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Jean Inman Domains III and IV Missed Questions Exam ( 2024 /2025) | Actual
Questions and Answers Latest Updated 2024/2025 (Graded A+)
What gas is released from a fire? a. helium b. hydrogen c. carbon dioxide d. carbon monoxide - โโd. carbon monoxide 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 - โโd. 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. b. 2 c. 2. d. 3 - โโc. 2. How much hamburger will it take to make 300 three ounce patties wit ha 20% shrinkage?
a. 52 lbs b. 68 lbs c. 90 lbs d. 70 lbs - โโd. 70 lbs 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 - โโc. employees at the end of the period and the number who left Store frozen fruits and vegetables at: a. 0- - 10'F b. - 10 - - 20'F c. < 32'F d. 0-10'F - โโa. 0 - - 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. 45 d. 10 - โโb. 37 Which is an example of line authority?
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 - โโc. lists what steps to do and how to do them Responsibility, recognition by management, and participation in decision-making are all considered true motivators by: a. Herzberg b. Taylor c. Maslow d. Likert - โโa. Herzberg 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 - โโb. Mayo Quality circles are useful in: a. employee evaluations b. job selection and placement c. policy development d. increasing productivity - โโd. increasing productivity
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 - โโa. a flow diagram 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 - โโb. a process chart 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 - โโa. to improve performance How many quarters of batter are needed to make 144 muffins using a #12 scoop? a. 12 b. 16 c. 2 d. 6 - โโa. 12
When meat is irradiated, the best flavor comes from: a. meat that has been frozen b. fresh meat c. aged meat d. young meat - โโa. meat that has been frozen When preparing a budget, which management function is involved? a. controlling b. organization c. evaluating d. projecting - โโa. controlling Which item would appear in a capital budget? a. food service equipment b. food costs c. labor costs d. paper supplies - โโa. food service equipment The proper portion size of a dessert item is 1/3 cup. Which scoop would you use? a. # b. # c. # d. #10 - โโa. #
Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook? a. cool the sauce and store it in a deep pan b. store the sauce in shallow pans in the refrigerator c. store the sauce in a deep pan in the refrigerator quickly d. cool completely on the counter, then refrigerate - โโb. store the sauce in shallow pans in the refrigerator What method is used when you log in and out movement from the storeroom? a. perpetual inventory b. mini-mix inventory c. physical inventory d. stage 3 inventory - โโa. perpetual inventory Previously cooked hazardous food must be reheated to an internal temperature of 165 'F for fifteen seconds within: a. 1 hour b. 2 hours c. 4 hours d. 30 minutes - โโb. 2 hours Which law sets the minimum wage? a. the Fair Labor Standards Act b. the National Labor Relations Act c, The Equal Opportunity Act d. The Labor Management Act - โโa. the Fair Labor Standards Act
d. $1600 - โโd. $ The maximum number of calories per serving in a product labeled "low calorie" is: a. 20 b. 40 c. 60 d. 80 - โโb. 40 Underwriters Laboratory does which of the following? a. inspects facilities for safety b. inspects facilities for cleanliness c. checks safety of electrical equipment d. inspects gas equpment - โโc. checks safety of electrical equipment Propionate is used in foods to: a. enhance flavor b. increase shelf life by inhibiting mold c. thicken d. retain color - โโb. increase shelf life by inhibiting mold A supervising Dietitian who wishes to delegate specific responsibilities should first: a. organize a task force b. check the production schedule c. establish expected outcomes
d. establish expected time frames to accomplish the tasks - โโb. establish expected outcomes Which of these work center designs discourages through traffic? a. U-shaped b. back to back parallel c. straight line d. square - โโa. U-shaped When trying to cut down on the number of employees on a tray assembly line, evaluate the: a. number of work stations b. amount of idle time c. line speed d. capacity - โโa. number of work stations The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to: a. sit and reach b. stand and reach c. use two hands d. use zigzag motions - โโc. use two hands You are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task? a. a convection oven and a tilting braising pan b. deck ovens and pressure steamers
c. easier to clean d. greater flexibility - โโb. rising labor costs The primary reason for portion control in food service is: a. cost control b. to standardize serving sizes c. customer satisfaction d. weight reduction diets - โโa. cost control If you increase the size of the kitchen, what effect will there be on worker efficiency? a. an increase b. a decrease c. no change d. depends on the menu - โโb. a decrease When does a breakeven point increase? a. when sales decrease b. when profits decrease c. when profit increases d. when costs increase - โโd. when costs increase A decision to feed patients in their rooms, rather than in the cafeteria is based on: a. the philosophy of the institution b. the equipment in the kitchen
c. the labor available d. federal regulations - โโa. the philosophy of the institution Methylene is added to some types of coffee to: a. retain the flavor b. retain the color c. decaffeinate it d. destroy the bacteria - โโc. decaffeinate it Using the following information, determine the selling price of the meal used to determine the break- even point. Fixed costs = $ Variable costs per meal = $ Break-even point = 20 meals a. $ b. $ c. $ d. $2.50 - โโa. $ What is the best way to prevent contamination of food? a. freeze it b. freeze it in sterile packages c. make employees wash hands frequently d. wash countertops regularly with sanitizing agents - โโc. make employees wash hands frequently
Excess food soil in a dishmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to: a. pre-rinse dishes before washing b. increase the amount of detergent c. increase water pressure in the wash tank d. drain the wash tank during meals and refill - โโa. pre-rinse dishes before washing A pan of au gratin potatoes has been cooked to an endpoint temperature of 140'F. Serving is scheduled to begin in 10 minutes. You should: a. delay service until the potatoes are done b. begin service without the potatoes and deliver them when done c. substitute mashed potatoes until the au gratin are done d. complete the cooking process in the hot holding unit - โโc. substitute mashed potatoes until the au gratin is done The purpose of outcomes research is to: a. determine the best approach to solving a problem b. determine the most cost-effective way to solve a problem c. determine the most productive outcomes d. determine the best outcome desired - โโb. determine the most cost-effective way to solve a problem A Dietitian documents their work on time. This is an example of: a. responsibility b. accountability
c. courtesy d. good time management - โโb. accountability What would be the next number on this list with a moving average of 5? 1400, 1200, 1300, 1250, 1350, 1400, 1425 a. 1345 b. 1275 c. 1434 d. 1405 - โโa. 1345 A meat slicer should be cleaned: a. at the end of each day b. at the end of each shift c. after each use d. after each meal - โโc. after each use If the temperature on the dishmachine rinse cycle is 135 F, you should: a. add additional sanitizer b. use paper products until the problem has been resolved c. nothing - that is the proper temperature d. increase the length of the rinse cycle - โโb. use paper products until the problem has been resolved You called a meeting for 9AM. Three out of the five people arrived on time. What is the general guideline for starting meetings?
a. static b. 7-day cycle c. 14-day cycle d. 21-day cycle - โโb. 7-day cycle Hospitals use formularies to: a. obtain volume purchasing discounts b. limit the use of certain products c. develop process charts d. organize departments in a concentric pattern - โโa. obtain volume purchasing discounts Which organization regulates the irradiation of foods? a. DHHS b. USDA c. Department of Commerce, Marine Fisheries Service d. FDA - โโd. FDA The interstate shipping of shellfish is monitored by the: a. DHHS b. USDA c. Department of Commerce, Marine Fisheries Service d. FDA - โโd. FDA A #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop. How many servings were they short?
a. 90 b. 25 c. 210 d. 156 - โโd. 156 The #12 scoop measures: a. 1/4 cup b. 1/2 cup c. 1/3 cup d. 1 cup - โโc. 1/3 cup PERT is a tool that will help you: a. control large projects and calculate the time needed to get the job done b. assign workers to various tasks c. determine productivity levels d. determine the average check - โโa. control large projects and calculate the time needed to get the job done Which is an example of an indirect cost? a. insurance b. travel costs c. food d. china - โโa. insurance
