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CDR Exam > Domain III, IV Inman Review > Flashcards

Domain III, IV Inman Review Flashcards

1
Q

The school breakfast and school lunch programs provide how much of RDAs?

A

1/2

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2
Q

A dietitian can be assured of a reliable canned good product if they…

A

perform a can cutting analysis

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3
Q

What gas is released from a fire?

A

carbon monoxide

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4
Q

After an outbreak of food born illness in the cafeteria you discover an employee has a cut on his finger, you should…

A

Send the employee home until the cut is healed

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5
Q

If an employee works 5 days a week how many regular employees can be covered by one relief employee?

A

2 1/2

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6
Q

The FDA…..

A

inspects factories, enforces the Food, Drug, and Cosmetic act, monitors interstate shipping of shellfish

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7
Q

Apparently you do not need an increase in _____ skills when promoted to a management position

A

human

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8
Q

__________ ovens are the most energy efficient

A

convection

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9
Q

The union member involved in the initial labor dispute is the …

A

shop steward

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10
Q

Frozen fruits and veg should be stored at

A

0 - - 10 F

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11
Q

Management’s basic function is…

A

planning

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12
Q

An organizational chart does not show…

A

the degree of authority and informal relationships

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13
Q

A cross chart shows…

A

The number of movements between pieces of equipment

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14
Q

An ________ is binding and cannot be changed

A

arbitration

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15
Q

__________ is a hearing between labor and management during an impasse to aid in settling disputes

A

Arbitration

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16
Q

A _______ __________ is a written record of items ordered, with quantities and specifications

A

Purchase requisition

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17
Q

Which item requires the highest humidity?

  • Meat
  • Dairy
  • Fruits, vegetables
  • Poultry
A

Fruits, Vegetables

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18
Q

Large volume purchasing, centralized production, and service areas in separate facilities are features of….

A

The commissary system

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19
Q

BHA and BHT prevent…

A

lipid oxidation

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20
Q

________________ _________ adds bulk to frozen yogurt

A

Microcrystalline cellulose

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21
Q

If a food service worker instructs you that he has HIV you should…

A

assure him that confidentiality will be respected

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22
Q

A non directed interview provides

A

more information than a directed interview

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23
Q

To increase the number of patrons served during lunch…

A

use the scramble system

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24
Q

When preparing a budget, which management function is involved?

A

Controlling

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25
Q

The mineral _______ improves crispness in vegetables

A

Calcium

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26
Q

The lowest acceptable holding temperature for food is

A

140 F

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27
Q

Equipment purchases depend on…

A

the menu

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28
Q

An _____ is a formal study to verify that documentation and processes have been followed

A

Audit

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29
Q

Theory Z of management is based on

A

mutual worker employer loyalty

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30
Q

Who is responsible for nutritional labeling?

A

FDA

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31
Q

_________ inventory is sued when you log products in and out of the storeroom

A

Perpetual

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32
Q

Previously cooked hazardous food must be reheated to an internal temperature of 165 F for fifteen seconds within…..

A

2 hours

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33
Q

An employee voted in by the union to settle grievances while on paid time is the…

A

Shop steward

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34
Q

The width of a main kitchen aisle should be….

A

60 inches

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35
Q

how wide should an aisle be for two people with mobile carts to move through?

A

50 inches

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36
Q

The _______ _____ _________ results in creative, prioritized decision making

A

nominal group technique

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37
Q

DRG’s allow $1600 for an appendectomy with a four day stay, the patient is released in 3 days, the hospital receives

A

$1600

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38
Q

Five pounds of pressure creates a temperature that is _______ than the boiling point of water

A

greater

39
Q

When cleaning ___________, use chlorine or quaternary ammonia

A

countertops

40
Q

Propionate is used in foods to

A

increase shelf life by inhibiting mold

41
Q

The efficiency of a foodservice employee is increased if the work center allows the employee to

A

use two hands

42
Q

Four hours after eating you develop nausea and diarrhea without fever, this may be caused by

A

staphylococcus aureus

43
Q

On meal rounds you notice elderly patients are not being fed properly, you should…

A

speak with the director of nursing

44
Q

____ tiles are apparently ideal for kitchen floors

A

clay

45
Q

How many minutes are needed to sanitize dishes when washing by hand using chlorine?

A

1

46
Q

When the size of the kitchen increases, worker efficiency __________

A

decreases

47
Q

When does a breakeven point increase?

A

when costs increase

48
Q

What is the most important reason for a microwave oven in food service?

A

Saves time

49
Q

In dry storage, humidity should be…

A

50 - 60%

50
Q

HACCP standards would be similar for:

  • canned corn and frozen corn
  • fresh chicken and frozen chicken
  • fresh beef and frozen chicken
  • frozen beef and frozen corn
A

frozen beef and frozen corn

51
Q

The final step in a union dispute is…

A

arbitration

52
Q

A decision to feed patients in their rooms, rather than the cafeteria is based on….

A

the philosophy of the institution

53
Q

Dishwasher temps
Pre wash: 140 F
Wash: 150 F
Rise: 200 F

You should….

A

turn down the rinse temperature

54
Q

A ___________ kitchen labor system is not labor efficient

A

conventional

55
Q

Quality control is…

A

proactive- focuses on the prevention of errors in food service

56
Q

A narrow span of management should be employed with….

A

newly hired employees

57
Q

The ______ ____ of food being purchased is the most important factor in determining the space required for a food production unit in a new foodservice facility

A

Market form

58
Q

A food product is not done cooking and service is in 10 minutes, you should…..

A

substitute a different item

59
Q

A dietitian documents their work on time, this is…

A

accountability

60
Q

____________ _______ must be included when preparing a budget

A

Forecasting revenue

61
Q

It takes 18 minutes to make a batch of cookies, how many batches can be made in 2 hours?

A

6

62
Q

Dishmachine rinse cycle is 135 F, you should….

A

use paper products until the problem has been resolved

63
Q

OSHA requires documentation on the use of

A

safety goggles

64
Q

The minimum temperature for a chemical sanitizer is

A

75 F

65
Q

To sanitize, immerse dishes in a chemical solution for

A

1 minute

66
Q

_______ is projected first during the budgeting process

A

Revenue

67
Q

If you are concerned the receiver is not accurately checking income stock you should…

A

implement blind receiving

68
Q

An acute care facility with a 2 day expected LOS should use a _ day cycle menu

A

7

69
Q

The interstate shipping of shellfish is monitored by the

A

FDA

70
Q

PERT is a tool that helps

A

control large projects and calculate the time needed to get a job done

71
Q

Which is an example of an indirect cost?

  • Insurance
  • Travel costs
  • Food
  • China
A

Insurance

72
Q

The most appropriate temperature for a sanitizing solution is

A

79 F

73
Q

Formularies are descriptions of

A

approved treatment regimins

74
Q

____ relief employees are needed to cover one full time employee

A

0.55

75
Q

A meal equivalent is determined by

A

food sales divided by the average cost of a typical meal

76
Q

Dishes are greasy when unloaded from the dishmachine. What should you check first?

A

The wash temp

77
Q

Contribution margin is the

A

revenue produced by an item’s sales after costs are removed

78
Q

Profit margin is

A

ratio of profit to sales

79
Q

In ABC inventory…

A

A items are most valuable, C are least valuable

80
Q

According to HACCP, when preparing dishes that include perishable ingredients you should…

A

chill perishable components separately in small amounts

81
Q

Cost effectiveness studies

A

use the results of outcomes research

82
Q

A facility with a 50% labor turnover rate also has a lot of equipment malfunctions. This could be resolved by

A

better employee training

83
Q

Employees are consistently late returning from breaks, you should

A

meet with all employees as a group and solicit recommendations for improvement

84
Q

An employee returns to work after recovering from a broken leg and is still not able to perform essential job functions. You should,

A

get recommendations for work from their doctor

85
Q

Before starting a nutrition consulting business in your community you should…

A

conduct a market analysis

86
Q

For an assembly serve food service operation you would use __________ ________ pudding

A

individual portion

87
Q

Several patients receiving pureed diets get salmonella infections. The likely cause is…

A

The blender was not cleaned properly

88
Q

In China, yin foods are ____ and yang foods are ___

A

cold, hot

89
Q

Comparing benefits to net savings is called

A

cost benefit analysis

90
Q

Which of the following dish machine temperatures should be adjusted?

  • pre rinse: 121 F
  • Wash 145 F
  • Final rinse: 205 F
A

decrease the temp of the rinse cycle

91
Q

Where is the most efficient place to locate the fridge and freezer?

A

near the production area

92
Q

When you change from a conventional to a cook chill system, what needs to be considered?

A

need additional equipment and storage

93
Q

Which production system has the smallest production area?

A

assembly serve

94
Q

Clostridium perfringens is often associated with…

A

meat and gravy mixtures in large quantities

CDR Exam (22 decks)

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