipe to all clients prior to use on menu - A. use a recipe evaluation form for a taste panel If the quality of a standardized recipe item varies each time it is prepared, the Certified Dietary Manager should do which of the following? A. modify the recipe B. remove the product from the menu C. Supervise the preparation of the recipe D. analyze the ingredient list - C. Supervise the preparation of t Which of the following descriptions would be an appropriate quality standard for quick bread? A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor B. smooth, uniform shape and color, tender uneven crumb, good flavor C. uniform shape, tender texture, good flavor, lightly browned surface D. golden brown, cracked surface, flaky texture, good flavor - A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor How does the Certified Dietary Manager best control food waste? A. supervise daily production B. develop monitoring procedures C. document plate waste D. audit purchasing records - B. develop monitoring procedures What the best reason to document leftovers? A. to help prevent employee theft B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - B. to determine future forecasting needs Point of sale (POS) records may be useful in identifying what type of issue? A. service and production problems B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - C. to calculate ingredient costs If a facility serves clients three meals per day for the month of July with total labor hours, how many meals are served per labor hour? A. a list of routine job assignments B. a detailed list of job duties C. requirements for job D. breaking down a complex job into individual tasks by day - D. breaking down a complex job into individual tasks by day Which of the following questions is legal to ask when interviewing a prospective employee? A. Can you work on Sunday morning? B. How tall are you? C. Do you have reliable child care? D. Are you 18 years or older? - D. Are you 18 years or older? What does FMLA guarantee? A fair compensation B. privacy in the workplace C. income when injured at work D. up to 12 weeks of leave, if qualified - D. up to 12 weeks of leave, if qualified What type of meeting requires an attendance roster? A. staff production meeting B. administrative round table C. training in-service D. team building exercise - C. training in-service What is the most appropriate way to orient a new employee to departmental procedures? A let the employee work alone following written instructions B. Schedule orientation in small segments C. new employee shadows and experienced employee D. review job procedures as they related to other departmental tasks - . Schedule orientation in small segments An employee requests a day off far in advance. Another employee requests the same day off at the last minute. The best way to handle this situation is to: A. tell the employees to work out the schedule for the day in question B. adhere to your policy of first-come, first serve for days off C. deny the second employee the day off D. allow both employees to have the day off - B. adhere to your policy of first-come, first serve for days off The facility is adding a convenience store that will ne managed y foodservice. It will be open from 9am to 9pm. Which of the following should be considered when developing the schedule? A. use of part-time staff for short shifts in the evening B. hire two employees; one for 9am to 2pm and one for 2pm to 9pm C. have staff begin and end shifts at the same time D. assign the best foodservice staff at peak times - A. use of part-time staff for short shifts in the evening What is the first priority when scheduling staff? A. honor requests for time off B. staggering shifts C. schedule staff to fit work needs D. honor staff shift preferences - C. schedule staff to fit work needs Successful goals and objectives must have which of the following? A. staff participation B. basis in policy C. administrative approval D. plans of action - A. staff participation The Certified Dietary Manager has set a goal of improving department communication. Which of the fallowing should be the first priority? A. reorganized the way communication occurs B. require only one type of communication be used C. revised the way communication is shared D. determine what area of communication needs improvement - D. determine what area of communication needs improvement When is corrective action needed? A. when performance problems are noted B. when and employee has a negative attitude C. when communication has broken down D. when two employees disagree - A. when performance problems are noted What does a Performance Standard describe? A. a job description B. outcomes of work performed C. tasks of a particular job D. criteria for salary adjustments - B. outcomes of work performed What is the role of the Certified Dietary Manager during a regulatory survey? A. defend the foodservice department B. liaison and communicator C. arbitration and reconciliation D. to comply with all requests - B. liaison and communicator What is the best way to prepare staff for a survey? A. provide mandatory survey in-service one week in advance B. schedule morning production meetings C. review the survey manual with each employee D. hold regular staff meetings with survey concerns on each agenda - D. hold regular staff meetings with survey concerns on each agenda Which of the following is typical of a work committee? A. members work together to oversee specialized activities B. members all come from the same department C. a committee is formed when a problem arises D. a committee is made up of outside consultants - A. members work together to oversee specialized activities Which of the following healthcare team members assess the need for special and adaptive eating devices? A. Certified Nursing Assistant B. Physical Therapy C. Occupational Therapy D. Speech Therapy - C. Occupational Therapy The care plan is developed within how many days of the Care Area Assessment? A. 14 days B. 10 days C. 7 days D. 5 days - C. 7 days What effective meeting technique could a Certified Dietary Manager use to discuss a mandatory reduction in staff hours? A. distribute an agenda outlining the mandate B. brainstorm ideas for implementing the change When should a UHT(ultra-high temperature)packaged product be held under strict cold temperature control? A. upon receipt B. after opening C. during service D. during prep - B. after opening How should cooked meats be stored in the cooler? A. whole muscle left intact until slicing for service B. above ready-to-eat foods C. covered, dated and away from raw foods D. near the front of the cooler - C. covered, dated and away from raw foods What is the first step in the procedure to check in a meat order? A. compare the grade to the purchase specifications B. look at the color of the meat C. check the temperature of the delivery truck D. confirm the source of the delivered meat - A. compare the grade to the purchase specifications Ground beef has beef cooked and cooled for taco salad. How should the Certified Dietary Manager handle serving the ground beef on a self-serve bar? A. plane small amounts at a time in pre-cooled insulated containers B. place it on the serving line in a container placed on a bed of ice C. put out half of the ground beef to start and add more as needed D. place all of it on the self-serve bar since the serving time is only 3 hrs - A. plane small amounts at a time in pre-cooled insulated containers Which of the following is an example of an appropriate critical limit? A. keep the freezer at 10F (-12.3C)or lower, refrigerator at 45F(7.3C)or lower, and dry storage at 70F(21.1C) B. chill tuna for 24 hrs before making salad and once salad is prepared, chill salad to 41F(5C)eithin four hrs C. hold cold foods at 35F(1.7C)and hot foods at 170F(76.7C) D. package leftovers into smaller containers to a 4" depth - B. chill tuna for 24 hrs before making salad and once salad is prepared, Which of the following is an example of a biological hazrd? A. a seed is left in the cherry crisp B. some bleach is not rinsed from the coffee urn C. a giber frim the scratcher pad is left in a pan D. A cook sneezes while preparing fresh fruits plates - D. A cook sneezes while preparing fresh fruits plates Which of the following would be the most significant potential cause of foodborne illness? A. employee forgets to check dishwashing temperature B. cook uses same cutting board for green peppers and watermelon C. server doesn't use gloves during meal service D. combining leftover cooked eggs with freshly cooked eggs on salad bar - D. combining leftover cooked eggs with freshly cooked eggs on salad bar The best way to prevent shigellosis is to: A. bandage open sores B. use proper handwashing procedures C. control rodent infestation D. sanitize cutting boards - B. use proper handwashing procedures Emergency preparedness to assure a safe food supply inclufes policy regarding which of the following? A. obtaining potable water for cooking B. maintaining a three-day supply of good C. staffing of the food service department D. contract with local grocery store - A. obtaining potable water for cooking B. maintaining a three-day supply of good The FDA Food Code is considered to be which of the following? A. federal law B. best foodservice practice C. foodservice of foodservice hazards D. analysis of foodservice hazards - B. best foodservice practice A cost-effective equipment maintenance program is based upon which of the following? A. preventative maintenance B. repairs only when emergent C. accuracy of maintenance requests D. hiring specialists for specific equipment - A. preventative maintenance How can a production schedule assist to organize employee workflow? A. plans food preparation and prevents overlapping effort B. helps determine what products to purchase C. directs the cleaning tasks for the week D. assigns tasks to each employee to fill every hour - A. plans food preparation and prevents overlapping effort Which of the following would most likely result in a cross-connection? A. the mop bucket stored in the dishwashing sink B. a hose screwed on to a faucet without a backflow prevention device C. sprayer hose laying in garbage disposal D. placement of a faucet above the flood rim of a sink - B. a hose screwed on to a faucet without a backflow Which of the following is a basic rule to prevent pest infestation? A. spray visible bugs with pesticide B. maintain proper temperatures in storage C. eliminate sources of food and water D. set traps in hiding places - C. eliminate sources of food and water Which of the following is a potential food production hazard? A. inadequate ventilation B. malfunctioning equipment C. no HACCP procedures D. inadequate storage - A. inadequate ventilation During orientation for a new dish room employee, the Certified Dietary Manager explains that the most important employee responsibility is to ensure that the: A. correct chemicals are used B. dishes are sanitized C. health of everyone is protected D. dishes are air dried - C. health of everyone is protected A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. Ehat is the average number of meals per labor hour? A. 0.23 B. 0.36 C. 1.45 D. 4036 - C. 1.45 A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. What is the average number of meals per labor hour? A. 0.23 A. a cook who over portions when serving B. a cook who follows standardized recipes C. a receiving clerk who uses the purchase order to check-in food items D. a diet clerk who forgets to pass the supplements - A. a cook who over portions when serving How can just-in-time purchasing help the manager control costs? A. allows purchase from local stores B. assists in record keeping C. limits excess inventory D. establishes par levels - C. limits excess inventory ***When modifying standard menus for cultural diversity, it is important to consider which of the following factors? A. regulatory requirements B. age of population C. client preferences D. skill of staff - C. Client Preferences If they yield factor for fresh broccoli is .85 or .85% and you need 22 lbs. for service, hoe much should you order? A. 18.7 B. 23 lbs C. 26 lbs D. 30 lbs - C. 26 lbs A client is on a low- phosphorous diet. Which of the following food groups contains the highest level of phosphorous and should be limited in the diet? A. fats and oils B. dairy products C. bread and cereals D. fruits and vegetables - B. dairy products Which of the following factors is of greatest concern in both centralized and decentralize foodservice systems? A. number of dinning rooms B. temperature control C. scheduled mealtimes D. use of select menus - B. temperature control Which of the following is the most common meal assembly system in acute care? A. centralized B. decentralized C. tray line D. cafeteria - C. tray line Which of the following is a reason to reject a case of brownie mix during receiving? A. packaging lacks o grade stamp B. packaging has gnaw marks C. packaging is yellow D. packaging is dented - B. packaging has gnaw marks A part-time employee fails to report to work as scheduled and states that she did not see the schedule. What action should the Certified Dietary Manager take? A. accept the employee's excuse B. give the employee a written warning C. discuss the matter with the administrator D. review the situation with the employee - D. review the situation with the employee The Certified Dietary Manager overhears two staff members discussing the health of a client with a different client's family. How should this situation be addressed? A. give each staff member a formal reprimand B. follow the disciplinary procedure for our department C. inform family they are not to repeat what they heard D. alert administrator that a breach in HIPAA has occurred - B. follow the disciplinary procedure for our department When a client reports receiving cold food, the Certified Dietary Manager should fist: A. discuss food delivery with the charge nurse B. ask the server to check the steam table C. conduct a temperature audit D. review the serving records - C. conduct a temperature audit In a long-term care setting that offers a selective menu, clients frequently forget what they ordered. What is the best method for resolving this problem? A. show them a copy of what they selected to prompt memory B. use a handheld computer that transfers information shortly before service C. take the order in the dining room right before service D. carry out both menu options so the client sees the choices - C. take the order in the dining room right before service A Certified Dietary Manager will most likely exhibit effectiveness as a leader by: A. instructing employees in their daily tasks B. motivating people as a group to get things done C. demonstrating different leadership styles D. making decisions and solving problems without assistance - B. motivating people as a group to get things done Undercooked, unpasteurized, fresh eggs are not advisable on a breakfast menu for the elderly because of the risk of illness from: A. shigella bacteria B. salmonella enteritidis bacteria C. Listeria monocytogenes bacteria D. E-coli bacteria - B. salmonella enteritidis bacteria What action can the Certified Dietary Manager take to prevent purveyors from delivering poor quality food products? A. develop food specifications B. order food from prime vendor C. inspect all deliveries upon arrival D. have purchasing department receive orders - C. inspect all deliveries upon arrival Which of the following would be measurable goal for a client with inadequate fluid intake? A. client will increase daily fluid consumption by 3 ounces B. client will be encouraged to drink fluids in dining room C. client will be served ice water every two hours D. client will drink more fluids daily - A. client will increase daily fluid consumption by 3 ounces Which of the following preparation methods best retains nutrients and quality for frozen broccoli? A. batch cook in steamer B. simmer in one batch C. boil until fully heated D. microwave individual servings - A. batch cook in steamer How often should a Certified Dietary Manager complete inventory of all food and non-food items? A. once a month B. once a year C. on receiving days A. persistent headache B. runny nose C. vomiting D. rash - C. vomiting Which of the following is considered to be base schedule of positions needed in food service each day? A. personnel description B. staffing pattern C. fob analysis D. forecast - B. staffing pattern Which of the following information should be considered when gathering data for forecasting an annual special event meal? A. record of food served for previous event B. food preferences of clients C. number of staff who worked D. food cost - A. record of food served for previous event Calculate the food cost for October: Beginning Inventory $2.000 Purchased $6.000 Ending Inventory $3.000 A. $5.000 B. $7.000 C. $9.000 D. $11.000 - A. $5.000 Which of the following is an effective for monitoring employee understanding of Inservice training? A. watch for nonvenal clues B. administer a pre-test and post-test C. observe employees after training D. re-test employees in three months - C. observe employees after training The fire-safety inspection of the foodservice department reveals that deficiencies found in the previous inspection still exist. To address the problems, the Certified Dietary Manager should first: A. contact the maintenance supervisor B. assign foodservice staff to correct the problems C. send a copy of the deficiencies to the administrator D. add fire safety as a topic for staff safety training - A. contact the maintenance supervisor Which of the following would be the best objective for teaching a diabetic client about the nutrition information on food labels? A. client will understand the food label and restate important information B. client will use carbohydrate information from a label to plan a menu C. client will be able to locate sugars information on a food label D. client will learn how to use the food label - B. client will use carbohydrate information from a label to plan a menu When serving on a community task force, what is the Certified Dietary Manager's primary role? A. representing profession B. coordination of tasks C. communicator D. nefotiator - A. representing profession Upon removal from the oven, baked, salmon registers 138*F(58.9*C). What should the cook do next? A. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 3 seconds B. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 15 seconds C. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 1 minute D. continue cooking the fish until the thermometer registers 145*F(62.8*C) for 2 minutes - B. continue cooking the fish until the thermometer registers 145*F(62.8*C)for 15 seconds The Certified Dietary Manager notices an error on tray line. The breakfast meal served to a diabetic client with an order for 37 carbs is: 2 pieces of toast, 2tsp diet jelly, 1 scrambled egg, 1/2c cranberry juice, 1/2c skim milk. What is the error? A. not enough fat B. not enough protein C. not enough carbohydrates D. too many carbohydtates - D. too many carbohydtates What is the recipe conversion factor to scale the number of serving in a recipe from 8 servings to 100 servings? A. 0.08 B. 10 C. 12.5 D. 13 - C. 12.5 Which of the following meals represents efficient planning for use of equipment? A. baked chicken, mashed potatoes, steamed broccoli B. fried chicken, fried potatoes, stir-fried vegetables C. meatloaf, baked potatoes, vegetable casserole D. steamed shrimp, mixed vegetables, steamed pudding - A. baked chicken, mashed potatoes, steamed broccoli The primary consideration when cooking hot food items for storage is the: A. size of the pan holding food B. consistency of the food C. quantity of food being cooled D. temperature of the cooler - C. quantity of food being cooled For 815 half-cup servings of pudding, the Certified Dietary Manager should order how many cases of #10 cans of pudding? A. 3 B. 4 C. 5 D. 6 - D. 6 A meal contains 10% protein and 400 calories. How many frams of protein does the meal provide? A. 4 B. 9 C. 10 D. 40 - C. 10 An employee from another department applies for a foodservice position. The Certified Dietary Manager should review the applicant's existing personnel file to evaluate: A. medical history and length of employment B. attendance and work performance C. experience and age of applicant D. salary history and evaluations - B. attendance and work performance Which of the following would be included in a new employee orientation? A. the salary schedule of the department B. medical status of clientele served C. opportunity to unionize D. a review of employee benefits - D. a review of employee benefits What is the primary purpose of a cleaning schedule? A. ensure compliance with a minimum sanitation standard A. chewing or swallowing problems If 20 pounds(EP)of fresh pineapple is needed and they yield percentage is 85%, how many pounds of fresh pineapple (AP)should be ordered? A. 17 pounds B. 20 pounds C. 23.5 pounds D. 25.5 pounds - C. 23.5 pounds What information should be reported to OSHA? A. foodservice department accidents B. chemical spills down city sewer C. gas and carbon monoxide leaks D. employee work grievances - A. foodservice department accidents According to CMS, clients who decline to eat food served must be offered substitutes that are: A. high protein foods B. nutritionally equals C. planned menu items D. seasonal options - B. nutritionally equals Which of the following full-time employees is exempt from earning overtime by law? A. foodservice manager B. foodservice aide C. lead cook D. dishwaher - A. foodservice manager Which of the following tasks would best to manage an infrease in food costs due to excessive over- production of food? A. calculate meals per labor hour B. monitor dining room C. establish a leftover report D. conduct a food acceptance survey - C. establish a leftover report The evening cook roasts meat schedule for use the following day. The temperature of the meat is 150*F(65.6C)just the shift is to end. The cook should: A. place the roast in the freezer until properly cooled B. lower the oven temperature to 140*F(60*C)and roast overnight C. transfer the roast to a clean pan and place in the cooler on the bottom shelf D. cut the roast into smaller pices, vent covers amd place in the cooler. - D. cut the roast into smaller pices, vent covers amd place in the cooler. The automatic hand dryer in the employee restroom is out of service. Which of the following actions should be taken first? A. supply restroom with individual-use paper towels B. close the restroom until dryer is repaired C. contact maintenance department D. provide hand sanitizer to employees - A. supply restroom with individual-use paper towels The Certified Dietary Manager notes that the monthly budget report shows a variance of zero. What does this mean? A. budget is on target B. no profit is earned C. expenses exceeded plan D. income was generated - A. budget is on target Due to an increase in census. Employees have not been taking lunch breaks and have not been paid for their extra time. What has been broken? A. FLSA B. FECA C. EEOC D. FMLA - A. FLSA A client who has had a stroke spills food. What action should the Certified Dietary Manage take? A. increase client's prevention device B. refer client to Occupational Therapist C. meet with interdisciplinary team D. schedule training on feeding procedures - B. refer client to Occupational Therapist There is no air gap in one of the sinks. The Certified Dietary Manager should install a: A. backflow prevention device B. NFS approved adapter C. cross-connection D. back-siphon - A. backflow prevention device When a client declines to accept a special diet or supplements, what is the first step the Certified Dietary Manager should take? A. meet with the interdisciplinary team B. honor the client's preferences C. recommend a diet change D. educate the client - D. educate the client Which document would best help foodservice staff understand their assignments for preparing food each day? A. production schedule B. standardized recipe C. forecast outline D. menu extension - A. production schedule In developing an effective auditing tool for menu satisfaction, the Certified Dietary Manager should consider including which of the following styles of questions? A. mix of types B. closed-ended C. open-ended D. formal - A. mix of types One case of frozen brownies contains 8 trays with 15 brownies per tray and costs $40.80. what is the cost of a single brownie? A. $0.29 B. $0.34 C. $0.43 D. $2.94 - B. $0.34 Air bubbles are found in a package of vacuum-packaged beef in the cooler. What should the Certified Dietary Manager do? A. ignore the observation; air bubbles are common in cacuum-packaged foods B. open package and transfer the meat to heavy-duty plastic bags C. transfer the package to the freezer immediately D. discard the package or returned it to the vendor - D. discard the package or returned it to the vendor What information needs to be included on an equipment maintenance card? A. position responsible for cleaning B. maintenance department contact C. dates, costs and reasons for repair D. cleaning schedule of department - C. dates, costs and reasons for repair c. Immediately update Mary's nutrition care plan with an intervention to address her lack of appetite and weight loss 9. In an assisted living facility with 75 beds, the dietary manager is most likely to choose which of the following menus for a varied population with many different diet restrictions? a. Nonselective menu b. Selective menu c. Semiselective menu D. Static menu - c. Semi selective menu 10. A patient's wife has requested information from the dietary manager, regarding a heart healthy diet to lower cholesterol for her own information. What would be the most appropriate materials to provide to the patient? a. Find any web site on the Internet that has information that can be printed b. Tell the woman her request cannot be accommodated without an order from her physician c. Provide the woman with information on reducing sodium in her diet d. Provide some simple materials that concern fat in the diet from the American Heart Association and the name of a dietitian - d. Provide some simple materials that concern fat in the diet from the American Heart Association and the name of a dietitian 11. A 70-year-old patient has been admitted for short-term rehab as a result of a fractured hip. He has a history of type 2 diabetes that is controlled with medication. After interviewing this patient, it appears that he has not been following any special diet because he feels that the medication should be taking care of the blood sugar. The dietary manager is asked to begin to educate him on the appropriate diet. What are ways in which to evaluate the progress of this patient while he is a patient in the rehab facility? A. Ask the patient yes and no questions every week to see if he can answer correctly B. Provide the patient with a regular selective menu, and review his menu choices daily, making corrections as needed to meet his dietary requirements C. Provide the patient with a follow-up quiz that he can complete at his leisure since he will be staying for a few weeks D. Set goals for the patient, and then check with him the week that he is scheduled for discharge to assess program - B. Provide the patient with a regular selective menu, and review his menu choices daily, making corrections as needed to meet his dietary requirements 12. Many of the residents of a nursing home require minced or pureed meals because they have chewing and swallowing issues. What factors should be taken into account when planning meals? A. The USDA's MyPlate should be followed as closely as possible with care taken to present the food as attractively as possible B.. The standard menu selections should be put in the blender and pureed and then served to residents with a diet order of puree/minced C.. All foods can be prepurchased as baby food, according to the specific texture ordered D. The food items on the regular diet can be pureed and served as most of these residents will not know the difference - A. The USDA's MyPlate should be followed as closely as possible with care taken to present the food as attractively as possible 13. Oral nutritional supplements are appropriate in a patient who is: A. Having difficulty swallowing B. Experiencing a 6%weight loss C. Requesting "milshakes" D. On a "no concentrated sweets" diet - B. Experiencing a 6%weight loss 14. A number of complaints have been received about the meals in a health care facility. Options for continuous quality improvement to address this issue include all of the following EXCEPT: A. Plate waste studies B. Patient surveys C. Test trays D. Employee surveys - D. Employee surveys 15. All of the following is information that may be obtained in a patient satisfaction survey EXCEPT: a. Opinions on the temperature of the food and timing of meals b. Perceptions on the service received from the food service employees c. Opinions on the cost of meals and suggestions for improvements D.Opinions on the menu selections and trays accuracy - c. Opinions on the cost of meals and suggestions for improvements 16. The standard serving size for mashed potatoes is one-half cup. The scoop used to serve this portion is a: A. #6 scoop B #8 scoop C. #12 scoop D. #16 scoop - B #8 scoop 17. Consider the following scheduling parameters: three employees work 8-hour shifts 5 days a week, ten employees work 5-hour shifts 4 days a week, six employees work 8-hour shifts 3 days a week, and one employee works on weekends only with 8-hour shifts. This schedule accounts for how many full time equivalents (FTEs)? A. 10 FTEs B. 12 FTEs C. 15 FTEs D. 20 FTEs - B. 12 FTEs 18. The document that lists the job responsibilities and duties as well as the skills required for a particular position is called a job: A Specification B. Analysis C. Description D. Title - C. Description 19. When interviewing an applicant for a cashier position which requires long hours standing, which of the following interview questions would be considered inappropriate or illegal? A. Was there even a situation in your last job where you had handle an angry customer? B. Why did you leave your last job? C. How so you feel about the fact that this position requires standing in one place for long periods of time? D. What a beautiful engagement ring. Are you getting married soon? - D. What a beautiful engagement ring. Are you getting married soon? 20. The tray-line checker in the kitchen is not performing her job effectively. There are many missing items from the tray that are not caught by this employee. Initial steps this employee's supervisor may take to address this issue include all of the following EXCEPT a: a. Performance improvement plan b. Corrective action c. Letter of termination d. Review of her job description - c. Letter of termination 21. The name of the law that helps to protect workers and job applicants who are age 40 and older from discrimination based on their age is called the: A. Age Discrimination in Employment Act of 1967 B. Civil Rights Act of 1964 C. Older Americans and Gender Discrimination Act of 1963 D. Equal pay Act of 1963 - A. Age Discrimination in Employment Act of 1967 22. Which of the following scenarios would be in violation of the Food and Drug Administration Food Code of 2009? a. The food service employee has used a printed a label on the computer, indicating that the bulk container holds corn flakes and that the product was manufactured in a plant that also processes peanut- containing products b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents c. The head cook used a clean spoon to taste the gravy he has prepared then places the utensil in the dirty equipment area d. At a residential home for adolescents, - b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents 23. The dietary manager of a small kitchen at a convalescent home must revise the menu and asks all employees to join a staff meeting to discuss their ideas and suggestions. After considering all input, the dietary manager selects a few new menu items to begin recipe development. This style of management is called: a. Authoritative managing b. Proactive managing c. Participative managing d. Autocratic managing - 36. As part of the yearly retraining for food service staff on preventing food-borne illness, which of the following points are appropriate to include in the training? a. When preparing food, it is important to use a different knife and cutting board when chopping vegetables and raw meat b. Produce can be served as is because it is washed at the facility from where it is shipped c. Frequent hand washing is one of the best defenses against food D. A and C above - D. A and C above 37. For what does the acronym OSHA stand? a. Occupational Safety and Hazard Administration b. Occupational Safety and Health Administration C. Office of Sanitation and Health Accounts D. Office of Safety and Health Administration - b. Occupational Safety and Health Administration 38. After doing a thorough inspection of the dish machine, including the temperature, detergents, and the wash cycle, which of the following measurements would be a cause for concern? a. Wash temperature of 180°F b. Hot water sanitizing rinse temperature of 180°F c. Chemical sanitizing (chlorine) final rinse temperature of 117°F D. Hot water sanitizing final rinse temperature of 195*F - c. Chemical sanitizing (chlorine) final rinse temperature of 117°F 39. As part of the dishwashing inspection process, the dietary manager notices that many of the glasses have a film on them, which is most likely caused by: a. The hardness of the water b. The alkalinity of the water c. Inadequate use of detergent d. Improper glass placement within the dish machine - a. The hardness of the water 40. All of the following statements about the Safety Data Sheet (SDS) are true EXCEPT: a. The Occupation Safety and Health Administration requires that all employers must identify potential chemical hazards to its employees; in addition SDS must be kept on file relative to these chemicals b. The SDS should include physical and chemical properties of each chemical c. The SDS should include information about fire and explosive hazards d. Each employee must be given a copy of the SDS each year - d. Each employee must be given a copy of the SDS each year 41. A dietary manager is developing a standardized recipe at a nursing home based on a recipe from one of the residents. The recipe yield is for 4 servings, but 75 servings are needed to feed all of the residents. What factor is used to increase the recipe to provide the necessary number of servings? a. 0.053 b. 300 c. 18.75 d. 20 - c. 18.75 42. A standard recipe calls for a basic veloute sauce, which is a: a. White sauce made by preparing a roux then adding hot milk to it b. White sauce made by preparing a roux then adding hot broth to it c. Sauce made by adding equal parts brown stock and brown sauce d. Brown sauce made by simmering beef bones, meat, and vegetables - b. White sauce made by preparing a roux then adding hot broth to it 43. What gauge stainless steel is appropriate for a 2½ quart sauce pan at a nursing home? a. 10 b. 14 c. 18 D. 22 - c. 18 44. All of the following are acceptable ways to gather customer satisfaction information from nursing home residents EXCEPT for: a. Comment cards delivered on the food trays b. Plate waste studies c. Written surveys d. Secretly listening to conversations in the dining room - d. Secretly listening to conversations in the dining room 45. Colder than normal weather has affected, certain crops in Florida, including tomatoes, strawberries, and citrus fruits. How might this knowledge affect the menu planning if a nursing home uses a 3-week menu cycle? a. Substitute other seasonal fruits for citrus or strawberries b. Omit salads from the menu because tomatoes may not be available c. Wait until prices start to increase to buy citrus fruits, strawberries, and tomatoes D. Change to a static menu - a. Substitute other seasonal fruits for citrus or strawberries 46. Which of the following statements best describes the inventory process? a. A perpetual inventory is the best way to keep track of what items are on hand b. A physical inventory is the best way to keep track of what items are on hand c. Tight inventory control is required to keep carrying costs down, thus saving money in the long term d. A tightly controlled inventory is not as important as keeping - c. Tight inventory control is required to keep carrying costs down, thus saving money in the long term 47. A recipe for meatloaf calls for 80% lean ground beef. The portion size is 3 ounces, and 225 portions are needed. How much ground beef must be ordered? a. 37.5 pounds b. 42 pounds c. 84 pounds d. 57 pounds - d. 57 pounds 48. To determine the price of beef stew being offered in the cafeteria, the dietary manager first determines what it costs to make the recipe then a markup is added. This is known as: a. Conventional pricing b. Demand-oriented pricing c. Prime-cost pricing d. Estimated pricing - a. Conventional pricing 49. If Mary works 20 hours a week, Stan works 16 hours a week on the weekends, Robert and Tim work 40 hours a week, and Stephanie works 32 hours a week, how many full-time equivalents (FTEs) are there? a. 148 FTEs b. 18.5 FTEs c. 3.7 FTEs d. 5 FTEs 50. A current steam table is old and breaks - c. 3.7 FTEs 50. A current steam table is old and breaks down often. A new table will typically be bought using money from which of the following accounts? a. Cash b. Capital c. Master d. Equipment - b. Capital