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71 Cards in this Set
- Front
- Back
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Healthy People 2020
who runs it what are the goals |
DHHS
eliminate preventable disease achieve health equity social & physical environments that promote health promote health across all life stages |
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Who determines the standard levels of nutrients that we need?
a. Dept Health & Human Services b. USDA c. Institute of Medicine Food & Nutrition Board d. FDA |
C
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School Lunch Nutrient Requirements
School Breakfast Nutrient Requirements |
Lunch: ~10g Pro, ~300IU A, ~25mg C, ~350mg Ca, ~4mg Fe
Bfast: ~7g Pro, ~250IU A, ~20mg C, ~250mg Ca, ~3mg Fe |
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Which piece of food service equipment is the least energy efficient? a. convection oven b. deck oven c. steam-jacketed kettle d. rotary oven
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B
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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
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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
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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. employees at the end of the period and the number who left |
C
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Which food service system is least likely to have microbial contamination?
a. conventional b. cook-chill c. cook-freeze d. assembly-serve |
D
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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
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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
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Responsibility, recognition by management, and participation in decision-making are all considered true motivators by:
a. Herzberg b. Taylor c. Maslow d. Likert |
A
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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
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The number of work movements between pieces of equipment is indicated on:
a. flow diagram b. Gantt chart c. cross chart d. Johari's window |
C
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A blast freezer and rethermalization are part of the:
a. commissary system b. ready-prepared system c. assembly serve system d. conventional system |
B
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What function is served by glycerol monostearate?
a. adds to taste of food b. emulsifier c. antioxidant d. humectant |
D
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What is the first thing you should 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 a warning, and fire him the next time it happens |
C
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Which would add bulk to frozen yogurt?
a. carrageenan b. carob gum c. monoglycerides d. microcrystalline cellulose |
D
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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
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A non-directed interview provides:
a. the same info on all applicants b. structured set of questions c. least amount of information d. more information than a directed interview |
D
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When preparing a budget, which management function is involved?
a. controlling b. organizing c. evaluating d. projecting |
A
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Which additive improves crispness in vegetables?
a. BHA b. BHT c. calcium d. pectin |
C
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What is the lowest acceptable holding temperature while serving?
a. 120 b. 140 c. 160 d. 180 |
B
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Theory Z is based on the following premise:
a. workers accept responsibility b. self-direction and control are emphasized c. task, structure and authority d. mutual worker-employer loyalty |
D
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What method is used when you log in and out movement from the storeroom?
a. perpetual inventory b. mini-mac inventory c. physical inventory d. stage three inventory |
A
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Which group is responsible for nutritional labeling?
a. USDA b. US Dept of Commerce c. FDA. d. UPI |
C
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Previously cooked hazardous food must be reheated to an internal temperature of 165 for fifteen seconds within:
a. 1 hour b. 2 hours c. 4 hours d. 30 minutes |
B
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The Ouchi Theory Z management theory states that:
a. decision-making is a centralized function b. committed employees can exercise self-control c. employee potential is only partially utilized d. employee involvement is the key to productivity |
D
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Which law sets the minimum wage?
a. Fair Labor Standards Act b. National Labor Relations Act c. Equal Opportunity Act d. Labor Management Act |
A
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The width of a main kitchen aisle should be:
a. 24" b. 36" c. 48" d. 60" |
D
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Why are mono- and di-glycerides added to the shortening used in cakes?
a. increase spread-ability b. thickeners c. emulsifiers d. coloring agents |
C
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How wide should an aisle be for two people with a mobile cart to move through?
a. 40" b. 50" c. 60" d. 72" |
B
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Which process results in creative, prioritized decision-making?
a. focus group b. Delhi technique c. nominal group technique d. operational analysis |
C
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The report presenting the financial condition of an organization as of a particular date is a:
a. budget b. balance sheet c. income statement d. funds flow sheet |
B
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What is the chemical composition of a class ABC fire extinguisher?
a. water under pressure b. CO2 under pressure c. CO under pressure d. dry inert chemicals under pressure |
D
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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 equipment |
C
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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 |
C
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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 |
A
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To reduce the budget, first look at the:
a. menu costs b. fixed costs c. variable costs d. semi-variable costs |
C
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The cleanliness of on-line steam is not an issue when purchasing a:
a. convection steamer b. combination oven c. steam-jacketed kettle d. compartment steamer |
C
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You are preparing dinner for a 500 b ed facility. The menu includes roast beef, mashed potatoes and carrots. Which equipment is best suited for this task?
a. convection oven and a tilting braising pan b. deck ovens and pressure steamers c. microwave oven and trunion kettle d. rotary oven and a steamer |
B
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The kitchen floor will be changed. What do you recommend?
a. asphalt tiles b. terrazzo c. concrete blocks d. clay tiles |
D
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What law guarantees workers the right to organize and join labor unions?
a. Taft Hartley b. Equal Employment Act c. Labor Management Relations Act d. National Labor Relations Act |
D
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In dry storage, the humidity should be:
a. 20-30% b. 30-40% c. 40-50% d. 50-60% |
D
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HACCP standards would be similar for which of the following foods?
a. canned corn and frozen corn b. fresh chicken and frozen chicken c. fresh beef and frozen chicken d. frozen beef and frozen corn |
D
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To find out about new regulations developed by the FDA you would check:
a. Congressional Record b. Federal Register c. current newspapers d. Congressional Index |
B
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Quality control is:
a. outcome or output oriented b. a measure of the quality of care provided c. patient care oriented d. proactive - focuses on the prevention of errors in food service |
D
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Which of the following is most important in determining the space required for a food production unit in a new facility?
a. number of hours the foodservice will be operating b. market form of foods purchased c. number of foodservice employees d. length of menu cycle |
B
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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 |
B
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When switching from a conventional to a convection oven:
a. increase the temp by 15 b. decrease the temp by 25 c. increase the temp by 12 d. decrease the temp by 5 |
B
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Which of the following extinguishers is best to use on a grease fire?
a. triangle b. circle c. square d. inverted triangle |
C
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OSHA requires documentation on the use of the following:
a. latex gloves b. respiratory masks c. safety goggles d. hairnets |
C
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Which of the following kitchen layouts will help prevent other employees from walking through the cook's work area?
a. plan each work center with its own supply storage areas b. plan work aisles separate from traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate both |
B
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Which of the following components is projected first during the budgeting process?
a. cash b. labor c. operating expenses d. revenue |
D
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Which of the following types of menus would be most appropriate for a new acute-care facility with an expected length of stay of 2 days?
a. static b. 7-day cycle c. 14-day cycle d. 2-day cycle |
B
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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 |
A
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Which organization regulates the irradiation of foods?
a. DHHS b. USDA c. Department of Commerce Marine Fisheries Service d. FDA |
D
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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 |
D
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Which is an example of an indirect cost?
a. fringe benefits b. travel costs c. food d. china |
A
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A food delivery arrived during trayline service. What should the Dietitian do?
a. ask the driver to wait b. ask the driver to verify the shipment and sign the invoice c. direct the available security guard to verify the shipment d. stop the trayline service and receive the delivery |
A
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Formularies are descriptions of:
a. approved treatment regimens b. pharmacy drug specifications c. capital budget items d. semi-variable costs |
A
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Which of the following formulas is used to determine a meal equivalent in a commercial operation?
a. average of a prototype meal b. average dollars spent per patron over a one week period c. total sales divided by budgeted cost per meal d. total revenues for a specific period divided by the cost of a prototype meal |
D
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The kitchen layout below is characteristic of which foodservice system? Deck ovens / Range / Tilting skillet / Refrigerator / Freezer / Preparation counter / Bulk hot carts / Bulk cold carts
a. commissary b. conventional c. ready-prepared d. assembly-serve |
A
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The kitchen layout below is characteristic of which foodservice system? Deck ovens / Range / Tilting skillet / Refrigerator / Freezer / Preparation counter / Meal assembly / Delivery carts
a. commissary b. conventional c. ready-prepared d. assembly-serve |
B
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The kitchen layout below is characteristic of which foodservice system? Refrigerator / Freezer / Steamers / Ovens / Microwave / Meal assembly / Delivery carts
a. commissary b. conventional c. ready-prepared d. assembly-serve |
D
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Which of the following has the quickest onset of food-borne illness? a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. campylobacter jejuni
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A
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The profitability of a coffee shop may be determined by calculating the ratio of profit to:
a. sales b. labor costs c. liabilities d. indirect costs |
A
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Dishes are greasy when unloaded from the dish machine. What should you check first?
a. wash temperature b. rinse temperature c. amount of detergent d. amount of rinse agent |
A
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Which method of buying includes contacting several vendors to obtain price quotes and placing orders?
a. prime vendor b. informal c. formal d. contract |
B
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Which would be a sentinel event?
a. meat sliver left with the blade unguarded b. wet floor near the dish machine c. unclean can opener d. MSDS sheets not posted |
B
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According to HACCP, which would be the recommendation when preparing spaghetti and sauce?
a. divide prepared sauce into several small pans before chilling b. rinse spaghetti in cold water before mixing with sauce c. cook the meat thoroughly before mixing with sauce d. stir occasionally throughout the holding time |
A
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Which of the following is least valuable in a specification?
a. grade and brand b. quality tolerance limits c. count per container or number per pound d. the unit on which price will be based |
B
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