Foodservice Systems: Menu Planning, Nutrition, and Safety, Exams of Dietetics

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DTR Domain IV (22%) - Foodservice Systems

The best way to determine possible customer acceptance of a new ite, before adding it to the menu is to... - conduct a customer survey A noon meal at a nutrition site for senior citizens consists of baked chicken, mashed potatoes and gravy, and saparagus with hollandaise sauce. To improve plate presentation and appeal, the dietetic technician should substitute... - steamed broccoli for the asparagus with hollandaise sauce A menu must be developed for patients in a new rehabilitation wing. The dietetic technician should initially... - consider nutrient requirements and client ethnicity The cafeteria manager wants to continue to serve liver and onions because it inrcreases the profit margin. The dietetic technician want to remove it because it is ordered by less than 15% of the customers. This entree could be described as having what chatracteristics? - high contribution and low poularity When writing specifications for fresh fruits and vegetables, the dietetic technician can obtain information on standards from the... - US Dept. Agriculture Nurses report that the inventory for the nourishment pantry on the patients' floor is inadequate. The dietetic technician should first... - analyze usage A basic purchasing principle is to buy... - according to need

How many cases of #10 cans of green beans are needed to serve 285 1/2-cup portions? - 2 cases #10 can - 3 quarts (96 fl oz) 1 case = 6 cans What is the highest grade given by the USDA for beef? - Prime The guiding principle to storing canned goods is... - first in, first out Container size, brand name, and market form are components of a food... - purchasing specification The cafeteria has run out of beef stew the last three times it was served. The cooks followed standardized recipes for correctly forecasted volume. The dietetic technician should... - determine if correct portions are being served To make the kitchen design below moer efficient, the dietetic technician should recommend switching the location of which 2 areas? SIDE1 A SIDE 2 Oven I Steam Table Refrigerator S Beverages Sink L Work Table Grill E Desserts Salad -

switch the refrigerator and the grill locations A foodservice director in a school wants to increase the protein count of lasagna. The most cost- effective way to do this is to... - incorporate textured vegetable protein into the meat mixture. A dietetic technician observes the cook placing all meal items on the steam table 2 hours before service. How should the technician respond? - Inform the cook that items must not be placed on steam table more than 30 minutes before service. One pound of turkey roll as purchased yields 0.66 lb of cooked turkey meat. How much turkey roll should the foodservice supervisor purchase to yield 21 lb of cooked turkey meat? - 32 A scramble system is preferred to a straight-line cafeteria primarily because the scramble system... - decreases the number of customer's waiting. Scramble System - Separate sections of counter provided for various menu groups; provides speed and flexibility In addition to the initial cost, another important consideration in the purchase of a convection oven is the... - intended use and performance The principal purpose of OSHA is to... - establish standards for a safe and healthy work environment for al employees. The correct order for manual dishwashing is... - wash, rinse, sanitize

On Monday, the cook prepares chicken breasts. Several servings remain and foodservice employees store the chicken in a covered storage container and immediately place it in the refrigerator. The best use of teh chicken would be to... - use it in chicken soup on Tuesday An employee accidentally sprays a chemical cleaning agent on exposed skin. What sourse of information should be the forst point of reference? - MSDS What is the minimum temperature to which cooked, chilled, boneless turkey breast should be reheated? - 165 oF A foodservice manager who is planning a safety program within the department first should... - analyze accident reports to determine causes of most common accidents. Dry Storage Temperature - 50-70 oF HACCP controls... - microbial hazards Milk Storage Temperature - 36-40 oF Long jewelry is not allowed in the kitchen because... - employee safety Cyclic Menu Characteristics -

Cooks are able to improve skill in preparation due to repitition. What lade serves 1/4 cup? - 2oz ladle Adjustment Factor - Aids in modifying standardized recipes to different yields. Menu type characterized with offering the same items everyday. - Restaurant What water activity prevents microbial growth in food. -

What oven is the most effective per cubic foot? - microwave 3 roles of liquids in baking -

• steam for leavening
• aids gluten development
• solvent for baking powder What delivery system has separate compartments for hot and cold foods? - hot/cold cart Humidity range for leafy green vegetables - 80-95% Class A fire extinguisher is used on... -

ordinary combustibles (wood, paper, cloth) 3 additives that prevent oxidation in food -

• vitamins C & E
• sulfites
• BHA & BHT (NOT MSG & nitrites)