Foodservice Dietetic Internship Practice Exam

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• Which statement best describes the primary purpose of HACCP?
• Which of the following does not cause foodborne intoxication?
• If weekly revenue is $25,000 and labor costs are 70% of revenue, what is the weekly labor cost?
• Which option is not part of the HACCP process?
• A $320 income was generated selling 50 pieces of chicken with a raw food cost of $1.50 each. What is the % food cost?
• What is the total revenue from Prime Rib based on price 14.95 and 172 units?
• A practical example of guideline-informed planning is to
• Menu planning for special diets (for example ADA or NPO) typically requires what operational changes?
• What is the difference in design between centralized and decentralized foodservice systems?
• In an operating budget, what differentiates direct labor from indirect labor?
• Which hepatitis virus is commonly transmitted by infected food workers to uncooked foods?
• The RD has been assigned to scoop ice cream sundaes for the hospital fundraising picnic. Approximately 200 children are expected to attend. If a No. 8 scoop is used, how many gallons of ice cream should the RD purchase?
• Which outcome is associated with guideline-informed menu planning?
• In costing, which weight reflects usable yield after trimming and cooking?
• Which setting most commonly uses a cycle menu?
• When preparing performance objectives after an appraisal, which characteristic should they have?
• A standard recipe requires 750 grams of ground pork. Approximately how many pounds is that?
• Which activity is part of HACCP documentation?
• Which foodservice system is centralized production and distribution to multiple service locations?
• Which statement defines a critical limit?
• If a female is hired and does not receive the same pay as a male in the same position, she can seek help from:
• Which organism is most commonly associated with meat-related foodborne infections?
• In menu pricing, which external factor is a major influence besides costs?
• Which inventory control method uses a fixed par stock level to trigger replenishment?
• In a 50-bed hospital with limited space for refrigeration, dry storage, and production, the most appropriate type of menu is?
• Name three factors that influence menu pricing in foodservice.
• Which of the following foods is safe based on cooking temperature?
• How many full-time equivalents can be hired with a weekly budget of $8,640 if the salary is $12.00 per hour?
• Cross-training employees in a foodservice operation is primarily used to:
• While monitoring the assembly line, you need to replace a missing serving scoop for mashed potatoes. If the serving size is 1/4 cup, what scoop size should you grab?
• When planning menus for special diets, what operational areas are typically impacted?
• Which of the following is a direct result of applying the Guidelines to non-clinical menus?
• Which type of foodservice system may be particularly prone to food safety concerns?
• Which statement about date labels is most accurate?
• Which of the following is NOT a major sanitation standard or guideline used in foodservice operations?
• When conducting a background check, which inquiry is appropriate for an applicant?
• Transferring a staff member who is rumored to have Chronic Obstructive Pulmonary Disease violates which act?
• Which purchasing approach is associated with informal or open bidding?
• Which statement best describes the use of line-item budgeting?
• In energy-efficient equipment selection for a hospital kitchen, which approach is recommended?
• Which factor best guides staffing needs when using productivity standards in a hospital kitchen?
• A chef plans to make 3 gallons of vanilla yogurt parfaits, with each parfait containing a number 12 scoop of yogurt. How many parfaits can be made?
• In line-item budgeting, how are costs categorized and used to manage operations?
• You can safely serve a turkey burger after it has reached a minimum internal temperature of:
• To determine consumption of a new vegetable dish among high school students, which evaluation tool would be best?
• Under the Civil Rights Act, which of the following is NOT a protected reason for discrimination in public accommodations according to the provided material?
• The Family Medical Leave Act guarantees:
• Which of the following best reflects guideline-informed planning for food groups?
• A dietitian reviews the dairy refrigerator monitoring sheet at 9:00 am. The initial action the dietitian should take is to
• Which nutrient is added for flour enrichment?
• Which type of costs should be considered first when asked to reduce expenses?
• Which of the following best describes the 'Plan' phase of a PDSA cycle?
• It is not essential that on-line steam be sterile in which piece of equipment?
• You want to scale a recipe from 75 3/4 cup servings to 125 1/2 cup servings. What adjustment factor would you use for the recipe ingredients?
• Which of the following is a hearing between labor and management that guarantees a solution in settling disputes?
• What is the total revenue from Chicken Marsala based on price 11.50 and 193 units?
• BHA and BHT are examples of what type of additives used in foods?
• Hemolytic Uremic Syndrome (HUS) is caused by which organism?
• How do you calculate food cost per meal using recipe cost and yield?
• Which framework do these guidelines help menus align with?
• Which foodservice system primarily uses fully prepared entrees that are assembled and heated on-site?
• What is the purpose of an allergen management plan in institutional foodservice?
• Describe the steps of a PDSA (Plan-Do-Study-Act) cycle.
• What is a direct outcome of guideline-informed planning?
• Gauge refers to which property in foodservice equipment?
• Differentiate fill rate and backorder rate in procurement.
• When creating a staffing schedule, which tool can help determine the number of employees needed in each hour?
• Define par stock and explain how it is used in daily operations.
• Which statement about the National Sanitation Foundation (NSF) equipment standards is true?
• Place the following in the correct hierarchy of integrated solid waste management: source reduction; recycling/composting; energy recovery; landfills.
• A customer reports illness one hour after eating lunch. Which response should be given first?
• Which aspect is affected by centralized vs decentralized design?
• Which of the following has the most dangerous implications for pregnant women?
• Which statement best describes the advantages of using a convection oven over a conventional oven?
• An employee becomes loud and disruptive and refuses to comply with the dietitian's request concerning a tray with errors. What should the dietitian do?
• Explain FIFO and provide an example of its application in inventory control.
• Which statement best describes on-time delivery in a KPI?
• Two dozen eggs weighed 24 ounces on one delivery and you verified the measurement with a second dozen. What is the appropriate next step?
• Fortification is defined as adding nutrients to foods beyond normal levels. Which option best represents this concept?
• In a meal service operation, which metric best reflects labor productivity?
• A recipe yields 20 servings with a raw food cost of $15.00. Which selling price would be considered realistic for the item?
• What is the recommended final rinse temperature for a commercial dishwasher to ensure sanitization?
• In energy calculations for obese patients within MNT, why is adjusted body weight used?
• To estimate ice cream quantity for a scoop-based service, which information are needed?
• What is the primary role of Safety Data Sheets (SDS) in a kitchen?
• Which organism is associated with paralysis after consumption of improperly canned foods?
• What is an Economic Order Quantity (EOQ) and when would you use it in foodservice?
• Which planning emphasis is supported by the Dietary Guidelines?
• _____ restores nutrients lost during processing, while _____ adds nutrients to products over and above levels normally found in the product.
• Define food cost percentage and provide a simple calculation example.
• Meals per labor hour: A foodservice operation has 18 FTEs that produce 7000 meals in a 40-hour work week. How many meals are produced per labor hour?
• Which statement correctly describes the purpose of the Fair Labor Standards Act?
• What is yield in recipe costing?
• This 'pro-management' act helped restore balance between labor and management and outlawed practices like union shops?
• Which pathogen is most commonly linked to rapid onset vomiting after ingestion?
• Which statement describes how energy needs are estimated in adults and when Mifflin-St Jeor is used?
• Which organism is most likely responsible for the illness associated with canned soup and crackers?
• Which statement best describes a non-selective menu in a constrained facility?
• Which statement best describes NSF certification of equipment?
• Which item sets the minimum qualifications needed to perform a job?
• Which of the following are flavonoids?
• Identify a CCP for pasteurized milk in beverage service.
• When goods are received, which document is included with the delivery?
• Which three aspects does the triple bottom line framework emphasize in foodservice management?
• Which of the following best defines a standardized recipe?
• In the environmental component of the triple bottom line, which elements are typically considered?
• The tenderizing effect of cooking a beef chunk with moist heat results from?
• Which factor should be considered first when planning equipment needs for a new operation?
• For a home-delivered meal program for the elderly, a non-selective menu is preferred primarily to:
• What is the difference between operating and capital budgets?
• Yield information is important in recipe costing because it determines what?
• Which is not one of the three main rules of food storage?
• The Hazard Analysis Critical Control Point (HACCP) model is best described as a system that
• Which of the following is a key performance indicator used to monitor foodservice quality?
• First step in reducing staff?
• What do the Dietary Guidelines provide for non-clinical menu planning?
• Which term describes a process where a neutral third party facilitates agreement between disputing parties but does not issue a binding decision?
• Which statement best describes the function of labeling food in storage context?
• How many meals were produced per labor hour if 34 FTEs produced 7,344 meals in one 40 hour work week?
• GRAS is defined as:
• Monitoring CCPs is done to?
• If AP is 10 lb and EP is 7 lb, what is the yield percentage?
• The Americans with Disabilities Act designates that facility aisles should be between ___ and ___ inches to accommodate persons with wheelchairs.
• How would you determine staffing needs using a productivity standard in a hospital kitchen?
• What does waste per meal measure in foodservice operations?
• Which of the following is not one of the CDC's 5 most common risk factors causing foodborne illness?
• When applying standardized yield tests to a mashed potatoes recipe, what is the proper procedure?
• Also known as the National Labor Relations Act, this act guarantees employees the right to join a union and prohibits discrimination against union members.
• You are ordering eggs for sunny side up that will have best visual appeal. Which grade should you choose?
• Which practice is most consistent with safe handling of leftovers?
• Which inventory control method uses maximum and minimum stock levels to trigger replenishment?
• Which contract type allows the buyer to base purchasing decisions solely on price?
• Which statement correctly describes hazards in HACCP?
• Which statement best describes the role of MyPlate in guideline-based planning?
• A long-term care facility that uses pre-portioned meals and frozen pre-made baked goods, but also prepares some dishes from scratch on-site, is best described as which production system?
• Which item has the lower food cost when comparing raw round beef to pre-cooked round beef, considering price per pound and yield?
• Which of the following could be used as meat alternatives?
• In MNT, what is an appropriate energy intake estimate for a critically ill adult, and how would you adjust based on BMI?
• What is the purpose of an open-to-buy budget in foodservice purchasing?
• In HACCP, which sequence correctly represents the order of the first two principles?
• The Wagner Act is also known by which name?
• Regarding heat transfer in ovens, which statement describes a convection oven's operation?
• What is the total revenue from Lemon Halibut based on price 13.50 and 210 units?
• What is a direct outcome of using standardized recipes in foodservice management?
• Which statement accurately defines a Critical Control Point (CCP)?
• The following information is obtained from a foodservice operation: Total food purchased 12,121; Total patient meals 2,920. What is the food cost per patient meal?
• A dietitian evaluating a new cafeteria menu item can best use which data-collection tool to assess ongoing performance?
• What is portion cost variance and how is it calculated during a shift?
• This brownish-red colored pigment is an indication that meat is no longer fresh?
• In which type of food production system does a centralized production facility transport meals to satellite areas for service and final production?
• Which menu item has the lowest raw food cost per unit among the given items?
• In cooking meat with moist heat, which protein is converted to gelatin to tenderize?
• If baking soda is substituted with baking powder in cookies, what change is likely observed?
• Which of the following is a paid employee who represents other union workers?
• Staff of a tray-assembly line produce four trays per minute and 180 trays per meal. Three meals are served each day. The line has 6 employees. How many labor hours are needed to staff the tray line?
• Which statement describes the purpose of a capital budget?
• Which of the following is not a stated goal of the Guidelines in non-clinical menu planning?
• Which statement best defines the contribution margin of a menu item?
• The best choice of a food production system in an area where labor costs for skilled employees are extremely high is which of the following?
• Which foods are cited as examples in guideline-informed planning?
• The temperature log for a commercial dish machine shows: Pre-rinse/Prewash 121 F, Wash 145 F, Final rinse 215 F. What adjustment should the dietitian make?
• In geographic areas with high seafood intake, which organism is most likely to be the common source of foodborne illness?
• In non-clinical settings, how should menus meet guidelines?
• Which statement correctly describes cake flour's gluten and protein compared with standard all-purpose flour?
• Labor cost percentage for March is calculated as labor costs divided by sales. If salaries and benefits total $15,000 and sales are $60,000, what is the labor cost percentage?
• You are asked to develop quality control guidelines for receiving purchased foods. The most important guideline would be:
• What is the purpose of verification in HACCP?
• Forecasting is used to estimate hourly staffing demand based on which data?
• What is the correct daily protein requirement calculation for a hospitalized patient weighing 70 kg at 1.2 g/kg/day?
• The table shows menu items with sales and contribution margins. Which strategy most likely increases revenue?
• If you worked overtime and did not get paid, which labor law would help your claim?
• Which food item is most likely to contain the most bacteria?
• The main reason for keeping an inventory is:
• Describe the concept of pull vs push production systems with a foodservice example.
• In the Nutrition Care Process, which components form a PES statement?
• A patient presents with weakness, dizziness, and double vision after consuming canned soup and crackers. Which organism is most likely responsible?
• Which of the following are good critical control points for the delivery and receipt of food into an assisted living facility?
• Explain how the triple bottom line applies to foodservice management.
• Which action is most likely to reduce the average food cost percentage?
• What is the primary benefit of using a 4-week cycle menu in a hospital foodservice operation?
• Which formula defines standard portion cost?
• Which form of inventory management classifies products according to their value to maintain tighter control of the most expensive items?
• What is the annual payroll for 18 full-time employees paid $12/hour for 40 hours per week, 52 weeks per year?
• Equipment purchases in a foodservice operation are driven by which factor?
• The Civil Rights Act of 1964 prohibits discrimination in places of public accommodation for all of the following reasons EXCEPT:
• Which of the following is a key component of a cleaning schedule?
• What action should be taken if beef stew has been left unrefrigerated for 6 hours?
• Gauge in cookware primarily indicates which property?
• What is sanitation verification and how is it typically performed?
• If rent is 4% of income and equals $1,200, what is the total monthly income?
• Enrichment is defined as restoring nutrients lost during processing. Which option best represents this concept?
• Explain the difference between standard operating procedures (SOPs) and work instructions and provide an example.
• What action would be the most effective in conserving utility resources?
• What is the key purpose of standard portions in a hospital kitchen?
• Grade AA eggs are characterized by which condition?
• Which of the following would not be an acceptable inventory method for food service?
• A recipe yields 50 servings but you need 75. What is the conversion factor and how many cups of flour are needed if the original recipe calls for 2 cups of flour?
• Which piece of equipment can be used as a kettle, oven, fry pan, steamer, and warm-server?
• Which metric best indicates the proportion of revenue spent on food costs?
• In inventory management, which method uses minimum and maximum stock levels to trigger replenishment?
• Bacillus cereus intoxication with vomiting is most likely to occur after consuming which dish?
• When is a product recall necessary, and what is the basic process for executing it?
• A recipe costs $60 and yields 20 servings. What is the cost per serving?
• Overall, how do the Dietary Guidelines influence non-clinical menu development?
• What is an allergen control protocol and what are its essential steps in a service line?
• Which of the following synthetic antioxidants are used to prevent rancidity and spoilage?
• What is standard deviation in the context of yield and why is it important?
• If you drink from an unsanitary water source and experience cramps, nausea, and intestinal gas, you may have ingested what parasite?
• Which statement best describes the role of MyPlate in guideline-based menu planning?
• After completing a standardized yield test, what is a key next step?
• How does portion control contribute to nutrition accuracy and cost control?
• What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced?
• Which form of hepatitis do infected food service workers transmit to uncooked, ready-to-eat foods?
• Menu engineering uses which two metrics?
• Which method would best capture taste preferences for a new cafeteria item?
• Which statement best describes the difference between a batch cooking system and a ready-to-serve system?
• Under the Americans with Disabilities Act, which action best complies when a cook cannot perform most duties after recuperation?
• How would you define food security in community nutrition?
• Regarding date labels, which statement is most accurate?
• What is the primary function of arbitration in labor relations?
• Which pigment changes color the least in an acid or alkaline solution?
• Which statement best describes a safe practice for the delivery and receipt of food into a nursing facility?
• During a monthly inspection of the dry storage area, which finding constitutes a violation?
• Labor turnover rate is defined as the number of terminations divided by which quantity?
• A business pays 4% of its income as rent ($1,200), 70% toward labor and food costs, and $2,500 toward other monthly expenses. What is the monthly profit?
• Which of the following methods of buying is characterized by contacting various vendors to obtain price quotes and placing orders?
• To decrease the flavor and odor when cooking brassica vegetables like broccoli and cauliflower, which method is recommended?
• Which organisms can cause foodborne intoxication?
• Which document is used to verify quantities and condition of goods when they are received?
• Identify the foodservice system that partially cooks food, rapidly chills it, stores it, and reheats it before client service.
• Foodborne illness caused by Staphylococcus aureus has an onset period of:
• In the HACCP system, which is the first step in the process?
• Which items are best suited for EOQ due to predictable demand?
• What is the minimum recommended clearance between dry stored goods and the floor?